Homemade Almond Milk (Vegan)

Melissa King Recipes, Smoothies and Drinks

Homemade Almond Milk is super easy to make yourself.  Great for those who need a dairy free option!  Making your own nut milk is very easy and its even kid approved!

 

Homemade Almond Milk

 

I have learned a few tricks along the way that I will pass on to you.  First, I by the raw almonds in bulk from our farmers market.

They can be pricey, so I tend to buy a large amount when they are on sale.  Second, make sure you have a good quality Ultra Fine Cheesecloth.

If you treat it well, you can reuse it over and over.  Simply, rinse and hang dry.  Third, get all your supplies out.  I made a huge mess the first time I did it.

You can also watch a video of me doing this below.  For more videos, you can subscribe to my You Tube Channel.

 

Things you will need:

  • A fine mesh strainer
    A bowl or pitcher
    Ultra Fine Cheesecloth
    A big plate or baking sheet for the leftover meal
    A blender ( I actually did mine in smaller batches with a magic bullet)

 

Homemade Almond Milk

 

 

Homemade Almond Milk

 

Homemade Almond Milk

 

Homemade Almond Milk

 

Homemade Almond Milk

Looking for more non-dairy milk options?

 

Homemade Almond Milk

Homemade Almond Milk

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Prep Time 15 min

Ingredients

  • 2 cups raw almonds
  • 4 cups water (you can play around with the water depending on if you want a thicker or thinner result)
  • 1 tsp vanilla extract (I use crushed vanilla bean .)

Instructions

  1. Soak almonds overnight.
  2. Rinse the almonds until the water comes out clean.
  3. Blend the almonds, water and vanilla in a blender for about 2 minutes. 
  4. Then have your cheesecloth, strainer and bowl ready for the “milking”.
  5. Squeeze the meal inside the cheesecloth until no more liquid comes out.  This takes a bit of muscle. Once complete the left over liquid is the milk.

by

Recipe Notes

Once all the water is out, dump the meal onto a plate or baking sheet. You are left with almond meal afterwards. Don’t throw this meal out. It can be dried out in the oven and used in place of flour. It is also gluten free. I set my oven to 200 and bake it for about an hour. It will make your house smell like yummy almond cookies. Before using as flour, I would suggest that you process it into a finer, flour like consistency.

To store the milk, choose a bottle that you can shake because the milk will separate. It can probably keep well for about a week in the fridge although mine never lasts that long.

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126 thoughts to “Homemade Almond Milk (Vegan)”

  1. Are you using a vita mixer? Could I just use my food processor? Who sells your recommended cheese cloth? I would not know a bad cloth to a good one. Who sells the powdered vanilla extract? Where do you buy almonds in bulk inexpensively? 20 quest I know!!! Thanks for the video :)
    Reply
    1. I did use a vitamix, but I used to use a magic bullet. I linked up the cheese cloth I use in the post. I bought it off Amazon. If you don't want to do that, I would look at Bed Bath and Beyond and make sure it is an ultra fine and strong cheesecloth. I have tried using a cheap one and it was awful. If you use your food processor, you might have to do a smaller batch. Not sure if it will work though.
      Reply
    2. I also linked up the extract in the post. I get it on Amazon, because I haven't been able to find it anywhere else.
      Reply
  2. Are you using a vita mixer? Could I just use my food processor? ? Where do you buy almonds in bulk inexpensively?! Thanks for the video :)
    Reply
  3. Because almonds are naturally very nutritious, almond milk doesn't need to be fortified. You can make almond milk yourself at home, and it will have the same nutritional value as the almond milk available commercially.
    Reply
  4. On a tangent. Roasted almonds are a carcinogen. Something about the oils that are released when roasted. When I ate them I knew they tasted too good to be true. Now I eat them only in small amounts. Back to raw almonds for me which unfortunately do not have near the taste.
    Reply
  5. Have you tried using a nut milk bag? I purchased one from Amazon and love it...so much easier for me than cheesecloth.
    Reply
    1. I have not, but I got some mesh reusable produce bags recently and I hear they can be used as nut bags as well.
      Reply
      1. I use a paint strainer bag. They are very fine and only $2-$3 for two of them at Lowes. They are very sturdy and easy to use. :)
        Reply
  6. Hey! I was just reading your post. I also make my own almond milk, except I use a Jelly Bag instead of the strainer and cheese cloth. I got mine from Canadian Tire in the canning section! Works so well!! :)
    Reply
    1. That's good to know. I am going to try a nut milk bag in the future and see if it's easier. My cheesecloth is finally starting to fall apart after a year of use. lol.
      Reply
  8. Is it possible to over soak the almonds? I started soaking them at night and was planning on making the milk while my son napped the next day. It turned into a no nap day, so the milk will wait until tomorrow morning. Is 2 nights too long to soak??
    Reply
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  10. Great video!!! How much yield do you get for that amount of almonds? And is there a way to make it into Chocolate Almond Milk? Also, have you ever tried or made Oat milk? I saw someone use this in a smoothie the other day, and I have never heard of it before. One last question, I have some coconut flour and have no idea how to use it or what to make with it, any tips? Thanks!!!
    Reply
    1. Thanks Dawn! I get about 3-4 cups of milk. Yes, you can easily make it chocolate milk by adding cocoa powder after straining. You will need to shake it well before drink though.
      Reply
  12. Do you have any other ideas as to what to do with the leftover pulp? Also, does soaking it overnight means I've sprouted the almonds already? Thanks! :)
    Reply
    1. I'm not sure if soaking is equal to sprouting. I have a few recipes that call for pulp. https://mywholefoodlife.com/2013/03/19/grain-free-energy-bites/ https://mywholefoodlife.com/2012/10/17/maple-vanilla-almond-granola/
      Reply
  13. Hi Melissa, My daughter and I just made almond milk for the first time and it was a success! She loves it. We used some of it to make our batches of overnight oats for the week. The almond meal is now baking at 200 degrees. When you said to get it to a more "flour-like" consistency before using for almond flour, what did you mean? Just wondering what I need to do with the meal once it's done baking to get it to that desired consistency. Thank you!
    Reply
    1. I have no idea how this comment escaped me. Sorry for not answering sooner. :( Once it's dried out, you can blend it in the food processor again so that it's finer.
      Reply
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