Homemade Almond Milk

Homemade Almond Milk


  • 1 pound almonds, raw
  • 8 cups cold filtered water, plus more for soaking
  • 2-3 tbsp. date syrup, maple syrup or your favorite sweetener (optional)
  • Pinch of celtic sea salt or any unprocessed salt


  1. Place the almonds in a large bowl and cover with filtered water. It should cover the almonds by at least 1-inch. Let soak, room temperature, overnight or up to two days. If soaking for two days change the water out half way through with fresh water.

  2. Drain the soaked almonds in a fine mesh strainer and run under fresh cold water.

  3. In a blender, place 1/2 of the soaked almonds with 4 cups of fresh filtered water, 1-2 tbsp. of sweetener (if using) and a pinch of salt. Starting the blender on low then gradually raising the speed to high, blend for 3-4 minutes or until the almonds are completely broken down and the mixture is bright white.

  4. Place a nut milk bag or a fine mesh strainer lined with cheesecloth over a large bowl. Pour the blended almond milk through the bag/strainer and squeeze out all of the milk. If using a cheesecloth, you’ll have to lift it up and twist to squeeze out all of the milk.

  5. Continue this process with the remaining almonds, water, sweetener and salt. Pour into bottles or jars with tight fitting lids. 

  6. At this point, the almond milk is ready to drink, add to your favorite smoothie or flavor as you wish. The almond milk will last for 7-10 days in the refrigerator.

    Recipe Courtesy of Megan Mitchell

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