Homemade almond milk

Homemade almond milk



  • 1 cup (170g) raw almonds + water to cover
  • 4 cups (1L) water


Cover almonds with water to soak. Cover the bowl with cling film and refrigerate at least overnight (but preferably a day or even two). Drain and rinse the almonds.

Add the almonds to a blender along with the 4 cups of water. Use the chop setting first and then the whisk or milkshake setting to finish off. Blend really well.

Put a fine mesh sieve or piece of muslin over a large bowl and pour over the nut milk, squeeze or press with the back of a spoon until as much of the milk as possible is strained through.

Transfer the milk to a clean glass jar and store in the fridge for up to three days.

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Serving Suggestions


  • After the almonds are soaked, you’ll notice the water is quite clogged up and discoloured with almond skin; and that the almonds are swollen up and really plump looking. This means their enzymes have now been activated.
  • Store the rest in the fridge to use as you would ordinary milk. This recipe yields about three cups, probably more if you use a nut milk bag or piece of muslin.
  • Sweeten the milk with maple syrup, dates, honey or brown rice syrup. Flavour with vanilla or spices if you like. I keep mine plain as I don’t drink it straight, I mostly use it in smoothies, pancake batters, baking and porridge.
  • You can use the almond meal in cakes, smoothies and other recipes so don't throw it away.
  • This recipe was created by Katie Rainbird of Katie180. You can find her on Facebook and Twitter.

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