Almond milk, a creamy and tasty drink that's also high in calcium. It's nutritious, made with 3 simple ingredients and ready in just 20 minutes.
Almond milk is one of my favorite kinds of plant milk. It's more affordable than the store-bought ones, made with natural and nutritious ingredients and it's absolutely delicious. Besides, almonds are higher in calcium than cow's milk!
This vegan beverage is a wonderful alternative to regular milk. Of course, it's vegan-friendly and great for those who are lactose intolerant or simply don't want to consume milk at all. Almond milk is also very light and cholesterol-free, and it's so easy to make.
This recipe is very simple and it's so good you can drink it plain or add any kind of sweetener. Besides, you will be able to use the leftover pulp to prepare a great variety of dishes and new recipes.
Almond milk, flavorful, creamy and so good! It's made with 3 inexpensive and easy-to-find ingredients and ready in 20 minutes. To make it you only need a blender and a nut milk bag, although a cheesecloth will also work. Enjoy it hot or cold!
How to make almond milk - Step by step
- Soak the almonds for at least 4-6 hours, preferably overnight (photo 1).
- Drain and rinse the almonds (photo 2). You can peel them, but that's not necessary.
- Add the almonds, water, and dates to a blender (photo 3) and blend until smooth (photo 4).
- Strain the mixture using a nut milk bag, a cheesecloth, a napkin, or a strainer (photo 5).
- Serve immediately or enjoy it hot or cold.
Pro tips
- Any kind of raw unsalted almonds will do. You can either peel them or not.
- Feel free to add any sweetener you'd like or to make your almond milk unsweetened.
- Some people like to add a little bit of salt to their almond milk to enhance the flavor, but I like it better without it.
- Customize it with any ingredients you want to, such as vanilla extract, cocoa powder, or ground cinnamon.
How can I use the leftover almond pulp?
You can use the pulp to make plenty of other recipes, such as energy balls, chocolate truffles (you just need to replace the hazelnut for the almond pulp) or raw cacao bites.
On the other hand, you could even add it to your smoothies to give them a delicious flavor and a creamier texture, or simply use it to make all the recipes you'd like!
How long will this almond milk keep?
This almond milk is made with fresh and natural ingredients, so it's completely preservative-free. That's why you need to keep it in an airtight container in the fridge and it will last for 3-5 days.
How to serve almond milk
You can drink your almond milk plain, hot, cold, or with your coffee or cocoa. It will work great on recipes like vegan hot chocolate, matcha latte, avocado smoothie or mango smoothie.
Almond milk is also a good substitute for cow's milk when baking. For example, you could use it to make vegan brownies or vegan pancakes, but also in some savory recipes like vegan Alfredo sauce. It really is a very versatile recipe!
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Almond Milk
Ingredients
- ¾ cup raw unsalted almonds
- 2-4 cups water, I usually add 3 to 4 cups (750 ml – 1 l)
- 2 Medjool or 4 Deglet Nour dates, optional, pitted
Instructions
- Soak the almonds for at least 4-6 hours, preferably overnight.
- Drain and rinse the almonds. You can peel them, but that's not necessary.
- Add the almonds, water, and dates to a blender and blend until smooth. Add more or less water depending on how thick you want your almond milk to be. I usually add 3 to 4 cups of water (750 ml to 1 l).
- Strain the mixture using a nut milk bag, a cheesecloth, a napkin, or a strainer.
- Enjoy it hot or cold or use it to make recipes like vegan hot chocolate, matcha latte, avocado smoothie, mango smoothie, vegan brownies, vegan pancakes, or even vegan Alfredo sauce. Go ahead and get creative!
- Keep the leftovers in an airtight container in the fridge for 3-5 days.
Notes
- Any kind of raw unsalted almonds will do. You can either peel them or not.
- Feel free to add any sweetener you'd like or to make your almond milk unsweetened.
- Some people like to add a little bit of salt to their almond milk to enhance the flavor, but I like it better without it.
- Customize it with any ingredients you want to, such as vanilla extract, cocoa powder, or ground cinnamon.
Nutrition
Update Notes: This post was originally published in March of 2014, but was republished with new photos, step by step instructions and tips in June of 2020.
ColorizedHive says
I'm a new vegan and still failing a few days so please be gentle. I don't like 2% milk as it tastes like water, I liked the full fat variant because it has a creamy full taste and it filled me up and I drank less of it. How do I make my almond, or other vagan milk, to get more to the texture and flavor of full fat milk? Because right nowI cannot get this through my daily diet as it is just too watery.
Iosune Robles says
Hi! I recommend you start by making coconut milk! It's the thickest vegan milk 🙂
Chehak says
Hi, thanks for sharing this. I made the almond milk and it came out superb. I had added in a couple dates, vanilla and cinnamon. As I had made more for a few days, I kept the remaining in the refrigerator. However, it got spoilt in one day - could it be due to the vanilla/cinnamon that I added in initially?
Iosune Robles says
Hi! That's rare! Maybe you don't keep it in an airtight container, or yes?
HDBD says
Thanks a lot for the step by step process to make the almond milk.
Is it alright to add sugar ?
Thanks a lot for the informative post.
Let's hope for the best.
Iosune Robles says
Hi! Feel free to add sugar if you want but, we prefer to add dates instead of sugar 🙂 Have a nice day!
Trish says
Can you make almond flour with the leftovers from this like you could make coconut flour after coconut milk? Thanks
Iosune says
Hi Trish! Yes, you can 🙂
Elaine says
I always wonder about throwing away the soaking water from things. Isn't that throwing away nutrients?
And how about the strained almond pulp. Is it completely valueless now?
Iosune says
Hi Elaine! I prefer to discard the water, but it's up to you. You can use the pulp to make smoothies and soups and add extra fiber, to make burger patties, energy balls, almond flour, and so on!
Violeta says
Hi Iosune, why do you need to peel the almonds? I love you blog!
Iosune says
Hi Violeta! You don't need to peel them, I don't peel them anymore 🙂 Thanks a lot!
Laura says
This was my first attempt ever making Almond Milk. Great recipe it's really simple, I must say I'm pleasantly surprised about the final product and I didn't add any sweetener. I'll never go back to store bought, too many additives and not enough almonds. My only suggestion would be to use the strainer and cheese cloth, I did it twice, unless you prefer a more gritty like texture. Thanks Iodune!
Iosune says
Hi Laura! You're so welcome 🙂 So glad you liked it!
kristen says
Can this recipe be substituted with any nut to make milk, like cashew, etc?
Iosune says
Hi Kristen! I think any nut will do. Just try the milk and add more water if needed 🙂