Best Homemade Almond Milk Recipe to Make at Home

This homemade almond milk is completely unlike anything you’ll find at the grocery store. It comes straight from nature—no preservatives, no thickeners, no stabilizers trying to fake creaminess.

Ever opened a carton of almond milk from the grocery store only to be hit with disappointment? Thin, chalky, and somehow...off? Same.

That’s why I started making my own almond milk, and let me tell you—it changed everything.

This isn't just any almond milk recipe. It's the real deal: wholesome, satisfying, and made with just a handful of pantry-friendly ingredients.

Using raw almonds, a powerful blender, and a nut milk bag, you'll end up with the kind of fresh almond milk that tastes clean and comforting—smooth enough to sip, rich enough to use in your favorite dishes.

Whether you're new to DIY almond milk or you've tried before and gave up, this guide will walk you through every step.

Jump to:

• Almond milk recipe
• Homemade almond milk
• Do I really need to peel the almond skins?
• Health benefits of almonds
• Ingredients for homemade almond milk
• Substitutions
• Equipment
• What if I don’t have a nut milk bag?
• How to make your own almond milk
• Storage
• Tips and tricks
• Serving
• Recipe for Homemade Almond Milk
• More recipes you may enjoy
• Tried this recipe? We’d love your review!

Almond milk recipe

Honestly? I never liked store-bought milk—and not for lack of trying. Every time I gave it a shot, I’d end up with a stomachache and a bad mood.

Then came my first cup of almonds, soaked overnight in a large bowl. The process felt grounding. Therapeutic, even.

From there, I never looked back. Making homemade nut milk became a kind of kitchen ritual—one that’s both nourishing and surprisingly soothing.

By the time you finish this almond milk recipe, you’ll know exactly how to make the best almond milk at home using a simple process that’s both accessible and enjoyable.

No mystery ingredients, no weird textures—just the creamy, flavorful plant-based milk you deserve.

Plus, I’ve included tips on equipment like the nut milk bag, ideas for using the leftover almond pulp, and how to store your final product for the long time freshness we all want.

Let’s get into it.

Homemade almond milk

The first time I made this, I wasn’t expecting much. But something shifted when I slipped those almond skins off one by one. The whole thing felt meditative.

From sterilizing the cup of almonds, to watching the vitamix blender swirl them into silk, each step felt like self-care.

And you know what? That’s rare in a world of fast food and prepackaged everything.

Do I really need to peel the almond skins?

Let’s talk about the skins. They might look harmless, but they’re actually not the best for your belly.

Almond skins contain phytic acid and other compounds that can mess with digestion.

Even though unsalted raw almonds are a healthy food, the skins make them harder to break down. That’s why it’s a good idea to soak and peel them first.

Think of it this way—peeling helps your body get the most out of the almonds. It also gives you fresher, cleaner almond milk.

The result? A smoother, creamier drink that’s much easier on your stomach.

But here’s the good news: if you’re in a rush, you can still make homemade almond milk without peeling.

You can leave the skins on, or remove just some. A half-and-half mix works fine. The final product may be a little grainier, but it still tastes great.

Still, for the best almond milk experience—especially if you drink it on a regular basis—taking the time to peel the skins is worth it.

It’s not hard, and honestly, it’s kind of fun. Just give each almond a gentle squeeze, and the skin slips right off. Pop, pop, pop—it’s oddly satisfying.

Health benefits of almonds

There’s a reason almonds are one of the most popular ingredients in plant-based milk—they pack a serious nutritional punch.

Every small handful delivers more than just flavor and texture.

When you’re making your own almond milk, you’re also giving your body access to a whole range of natural benefits that go way beyond hydration.

Here’s what makes almonds so powerful:

1. They’re a rich source of healthy fat, especially the kind that supports long-term energy and brain function.
2. Almonds are about 20 percent protein by weight, which is unusually high for a nut. That makes your homemade almond milk a solid option if you’re looking to add a bit more protein to your day.
3. They act as a tonic for the brain and nervous system, supporting cognitive function and emotional stability—perfect if you use almond milk as part of a calm morning routine.
4. Regular consumption may help increase energy, boost immunity, and build strength, especially when used consistently over time.
5. Almonds contain natural anti-inflammatory compounds, which help reduce inflammation in the body—a huge plus if you’re focused on overall wellness.
6. They’re known as a heart tonic thanks to their healthy fat profile, which contributes to a strong cardiovascular system.
7. Almonds support bone health with their natural mix of calcium and magnesium, key minerals that help maintain strength as we age.
8. They may also help reduce LDL cholesterol, which is the kind you want less of.

When you blend all of this into a glass of fresh almond milk, it’s not just a drink—it’s a daily act of nourishment.

And because you’re making it yourself, you’re skipping all the processed stuff that would otherwise interfere with these benefits.

Ingredients for homemade almond milk

1. Unsalted raw almonds – Your main character. Rich in nutrients and the heart of that smooth texture.
2. Cups of water – Clean, cool water helps create a pure base and keeps flavors crisp.
3. Medjool dates – For a natural sweetness that won’t overwhelm. Think gentle, caramelly notes.
4. Cardamom powder – Adds digestive support and a whisper of floral spice.
5. Cinnamon powder – Warms up the drink and enhances the creamy body.
6. Pinch of salt – Whether it’s a pinch of Himalayan pink salt or pinch of sea salt, this tiny touch rounds out the flavor.

When you're working with just a few elements, quality is everything.

Using organic almonds, soft medjool dates, and a good shake of warming spices means your final product tastes intentional. It feels luxurious—and trust me, your taste buds will know.

Substitutions

No medjool dates? Use any soft dried date—just soak it first.

No cardamom? Go heavier on the cinnamon, or try a little nutmeg.

But remember, these spices aren’t just for flavor. They also help with digestion, especially since almond milk can be a little heavy on its own.

Next up—what you’ll need from your kitchen drawer.

Equipment

1. A high-speed blender or food processor (like a vitamix blender) – You need power to break down those ground almonds into a fine almond mixture.
2. A nut milk bag – The easiest and cleanest way to strain your own almond milk.
3. A large bowl or mixing bowl – For soaking and rinsing your nuts.
4. A fine mesh strainer or cheesecloth – Optional if you don’t have a nut bag, but more work.
5. A glass container or airtight container – For storing your fresh almond milk.
6. A glass jar – Optional, but perfect for a smaller batch or that first time sip.

How to make your own almond milk

1. Sterilize your cup of almonds by covering them with boiling water. Wait 5–30 minutes.
2. Remove the almond skins by gently squeezing from the fat end. (Yes, it’s oddly satisfying.)
3. Soak the peeled almonds in filtered water overnight—or at least 8 hours—in the mixing bowl.
4. The next day, drain the soaking water and rinse well.
5. In your high-powered blender, combine: almonds, fresh cups water, medjool dates, cardamom, cinnamon, and a pinch of salt.
6. Blend on high speed for 1-2 minutes, until the mixture is smooth and creamy.
7. Strain using a nut milk bag over a large bowl. Gently squeeze until all the much milk is out.
8. Transfer the final product to a glass jar or airtight container, and chill.

You’ll know your blend is done when the almond mixture looks fluffy and opaque, with no visible chunks. If it’s your first time, go a little longer with the blend—1-2 minutes isn’t too much.

Storage

Always store almond milk in the fridge. It keeps for up to 3–4 days in a clean glass container. Before drinking, give it a good shake—natural separation is normal.

Let’s talk extra tips and flavor ideas next.

Tips and tricks

1. Always start with room temperature water if you’re in a hurry and skipping the long soak time.
2. Use organic almonds for better flavor and less bitterness.
3. Never use your bare hands when squeezing the nut bag—use clean utensils if possible.
4. Make a large batch and freeze in ice cube trays for single servings.

The leftover almond pulp can be composted—or reused in baking, energy balls, or even a quick face scrub. It’s mostly fiber, so don’t expect bold flavor—but it’s got potential.

Serving

Drink it plain. Pour over cereal. Use it in smoothies or curries. This homemade almond milk is incredibly versatile, and it’s a great substitute in any recipe that calls for milk.

Making homemade almond milk isn’t just about the final product—it’s about the process. The quiet moments, the feel of the skins, the sound of the blender—it’s kitchen alchemy.

You’ll end up with a creamy, satisfying plant-based milk that actually tastes like something. No store-bought options even come close.

Try it once. Just once. Peel the almonds, use your nut bag, and give it a whirl in your high-speed blender. Then taste that first sip. I promise, it’s worth the effort.

Have questions? Tried this and loved it? Share your thoughts in the comments. I’d love to hear how your first time went or how you’re using your fresh almond milk.

Tag your creations or let me know your favorite dairy substitutes!

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