Almond milk is a great alternative to dairy milk and a healthy component for any smoothie or shake Almonds are gluten-free, low in carbs, and promote a good cholesterol balance.[1]

Method 1
Method 1 of 2:

Long Soak Almond Milk

  1. 1
    Gather the ingredients. You'll need:
    • 1.5 cups or 220 grams (7.8 oz) of raw almonds (unsalted, uncooked)
    • 4 cups or 940 milliliters of filtered or spring water, plus water for soaking
    • 1 vanilla bean; scoop out the seeds; alternatively, use 1/2 teaspoon vanilla essence or extract
  2. 2
    Soak the almonds in water overnight. Do this for at least 8 hours, up to about 12 hours. The soaking softens them well for use, but is optional. Drain the water from the almonds.[2]
    Advertisement
  3. 3
    Blend the almonds in 4 cups of fresh spring or filtered water. Add the vanilla extract and continue blending until well mixed.[3]
    • You may find 4 cups a little too watery; if this concerns you, try 3 to 3.5 cups and add more if needed.
  4. 4
    Sweeten to taste if desired. If you want to sweeten the almond milk, add rice syrup, honey or other reasonably healthy sweetener, to taste.[4]
  5. 5
    Strain. This is very important or you will be drinking almond pulp as well as the milk. Using something like a very fine strainer or sieve, or several layers of cheesecloth (muslin), pour the almond milk through the filter into a large bowl underneath. The filter will retain the almond pulp and the liquid will go through.[5]
    • Squeeze the remaining pulp to remove the last of the liquid. It is easier if done using a cloth; otherwise, use your very clean hands.
    • The almond meal left over can be dried and used to add more fiber to your diet.
  6. 6
    Store. Almond milk can be kept in the refrigerator for 4-7 days, covered. It will usually need shaking before serving, to remix the liquid.[6]
  7. 7
    Use. Almond milk can be used with a range of foods where you would use dairy milk, such as for cooking, for cereals, for drinking, etc. Those who love almond milk often find drinking it is best.For Some others no,[7]
  8. Advertisement
Method 2
Method 2 of 2:

Fast Immersion Almond Milk

  1. 1
    Gather the ingredients. You'll need:
    • 1 cup dry almonds
    • 3 cups water
    • 1/2 teaspoon vanilla extract or essence
    • Dry coconut or coconut milk (optional, for flavor).
  2. 2
    Chop the dry almonds up very finely.
  3. 3
    Pour the finely chopped almonds into a 1 quart plastic bottle. Add 3 cups of water.
    • Add extra flavor if desired. Add some dry coconut with the nuts in blender, or coconut milk with the water.
  4. 4
    Add half teaspoon of vanilla.
  5. 5
    Shake this mixture together for a few minutes. Place in the refrigerator for about a day; shake often during the day.
  6. 6
    Shake and pour over cereal for best nutrition. Alternatively, filter with muslin or a cheesecloth if you don't want the almond meal in with the cereal.
  7. Advertisement

Community Q&A

  • Question
    What is the maximum time to soak almonds to make milk?
    Community Answer
    Community Answer
    48 hours max. If you are going to do this for 48 hours, soak and drain the water every 12 hours.
  • Question
    If I start with the 1.5 cups of water and almonds, and then add the 4 cups of water, after the straining, about how much milk will it make?
    Community Answer
    Community Answer
    The 1.5 cups of water is only used to soak and soften the almonds for 24 to 48 hours. Discard that after straining the almonds from it. After the almonds are blended with four cups of milk, you will have four cups of almond milk.
  • Question
    Is this almond milk suitable if I am on a weight reduction diet?
    Community Answer
    Community Answer
    Yes, it is lactose-free and contains fewer calories and carbs.
Advertisement

Things You'll Need

  • Blender
  • Large bowl
  • Wooden spoon
  • Fine sieve or strainer; or layers of cheesecloth/muslin
  • Storage jug with lid or cover

About This Article

Alan O. Khadavi, MD, FACAAI
Co-authored by:
Board Certified Allergist
This article was co-authored by Alan O. Khadavi, MD, FACAAI. Dr. Alan O. Khadavi is a Board Certified Allergist and a Pediatric Allergy Specialist based in Los Angeles, California. He holds a BS in biochemistry from the State University of New York (SUNY) at Stony Brook and an MD from the State University of New York Health Science Center at Brooklyn. Dr. Khadavi completed his pediatric residency at Schneider Children’s Hospital in New York, and then went on to complete his allergy and immunology fellowship and pediatric residency at Long Island College Hospital. He is board certified in adult and pediatric allergy/immunology. Dr. Khadavi is a Diplomate of the American Board of Allergy and Immunology, a Fellow of the American College of Allergy, Asthma & Immunology (ACAAI), and a member of the American Academy of Allergy, Asthma & Immunology (AAAAI). Dr. Khadavi's honors include Castle Connolly’s list of Top Doctors 2013-2020, and Patient Choice Awards "Most Compassionate Doctor" in 2013 & 2014. This article has been viewed 625,768 times.
How helpful is this?
Co-authors: 35
Updated: March 22, 2023
Views: 625,768
Article SummaryX

To make your own almond milk, first add 1 ½ cups (220 g) of almonds to a bowl and cover them with water. Let them soak overnight so they soften. Drain the water the next day and transfer the almonds to a blender or food processor. Add 4 cups (945 mL) of filtered water and ½ teaspoon (3 mL) of vanilla extract and blend until everything is well mixed. Line a fine mesh strainer with a cheesecloth, hold it over a large bowl, and pour the almond milk through it to filter out any big pieces. Squeeze out the rest of the almond milk from the cheesecloth. Finally, transfer the almond milk to a container and store it in the fridge for up to 7 days. To learn how to quickly make almond milk out of chopped almonds, keep reading!

Did this summary help you?
Advertisement