Easy Homemade Almond Milk

How to make almond milk, a vegan, grain-free and dairy-free alternative.

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Homemade almond milk is an easy and satisfying dairy-free alternative. Unlike store-bought almond milk, fresh almond milk is creamy, frothy and delicious.


Units Scale
  • 1 cup of almonds
  • 2 cups water to soak
  • 24 cups of water for grinding (see notes)


  1. Cover the almonds with 2 cups of water and leave to soak for a minimum of 12 hours, but up to 48 hours is fine.
  2. Drain the soaking liquid.
  3. Put the almonds in a blender and pour in 2 to 4 cups of water (chlorine-free is best for making yogurt).
  4. Grind until the almonds are a coarse meal.
  5. Pour the ground almonds and water through a nut bag or several layers of cheesecloth to strain out the almonds.
  6. Squeeze any remaining “milk” from the ground almonds.
  7. Store the milk in the fridge and use it within 3 days. The ground almonds will last for 1 week in the fridge. See notes for long-term storage options.


  • Nut bags are the easiest way to make almond milk, but a strainer lined with several layers of cheesecloth will also work.
  • I like really flavourful almond milk, so I usually only use 2 cups of water for 1 cup of almonds. However, you can dilute almond milk with up to 4 cups of water for 1 cup of almonds.

Keywords: paleo, keto, vegan, whole 30, preservative free, gluten free, sugar free, soy free, dairy free, breakfast, coffee, dessert