Homemade Almond Milk

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I love raw almond milk—hardly a day goes by without using it in some way. I used to buy an organic almond milk brand from the store, but after looking at the ingredients, I realized I could make my own delicious, healthier version in a few easy steps—one with no added additional oils, preservatives, and with my personal choice of sweetener.

Plus, there are so many yummy things that you can do with homemade almond milk, like use it for:



-dessert recipes

My favourite way to use almond milk is to add it to smoothies or make chocolate almond milk. J.P enjoys it over granola. It easily replaces conventional milk—try making your own almond milk using my simple recipe.

Homemade Almond Milk

Homemade Almond Milk
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Yield: 7-8 cups


  • 1 cups of almonds
  • 4 cups of water
  • Sweetener such as dates, raisins, agave, prunes, honey  or maple syrup (I typically use 4-5 soaked dates)
  • Vanilla or almond extract


  1. Put the 1 cups of almonds in a bowl and cover with water. Let sit for 6 hours or overnight. You might be wondering why many raw foodists think soaking the nuts prior to eating them is important. Read here.
  2. If you decide to use dates as your sweetener, place the dates in a bowl and cover with water for about 1 hour or until soft. After they have been soaked, blend the dates and some of the soaking water in a high powered blender until it is a creamy texture.
  3. Add the almonds, water and  almond or vanilla extract to the date paste in the blender.
  4. Blend together until creamy.
  5. Take your cheese/nut bag and place it over a large bowl. Pour the blended almonds into the bag. Squeeze the bag over the bowl to get all the liquid out. This is your creamy almond milk.
  6. Place in glass jars and store it in the fridge for up to 5 days. I reused my Kombutcha bottles to store my almond milk.


Notes and tips

If you are using a food processor, you will probably have to do 2-3 batches because the liquid leaks out of it. I do not have a cheese/nut bag. I got creative and used one of my organic cloth produce bags. It worked perfectly and I didn't need to buy anything. This way I was able to respect Project Green Foot. This recipe is so versatile, you can use any nut or seed in replace of the almonds. Most seeds do not have to be soaked before making the milk, and you usually do not need to strain them through a nut bag either, as the seeds usually blend well with the water.


For other healthy milks and smoothies, checkout:

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