Homemade Almond Milk Recipe with TWO ingredients!

Almond milk recipe in a mason jar

This almond milk recipe is easier to make than you might think. Make your own creamy, flavorful, dairy substitute with just almonds and water! 

Homemade almond milk stored in a glass mason jar, surrounded by raw almonds I’ve been trying to cut back on milk. I drink quite a bit of coffee and tea, and muesli is one of my guilty pleasures. I feel like the cumulative effect on my body isn’t a heathy one. 

To offset this, I’ve recently been alternating between milk and non-dairy alternatives. One of my favorites is soy milk, because it has the added protein (and there’s something about the flavor I like).

I still like making that, but I’m more into making homemade nut milks. Why, you may ask? While I don’t mind the taste of store-bought milks, I’ve never been wowed by any of the packaged nut milks. In my opinion, they have a weird mouthfeel and aftertaste.

Homemade almond milk is much better. It’s a fact. It’s not enough for my coffee, but I love it in tea, cereal, overnight oats, and a smoothie as well.


Why To Make this Almond Milk Recipe

  • To save money! Considering the fact that 2 cups (1 quart) of nut milk costs anywhere between 2 and 4 dollars, you can save a lot of money by making this at home.
  • Fresher taste and better flavor. 
  • No sugars, chemicals, or preservatives. By making it yourself, you can be sure that there are no preservatives or chemical ingredients hidden inside.


Almond Milk Ingredients

Believe it or not, all you need to make this homemade non-dairy milk from scratch are almonds and filtered water.

Be sure to use unsalted raw almonds for this recipe, as pre-packaged salted almonds won’t give you the right flavor. 

raw almonds scattered on counter for an almond milk recipe, and jar of nut milk next to them

Recipe Instructions

  1. Soak the almonds. You start by soaking the almonds in filtered water for a minimum of 8 hours (I usually let them soak overnight).
  2. Drain the nuts through a colander and give them a rinse. They will still be firm, but softer. Also, they will feel somewhat mealy to the touch.
  3. Blend with water. Place the almonds in a blender along with fresh filtered water. Turn the blender on low speed to begin chopping them. Then, slowly increase the speed up to high and puree for 1-2 minutes, until you have a white, frothy mixture.
  4. Strain the liquid through a fine mesh strainer lined with cheesecloth. Alternatively, you can use a nut milk bag (more on that below).

Voila! You’ve made almond milk!


If you want to make a flavored almond milk that tastes more like what you get at the store, add a few splashes of pure vanilla extract and a drizzle of agave to your unsweetened almond milk. Play around with the sweetener to find a level of sweetness you enjoy most. 

You’ll want to enjoy this almond milk within two to three days of making it.Since it doesn’t include any stabilizers, natural separation will occur.

I store leftovers in the refrigerator using a jar with a tight fitting lid. Before serving, I give the jar a good shake. This recipe makes 2 to 3 cups of unsweetened almond milk, so you should have no trouble finishing it off within a couple days! 


Some of my favorite ways to use nut milk are in chai lattes, blended into a chocolate smoothie, poured over a warm bowl of baked oatmeal, and of course, enjoyed plain. 

Refrigerate the milk in a glass container with a lid. I like to use quart size mason jars for this. Be sure to use it within seven days.


Recipe Tips

  • Buy in bulk– I recommend purchasing almonds in bulk to save money. You can either purchase them from the bulk section of your local grocery store or online.
  • Consider using a nut milk bag. Since I’m now making nuts milks from scratch on a regular basis, I purchased a Nut Milk Bag to avoid wasting cheesecloth. It’s definitely worth it! It’s inexpensive and very easy to clean. Also, no pulp slips through, which is sometimes an issue when using cheesecloth.
  • Soak time is important. It’s very important to soak the almonds for at least 8 hours. However, they’ll keep in the refrigerator in an airtight container for up to 5 days. Make sure to leave plenty of space and add extra water on top, since the almonds will expand.
  • High power is best. Most blenders will get the job done, but there’s nothing quite like the industrial blenders. I have a Vitamix blender, and I use it constantly. I realize that’s a bit excessive for most people.
  • Using other nuts- This almond milk recipe will also work with other type of nuts. (try cashews or macadamias). This strawberry macadamia nut milk is one of my favorite variations.



If you’re seeking a dairy-free milk alternative, this is a great choice for several reasons. It has less calories and carbohydrates than cow’s milk, and it is easy to digest for those who are lactose intolerant or otherwise sensitive to dairy.

While it’s not a good source of protein and calcium compared with dairy milk, there are plenty of ways to get more protein and calcium into your diet.

If you love the taste of almonds, be sure to check out my homemade almond butterWarm Zucchini Salad, and Roasted Green Beans with Parmesan and Almonds. 

Almond milk recipe in a mason jar

Pin Recipe

Homemade Almond Milk Recipe

This almond milk recipe makes a creamy, flavorful non-dairy milk alternative that tastes much better than store-bought brands.

Course Drinks

Cuisine American

Keyword almond milk recipe, nut milk

Prep Time 20 minutes

Total Time 20 minutes

Servings 2 cups

Calories 55


  • If you want to flavor the milk so it tastes more like flavored store brands, try adding a splash of vanilla and agave nectar. 
  • Consume within 2-3 days. Separation is natural in homemade nut milk; simply shake or whisk before serving if separation occurs. Unlike this all-natural milk, store brands contain stabilizers and preservatives.
  • This recipe makes 2 to 3 cups of almond milk. 

Please read my full post for additional recipe notes, tips, and serving suggestions!


Calories: 55kcal | Carbohydrates: 1g | Fat: 5g | Fiber: 1g

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