Simple Homemade Almond Milk Recipe

Making your own nut milks at home can be an empowering step toward health and well-being for you and your family.

Commercial nut milks and dairy-free alternatives can be overpriced and are often full of additives. For those of us that need to avoid common gut irritants, like guar gum and carrageenan, using store-bought nut milks is not an option.

Plus, it’s easy and fun! All you need is a blender and some cheesecloth or a nut milk bag to create healthy, dairy-free milk alternatives.

Almond Milk

Prep Time: 5 minutes

Yield: 1 quart


1 cup raw almonds

8 cups filtered water, divided

1/4 teaspoon sea salt, divided

1 small date, pitted


  1. Place almonds in a bowl with 4 cups of filtered water and 1/8 teaspoon of the salt and soak for 10 hours or overnight.
  2. Drain the nuts and rinse well. transfer them to a blender and fill with 4 cups filtered water. Add the date and the remaining 1/8 teaspoon salt and blend until smooth.
  3. Strain the milk through a fine-mesh sieve, a nut milk bag, or doubled cheesecloth. Squeeze to remove all of the liquid. Store in the refrigerator for 5 days.

A few tips 

  • I use a Vitamix Pro 7500, but any blender will do.
  • Cheesecloth can work great, but I use a nut milk bag. You can order the bag I use on Amazon.
  • You can also make cashew, hazelnut or brazil nut milk. Soak cashews for 4 hours. Hazelnuts and brazil nuts don’t need to be soaked, because they don’t contain the enzyme inhibitors that prevent nuts from being digested properly- so you can make milk from those nuts at the drop of a hat.
  • Many of us are concerned about the water shortage in California, and thus want to limit our purchase of Almonds. If so, cashews are a fabulous alternative. My husband prefers cashew milk and I tend to make it more often as the nuts are soaked for less time and less pulp is produced.
  • There are many uses for the leftover almond pulp, so be sure to save it and look for recipes online!