10/28/2025
Making fresh almond milk requires just a few ingredients and some basic equipment, resulting in a creamier, purer product than most store-bought varieties. The process involves three main steps: soaking, blending, and straining.
Ingredients
1 cup raw almonds (preferably organic and unsalted)
4 cups filtered water
Optional additions for flavor:
Sweetener: 1–2 pitted dates, 1 tsp agave nectar, or 1–2 tbsp maple syrup.
Vanilla: 1 tsp vanilla extract or vanilla bean.
Salt: A small pinch of sea salt to enhance flavor.
Equipment
High-speed blender: A powerful blender is best for a creamy, smooth texture.
Nut milk bag or cheesecloth: For straining the almond pulp.
Large bowl: To place under the nut milk bag during straining.
Glass jar or airtight container: For storing the finished milk.
Instructions
Soak the almonds: Place the raw almonds in a bowl and cover them with cool filtered water. Cover and let them soak for at least 8 hours, or up to 24 hours, at room temperature or in the refrigerator. Soaking the almonds softens them, resulting in creamier milk and a better yield.
Rinse and drain: Pour out the soaking water, and thoroughly rinse the soaked almonds under cool, running water. Discard the soaking water, as it may contain phytic acid.
Blend the mixture: Add the rinsed almonds and 4 cups of fresh filtered water to your blender. Add any optional ingredients, like dates or salt, at this point.
Process until smooth: Blend the mixture on high speed for 1 to 2 minutes, until the almonds are completely broken down and the liquid is white and opaque.
Strain the milk: Place a nut milk bag or several layers of cheesecloth over a large bowl. Pour the blended mixture into the bag. Gather the bag's top, twist it closed, and squeeze to extract as much liquid as possible.
Transfer and refrigerate: Pour the fresh almond milk into a glass jar or airtight container. Store it in the refrigerator for up to 5 days. The milk will naturally separate in the fridge, so be sure to shake it well before serving.
Pro tips
Don't toss the pulp: The leftover almond pulp can be used in other recipes, such as baked goods, crackers, or energy balls. You can dry it in a low-temperature oven first.
Adjust creaminess: For a thicker, creamier milk, use less water. For thinner milk, add a little more water.
Speed up the soak: If you're short on time, you can do a quick soak by covering the almonds with boiling water for 30 minutes, then proceeding with the recipe.
