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Homemade Almond Milk (3 ingredients)

No need to buy expensive nut milk at the supermarket, when you can easily make it at home! This is a basic recipe for an unsweetened Almond Milk, but you can sweeten it (e.g. with dates or maple syrup), make a vanilla or chocolate version. So many possibilities!

Homemade Almond Milk with Cookies

When it comes to homemade plant-based milk, I prefer nut milk. I’ve made soy milk once but it needs an extra step to make, it has to be boiled.

Whereas nut milk is super easy and quick to make. Simply soak the nuts overnight, blend them, strain and it’s good to go! The milk can be kept in the fridge for 3-4 days without problems.

Homemade Almond Milk before and after blending

When making nut milks, you’ll want to use a high-speed blender. A regular blender works as well, but you’ll end up with more pulp.

But what is even more important than then blender, is the nut milk bag: Make sure you use a quality nut milk bag or nylon bag to make it perfectly smooth!

If you’re wondering what to do with all that leftover almond pulp, you can use it in this Baked Almond Feta recipe or in muffins or cakes!

Watch how to make homemade Almond Milk (unsweetened and sweetened)

More Vegan Milk Recipes for you to try

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I hope you’ll enjoy this Almond Milk as much as I do! Let me know if you give this recipe a try! I’d love to hear how it turns out for you.

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Cheers, Bianca

Homemade Almond Milk with Cookies

Almond Milk

Elephantastic Vegan
Recipe for homemade, from-scratch Almond Milk. Super silky and better than store-bought! Add sweeteners, cocoa powder, vanilla, cinnamon or whatever you feel like!
5 from 2 votes
Prep Time 5 mins
Total Time 5 mins
Course Basics, Drinks
Cuisine Vegan
Servings 4 cups
Calories 184 kcal


  • 1 cup blanched almonds (you can use regular ones, but the milk won’t be that white!)
  • 4 cups water (use less if you want to make it thicker)
  • 1 pinch salt


  • Soak the almonds over night. Drain and rinse the almonds.
  • Put the almonds and the water in a high-speed blender and blend on high for a couple of minutes. At this point, you can add sweeteners, cocoa powder, ground vanilla, if you want!
  • Take a bowl, put the strainer in the bowl and the nut milk bag in the strainer. Then pour the almond milk in the nut milk bag and press out excess liquid. (You can use the rest of the almonds for baking or for this amazing Baked Almond Feta).
  • Then fill the milk into an airtight container and keep it in the fridge for up to 3-4 days.


For a sweetened version, add dates or maple syrup. I always use about 10 dates per 1 liter of milk.


Calories: 184kcalCarbohydrates: 5gProtein: 6gFat: 16gSaturated Fat: 1gSodium: 28mgPotassium: 205mgFiber: 3gSugar: 1gCalcium: 81mgIron: 1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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