Ingredients & Substitutions
Here I explain the best ingredients for my almond milk recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Almond Milk
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Flavor Variations
One of the benefits of making almond milk yourself is you can customize it however you like! Here is how to make other flavors:
Should you soak the almonds? I grind the almonds instead of soaking them to make this recipe super fast. Some people say homemade almond milk is creamier if you soak them, but I haven’t noticed much difference with my method of grinding them first. If you want to soak, just place the whole nuts in a large bowl, cover in water, and let them soak overnight. Drain and rinse, then toss right into the blender with the water and salt. Don’t have a sieve, cheesecloth, or nut milk bag? No problem! Even a dish towel will work in a pinch. Just make sure to give it a good squeeze to get all the milk out. Don’t have a food processor? Just use the soaking method above instead, and you’ll only need your blender. Want a stronger flavor? Double the almonds. I use a ratio of 1 part almonds to 8 parts water, but you can double the amount of nuts if you want it extra nutty and more creamy. For an extra smooth texture, strain the milk twice. This ensures no bits of almond pulp remain, giving you the creamiest almond milk possible. What to do with the leftover pulp? Make almond meal with it! Just spread it on a baking sheet and bake at 200 degrees F (or the lowest temp your oven has) for 2-3 hours, stirring a couple times. You can also use the leftover pulp in smoothies or oatmeal for a fiber boost and nutty flavor. Shake before using. Since my homemade almond milk doesn’t have any stabilizers, it can separate in the fridge. Just give it a good shake before serving. I like to store it in a glass jar—less fuss and cleanup than using the blender again.
Vanilla – Vanilla almond milk is my fave! Just add vanilla extract, or if you’re feeling fancy, use real vanilla bean seeds. Chocolate – Blend in some cacao or cocoa powder along with vanilla. Hazelnut – Replace some (or all!) of the almonds with hazelnuts. Strawberry – I’ve got a strawberry almond milk recipe for that. Spiced – Mix in cinnamon or other warm spices like cardamom, cloves, ginger, pepper, nutmeg, coriander, and/or cumin. Tastes like a light eggnog!
Storage Instructions
Store: My almond milk recipe lasts about 5 days in the fridge, but I’ve kept mine for up to a week without issues. Just toss it if it smells bad. There are no preservatives, so it can vary! It will settle and thicken over time, so just thin it out with more liquid and blend if needed. Freeze: You can use any freezer-safe container, leakproof bags, or even an ice cube tray. I recommend freezing it in portions you’ll use at once, so you only defrost what you need. You can thaw it in the fridge overnight, or heat it in a saucepan on the stove over low heat.
Ways To Use It
One of the reasons I love homemade almond milk so much is that it’s so versatile. Here are some of the ways you can use it: Unsweetened almond milk doesn’t need sweetener, but for flavors, I prefer to add powdered Besti sweetener. It’s 100% natural, sugar-free, and dissolves effortlessly in cold liquids, making it an ideal choice for sweetening your nut milk. Some people prefer to add honey or maple syrup, and that works fine if you prefer.
Coffee – No, almond milk doesn’t taste as creamy in your coffee as actual cream, but it’s a nice light option for your favorite latte. I like a splash in my bulletproof coffee, and sometimes use it to make sugar-free hot chocolate. Baking – This is actually the top way I use it. Try it in my zucchini muffins, low carb yeast bread, and for dunking healthy oatmeal cookies or chocolate chip cookies. Soups – Unsweetened almond milk can lighten up creamy soups. Try it instead of cream in my cheeseburger soup or cream of asparagus soup. Smoothies – It’s fantastic in smoothies! I’m always using it in my husband’s favorite chocolate peanut butter smoothie, but it’s also perfect for a protein smoothie, pumpkin smoothie, or my healthy detox smoothie. Hot or Cold Cereal – Use this milk for chia pudding, oatmeal (or my peanut butter overnight oats), or as a milk substitute for healthy granola. Ice Cream – My almond milk ice cream is dairy-free and absolutely delicious. You won’t even miss the regular stuff!
My Tools For Making Almond Milk
Food Processor – For grinding the nuts. A spice grinder works, too. High-Power Blender – Mine is powerful enough to make the almond milk smooth and creamy, and large enough to handle a double batch if you want to make extra. Straining Tools – I use a fine mesh sieve lined with a nut milk bag, which I prefer over cheesecloth because they’re easier to clean and reusable.
Please enter your first name for your account. Your saved recipe will also be sent to your email. Adapted from Eat Dairy Free by Alisa Fleming 📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle! Here I am making low carb pancakes with my almond flour and homemade almond milk. It’s one of my favorite ways to use them both together. What are your favorite ways to use almond milk? Let me know in the comments!
