Blended · Plant-Based · Dairy-Free

Homemade
Almond Milk

Since cow milk has a lot of dangerous ingredients added, you can make fresh, creamy milk right from almonds — so good it will make you never want to drink cow milk again!

Glass bottles of fresh homemade almond milk with almonds
5 min Prep Time
2 min Blend Time
~6 cups Yield
3–4 days Refrigerated
Vegan Plant-Based
Back to Cooking
  Blend & Strain
1

Pulverize the Nuts & Seeds

Add the raw almonds, pumpkin seeds, chopped dates, and a small pinch of salt to your blender. Run the blender and pulverize everything dry until you have a fine, crumbly meal.

 The finer the grind at this stage, the creamier your milk will be.
2

First Blend with Water

Add 2 cups of distilled water to the blender with the ground nut meal. Blend for a full one minute until smooth and creamy.

 Distilled water gives the cleanest, purest flavour. Spring water works well too.
3

Fill and Blend Again

Fill the blender with distilled water up to the maximum fill line. Blend again for another full one minute.

4

Strain the Milk

Pour the blended liquid through a fine mesh sieve or nut milk bag into a large bowl or pitcher. Squeeze or press the bag to extract all the milk from the nut pulp. Save the leftover grounds — you will use them for the bonus treat!

5

Drink. Yum!

Pour your fresh almond milk into a glass, bottle, or jar. Serve immediately over ice or chilled. Store any remainder in the refrigerator in a sealed jar for up to 3–4 days. Shake well before each use.

  Flavored Variations

Ever Had Minty Milk?

Drop a handful of fresh mint leaves into the blender along with the nuts at Step 1. Blend and strain as usual for a refreshing, naturally flavoured mint milk. Perfect chilled on a warm day.

 Try other flavour additions too — a piece of vanilla bean, a pinch of cinnamon, or a few fresh strawberries blended in at the end.
  Bonus: Carob Drops

Carob "Chocolate" Drops

Don't throw away the leftover nut grounds from straining! Add 1 cup of roasted carob powder to the grounds and mix well. Drop small spoonfuls onto a baking sheet and bake at 350°F for 20 minutes. Cool completely. These make tasty little "chocolate drops" — perfect alongside your glass of almond milk!

 Carob is naturally sweet and caffeine-free — a wholesome, plant-based alternative to chocolate.

Tips & Notes

  • No soaking needed: This recipe skips the traditional overnight soak — the double-blend method extracts plenty of creaminess from raw nuts.
  • Dates as sweetener: The chopped dates dissolve into the milk during blending, adding natural sweetness with no refined sugar.
  • Pumpkin seeds: Add extra protein and a subtly creamy, nutty body to the milk — a wonderful complement to the almonds.
  • Nut milk bag vs. sieve: A nut milk bag gives a silkier result; a fine-mesh sieve is slightly thicker and easier to clean.
  • Zero waste: The strained nut grounds go straight into carob drops — nothing is thrown away.

Storage

Keep fresh almond milk in a sealed glass jar or bottle in the refrigerator. It will stay fresh for 3–4 days. Give it a good shake before pouring — natural separation is normal and not a sign of spoilage.

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