I’ve got a cash-saving, health-pumping, pure-tasting recipe for homemade almond milk. Lots of people don’t know that DIY almond milk is even possible, but it is!  My mother used to make almond milk for me when I was little. Here is how to make almond milk and believe me, it tastes so much better than store bought! Plus, this 3 ingredient almond milk is all natural without any added junk like preservatives, locust bean gum, gellan gum, carrageenan, and artificial flavors.

This recipe was first published September 2, 2015. I have added a printable recipe card and republished it here for my new readers to enjoy.

3 Ingredient Almond Milk Recipe

Yeah. You heard me right. HOMEMADE! So many people don’t know you can make almond milk at home! But the good news is that you can and homemade almond milk tastes way better than store bought!

Before I share this easy almond milk recipe, I’d like to clear up something that confuses some people- the almond milk definition.

Almond Milk Definition

Is almond milk actually milk? Or is almond milk vegan?

Almond “milk” is absolutely NOT MILK. Milk, by definition, comes from a mammary glands and most often refers to cow’s milk.

Milk: a fluid secreted by the mammary glands of females for the nourishment of their young  – Merriam-Webster

So let’s just be clear on that. Almond milk is NOT milk. It is dairy-free. You could probably more accurately call it almond juice. I suppose it is called almond milk since lots of vegans use it as a plant-based milk substitute and it does have a rich, creamy texture like milk. I guess the most accurate almond milk definition would be flavored water obtained by grinding soaked almonds in fresh water and resulting in a white, creamy liquid that if full of flavor and protein.

Reasons To Make Homemade Almond Milk:

1- You can adjust how thick or creamy you want it to be.

2- You can add your own natural sweetener like honey, vanilla, maple syrup, chocolate, strawberry jam or other preserve.

3- You control the ingredients and you won’t use any fillers, preservatives, or additives (like carrageenan) in your ingredients. Check out the ingredient list on almond milk you buy at the store. Then look at this ingredient list. Crazy, right?

4- You can make as much as you need! I can never use a whole half-gallon before it goes bad. This way, nothing goes to waste.

How To Make Almond Milk At Home:

Gather your ingredients.

Almond Milk Ingredients: organic almonds, water, maple syrup

Put pre-soaked almonds, sweetener, and water in blender. Blend. Strain.

Yeah. Um… that’s it.

Nope. I’m not kidding. I think my brain exploded a little when I realized how simple this is. But I’ll go through it a bit more.

Soak almonds:

I use roasted almonds, because I like the flavor. However you can also use raw almonds and the resulting almond milk will have a creamier texture. Put them in a mixing bowl or mason jar for 12 hours covered in water. It makes them easier to blend and helps release some of the almond’s healthy goodness too.

Add water:

How much? Depends on how thick you want the final product. The balance I’ve come to like is one cup of almonds mixed with 3 cups water (room temperature) . I always use up the water they were soaking in, but I’ve accidentally thrown that away and never really noticed a difference.

Add sweetener:

For one cup of almonds and 3 cups of water, I find that 2 TBS of maple syrup gives a mild sweetness that I enjoy. But play as you will! You can also use 15-20 drops of Stevia if you prefer. Or if you want unsweetened almond milk, just skip the added sugar source.

Blend:

Stick it all in a high-speed blender, like a Ninja. Let it run for a while. Maybe 5-6 minutes total. I do this in stages. 2 minutes. Wait a minute. Two minutes, wait a minute. Two more minutes. This way my blender doesn’t overheat.

Strain:

You DO need cheesecloth here. A regular strainer will not work, too many little bits will get by and it will be grainy. You can get cheesecloth in the baking aisle in any store. I bought one large sheet and have used it for five different batches. I cut it in pieces; I didn’t use the same piece multiple times. Pour blended almond mixture through the cheese cloth (or nut milk bag) slowly allowing it to drain. Then squeeze out, every last precious, delicious drop of 3 ingredient homemade almond milk. This is the most time consuming part and takes all of about two whole minutes.

You can get cheesecloth or a nut bag at your local grocery store or here is my amazon affiliate link.

After straining, pour into a glass and enjoy.

Yup. No joke. That’s it. It’s sort of like magic.

There is all kinds of stuff you can do with the leftover almond pulp. For example you can add the almond meal to smoothies or make these almond pulp macaroons.

This homemade almond juice is a new STANDARD in my kitchen now. I struggle with dairy. It doesn’t sit well with me. I am not a fan of soy products personally, and even Lactaid (the lactose-free milk) bothers me. Store bought is ok, but it’s PRICEY and it does not taste nearly as yummy!

Plus, this stuff is better. Fresher. Cleaner. I can’t even describe it. All I can say is, take the 10 minutes, and try it making it yourself!

Printable Recipe Card: