Go Back

Homemade Almond Milk

Course Drinks
Prep Time 10 minutes
Servings 45 ounces


  • 1 cup raw almonds
  • 1-2 pitted dates optional
  • Special Equipment: Nut milking bag {I have this one and even though the price has gone up, it has lasted me over a year!}


  1. Add 1 cup of raw almonds to a pitcher of 4 cups, fresh filtered water. Let sit for 6-8 hours.
  2. After 6-8 hours, or overnight, drain almonds, discarding water, and add to a blender with 4-5 cups of fresh, filtered water.*
  3. If you’re going to add dates, do it now. Make sure the pits are removed and discarded.
  4. Blend on high speed for 2 full minutes.
  5. Pass blended almond milk through nut milking bag. Squeeze bag to remove the milk. What will be left is the almond pulp. You can discard this or save it for another recipe.
  6. Store almond milk in a covered jar in the fridge. In my experience, the almond milk keeps for about a week. Shake it up before you pour it, in case any separation occurs. Also, feel free to add some cinnamon, maple syrup or a little Himalayan pink sea salt, if you like. I love to customize it on a glass by glass basis to make it more versatile.

Recipe Notes

*The beauty of making your own almond milk is that you choose your almond to water ratio. You never know in commercial almond milks, and there’s a lot of controversy surrounding the amount of almonds actually included. I like to do 4 cups, but if I want to stretch it a little bit, I’ll add closer to 5 cups of fresh water before blending. Feel free to play around with the ratio that you like best!