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Store-bought almond milk is convenient, but it’s usually filled with gums, weird preservatives, and somehow tastes like watery cardboard. Once I started making it at home, I realized just how different real almond milk can be. Creamy. Fresh. Subtly sweet. And way more delicious.

If you’ve never tried making your own before, don’t worry—it’s a lot easier than it sounds. Here’s how I make my almond milk from scratch in just a few simple steps (plus a few cozy add-ins I like to play with).

Why I Stopped Buying Almond Milk (and Started Making It Myself)

For the longest time, I just grabbed whatever almond milk was on sale—because it felt like the healthy choice. But then I actually read the ingredients. Spoiler: most store-bought almond milk has more gums, oils, and stabilizers than it does actual almonds. And the flavor? Usually kind of… meh.

So I started making it myself. And it turns out, it’s way easier than I expected. No preservatives, no weird additives, and no mystery ingredients—just almonds and water. I can adjust the texture, make it creamier or lighter depending on what I’m using it for, and even add cozy flavors like vanilla or cinnamon when I want something extra.

It also saves money in the long run, especially if you buy almonds in bulk. Plus, no more cartons piling up in the recycling bin.

Why Almonds Are Worth Keeping Around

Almonds aren’t just here for the cozy milk vibes—they’re genuinely good for you. I like knowing that something I’m drinking regularly actually pulls its weight. Here’s what makes almonds such a solid base for homemade milk:

They’re high in vitamin E, which supports skin health, immunity, and overall cell function. (Basically: antioxidants that aren’t just hype.)
They’ve got magnesium, which helps regulate blood sugar and supports your nervous system—especially helpful if you’re someone who lives in a constant state of “a little too stressed.”
They’re a plant-based protein, which makes almond milk a solid option for dairy-free days or anyone eating more plant-based.
They contain healthy fats, the kind that keep your brain and heart functioning without making your coffee greasy.
They’re gentle on digestion and even have some prebiotic properties to keep your gut happy.

What’s In Homemade Almond Milk (And Why It Matters)

This isn’t one of those recipes with a mile-long ingredient list. Almond milk should be simple. Just almonds and water. But the best part of making it at home? You can tweak the flavor, sweetness, and creaminess until it’s exactly what you want.

Here’s what I use—and why:

Raw Almonds (1 cup, soaked overnight)

The base. I always use raw, unroasted almonds for the cleanest flavor and the best texture. Soaking them softens the nuts and makes the milk extra creamy.

Filtered Water (3–4 cups)

You can adjust this depending on how rich you want it. I go with 3 cups for creamier almond milk, or 4 if I’m making a lighter version for smoothies or cereal.

Optional Add-Ins for Flavor (Highly Recommend)

You can absolutely stop at almonds and water—but these extras take it up a notch:

Medjool Dates – For a touch of natural sweetness without added sugar.
Vanilla Powder – Adds a soft, cozy flavor without needing extract (which usually has alcohol).
Sea Salt – It doesn’t make it salty—just rounds out the flavor and makes it feel more “finished.”
Cinnamon – A little warmth and spice, especially good if you’re using this milk for lattes or moon milk.

How to Make Almond Milk Step-by-Step

If you can soak almonds and press “blend,” you’re already halfway there. The process is super simple—and once you’ve done it once, you’ll wonder why you didn’t start sooner.

Here’s exactly how I make almond milk at home:

1. Soak the Almonds

Place 1 cup of raw almonds in a bowl and cover them with water. Let them soak overnight (or for at least 8–12 hours). This softens them, makes them easier to blend, and gives you that silky texture almond milk is known for.

Tip: If you forget to soak overnight, a quick soak in hot water for 1–2 hours can work in a pinch.

2. Blend Until Creamy

Drain and rinse your soaked almonds, then toss them in a blender with 3–4 cups of filtered water (I usually go with 3 cups for a thicker, creamier texture). Blend on high for 1–2 full minutes, until it looks smooth, white, and a little frothy on top.

Tip: A high-speed blender like a Vitamix or NutriBullet makes this extra easy, but any decent blender can do the job.

3. Strain the Milk

This is the part where it turns into actual drinkable almond milk.

Place a nut milk bag, cheesecloth, or fine mesh strainer over a bowl or large jar. Pour in the blended mixture and gently squeeze or press to strain. You’ll be left with creamy milk in the bowl and almond pulp in the bag.

4. Add Your Flavors (Optional, but Worth It)

Now’s the time to add any extras: a pinch of sea salt, a dash of cinnamon, vanilla powder, or a couple of pitted Medjool dates if you like it sweet.

If you want your milk extra smooth, blend it again after adding your flavors.

5. Store and Use

Pour your almond milk into a glass jar or bottle, seal it up, and store it in the fridge.
It’ll stay fresh for about 4–5 days. Just remember to give it a good shake before each use—natural separation is normal.

How to Make Almond Milk at Home | Mylk Alchemy

Creamy Homemade Almond Milk

This simple homemade almond milk recipe is creamy, customizable, and so much better than store-bought.

Print Recipe Pin Recipe

Servings 4 cups

Ingredients

1 cup raw almonds (soaked overnight, then drained and rinsed)
3-4 cups filtered water (use 3 for creamier milk, 4 for lighter)
1-2 Medjool dates, pitted (optional for sweetness)
1/2 tsp vanilla powder (optional)
1/4 tsp sea salt (optional)
1/2 tsp cinnamon (optional)

Instructions

Place almonds in a bowl and cover with water. Soak overnight (or at least 8–12 hours) to soften. Drain and rinse.
Add soaked almonds and filtered water to a high-speed blender. Blend for 1–2 minutes until smooth and creamy.
Pour mixture through a nut milk bag, cheesecloth, or fine mesh strainer over a bowl. Gently squeeze to extract the milk.
Stir or blend in dates, vanilla powder, sea salt, and/or cinnamon.
Transfer almond milk to a sealed glass jar or bottle. Store in the fridge for up to 4–5 days. Shake before using, as natural separation occurs

Notes

Use 3 cups of water for thick, creamy milk—perfect for lattes.
Save leftover almond pulp for baking, smoothies, or oatmeal.
For ultra-smooth milk, blend your add-ins (like dates) during the first blend.

Tips for Creamy, Dreamy Almond Milk

If you’ve ever made almond milk and thought, “Hmm… this is kind of watery,” don’t worry—there are a few easy tricks to level up the texture. Here’s how I make sure my almond milk turns out rich, smooth, and totally satisfying:

Use a 3:1 ratio of water to almonds
More almonds = creamier milk. I usually blend 1 cup of almonds with 3 cups of filtered water if I’m making it for lattes or sipping straight. If I want it lighter for smoothies or baking, I’ll stretch it to 4 cups.

Always soak your almonds overnight
Don’t skip this. Soaking softens the almonds and breaks down the phytic acid, making them easier to blend and easier to digest. It’s the not-so-secret secret to better texture.

Blend longer than you think
Go for a full 1–2 minutes on high speed. This gives you the smoothest possible base—and makes straining easier.

Use a nut milk bag for straining
Cheesecloth or a fine mesh strainer works in a pinch, but a nut milk bag gives you the silkiest result with the least mess. Bonus: it’s reusable.

Don’t over-sweeten or over-flavor
If you’re adding things like dates, cinnamon, or vanilla, start small. Too much of anything can overwhelm the delicate almond flavor. The goal is cozy, not cloying.

Want café-style froth? Froth it!
Use a handheld milk frother or warm it gently on the stove before frothing. Homemade almond milk won’t foam quite like dairy, but it can still get pretty dreamy.

How to Store Homemade Almond Milk (And Keep It Fresh)

Once your almond milk is blended, strained, and flavored just the way you like it, you’ll want to keep it fresh for as long as possible. Luckily, it’s super low-maintenance—as long as you follow a couple of basics.

Use a Glass Jar or Bottle With a Tight Lid

I like using a quart-sized glass jar or a swing-top bottle (the kind that looks cute in your fridge and actually seals shut). This helps keep the milk fresher longer and avoids any weird plastic aftertaste.

Store It in the Fridge Immediately

Almond milk is perishable. After making it, pop it straight into the fridge. It’ll keep for 4 to 5 days, though I usually go through it well before then.

Shake Before Each Use

Homemade almond milk naturally separates—that’s totally normal. Just give it a quick shake before pouring. No emulsifiers here, and that’s a good thing.

Don’t Freeze It (Usually)

Technically you can freeze almond milk, but I don’t recommend it. The texture gets weird when it thaws. If you really need to store it long-term, freeze it in ice cube trays for smoothies only.

What to Do With Homemade Almond Milk (Besides Drink It)

Once you’ve got a fresh jar of almond milk in your fridge, the fun part is figuring out how to use it. I go through mine pretty fast because I sneak it into basically everything. It’s neutral, creamy, and just slightly nutty—perfect for cozy recipes and everyday staples.

Here are some of my favorite ways to use it:

In Cozy Drinks

Moon milk – You know I had to say it. It’s my go-to base for any calming night drink.
Adaptogenic lattes – Blend with ashwagandha, reishi, cinnamon, or cacao.
Golden milk – Turmeric + almond milk = bedtime magic.
Coffee & matcha – Froths up surprisingly well with a little warm-up.

In Breakfasts

Over granola or muesli – Especially good when you’ve flavored it with vanilla or cinnamon.
In chia pudding – The texture pairs perfectly with the gel-like consistency.
Poured into oatmeal – Adds creaminess and subtle flavor without overwhelming the bowl.

In Smoothies

Banana + almond milk + cinnamon = instant comfort.
Great with berries, protein powder, or adaptogens.

In Baked Goods

Works 1:1 in most recipes that call for milk.
Use it in muffins, pancakes, banana bread, or anything you want a dairy-free option for.

Straight Up (Yes, Really)

Sometimes I pour it into a glass, add a little maple syrup and cinnamon, and call it a treat. Especially good with a side of cookies.

What to Do With the Leftover Almond Pulp (Don’t Toss It!)

After straining your almond milk, you’ll be left with a handful of soft, slightly damp almond pulp. It might look like something to throw out—but don’t. This stuff is gold if you like baking, breakfast hacks, or just hate wasting food.

Here’s how I use it:

Add It to Baked Goods

Mix a few spoonfuls into muffin batter, pancakes, or banana bread. It adds a little extra fiber and nuttiness without changing the flavor much.

Stir It Into Oatmeal or Yogurt

I keep a small jar in the fridge and scoop it into warm oats or overnight oats. You can also swirl it into yogurt bowls for a subtle texture upgrade.

Make Almond Pulp Cookies or Crackers

There are tons of simple almond pulp recipes online—just add a little maple syrup, oats, maybe chocolate chips, and bake. Done.

Freeze It for Later

If you don’t want to use it right away, freeze it in a silicone mold or small container. That way, you’ve got some on hand whenever you’re ready to bake again. Just label it so it’s not mistaken for mashed banana. (Learned that one the hard way.)

FAQ: How to Make Almond Milk at Home

**Do I have to strain it?**

Technically, no. If you don’t mind a little texture, you can skip straining. But I’ll be honest—it’s better when you do. Straining gives you that smooth, café-style finish.

How long does homemade almond milk last?

Usually 4–5 days in the fridge. After that, it starts to sour or separate in a way shaking won’t fix. Always give it a sniff and a taste if it’s been sitting for a few days.

Can I freeze almond milk?

You can—but it’s not my favorite. It separates when thawed and gets kind of grainy. If you do freeze it, use it for cooking or smoothies (not for lattes).

Is almond milk actually good for you?

Yep. Especially when it’s homemade and not filled with gums or fillers. It’s naturally low in sugar, a good source of vitamin E, magnesium, and healthy fats. Bonus: you know exactly what’s in it.

Can I use other nuts instead of almonds?

Absolutely. Cashews, hazelnuts, and even sunflower seeds work great. Each one has a different flavor and texture—so feel free to experiment.

What can I do with the almond pulp?

Don’t toss it! You can mix it into oatmeal, freeze it for baking, or turn it into energy bites or crackers. See the section above for all the details.