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One clear glass bottle of creamy white almond milk stands next to a glass half full of almond milk. Whole, raw almond spill in front of the bottle on a pink and brown tablecloth.
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Homemade Almond Milk

DIET: Diabetic, Halal, Low Calorie, Low Lactose, Low Salt, Vegan, Vegetarian
PRICE LEVEL: Budget Friendly
SKILL LEVEL: Beginner, No Experience, Some Experience
SEASON: Fall, Spring, Summer, Winter
ALLERGY: Check Package Ingredients, Dairy-free, Fish-free, Gluten-free, Shell Fish-free
OCCASION: Breakfast Buffet, Brunch, Family Meal, Home Cooked Gifts, Kid Friendly
SIMPLE FACTOR: 7 Ingredients or less
PLANT-BASED COURSE: Beverages, Breakfast
PLANT-BASED CUISINE: American, Global, Kid-Friendly
Calories: 822.25kcal


  • 1 cup almonds
  • 4 cups filtered water


  • Soak almonds in a bowl of water for 6 hours
  • Drain the soaked almonds after soaking and rinse
  • Combine almonds and 4 cups of fresh new water in a high-powered blender
  • Blend until super creamy
  • Strain the almond milk through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid.
  • Contain the almond milk in an air-tight bottle for drinking and other use.


Consider freezing the almond pulp in a zip lock for future baking or other recipes. It will keep for up to 3 months frozen.


Calories: 822.25kcal | Carbohydrates: 30.99g | Protein: 30.34g | Fat: 70.67g | Saturated Fat: 5.34g | Polyunsaturated Fat: 17.26g | Monounsaturated Fat: 44.17g | Trans Fat: 0.02g | Sodium: 48.75mg | Potassium: 1008.15mg | Fiber: 17.45g | Sugar: 5.56g | Vitamin A: 1.43IU | Calcium: 405.91mg | Iron: 5.32mg