Homemade Almond Milk

Sometimes delicious recipe ingredients are derived from a raw nut, such as almonds. If you are anything like the hundreds of lactose intolerance individuals, have a milk allergy or just choose not to indulge in dairy you probably buy almond milk as an imitation dairy-free alternative. While working on my recipe for Banana Pancakes, I found that almond milk is commonly used in many vegan recipes too. In addition, almond milk is very easy to make at home. All you need is a blender, water and a cup of almonds.

And yes, of course, almond milk can be purchased at just about any supermarket but there’s something rewarding about making your own. However, most store-bought almond milk is loaded with added sugar and I wanted to include the purses from possible in my recipe. Furthermore, almond milk is very nutritious, dairy free and low in calories. For this reason, it doesn’t cause a spike in blood sugar levels, making it suitable for diabetics, as well as those who are on a low-carb diet.

Check out my quick video and leave a comment with your thoughts!

 Fresh almond milk will only last a few days, so use ASAP!


  • 1 cup raw almonds
  • 2 cups water (plus more & filtered water can be used too)
  • 1 or 2 Mason Jars
  • Cheesecloth or nut bag


  1. Place the almonds in a bowl or measuring cup and cover with about an inch of water. Let soak overnight on the counter or in the refrigerator for up to 2 days. The longer, the creamier the almond milk will be.
  2. Discard the water from the soaking almonds and rinse them thoroughly under cool running water.
  3. Place the almonds in the blender and cover with 2 cups of water/ filtered water.
  4. Blend at the highest speed for 1-2 minutes. Pulse the blender a few times towards the end to ensure all the almonds are broken down finely.
  5. Place strainer over a large bowl. Next, line the strainer with either cheesecloth or nut bag, next pour all the almond mixture into the strainer.
  6. Squeeze the cheesecloth or nut bag and extract the milk from the mixture.
  7. Pour milk into the mason jar and store in the refrigerator.
  8. If a sweeter taste or more flavor is desired, you can add vanilla abstract and/or organic honey.

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  1. Pingback: Cinnamon Banana Vegan Pancakes | BonAppèDee

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