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Horizontal image of a mason jar full of a light and creamy beverage next to a yellow towel and scattered nuts.

Homemade Almond Milk

  • Author: Fanny Slater
  • Total Time: 12 hours, 10 minutes
  • Yield: Approximately 1 quart (4 cups) almond milk 1x


If dairy-free alternatives are up your alley, skip the store-bought stuff and give this delicious homemade almond milk a try.


  • 1 cup raw unsalted almonds
  • 34 cups water, plus more for soaking


  1. Place the almonds in a bowl and add enough cold water to cover them. Cover the bowl with a thin dish towel and soak overnight for 12 hours, or for up to 2 days.
  2. Drain the almonds, and then place them in a high-powered blender or food processor with 3 cups of water. The less water you use, the thicker the milk will be.
  3. Blend or pulse until the nuts are completely broken down. Add more water as necessary to achieve your desired thickness.
  4. Line a strainer with cheesecloth, a tea towel, or a nut milk bag and set it over a large bowl. Carefully pour the almond milk into the strainer, using a spoon to push the nuts down so the milk flows through. When the flow slows down, gather the cloth and squeeze until you get as much liquid as possible out of the pulverized nuts.
  5. Transfer the almond milk to a jar or airtight bottle and store in the refrigerator for up to 5 days. Shake well before serving.
  • Prep Time: 10 minutes
  • Category: Dairy-Free
  • Method: Blender
  • Cuisine: Drinks

Keywords: almond milk