How to Make Almond Milk at Home (Easy Guide)

Almond Milk

There’s something incredibly satisfying about making a staple food from scratch. Homemade almond milk is one of those recipes that seems intimidating until you try it. Then you realize just how simple, affordable, and delicious it really is.

One of the things I love most about homesteading is learning that you don’t have to depend on the grocery store for everything. Whether you live on several acres or in a small apartment, making your own almond milk is one more skill that helps you take control of what you’re feeding your family.

The best part? You know every ingredient that goes into it.

Unlike many store-bought almond milks that contain gums, preservatives, oils, and added sugars, this homemade version is made with simple ingredients and can be customized exactly the way your family likes it.

Why We Make Homemade Almond Milk

We started making almond milk because we wanted something fresher with fewer ingredients. Once we tasted homemade, it was hard to go back.

Making your own almond milk allows you to:

  • Control every ingredient.
  • Skip unnecessary preservatives and fillers.
  • Adjust the sweetness to your liking.
  • Create vanilla or chocolate versions.
  • Save money over time.
  • Learn another simple homesteading skill.

For me, that’s what homesteading is all about—learning practical skills that make life healthier and more self-sufficient.

Ingredients

  • 1 cup raw almonds
  • 6½ cups water, divided
  • ¼ teaspoon salt

Optional Flavor Variations

Vanilla Almond Milk

  • 1 tablespoon vanilla

Sweetened Almond Milk

  • 1 tablespoon maple syrup or 2 dates

Chocolate Almond Milk

  • 1 tablespoon cocoa powder (or more to taste)

Equipment You’ll Need

Almonds
Adding water to almonds
soaking the nuts

How to Make Almond Milk

  1. Place the almonds in a bowl and cover them with water (about 1½ cups works well). Let them soak overnight. For the creamiest almond milk, I actually prefer soaking them for several days.
  2. Drain and rinse the almonds thoroughly.
  3. Add the almonds, 4 cups of fresh water, salt, and dates (if using) to a blender.
  4. Blend on medium-high for 1½–2 minutes.
  5. Line a fine mesh strainer with a doubled layer of cheesecloth and place it over a large bowl.
  6. Slowly pour the almond mixture through the cheesecloth. Gently squeeze or let gravity do most of the work. Repeat the straining process if you’d like an extra-smooth milk.
  7. Stir in the vanilla after straining if making vanilla almond milk.
  8. Pour into a sealed glass jar and refrigerate for up to 4 days. Shake well before each use since natural separation is completely normal.
soaking almonds to make Almond Milk

Melissa’s Homestead Tips

Soak Longer for Creamier Almond Milk

One thing I’ve learned after making this multiple times is that soaking longer makes a noticeable difference. The almonds will turn darker as they soak up the water.

Most recipes recommend soaking overnight, but I often soak mine for several days. The almonds become softer, blend more easily, and produce an even creamier milk.

My Roasted Almond Experiment

Here’s something I haven’t seen many people talk about. Most recipes will tell you not to use roasted almonds because they’ll make your almond milk bitter. I wasn’t convinced, so I spent a couple of weeks testing different soaking times.

What I found surprised me. If you’re using dry-roasted almonds, soak them for one full week before making almond milk.

Every batch I tested lost that bitter flavor and turned out rich, smooth, and surprisingly creamy. I haven’t tested soaking beyond one week, so I can’t say what happens after that, but one week consistently produced excellent results. Sometimes a little patience really does pay off.

Adding water to almonds

Need Almond Milk Today?

Forgot to soak your almonds?

No problem.

Bring some water to a boil, pour it over the almonds, and let them sit for about 2 hours. The finished almond milk won’t be quite as creamy as almonds soaked overnight or longer, but it’s still delicious and works great if you’re short on time.

Don’t Throw Away the Almond Pulp

One of my favorite homesteading habits is finding ways to reduce waste.

After straining your almond milk, you’ll have almond pulp left behind.

Instead of tossing it, try using it in:

  • Muffins
  • Pancakes
  • Smoothies
  • Oatmeal
  • Homemade granola
  • Energy bites
  • Cookies

You can even dry the pulp and grind it into homemade almond meal for baking.

Almond Milk
Almond Milk
Almond Milk

Ways to Use Homemade Almond Milk

Once you have fresh almond milk in your refrigerator, you’ll find yourself reaching for it often.

It’s delicious in:

  • Coffee
  • Smoothies
  • Overnight oats
  • Homemade hot chocolate
  • Pancakes
  • Waffles
  • Muffins
  • Creamy soups
  • Mashed potatoes
  • Homemade ice cream
  • Baking recipes

Can You Freeze Homemade Almond Milk?

Personally, I don’t.

I’ve experimented with freezing it, and I wasn’t happy with the texture after it thawed.

That’s completely my preference, so you’re welcome to give it a try and see what you think.

Since this recipe comes together so easily, I prefer making fresh batches as I need them.

Almond Milk

Common Mistakes to Avoid

If you’re making almond milk for the first time, here are a few things to watch for:

  • Don’t skip the soaking step unless you’re using the quick-soak method.
  • Always rinse the almonds before blending.
  • Don’t panic if the milk separates in the refrigerator—this is completely normal.
  • Store it in a sealed container.
  • Shake before serving.
  • Save the almond pulp instead of throwing it away.

Why Learning Skills Like This Matters

One of the biggest misconceptions about homesteading is that you need acres of land and a barn full of animals.

The truth is, homesteading starts with learning skills.

Every time you make something from scratch—whether it’s almond milk, bread, homemade cleaners, or tomato sauce—you become a little more independent from the grocery store.

Those small skills add up over time.

My hope is that this blog inspires you to try one new thing at a time. Before long, you’ll be surprised by just how much you’re able to make yourself.

Because homesteading isn’t about where you live.

It’s about choosing to learn, grow, and create with your own two hands.

Almond Milk

How to Make Almond Milk at Home

Yield: 4 Cups
Prep Time: 10 minutes
Rest Time: 8 hours
Total Time: 8 hours 10 minutes

Homemade Almond Milk is fresh, smooth, and easy to make. Soaked almonds blend into creamy milk you can flavor with vanilla, cocoa, or natural sweeteners. It’s budget‑friendly, customizable, and perfect for everyday use.

No Ratings

Ingredients

  • 1 Cup Raw Almonds
  • 6 ½ Cups Water, divided
  • ¼ Teaspoon Salt

Instructions

  1. Place the almonds in a bowl and cover them with water (I use about 1 ½ cups). Let it rest overnight. For best results, let them soak for a couple of days.
  2. Drain and rinse almonds.
  3. Place the almonds, 4 cups of water, salt, and dates (if adding) in a blender and blend on medium or high for 1.5-2 minutes.
  4. Place a fine mesh strainer over a bowl, rest a doubled piece of cheesecloth over the strainer, and pour the almond mixture through it. You may need to shake it a bit to get it to all go through. Depending on your preferences, you may want to do this more than once.
  5. Once you’re finished straining, this is when you would stir in the vanilla.
  6. Store in a sealed jar or container, in the fridge, for up to 4 days. Shake before use.

Notes

  • Freezing: Not recommended—frozen almond milk can become grainy (personal preference).
  • Roasted almonds: Dry-roasted almonds work if soaked for 1 week, which removes bitterness and makes the milk extra creamy.
  • Soaking: Longer soaking (up to 1 week) = creamier milk.
  • Short on time? Soak almonds in boiling water for 2 hours (no need to keep the water boiling). The milk won't be as creamy, but will still taste great.

    • Nutrition Information
    Yield 4 Serving Size 1 cup
    Amount Per Serving Calories 371Total Fat 31gSaturated Fat 3gUnsaturated Fat 28gSodium 151mgCarbohydrates 13gFiber 8gSugar 3gProtein 13g

    Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

    Did you make this recipe?

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    © © TheOklahomaHomesteader.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
    Cuisine: American / Category: drinks

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