The Ins And Outs Of Almond Milk: A Simple Recipe

I’ve been making my own almond milk a lot lately! I’m amazed at how simple it is.

Behind soy milk, almond milk has become the second most popular plant-based milk and substitute for cow’s milk. Why? Almond milk has many nutritional benefits, including vitamins, calcium and anti-oxidants, without the calories, cholesterol or saturated fat found in cow’s milk. And while almond milk contains less protein than cow’s milk (one gram per serving of almond milk vs. eight grams per serving of cow’s milk), as a vegan I find I don’t rely on milk for protein anyway. I tend to rely on vegetables, legumes and grains. (Yes, there’s plenty of protein in a plant-based diet!)



Still, I use plant-based milk in baking, in my morning oatmeal and (rarely) in some sauces and soups.

One of the reasons I like almond milk is because it’s very simple to make at home. A basic recipe includes almonds and water. That’s it!

For more information about where to buy safe, raw almonds, see this article.
For more information about almonds, drought and water use during farming, see this article.

You need a few tools…

…a bowl for soaking the almonds, a regular strainer, a high-speed blender, a nut milk bag and a pitcher.

You may use cheesecloth instead of a nut milk bag, but fold it over so the holes are smaller. It’s MUCH easier to order a nut milk bag online and use that instead. It makes the job a snap!

Almond Milk

(Serves 2)


One cup raw almonds
Water for soaking
Two cups filtered water (in addition to the soaking water)


  1. Soak the almonds in water overnight, or four hours minimum.
  2. Strain the almonds.
  3. Place the almonds and the two cups filtered water in a high-speed blender. Blend the ingredients at medium or high speed for about a minute.
  4. Rest the nut milk bag in a pitcher, folding the top over the rim, and hold it lightly in place. (It helps to choose a pitcher whose mouth opening approximately matches the opening to the nut milk bag. If you use a pitcher with a very narrow opening, ingredients will spill over.) Pour the blended ingredients into the nut milk bag. Squeeze excess liquid from the nut milk bag into the pitcher.
  5. Reserve the almond pulp for another use such as muffins, smoothies or cookies. It will keep for up to three days in the refrigerator.
  6. Reserve the milk in a covered container for up to three days.

8 thoughts on “The Ins And Outs Of Almond Milk: A Simple Recipe

    • Hello! Yes, I find it’s creamier than the boxed kind. (You can alter water amounts in this recipe to make it creamier or thinner, depending what you like.) However, cost-wise, it really depends upon the almonds. Bought in small batches, organic, raw almonds can be quite expensive. Bought in bulk, the cost effectiveness improves. The advantage is, as with any processed vs. homemade food, the simplicity of ingredients. There are no additives, emulsifiers etc. in a homemade milk. As such, it doesn’t keep as long, right? So, it’s a tradeoff. I happened to have a lot of raw almonds on hand, because I taught a cooking class. I wanted to use them up before they went stale 🙂
      Cheers! And thanks for visiting!

  1. When, I started to make my own nut & seed milks, I also ordered several nut milk bags online & they are one of the best things that I bought & nearly use every few days. I love the ratio of your water to the nuts. I made your tasty easy recipe & loved sipping it. Yum! Xxx

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