Simple Homemade Almond Milk


Happy weekend, guys!

One of the most frequently asked questions I get from new clients is, “what about milk?”

This usually demands a multi-part answer. If the client is asking whether or not it’s OK to have some dairy once in a while, I’ll need to listen to her level of transition and get a sense of her goals. I’m no great fan of cow’s milk dairy, but I certainly believe that there can be a place for organic (if not raw and organic) dairy in a transitional diet.

If she’s looking to reduce dairy in her diet, and she’s asking what kind of milk substitute I recommend, the answer is always the same: nut milk. Yes, soymilk is an option, too: I certainly recommend it over cow’s milk dairy. But it’s heavily processed, and most women find that it can lead to bloating and gas  – in addition to the fact that many women (myself included) like to take it easy with soy.

And when there are such delicious things as hemp and almond milk in the world, why bother with soymilk?

Nut milk is heavenly. It’s sweet, mild, and gentle on the belly. It’s light enough to serve as a neutral base in smoothies and soups — unlike soy milk, which tends to have a distinctive aftertaste — yet pleasantly sweet. Best of all, it digests seamlessly — unlike conventional dairy, which so many among us (especially those of you who are lactose intolerant) find difficult to stomach.

There are a number of good brands of nut milk on the market. I enjoy Blue Diamond, which is a good value and a nice, sweet taste. Pacific Foods makes a wonderful variety of almond and hemp milks (I like the vanilla flavor). And my current favorite is a brand called That’s Nut Milk, which is as close to homemade as you can find on the markety.

But truth be told, there’s very little reason to spend money on a store bought brand. Nut milk is one of the very easiest raw food products to make at home! Sure, if you don’t have the energy or time, a store bought brand is fine. But I think you’ll find that investing just a little effort in homemade nut milk pays off in a big way. You can adjust flavors, sweetness, and best of all, you can feel a sense of pride in having created your nut milk from scratch. And if you purchase nuts from the bulk bin at your local health food store, you’ll also be able to save money.

Here’s what it takes to make nut milk:



Sweetener/flavorings if desired

A blender (regular or high speed)

Yes. That’s it. And there’s barely any recipe to remember — only a ratio. It takes one cup of nuts to four parts water to make a batch of nutmilk. To this, you add the seasonings you like: for plain nutmilk, add a dash of salt, no more. For vanilla almond milk (my usual) add a few dates and a teaspoon of vanilla. And so on.

Tonight, I was in the mood for some vanilla almond milk. So I followed my favorite recipe:

Vanilla Almond Milk (yields 2-3 cups or so)

1 cup almonds, soaked 8-12 hours beforehand if it’s possible
4 cups water
6 dates or 1/4 cup agave
1 tsp pure vanilla extract (or the contents of a vanilla bean)


Begin by soaking your nuts in some water, if you can. Eight hours is ideal, but an hour is fine if that’s what you’ve got!


Next, rinse off your almonds and discard the soak water. Add the almonds and the other ingredients (water, dates, vanilla) to a regular blender or a VitaMix. Blend them on high speed:


Let it go for a minute or so.

At this point, you can serve the nut milk exactly as is — you’ll simply have to give it a good shake before pouring!

If you prefer a smooth texture, though, you’ll want to give it a strain. To do this, you’ll need a large container, and some cheesecloth. Or if you plan to make nut milk on a regular basis, go ahead and invest in a nut milk bag!


They’re cheap, conveniant, and can be used again and again (unlike cheesecloth) to strain nut milks and soups. You can purchase them from One Lucky Duck and other raw stores on the web.

To use, simply place the the nut milk bag or cheesecloth over the mouth of your container, leaving a generous overhang and allowing the strainer to droop about halfway down into the container. I used a large mason jar as my container:


To fasten the bag/cheesecloth in place, use a rubberband around the mouth of the container:


Next, pour all the almond milk into the container, so that it drips through the cheesecloth and into the container below:


Take off, do some errands, read a good book, watch a movie, or whatever. Within forty-five minutes (or, ideally, an hour or two), all of the liquid will have been strained, and you’ll be left with almond pulp, like so:


You can use this for raw cookies, for nut pates, or simply as a nut-butter-like treat.

Meanwhile, you’ll have three or so cups of fresh, delicious almond milk, ready to enjoy in smoothies, in soups, or plain! It should last about 2-3 days in the fridge. I’ve seen it last longer — if it tastes at all sour to you, you’ll know its time has come.

Tonight, I opted for a classic treatment:


Cause sometimes we all just need some cookies and (nut)milk.

Let’s see that again:


If you’re wondering, those are the amazing raweos! Introduced to me by Melissa, these are now among my very favorite raw treats 🙂

There are tons of ways to enjoy nutmilk. You can make it with cashews (for a super neutral taste), with hemp seeds (protein rich and distinctive), macadamias, or pecans. And you can adjust seasonings to taste. My favorite varities?

Chocolate nut milk: To the recipe for vanilla almond milk, add 2 tbsp raw cacao nibs or unsweetened cocoa powder

Cinnamon milk: To the recipe for vanilla almond milk, add 1 tsp cinnamon and a dash of nutmeg

Chai milk: To the recipe for vanilla almond milk, add 1 tsp cinnamon, 1/2 teaspoon garam masala, and 1/4 tsp. nutmeg

Sugar-free vanilla milk: In place of the dates, add stevia to taste

So…what are you guys waiting for?! Stop dropping pennies on store bought nut milks, and get blending!! Once you experience the joy of homemade almond (and other nut) milks, you’ll never want to go back. Give the procedure a shot, and let me know how it goes!

Happy weekend to you all.


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Categories: Uncategorized
Dietary Preferences: Raw

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  1. hey I have made almond milk several times according to instructions and for some reason it is only lasting me 1 day in the fridge..the next day it smells sour and i have to throw it you have any idea why this is happening?


  2. Hi Gena,
    Thanks very much for this ridiculously easy method to make a viable alternative to dairy and soy [which by the way I believe is not an alternative considering all the processing, additives and GM considerations]. I haven’t tried this yet but I most certainly will 🙂

  3. I just tried this recipe. I’ve never made almond milk, but it’s amazing and so easy! I don’t want to go back to buying soy milk. It’s really rewarding making fresh and delicious food like this. Thank you!

  4. This recipe is delicious and easy! My husband and I like this much better than store bought almond milk. Thank you so much!

  5. Hi,

    I use 100 grams per 1700 cc of water. I put it into my SOYMILK MAKER – SoyLOVE and in 20 mins I have almond milk.

    100 grams is about = 1/2 cup approx of almonds.

    I get my almonds cheap at COSTCO. I can also get them in my local grocery store HEB grocery like a Krogers, Ralphs, they have a bulk area and I get almonds there.

    I strain mine quickly with two bowls – one stainless steel and one glass ( I need to get another large stainless bowl. In between I use a fine seive strainer I found at the HONG KONG MARKET for one dollar. it’s large like a one for pasta but has a fine screen on it. Some people use a gold tone coffee filter as a seive.
    I go back and forth about four times, rising the seive with water as I go. It makes about 3/4 full in a quart rubbermaid container.

    I put in 1 tsp. of clear vanilla extract – WILTON in the cake section of Michaels
    a dash of sea salt – 1/8th tsp.. 1/4 cup agave for a sweetner. You can use another kind. You must shake before serving.

    Since mine is HOT it has to cool down. It last 3 days. YUMMERS!
    GOOD luck with yours.

  6. I had a delicious ginger soy latte at a vegan restaurant and tried making it with almond milk and ginger juice (just got a juicer) and heated it and it was so so so good! thanks for the recipe. will be making my first batch tomorrow.

  7. I LOVE almond milk – I make it every other day for my 14 month old dairy allergic little one. Thanks for the tutorial!

  8. Hi. I know you made this page a long time ago, but I have a weird question. So I like doing this Cooler Cleanse, which is all raw, unpasteurized juices. One of which is an almond milk. The ingredients are listed as raw almonds, vanilla bean dates, filtered water. But for some reason, when I drink it, right at the beginning of each sip I have this strange sense-memory flavor experience. It tastes like the smell of latex band-aids from when I was a kid. Any idea what that’s about? I’ve never experienced it with any almond milk other than this one. Am I having a stroke?

    • Oh, weird! I’m not sure, as I haven’t tried the CC products. It may be preservatives or packaging, but of course there’s also a chance that the milk has gone off. If it’s at all bitter or tastes carbonated, don’t drink it. If it’s just a weird sensation of deja vu, I’d assume you’re good to go, if you can get over it 🙂

      • It’s certainly not preservatives or packaging. These juices are unpasteurized, cold pressed and raw. And every bottle I’ve ever had has tasted exactly the same (at least a dozen). In fact, another friend of mine has had a similar experience with this one. Overall, they are really fantastic juices. Maybe it’s just the variety of dates or vanilla beans that they use that just tastes a lil funky to me. Perhaps like when I eat lemongrass. If I actually chew the lemongrass, it tastes like Fruit Loops to me. Guess I’m just a weirdo.

  9. Thank you so much for this!!! Beautifully presented with a little sense of humour. Love nut milk!

    • I also have a Jack LaLanne juicer. It’s the Elite model. Could you please share with me your process of making almond milk. Did your juicer come with a pitcher-like attachment? especially for making nut milks, and if it did have you used it?

  10. Do u know the nutritional info for the nut milk?

    If you strain the milk and throw out the pulp, does that mean that the fat is retained in the pulp, thus making the milk low fat? How much fat is in the strained milk?


  11. I loved this!!! I made mine with only 3 cups of water because that’s all that would fit in my blender and just a dash of salt. So wonderful! I can’t believe a carton of almond milk here in Australia costs $5.50 and I just made the same amount for a teeny tiny fraction of that cost! And less packaging was used, since I put it in an old spaghetti sauce jar. Hopefully there aren’t any leftover tomato flavors in the jar! Even when I return to California where almond milk is cheap I will still continue to make my own now because it was so easy! It was totally messy because my blender is too small and this was my first time but it is still completely worth it. Thanks so much for posting this tutorial!

    • Oh also – I am going to use my leftover almond pulp in Dreena Burton’s Red Pepper Hummus which I make with raw red pepper and I love! So nothing goes to waste! Yay!

  12. Does anyone know the nutritional data for the almond milk in this recipe? Also, what is the nutritional data for the almond pulp left behind?

  13. After you soak the almonds, do you change the water and use fresh to blend it? Or do you used the soaking water to blend?

    • I used the soaking water with good results. I figured there was probably good stuff in that water and didn’t want it to go to waste!

  14. Hey great directional!

    I know that silk makes a thicker cream like subsitute ideally for coffee, wondering if you have ever reduced you water while blending to make an almond cream?

  15. Normally, when I drink milk, I always feel terrible, but I love eating cereal. I am thinking of trying almond milk. Will try buying first and if I like almond milk, I will definitely try this recipe. It seems pretty simple. Thanks for the recipe.

  16. Just wanted to tell you how much I love your vanilla recipe! It is fabulous for making lattes and in oatmeal! Also, the pulp is superb for making almond biscotti!

  17. I know you said that you don’t like to go into nutritional facts, but I would love to make this for my family, and my daughter is a Type 1 diabetic. So I have to know how many carbs she is eating in order to dose her properly. So would you happen to know the carb ratio?

  18. also, to the people weighing the difference between boxed almond milk and homemade,soaked living almond milk: remember, tetrapaks are lined with BPA filled plastic and are somehow sealed/treated to last indefinitely on a shelf.

  19. I’m curious as to why you say to leave the almond milk in the nut bag for 45 minutes to drain. I squeeze mine and it’s done in less than a minute. I make my almond milk every morning in the time it takes to boil the tea water!

  20. Made this last night. Can’t get over how much better it is than store-bought. I only added 3 dates and it was sweet enough. And I LOVE the leftover pulp….mixed it with some cinnamon and added some to a smoothie for a little flavor and protein! (I also couldn’t resist eating about half of it with a spoon! Also, I just used paper towels and a metal strainer…worked just fine. Can’t wait to try the CHAI flavor!!!

  21. Just made some almond milk. My method was a bit different and pretty fast! I crushed the nuts to a pulp in a plastic bag with a hammer. I transferred the powder to another container and added a liberal amount of water. I let this set for about an hour and a half. Then into a warm pot and let come to simmer then back to low heat for about half an hour. Added a quick dash of sugar while it was warm. Then drained using an old (and clean) cotton shirt. Came out wonderful, I will suggest drinking it warm. Very smooth.

  22. Hello Gena

    Thanks for this ! I have seen people make it in their Hurom as well.

  23. For those of you asking about nutrition facts, here’s what I’ve come up with… Keep in mind, these numbers are from my own experience, and I took a few assumptions to be true. Now, ready to go back to high school for some math?! 🙂

    I used 1C whole almonds + 4C water.

    Here are some important figures from that allowed me to set this up:
    1C ground almonds = 95g
    1C water = 236g

    So, my total yield was exactly 4C almond milk, with 2C (this isn’t exact, but very close) pulp mixture (after squeezing).

    In that mixture, there was a specific quantity of almonds (a) and water (b). I ignored the original water content of almonds, as it’s very small (but, I’m sure, matters).

    So a+b=2.

    I weighed my pulp mixture on a non-digital food scale (again, possible source of inaccuracy, I’m sure a digital read-out in grams would be MUCH more accurate). It was 7.5oz, which is 210g.

    Knowing the density of water and ground almonds (b and a, respectively), we can say:

    95a + 236b = 210.

    If we take that with a + b = 2, we can solve the set of equations,
    which gives us a = 1.858 and b = .142. So in that mixture there are 1.858C ground almonds (176.5g, given 95g/C) and .142C water. If the 2C mixture was purely ground almonds, we’d have 190g, so we lost 13.5g of almonds.

    I’m assuming that this 13.5g leeched into the almond milk, and I’m assuming it was an equal leech of fat/protein/carbs (minus fiber). Given the nutrition facts for almonds (also available on, I came to the conclusion that each cup of almond milk contains 3.375g “almond content,” which comes to:

    1.91g fat
    .81g protein
    .366g carb

    Or, off the top of my head, about 23 calories/C, total.

    Again, this is very very haphazardly done, but it’s a baseline. If anyone else wants to replicate this with accurate figures (a digital scale/exact volume measurements of the almond pulp?) I’d love to see what you come up with.

    Ah, math on a Sunday morning.

    • Thanks for this! I’m wondering… if you served the milk as is (without getting rid of pulp) how many cups of almond milk this recipe makes? The nutritional content would obviously be very different if you didn’t lose 13.5 g of almonds.

    • Hi Mike,

      I am confused about your numbers because if you only used 1 cup of whole almonds to start with, how would there be 1.858 C ground almonds in the pulp mixture. Was it actually 2 cups that you began with?


  24. I’ve read somewhere that you should peel the almonds before making blending for milk. I made almond milk once WITHOUT soaking OR peeling them, and it tasted kind of bitter. But then I soaked, peeled, and dried them out, and they made delicious milk! I don’t know if it was the soaking or the peeling that did it, but I was wondering if you had any opinions on the matter.

  25. Thank you so much for sharing it was sooo helpful. I have one question though. Are the nut milks available at the markets truly RAW? I would truly appreciate your response.

    Thank you again,


  26. I heard that nuts are more digestible after soaking, and that the soaking water ought to be discarded, because it contains the enzyme inhibitors from the nuts…so is that untrue? I’ve noticed that the water from almonds and cashews and macadamia nuts is sweet, but the water from pecans and walnuts is bitter. That made me wonder if there’s a difference between the sweet tasting and bitter tasting water.

  27. Was researching almond Breeze vs Pacific almond milk when I came across this very interesting page. First off learned so much in just one page so def a fan and will be looking through your entire blog. Secondly, I am also curious if you recommend the almond breeze (or would you “not” recommend it), just tried the vanilla one and found delicious. Pacific has more of an after taste in my opinion. Also is there any truth to the comment about carageenans in almond breeze? Didn’t see in ingredients. Thank you very much…

  28. I’ve just started making nutmilk and invested in a nutmilk bag. A friend mentioned that I could also make juices this way (without buying a juicer!! and have been making some of the juices you suggested ( It just seems that everyone in your comments section was so sad that they did not have a juicer! The blender/nutmilk method seems to work just fine although perhaps I’m not getting as much out of the juice? Any idea?

  29. I will definitely be trying this! I have a toddler who can’t drink milk, normally I give him rice dream. But am looking for a less expensive option ($8/gallon here). If I made this for him should I fortify it with calcium? If so how much should I add?

  30. Thanks for the recipe! but i don’t understand how it is cheaper to make your almond milk, at the grocery/health food store almonds are almost always upwards of $7 a pound, if it takes i pound to make 3 cups it only costs $2.75 for a half gallon of blue diamond or Silk almond milk. do you guys know a cheaper source?

    • This recipe calls for 1 cup almonds, which is far less than 1 lb (perhaps 4-6 oz?). In Canada I can easily get organic unpasteurized almonds for $8/lb. As far as I know blue diamond isn’t organic, but I could be wrong. I hope you can find a source for unroasted almonds for less than $7/lb!

  31. Thank you for the info! I am new to raw foods and was wondering if the Blue Diamond Almond Breeze Milk was actually considered a raw food/drink. Thanks so much!!

    • i think the commercial product is pasteurized. but blue diamond and many others aren’t organic, and they all add thickening agents and cane sugar that you probably don’t need if you want to go raw and healthy.

  32. So, I just made this and had great success. I am, however, poor, so I used a pair of clean pantyhose instead of cheesecloth and it worked like a charm!

  33. Is there anyway to figure out the nutritional breakdown of this? I would like to try and make this and have Type 1 diabetes so need to know the info…..thanks 🙂

  34. whats the nutritional content in almond milk if 1 cup raw almonds plain has 55 gm fat?

  35. Hi,

    Great article.

    Note of caution re: Almond Milk: There is a lot of evidence (going back to 1972) that carageenan, a thickener made from seaweed, can cause cancer and ulcerations. I know Blue Diamond’s ‘Almond Breeze’ contains carageenans. Haven’t looked into the other brands that you mentioned but will. Love the make it yourself instructions. Thanks.

  36. Great post, Love! Nut and seed milks are definitely awesome and the way to go. My personal favorite (because of the nutrition) is Raw hemp seed milk. But, I also love Raw almond milk, too!


  37. Thanks a lot for the recipe! I’m going to try it soon! You look stunning esp. in the pic with Jenna, what a glow of your skin..definitely the benefits of eating so healthy

  38. Thank you for posting this, I made vanilla almond milk and it was delicious! The leftover almonds were amazing in my oatmeal this morning. I put the milk in a smoothie too and it was subtle and awesome!

  39. Wow, this was really good! I was really hesitant at first, but once I tried it this morning out of the fridge and it was delicious!

    What a great way to save some mula! Thanks for the post!

  40. Hi Gena, thanks for the recipe and tutorial! I was just wondering when you used to buy almond milk did you get the sweetened or unsweetened version? I have a hard time drinking the unsweetened but I love vanilla sweetened but I’m not sure I am doing anything better for myself by drinking sugar.

  41. Perfect timing, as usual. I bought a nut milk bag a while ago and just used the last of my boxed almond milk. The time has come! I have visions of almond milk smoothies with juicer pulp dancing in my head. I am determined not to waste pulp! (Says the girl who chucked 2 juices’ worth of pulp just this morning…nobody’s perfect.)

    Plus my food processor arrived this weekend so I would say I am officially hooked UP in the appliance department. Time to get freakay in the kitch.

  42. Hi Gena!! i absolutly LOVE almond milk and have made it multiple times until a few months ago when i read that blending almonds and water produces CYANIDE!! a deadly poison! have you heard of this?? please inform me of what you know on this topic as it has spooked me away from almond milk! 🙁
    <3 Dara

    • Do not worry about making poison mixing almonds and water. This only applies to Bitter Almonds. Not the kind found in grocery stores. If the package does NOT say bitter almonds, they aren’t.

  43. I love making my own almond milk! Well, actually I don’t love making it (since I’m lacking in the nut bag department…hehe, that sounds funny…sorry, I’m like, 12). I strain my pulp through a thin wash cloth, and it’s a pain in the arse. But the reward is worth it. I love the vanilla kind, but I’m also loving the different flavors in the Ani book…the Made in Mexico Mylk (carob and cinnamon) is the best!

    • i read on another blog how someone uses old tights or stockings (clean, obv) to strain pulp-y juice and nut milks. try that!

  44. that looks so easy! I’m going to have to try this once I finish my “box” of almond milk in the fridge 🙂 Thanks Gena!

  45. Hi Gena,
    thank you so much for your detailed description of how to make milk! Last night, after reading it I have finally made hemp milk, and it tastes so good! I hope my kids (1 and 2 years) will also like it, I have read it has many health benefits. The only problem is that I don’t know what to do with the pulp. I used unshelled hemp seeds, and it does not taste like a treat at all 😀 lol.
    Thanks again, I find your blog very informative and I read it every day.

  46. As much as I want to make almond milk, I am lazy so let’s not count on it. But I do want to find That’s Nut Milk! I have never seen it — it’s at healthfood stores? That would solve my problem because I have some issues with ingredients in Blue Diamond, which I used to use but now won’t…. Thanks for this!

    • Hey D! You can find it at Gary Null’s Uptown Whole Foods on 90th and Bway. And while you’re there, you may or may not run into me or Elise 🙂


  47. hey, i just wanted to confirm what you said in your previous post regarding soy- it is definitely mucus producing. i decided to do a little test. i have colon hydrotherapy about once a month, so three times i had no soy and things went normally. Each consecutive time i had one serving of soy soy, just once, within the week of my colon hydrotherapy appointment, mucus showed up. I did that twice. the proof is in the pudding..or poop. hah. hurrah for nut milk!

  48. ive seen that’s nut milk at GN’s whole foods…havent tried it yet though.

    btw, after checking out your appliances page, i think im just going to send out that link for my (err…our) wedding registry

    in the meantime, should i get a cheapo food processor to tide me over? im DYING with all these recipes that require it.

  49. i finally stopped putting in cow’s milk with my cereal and I noticed a big difficult in my energy level. I’m no longer lethargic after breakfast. To include some protein in my meal, I munch on some almonds since I’m too lazy to make almond milk. I’m surprised the commercial ones (like Almond Breeze) put quite a few add ins as I read the ingredient list.

  50. so generous of you to share, gena! i go through so many boxes of almond milk i’ve recently started to feel badly about all the trash i’m generating.

    i’m so excited to learn how to make my own!

  51. I was recently devastated to learn that I have a low intolerance to almonds. Almonds! My beloved nut. (I’m also equally intolerant to soy, rice, walnuts, oats, and cow’s milk – so my milk choices are slim, as I loath hemp milk and feel iffy on brazil nut milk and cashew milk.)

    This is probably a question I can ask my doctor, but do you think my homemade almond milk is easier on my stomach then say, hey, a handful of almonds. I’m “allowed” to eat my low intolerance foods (I’m intolerant to about every food on the planet – the highest being chocolate! *sobs* – so I can’t give up everything), but now I’m somewhat fearful… I guess I’m just curious on your thoughts on the subject. I’m pining for some freshly blended almond milk right now. 🙁 … That a chunk of dark 90% chocolate!

  52. I think I’ve already told you about my lifelong addiction to soy milk, having been weened on soy formula as a babe, and the lifelong chronic health conditions that accompanied said addiction. Well, since giving up the daily soy milk, I discovered homemade almond milk. Don’t have it everyday, or even every week for that matter, but like you said, sometimes a gal needs her nut milk and cookies.

    I’m laughing out loud though…the rubber band idea…ingenious! Never even crossed my mind. Doh! See, this is why you’re a living foods health coach and I’m not. 😀

  53. yummm i love homemade almond milk! last time i made it, i didn’t strain it and just ate it all chunky- it was like a milkshake 😀 i’m totally going to invest in a nut milk bag, though
    i’ve had those raweos before and they are GLORIOUS!
    have a wonderful sunday <3

  54. Hi Gena,

    I would love to try this recipe but I have a few questions first. I once tried to make homemade almond butter but it did not work. Someone told me that it could have been because the almonds were not raw (they were pasteurized). Does this recipe need to be completed with unpasteurized almonds? I can’t find these anywhere! Please let me know. Thanks!

  55. First, I must admit that your posts are always detailed, informative and well-written. You are just a bundle of information! Thank you for taking the time into making each post relative and useful- this makes your blog a pleasure to read.

    On the subject, I buy and use a lot of nut milk- my favorite being Blue Diamond Unsweetened vanilla almond milk. This post as inspired me to take it to the next level and try making my own (not sure when, but sometime!). I have actually made homemade brown rice milk before and enjoyed it very much, but I think I will like the flavor of nut milk better. One of these days when I’m feeling ambitious I’m going to give it a shot. I’ll be sure to let you know how it goes.

    Also, do you store your homemade almond milk in the fridge and how long will it keep?

  56. THANK YOU THANK YOU THANK YOU! I’ve been meaning to make my own almond milk for the longest time. I’m totally going to buy some almonds now.

    I keep seeing those raweos at WF and almost buy them every time. i might just cave and get them.

  57. Hey Gena!
    I have a quick question about almond milk and nut milks in general. I’ve always been hesitant to make my own because I rely on my milk alternatives as a significant source of calcium in my diet. Do you have any idea what the nutritional breakdown is on homemade almond milk? Does much of the calcium from the almonds actually end up in the milk (especially if you strain it)?
    Thanks, I love the blog!

    • Hi Sara,

      I don’t know the answer to that — as I say in the reply above you, I don’t support looking at nutritional labels/info aside from ingredients for a variety of reasons. I also believe that the real key to bone density is to keep an alkaline system (by not putting acidic, high proteins foods in the body), as well as getting adequate leafy greens. In fairness, though, I’m pretty sure that almond milk is not a high calcium source.


  58. GREAT!! We’ve never actually talked about the brands you recommend – I used to use Pacific Foods vanilla almond milk a lot, but wasn’t so sure about it (I think it had lecithin in it, which is why I stopped using it). And “That’s Nut’s Milk” is definitely NOT available here – bummer!!

    Oh yes, Melissa has told me allll about raweos 🙂 Holy yum.

  59. great step by step gena! i really want to try “that’s nuts”-sounds delicious! i usually make my own though, i’ve tried a couple different ways…maybe i should get a nut bag but i’ve found a small strainer works just as well!

    maybe you can post this link:…ew-nut-in-town/

    it compares almond milk to other milks with some facts.

    i’ve never tried it with 6 figs i’ve always only put 2 in..hmm…though i have to say, Amaretto Agave….YUMMERS!!!!!!

    oh, one question, can u soak almonds too long and make them go bad which would make your milk go bad more quickly? i live in a hot humid environment, the south, and sometimes i’ve noticed that if i get lazy and forget i’ve soaked my almonds leaving them for say 24hrs and then make it the next day, my milk goes bad faster…….

    • Hi Faith —

      I’m not going to post a link with nutritional facts because I don’t encourage/support looking at nutritional information that isn’t simply the ingredients of a food — and in this case, you know the ingredients! But thanks!

      If it’s very, very hot, leave them out for four hours to soak or soak in the fridge, and simply make it right away.


  60. This is a great post, I love almond milk, and now I know how to make it! Super excited to make some chocolate milk!

  61. I really appreciate this post because almond milk is really expensive here and I had no idea it was this easy to make myself! Question, when soaking it, is that just an arbitrary amount of water, or is that the pre-measured 4 cups? I assume it is just a small amount, and then after soaking, you drain the almonds and combine in the blender with the 4c? Hope that makes sense.

  62. looks so good, i have been thinking about this for a few days after reading the recipe in a raw cookbook in Barnes and nobles 🙂 great idea so many options,and different nuts u could use..thanks for sharing.


  63. Thanks for the photo tutorial Gena, even though I already do make my own almond milk in my Vita-Mix….sometimes. Sometimes I just get the LowFat Vanilla Pacific Brand from TJ’s and call it a day. But it’s always nice to see others’ renditions of homemade nut milk. Cashew milk is great, too, and I know Sarma raves about Mac Nut milk in her books…may have to try that, too. Life is soooo much better for me since I went dairy free about 3 years ago. Thanks for the post!

  64. Oooo great tutorial Gena, do you think I can make this in a standard blender?

    Also, how long do you think this will last in the fridge? Also, do you think the nutritional content is similar to that of (unsweetend) almond milk on the supermarket shelves? thanks!


    • Hi Cecilia!

      A regular blender will be totally fine. I do not support looking at nutritional labels (aside from ingredients), but I do think that the breakdown is similar here, yes.


      • Beautiful job, well done and thank you for the idea of chocolate and chai milk. I just had some delicious homemade almond milk today. Yummy. Blessings of health and peace.

  65. Ooh thanks for the tutorial! I’m def more of a lazy, purchase Blue Diamond almond milk type of woman.
    I’m glad you like the raweos. I thought they were el nasto!

  66. I’m drooling over your Vita Mix. I like the looks of those Raweos too, but I lust for the VM. I tried really hard to break my blender today. I’ve got a presentation all ready to give Chris to convince him to buy the big guy.

    Hope the rest of your weekend is fab!

  67. yum. I haven’t heard of That’s Nuts milk. I will have to look out for it. I typically go for pacific. yum yum raweos. This is a great easy recipe, a great way to save some dough.

  68. You are a mind reader; I’ve been thinking about homemade almond milk. Cookies and milk, I haven’t had that in ages! Is there anything wrong with rice milk?

  69. Thank you soooo much for posting this; I have been wondering how to make almond milk. I always buy it and assumed I could make it, I just didn’t know how. Once again, another wonderful recipe from you! Thank you!