Homemade Almond Milk

If you choose a vegan (or veganish) lifestyle, one of the basic things you should always have in your fridge is fresh homemade almond milk.

almond milk and almonds

One of the hardest things when cutting down on dairy products is to stop drinking milk. Even if all you consume per day is ½ glass of milk with your coffee, you still need a delicious replacement! And trust me, once you try this almond milk recipe, you’ll never go back!

almond milk in a pitcher
almonds soaked in water

Cappuccino lovers? Don’t worry! Over the years I learned a great tip for nut-milk frothing! All you need to do is add some lecithin powder which helps to create emulsions, as it contains both hydrophobic (water-hating) and hydrophilic (water-loving) groups. The lecithin will also help prevent the almond milk from separating into two distinct layers.

pouring almond milk into a nut milk bag
straining almond milk

Why not spice it up? If you’re looking for a way to add some different flavors to your everyday almond milk, make sure to check out the options below.

pouring almond milk

This recipe requires a high-speed blender and a nut milk bag, which are absolute must-haves for your vegan(ish) kitchen. But it is surprisingly simple and quick!

almonds in a high speed blender

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Think Ahead
6 hours
Prep Time
5 min


  • 1 cup raw almonds soaked in water for 6 hours (if you’re not sure what you’ll be doing 6 hours from now, place the bowl of soaked almonds in the fridge for up to 12 hours)
  • 4 cups filtered / mineral water (if you want to thicken the milk use less water)


  • 0.5 tsp vanilla bean powder - for vanilla lovers (like me)
  • 2 dates, pitted - the perfect way to get your children to drink homemade almond milk (or if you want to enjoy the milk as a drink)
  • 1 tsp lecithin powder - required if you like to froth your milk
  • 1 tsp grounded cinnamon - to spice things up


  1. Drain your almonds and wash carefully.

  2. Add the almonds, water, and any add-ins to a high-speed blender and blend for about 1 ½ minutes.

  3. Strain using a nut milk bag, making sure you squeeze well until all the milk is extracted. Save the remaining pulp in the fridge up to 3 days and use it for baked goods.

  4. Transfer the milk to an airtight bottle and keep it in the fridge.


  • The milk is good for about 3 days, but best consumed fresh. If you want to keep it for more than 3 days, try using a vacuum container.

  • Shake well before drinking.

  • Obviously, this is not my original recipe and it is based on many almond milk recipes I tested over the years.