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Homemade Almond Milk

Recipe for 4 cups (1 liter) of almond milk.
Prep Time10 mins
Course: Drinks
Keyword: Plant based milk, Whole almonds
Servings: 4 people
Calories: 290kcal


  • Stand blender


  • 4 cups water - 1 liter
  • cups whole almonds - 200 g
  • 1 pinch salt


  • Soak the almonds in water overnight.
  • Drain and rinse the almonds and put them in the jug of your blender, along with the water, and the salt.
  • Blend on high speed for a minute or two.
  • Strain over a bowl with a nut milk bag or a cheese cloth. Squeeze thoroughly.
  • Pour the milk in an airtight container and store in the fridge for up to 5 days. Shake before use.
  • The almond pulp can be used for other preparations, see notes.


  • Homemade nut milk is easy to make and healthier than store-bought plant-based milk, as it contains no additives or preservatives. Therefore, make small quantities at a time, you’ll only be able to keep it for up to five days in the fridge.
  • This is a recipe for basic unsweetened milk. You can add vanilla extract, sugar, maple syrup, or cocoa powder for example.
  • Almond pulp can be used in pretty much any recipe requiring almond meal. I wouldn’t use it for macarons though, as they are so delicate.
    Use in crumble, pesto, cookies, or these gluten and dairy free Mini Raspberry and Almond Tarts.
  • Calories are per 1 cup.