Unfortified Almond Milk
Creamy, fresh almond milk made with just almonds and water. No fillers, no gums, and no added sugar—just pure nutty flavor. Soak the almonds overnight, blend with water, and strain through a nut milk bag for silky-smooth results. Way better than anything from a carton.
For 4 servings
- prep
Soak the almonds overnight.
Place almonds in a large bowl, cover with plenty of water, and let soak at room temperature for at least 8 hours. Covered in the fridge is fine for up to 24 hours.
- prep · ~2 min
Drain and rinse the soaked almonds.
Drain the soaking water and rinse the almonds thoroughly under fresh running water. The almonds should look plump and the skins will slip off easily if you want to peel them.
- mix · ~2 min
Blend almonds with fresh water until creamy.
1.Add drained almonds to a high-speed blender along with 4 cups of filtered water and a pinch of salt.2.Blend on high for 60 to 90 seconds until the almonds are broken down into a fine meal and the liquid is opaque white.TIPDon't overfill the blender. If your blender is small, blend in two batches. - prep · ~3 min
Strain through a nut milk bag.
Place the nut milk bag over a large bowl or pitcher. Pour the blended almond mixture into the bag. Gather the top and squeeze firmly to extract all the liquid. The pulp left behind can be saved for baking.
- prep · ~1 min
Transfer to a bottle and refrigerate.
Pour the strained almond milk into a clean glass bottle or jar. Seal and chill for at least 30 minutes before serving. Shake well before each use.
- serve
Serve chilled.
Pour into a glass and enjoy plain, over cereal, or in your favorite smoothie. Always shake before pouring as separation is natural.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For creamier milk, soak almonds for 12–24 hours in the fridge to soften them fully.
- 2Squeeze the nut milk bag firmly in batches to extract every drop of liquid.
- 3Save the leftover almond pulp and dry it out to make almond flour for baking.
- 4If you don't have a nut milk bag, use a fine-mesh strainer lined with cheesecloth.
- 5Store almond milk in a tightly sealed glass jar and use within 3–4 days for best freshness.
Adapt it for your goals.
Vanilla almond milk
Add 1 teaspoon of vanilla extract and a pitted Medjool date to the blender for a subtly sweet, aromatic milk.
chocolate almond milkChocolate almond milk
Blend in 1–2 tablespoons of unsweetened cocoa powder and a sweetener of choice for a rich, dairy-free chocolate milk.
low oilLow-oil
Use 5 cups of water instead of 4 for a lighter milk with fewer calories and a thinner consistency.
high proteinHigh-protein
Add 2 tablespoons of hemp seeds or a scoop of plant-based protein powder to boost the protein content without changing the flavor profile.
Why this is on our healthy list.
Rich in Vitamin E
Almonds are a top source of vitamin E, a fat-soluble antioxidant that supports skin health and immune function.
Dairy-Free & Lactose-Free
This milk is naturally free of lactose and casein, making it ideal for those with dairy allergies or lactose intolerance.
No Added Sugars or Preservatives
Unlike store-bought versions, this homemade almond milk contains no added sugars, gums, or artificial preservatives.
Good Source of Healthy Fats
Almonds provide monounsaturated fats, which are heart-healthy and help support cholesterol balance.
Frequently asked questions
No, peeling is optional. Leaving the skins on adds a slightly tannic flavor and extra fiber, but if you prefer a pure white milk, slip the skins off after soaking.
