Better than store bought, this creamy, fresh almond milk recipe is easy to make at home from scratch. With just 2 ingredients, 10 minutes, and a blender, you can make creamy, homemade almond milk with no stabilizers, additives or dairy needed. It's the best tasting plant based milk ever!
There are lots of good, store bought, dairy-free milk choices these days. However, for me, nothing beats homemade! This almond milk recipe is a delicious, healthy milk alternative - a low-calorie option for anyone sensitive to dairy, lactose intolerant or vegan/vegetarian. The kids absolutely LOVE it for breakfast with homemade granola, overnight oats, oatmeal, and in smoothies.
Almond Milk Ingredients
Making plant based milk at home is easy and affordable. There's only 2 ingredients needed; and you control the flavor, thickness, and sweetness to suit your taste.
Here's the ingredients you'll need to make creamy, silky, dairy-free milk:
- Almonds: The best almonds to use are raw, unsalted almonds (not roasted or salted). Organic if possible. Find them at Costco, grocery stores, bulk stores or online.
- Water: Boiling hot water for soaking and filtered water for blending.
- Dates: For natural sweetness. Any date from Medjool to cooking/baking dates (which are more economical) work perfectly fine. Optional add in.
- Vanilla: Pure vanilla extract. Optional - to make vanilla almond milk.
- Salt: Pinch of salt.
How is Almond Milk made?
If you’re vegan, dairy free or lactose intolerant, this almond milk recipe is going to be your new go to. It’s super simple, and by far my favorite plant-based milk. Here's an overview of how to make almond milk from scratch:
- Soak the almonds: Soak the almonds in boiling hot water for about an hour until plump (or in cool water for several hours up to overnight in the fridge). They will absorb water and get plump and juicy making them easier to blend. Drain and rinse the almonds. Pro Tip: I have a Vitamix; I skip the soaking and get straight to blending.
- Blend the almond milk: Drain and rinse the almonds. Then transfer the soaked almonds to the cup of a high speed blender (like a Vitamix) along with fresh, cold water. (Add dates/maple syrup, vanilla, and salt if using.) Blend on high speed until smooth and creamy (this should take around 2 minutes).
Water Tip: Less water = creamier richer milk; more water = thinner lighter milk. I typically use between 2 ½ - 3 ½ cups.
- Strain the almond milk: Put a nut milk bag over a large bowl or large measuring cup then pour the milk in. This step separates the almond pulp from the milk so it's creamy not gritty.
- Squeeze the milk bag: Twist the bag at the top of the liquid. Then use your hands to squeeze out as much milk as you can.
- Enjoy: Pour the fresh almond milk into a jar and store in the fridge or enjoy immediately.
Pro Tip: Leftover almond pulp (aka: almond meal) can be saved in the fridge for a few days or in the freezer if you decide to try making almond flour or a recipe using almond pulp!
How to Use Homemade Almond Milk
Almond milk can be used any way you use dairy milk. Make dairy free chocolate milk or hot chocolate with Dandies marshmallows for the kids.
- Breakfast: Homemade almond milk is my top choice for Overnight Oats or with homemade granola topped with berries. Plus it's delicious on cereal, smoothies, lattes, and oatmeal.
- Vegan Baking: Use it in place of dairy milk in baking like vegan Banana Bread, Vegan Chocolate Chips Cookies and Fluffy Vegan Pancakes.
Storing and Freezing Almond Milk
- How long does homemade almond milk last in the fridge?: Almond milk stored in a jar with a tight-fitting lid will stay fresh for 5-6 days in the refrigerator. The milk may settle, so give a shake before using. Pro Tip: I label the almond milk including the date.
- Can you freeze almond milk?: Yes! Freeze any leftover almond milk in ice cube trays. Once frozen, transfer them to an airtight bag for up to three months. They are perfect for popping into blueberry smoothies and dairy-free soup!
More Dairy Free Essentials
Here's some more dairy free (vegan) recipes to try next:
- Vegan Heavy Cream
- The BEST Vegan Tzatziki
- Easy Vegan Mayonnaise (just like Vegenaise)
- Easy Cashew Cream (10 flavors!)
- Vegan Parmesan Cheese
- Creamy Chipotle Sauce
Did you try my healthy, almond milk recipe? If so, please leave a comment and rating below. For more vegan food inspiration, follow along on Instagram and Facebook!
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Easy Homemade Almond Milk
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Equipment
INGREDIENTS
- 1 cup raw, unsalted almonds
- 2 ½ - 3 ½ cups fresh cold water (filtered)
Optional Add Ins
- 2-4 dates, pitted
- 1 teaspoon pure vanilla extract
- pinch salt
INSTRUCTIONS
- Soak the almonds: If you don't have a high power blender like a Vitamix, start by soaking the almonds. Pour boiling water over the almonds in the blender container, and let it sit for ~ an hour with the lid on until they are plump and juicy. You can also soak overnight in the refrigerator, covered in cool water until plump and juicy.Pro Tip: If you have a high-speed blender like a Vitamix, you can skip the soaking and go straight to blending.
- Blend the milk: Drain and rinse the almonds. Return the nuts to the blender, add the clean, cold water, and any optional add ins. Blend until smooth and creamy (this should take up to 2 minutes depending on your blender).
- Strain the almond milk: Place a nut milk bag in a large bowl/measuring cup to strain the milk. Pour the blended milk into the bag. Grab the top of the bag and twist it at the top of the liquid. Then, using your hands, squeeze out as much liquid as you can.
- How to store almond milk: Pour the strained almond milk into a clean jar with a lid and store in the refrigerator for up to 5-6 days. Remember to shake before using.
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Originally post May 2023, updated July 2025
Cindy
This is fabulous - especially with a couple shots of espresso! Hot or cold.
Rita Pearsall
I was looking to make a diary free hot chocolate for my little granddaughter. When I made the vanilla version of this amazing recipe, it was so delicious that I decided we would skip the hot chocolate and have warm vanilla almond milk instead — I didn’t want to mask the wonderful flavour of this beautiful creation! So good!
simplyceecee
Thank you, Rita! I'm soooo happy that you and your granddaughter enjoyed the vanilla milk! It's so good isn't it!