Making Almond Milk at Home


I switched from regular milk to almond milk about 6 months ago and never looked back. It isn’t that I’m lactose intolerant or anything, but I just do not care for the taste of milk. I gave almond milk a try and loved the flavor and have been using it in place of regular milk ever since.

Almonds are also a rich source of protein, Vitamin E, magnesium, potassium, selenium, manganese, and iron. This will help build strong bones and muscles, provide antioxidant protection, healthy skin, high energy levels, good metabolism, and other health benefits.

Almond milk contains no cholesterol, and has been shown to lower levels of LDL cholesterol (due to good monounsaturated fats in almonds) as well as protect against heart disease (almond skins contain flavonoids which help to protect the heart).

I use almond milk just about anywhere I would use regular milk; in my baking, soups, and even my morning cappuccino. When I was back in the US, my favorite brand was the unsweetened version of Almond Breeze by Blue Diamond. I liked the flavor a lot, and do not care for the added sugar so it was perfect.

Unfortunately, when we arrived here in Italy, I could not find an unsweetened brand of almond milk, and I really wasn’t crazy about the taste of any of the varieties that I could find. My only solution seemed to be to make my own.

I started to do some research online about making my own almond milk and could not believe it was as easy as it actually is. Basically you simply soak raw almonds overnight, then the next day mix them with water in the food processor, puree, then strain. Since I like my milk unsweetened, I do not add anything else, but you could add raw honey, vanilla extract, or even ground cinnamon if you like.

The milk is thick and delicious, and I found it doesn’t even separate when stored in the refrigerator for up to 5 days. After that point it does begin to separate, and though you can shake the bottle to blend the layers again, the flavor is best if you consume the milk in 5 to 7 days maximum. I found that the flavor just started to break down after that point. Since I made so much at once, I simply stored one bottle in the refrigerator that I knew I could use up within 5 days and froze the rest.

You have to start the process the night before because the almonds require soaking overnight which is a very important step. Soaking the almonds softens them and they release the natural oils much easier. It helps to have a high powered blender, like a Blentec or Vitamix as it will cut down the time required to puree the nuts.

Cheesecloth is also very helpful, although since I had none in the house I simply used a kitchen towel and it worked just fine. You will have 2 to 3 cups of almond meal leftover that you can use in baked goods. I used mine in Paleo friendly Almond Butter Chocolate Chip Cookies! You can use up to 4 cups of water for every cup od raw soaked almonds if you prefer your almond milk a little thinner.





Buon Appetito!
Deborah Mele 

Homemade Almond Milk Recipe

Homemade Almond Milk Recipe

Yield: Makes 1 Quart Almond Milk
Prep Time: 30 minutes
Total Time: 30 minutes


  • 1 Cup Raw Almonds
  • 3 Cups Water


  • 1 to 2 Tablespoons Raw Honey
  • or 1 Teaspoon Ground Cinnamon
  • or 1 Teaspoon Vanilla Extract


  1. Place the almonds in a bowl, cover with cool water and let soak overnight.
  2. Drain the almonds, then place in a blender with 3 cups of fresh water.
  3. Process until the almond has become fine meal.
  4. Pour the milk through a couple of layers of cheesecloth (see note above).
  5. If using, add you honey and/or cinnamon or vanilla and store in the refrigerator in an airtight container.

Did you make this recipe?

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  1. I love this and am going to try this today!! I have a question though. Could you use the water that you soaked the almonds in overnight? I like the idea of getting every bit of goodness from the almonds! Thanks

    1. Sharon, you certainly could use the water in smoothies or whatever you wanted to. It is fairly dark brown though, just so you know.

  2. Hi Deborah:

    Thank you for another well written article! I have just started making almond milk at home as well. I use the same technique, but add 2 pitted dates to the blender if I will be drinking the milk by itself. If I’m just going to add it to my smoothies, I don’t bother. The dates add a nice light sweetness and body to the milk.

    Enjoy life in Umbria! I’m jealous!


  3. I use a 7 cups of water ratio to 1 cup of soaked almonds. I find it tastes fine in our oatmeal and cereals. We generally do not drink it straight. Who needs all the extra calories plus the cost of raw almonds is high and all the work you have to do to make it. So I end up with 64 oz of almond milk from 1 cup of almonds.

  4. Just put almonds and water in bowl for overnight.
    I love to try new recipes, this sounds so fun.
    Would it be too strong to add almond flavor. Will try without at first.
    Will let you know how it comes out! Can’t wait for tomorrow!!

  5. Forgot a question in my last comment. After re-reading the recipe, it says to drain almonds
    and add 3 cups of water to almonds and blender. Question is are we using the 3 cups of water that was used overnight or are we using fresh 3 cups of water? Hope it don’t sound to dumb!

  6. I love your website. You’ve inspired me to add a food post a month to my blog. (it’s not a food blog) I’ve been drinking that same brand of Almond Milk for years and I also prefer the unsweetened. Do you think I could make my own almond milk using my Ninja blender? It’s one of the lower end ones…

  7. I love all of your recipes. They remind me so much of my mother’s cooking. Thanks for sharing all of your beautiful recipes with everyone.

    My question is: when you say raw almonds can you use almonds in the bag also?


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