How to Make Almond Milk

All that’s needed is just 2 ingredients, 10 minutes, and a blender!

This was one of the very first things I made when I became vegan, and I haven’t looked back since! I’ve found homemade almond milk is so much creamier than store-bought varieties, as you can adjust the water quantity to make it as thin/watery or as thick/creamy as you like!

I love almond milk as it isn’t as carby as rice milk, doesn’t interfere with your hormones like soy milk can, and can be used in place of regular milk in almost every recipe!

If you’re dairy-free, making your own almond milk is a great way to save money, avoid additives, and minimise waste (as you eliminate the need for plastic packaging that often comes with pre-made plant milks). What’s more, these plastic cartons can leach toxic chemicals into the milk inside.

Homemade almond milk (oh so creamy).

To reduce food waste, the leftover almond pulp can be used to make more almond milk, or instead, almond flour for use in recipes!

Homemade Almond Milk

This recipe lasts up to 4-5 days in the fridge (however, if it smells funky before then, don’t drink it), and if you aren’t able to finish up the milk in time, reduce the quantity of the recipe to make only as much as you need.


  • 1 cup raw organic almonds
  • 3-4 cups pure filtered water (plus more for soaking)
  • 1/2 tsp sea salt


  • 1-2 dates, pitted
  • 1 tsp vanilla extract

To make:

  1. Soak almonds for a minimum of 12 hours in filtered water with 1/2 tsp sea salt. This is helps to deactivate the antinutrients naturally found in nuts and seeds, such as phytic acid and enzyme inhibitors.
  2. Drain and rinse the almonds well, then add to a blender along with the water and any additional add-ins. Blend until creamy and smooth (around 1-2 minutes).
  3. Strain the milk using a nut milk bag, cheesecloth or a thin dish towel. Squeeze until all the liquid is extracted. Compost the pulp or save to make more almond milk or almond flour.
  4. Transfer almond milk to a glass jar or bottle and store in the fridge for up to 4-5 days. Shake well before use, as it tends to separate.
The nut milk bag I use for making plant milks (from Ever Eco).

How to Save the Pulp

  1. Place the leftover almond pulp on a baking tray and dehydrate in the oven (or dehydrator) on the lowest heat until completely dry.
  2. Blend dried pulp in a food processor or blender to make almond meal, which you can use in other recipes!

As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. It’s important to check with a doctor before taking this or any new product, especially if taking any other medicine or supplement or if pregnant or nursing. Be sure to check ingredients to make sure there is no risk of an allergic reaction.

Have you ever made your own plant-based milk before? How did it go? Did you try any flavour variations? Share below.

Lots of love,

🖤 Vanessa