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How to Make Almond Milk

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  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 2.5 cups 1x
  • Category: beverage
  • Method: blender
  • Cuisine: Gluten-Free, Vegan
  • Diet: Vegan


Easy homemade almond milk made in less than 5 minutes. This almond milk is creamy, delicious, and you can make it as sweet as you wish. Perfect for breakfast, cooking, baking or to drink as a cold drink.


  • 1/2 cup (70 grams) raw almonds (soaked overnight in cool water or 4 hours in hot water)
  • 2 1/2 cups (600 ml) water (less to thicken, more to thin)
  • pinch sea salt

2 pitted Medjool dates dates (or other sweetener of choice /omit for unsweetened almond milk)
1 tsp vanilla extract (omit for plain almond milk)


  1. Drain the soaked almonds and discard the water.
    Add the soaked almonds, water, salt, and optional ingredients to a high-speed blender. Blend until smooth and creamy. Keep blending for about 2 minutes.
  2. Place a nut milk bag in a bowl and pour the milk in the nut milk bag. Squeeze until all liquid is extracted, and you are left with only dry almond pulp in the nut milk bag.
  3. Save the pulp for baked goods or porridges.
  4. Pour the milk into a jar or bottle and cover. Keep in the fridge for about 4 days. Shake before using.


  • The leftover almond meal can be added to oatmeal, smoothies as it is. Or you can put them into a date for a delicious snack. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2-3 hours). Dry almond meal can be kept frozen for several months. Or what about adding it into icecream as a cookie dough?
  • Or you could make almond cheese by blending the almond pulp in a blender with some lemon juice, Celtic sea salt, pepper, coconut oil or olive oil and some fresh herbs
  • Or just crumble it over a salad. The possibilities are endless.