Easy Homemade Almond Milk

Trying to cut out dairy and not sure what your options are?

You might have read about some of the almond milk manufacturers making shady almond milk (i.e., having no actual almonds or only like 1 % in their cartons?!).

Or, if you’ve ever looked at the ingredient list, you wonder how there could be more than just a few to make such a simple drink?

That, on top of their high cost and meh taste, why not try making your own HOMEMADE ALMOND MILK instead?

Once you make your own, I promise you’ll never go back (unless you’re totally strapped for time)!

As a side note, always try and look for organic almonds

Homemade Almond Milk


Ps – This recipe works with most nuts like hazelnuts, pistachios, brazil nuts, pecans, etc. that are about the same size as almonds. 

Makes about 3 cups

Prep time 5 minutes + 8 hours inactive

Cook time 0 minutes


  • 1 cup raw almonds
  • lots of filtered water
  • tiny squeeze fresh lemon juice 
  • pinch salt 
  • 1 teaspoon real vanilla 
  • honey, pure maple syrup or pitted dates, optional


  1. Place almonds in a large bowl and cover by about 2-3 inches with fresh water.
  2. Add in a squeeze of fresh lemon juice and let sit overnight or about 8 hours.
  3. Drain well.
  4. Pour almonds into a blender and add in 3 cups fresh water, a pinch of salt and a teaspoon vanilla.
  5. Blend on high for about 3 minutes or until blended well. 
  6. Add in tablespoon or two of sweetener or a couple of dates if you want it a little sweeter and blend again until smooth.
  7. Strain into a nut milk bag or clean stocking or cheesecloth over a large bowl. Pour nut milk into a large mason jar and put on a lid. Discard nut milk pulp or add into baked goods. Google what to do with nut milk pulp to grab some recipes. Stores in the fridge if tightly sealed for about 3-5 days. Enjoy!

*Tip* I like doubling my batch so I don’t run out. 

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