Making your own almond milk at home is easier than you think. Learn how to make this delicious, creamy, and nutritious dairy alternative with our simple recipe.

How to Make Delicious & Dairy-Free “Milk” at Home

Something I find so comforting on a brisk autumn day is a glass of farm-fresh milk, warm or chill, with a dash of cinnamon and nutmeg. My body, however, isn’t as interested in this creamy delight. I grew up in China, where dairy is not as present in the typical diet as it is in many Western cultures. As a result, like many Chinese, I’m mildly lactose-intolerant.

I’m a firm believer in finding healthy alternatives that don’t sacrifice flavor and texture. After some experimentation, I found a solution to my love of milk: delicious and easy-to-make almond milk. In addition to tasting great, it’s an excellent, low calorie source of vitamin E and protein, and calcium. Plus, it’s a fun recipe for kids! In fact, our 9-year-old daughter Rose makes a batch at least once a week. It’s also perfect for vegans, like my husband, Arogya’s acupuncturist Gregor Bertram.

Jump to: Homemade Almond Milk Recipe

How Easy Is It to Make Nut Milk?

Making your own almond milk at home is surprisingly simple, requiring only two core ingredients: raw almonds and water. This recipe gives you complete control over the sweetness and allows you to experiment with different amounts of water to get the perfect consistency. Plus, fresh always tastes better than store-bought!

Everything you need to make almond milk: raw almonds, cheesecloth, and water. We also love adding cinnamon, nutmeg, and sometimes a touch of honey.

Storage & Shelf-Life of Homemade Almond Milk

Fresh almond milk keeps well in the fridge for about 2-3 days. Store it in a sealed glass jar or bottle, and don’t forget to label it with the date you made it. Since the particles will naturally separate, be sure to shake well before each use.

Easy, Homemade Almond Milk Recipe

Recipe Yield: 3 creamy cups of almond milk

Tools:

• A high-speed blender.
• A layered cheesecloth or a muslin bag (you can find these online or at Whole Foods).
• A fine mesh sieve.

Ingredients:

• 1 cup Organic Raw Almonds
• 3 cups Water
• Cinnamon, Nutmeg, and/or Cacao to sprinkle on top
• Optional: Honey or Agave, to taste (we like using honey, but for a fully vegan option, choose agave).

Instructions:

1. Place the almonds in a bowl and cover with water. Let sit for at least 5 hours or overnight.
2. Drain and rinse the almonds. Next, remove the skins by gently squeezing each almond with your fingertips. It’s surprisingly easy!
3. Transfer the almonds to a blender and add 3 cups of filtered water. Feel free to add a little more water for less creamy milk. Blend the almonds and water on high speed until smooth and frothy.
4. Next, place a sieve over a large bowl and layer a cheesecloth on top of the sieve. Then, pour the liquid almond mix into the bowl through the cheesecloth and sieve.
5. After most of the liquid has been strained, use your hands to squeeze out the last bit of liquid through the cheesecloth. You can reserve the remaining almond meal for vegan cheese or spread.
6. Enjoy the almond milk as is or spruce it up with some cinnamon, nutmeg, or cacao. It’s also a wonderful addition to our Creamy Masala Chai recipe.

What to Do With the Leftover Almond Meal?

After making almond milk, you’ll be left with a nutrient-rich pulp called almond meal. Instead of discarding it, we like to turn it into a vegan spread! Combine with a little miso, olive oil, and lemon, then blend until smooth for a delicious dip or sandwich spread.

Recipe by Wei Bertram

Photos by Sophie Slater