Unsweetened Almond Milk
Creamy, naturally dairy-free almond milk made from just raw almonds and filtered water. This homemade version is remarkably clean-tasting, free from stabilizers and added sugars, and costs a fraction of store-bought. Perfect for pouring over cereal, blending into smoothies, or using in your morning coffee.
For 4 servings
- prep
Soak the almonds overnight.
Place 1 cup raw almonds in a large bowl. Cover with 2 inches of filtered water. Let soak at room temperature for 8 to 12 hours, or refrigerate for up to 24 hours. The almonds will plump up and soften.
TIPSoaking activates enzymes that make the almonds easier to blend and the nutrients more absorbable. - prep
Drain and rinse the almonds.
Drain the soaking water and rinse the almonds thoroughly under cool running water until the water runs clear. Discard the soaking liquid.
- mix · ~2 min
Blend almonds with fresh water.
Add the drained almonds and 4 cups of fresh filtered water to a high-speed blender. Blend on high for 60 to 90 seconds until the almonds are completely pulverized and the mixture looks white and frothy.
TIPStart on low speed and gradually increase to high to avoid splashing. - other · ~2 min
Strain the milk through a nut milk bag.
Place a nut milk bag or a few layers of cheesecloth over a large bowl or wide-mouth pitcher. Pour the blended almond mixture into the bag. Gather the top of the bag tightly and squeeze firmly with clean hands, twisting and pressing to extract every drop of milk. The pulp should feel nearly dry when you are done.
TIPSave the almond pulp. Spread it on a baking sheet and dry it in a low oven to make almond flour. - mix · ~1 min
Whisk in a pinch of salt.
Pour the strained almond milk into a clean glass bottle or jar. Add a pinch of salt and shake or whisk well to dissolve. The salt is optional but it rounds out the flavor and gives the milk a more balanced taste.
TIPA tiny pinch of salt makes a noticeable difference—do not skip it. - other
Chill before serving.
Seal the bottle and refrigerate for at least 1 hour before serving. The milk will thicken slightly as it chills. Shake well before each use because natural separation will occur.
TIPHomemade almond milk keeps for 3 to 4 days in the fridge. Always shake before using.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak almonds for at least 8 hours to achieve maximum creaminess and easier blending.
- 2Use a high-speed blender for a smoother milk texture and finer almond breakdown.
- 3Squeeze the nut milk bag firmly and twist the top to extract every last drop of milk.
- 4Reserve the almond pulp to make almond flour or add to baked goods—it's free flavor.
- 5Shake the milk well before each use, as natural separation is normal and harmless.
- 6Chill the milk for at least 1 hour before serving to let the flavor mellow and thicken.
- 7Store in a sealed glass container and use within 3-4 days for freshest taste.
Adapt it for your goals.
Vanilla almond milk
Add 1 teaspoon of vanilla extract and 1 pitted Medjool date to the blender for a lightly sweet, aromatic milk that's ideal for coffee or cereal.
chocolate almond milkChocolate almond milk
Blend in 2 tablespoons of unsweetened cocoa powder and a pinch of cinnamon for a rich, dairy-free chocolate milk that kids and adults love.
low oil / calorie consciousLow-oil / calorie-conscious
Use 5 cups of water instead of 4 for a thinner milk with fewer calories per serving, perfect for light smoothies or drinking plain.
high protein boostHigh-protein boost
Replace 1/4 cup of the almonds with raw pumpkin seeds or hemp hearts to increase the protein content while keeping the milk nutty and creamy.
spiced chai almond milkSpiced chai almond milk
Add 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cardamom, and a small slice of fresh ginger before blending for a warm, spiced milk that pairs beautifully with tea.
Why this is on our healthy list.
Rich in Vitamin E
Almonds are a top plant source of vitamin E, a fat-soluble antioxidant that supports skin health and immune function.
Naturally Dairy-Free
This milk is completely free of lactose and casein, making it suitable for those with dairy sensitivities or a vegan lifestyle.
No Added Sugars or Stabilizers
Unlike many store-bought versions, this recipe contains zero added sugars, gums, or preservatives, letting you control what goes into your body.
Heart-Healthy Fats
Almonds provide monounsaturated fats, which are known to support healthy cholesterol levels when consumed as part of a balanced diet.
Frequently asked questions
Soaking softens the almonds, making them easier to blend into a fine purée, and helps release more creamy milk and nutrients.
