Homemade Almond Milk
Homemade almond milk is incredibly easy to make, naturally dairy-free, and tastes so much fresher than store-bought. It’s perfect for smoothies, oatmeal, baking, or even a splash in your morning coffee, once you make it yourself, you’ll never want to go back!
If you’re looking for an easy dairy-free alternative, homemade almond milk is the way to go. It’s perfect for making dairy free oats like my Strawberry Chocolate Overnight Oats, baking into my Vegan Hostess Cupcakes, or pairing with a slice of Homemade Almond Butter toast.
Homemade almond milk is naturally creamier and fresher than store-bought, without any gums, stabilizers, or preservatives. With just two ingredients — almonds and water — you’ll have real, pure almond milk ready in minutes.
The method is simple: soak, blend, and strain. Once you have a batch on hand, you’ll find endless ways to use it — from lattes and smoothies to your favorite baked goods.
How to make almond milk
Homemade almond milk is one of those simple recipes that feels a little magical once you try it for yourself. It’s naturally dairy-free, super creamy, and has the perfect hint of vanilla sweetness, way better than anything you’ll find in a carton.
To start, soak your raw almonds overnight. Just place them in a bowl, cover them with water, and let them sit on the counter, covered with a towel. Soaking softens the almonds, making them easier to blend and giving you that extra-smooth, creamy texture.
Once they’re nice and plump, drain and rinse the almonds well. Add them to a high-speed blender along with fresh water, a splash of vanilla bean paste, a drizzle of maple syrup, and a pinch of salt. Blend until everything looks super creamy and smooth — about 2 minutes or so.
Then, strain the mixture using a fine mesh strainer, cheesecloth, or a nut milk bag to remove any leftover almond pulp. Transfer your almond milk to an airtight container and pop it into the fridge.
That’s it! You can use your homemade almond milk right away in recipes like my Lemon Poppyseed Overnight Oats, pour it over a bowl of granola, blend it into my Pumpkin Pancakes, or even enjoy it with a slice of Homemade Almond Butter Or Matcha Butter toast.
Tip: it’s normal for it to separate in the fridge — just give it a good shake before you use it!
How to Use Homemade Almond Milk
Once you make a batch of homemade almond milk, you’ll find yourself reaching for it all the time. It’s super versatile and works in so many different recipes! Here are some of my favorite ways to use it:
Blend it into a drink: It’s perfect for adding to my Dairy Free Shamrock Shake, Vegan Hot Coco or a classic dairy free smoothie when you need something quick and refreshing.
Make a cozy latte: I love using it in my morning Matcha Latte — it froths up beautifully!
Splash it over cereal or granola: Simple, easy, and so good with a handful of my Homemade Almond Butter Granola.
Stir it into oats: Almond milk is great for creamy Overnight Oats or a batch of cozy Cookie Dough Baked Oatmeal on the weekend.
Make French toast: Whisk it into the base of my Air Fryer French Toast for a dairy-free twist that still tastes rich and delicious, or my Pumpkin Brioche French Toast.
Cook up pancakes: It’s an easy swap in my Sourdough Pancakes or Oat Pancakes for a lighter, fluffy stack.
Bake all the things: From Zucchini Pumpkin Banana Bread to Vegan Hostess Cupcakes and Blueberry Coffee Cake, homemade almond milk works beautifully in just about any baking recipe that calls for milk.
Other Plant-Based Milks to try:
If you give this homemade almond milk a try, I’d love to hear what you think! Leave a comment or review below to let me know how it turned out—or if you tried any fun flavor twists.
And if you share it on Instagram, Pinterest, or TikTok, don’t forget to tag me! I try my absolute best to respond to everyone, and seeing your creations always makes my day.
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
Homemade almond milk
Ingredients
- 1 cup raw almonds
- 2 cups water
- 2 tsp vanilla bean paste
- 1 tbsp maple syrup
- Pinch of salt
Instructions
- Start by placing your raw almonds into a large bowl. Cover them completely with water, make sure there’s at least an inch of water above the almonds since they’ll expand as they soak.
- Cover the bowl with a clean kitchen towel and let it sit on the counter overnight (or for at least 8–12 hours). Soaking softens the almonds, making them easier to blend and giving you creamier milk.
- After soaking, the almonds should look nice and plump. Drain them and give them a good rinse under cool running water to wash away any residue.
- Add the soaked almonds to a high-speed blender along with fresh water, a splash of vanilla bean paste, a drizzle of maple syrup, and a pinch of salt.
- Blend on high for about 2 minutes (or longer if needed) until the mixture looks smooth, creamy, and frothy.
- Place a nut milk bag, fine mesh strainer, or a piece of cheesecloth over a large bowl or pitcher. Carefully pour the blended almond milk into the strainer.
- If using a nut milk bag or cheesecloth, gather the edges together and gently squeeze and press to extract as much milk as possible. You’ll be left with creamy, smooth almond milk and a little leftover almond pulp.
- Transfer the fresh almond milk into an airtight container or glass jar and refrigerate.
- It will stay fresh for up to 4–5 days. Natural separation is totally normal — just give it a good shake before using!
