Homemade Almond Milk

I don’t drink a lot of plant based milk because I hated dairy milk when I was a child. My parents made me drink a glass of milk with every meal and I absolutely hated it. Cutting dairy out of my diet was actually pretty easy.

I only really use plant based milk in smoothies or in coffee where I can easily mask the flavor. (I’m still scarred from my childhood milk drinking days). I usually opt for soy or almond milk when I do decide to use it.

The thought of making my own never crossed my mind until recently when I saw the ingredients on the back of my Trader Joe’s soy milk in my refrigerator. The ingredients are so minimal and I realized I could easily make my own.

I decided to try to make almond milk since all you really need is almonds + water. Some people add vanilla extract or medjool dates to sweeten it a bit, but I prefer unsweetened.


  • 1 cup of almonds yields 
  • Vanilla extract (optional)
  • 1-3 medjool dates (optional). If you do choose to add dates, make sure you take the pits out beforehand.


  1. Soak almonds in room temperature water for 8-12 hours. It’s easiest to just do it overnight. 
  2. Add 1 cup of almonds and 4 cups of water to blender. Add any extra ingredients, as well.
  3. Blend for 1-2 minutes.
  4. Pour the almond milk into a strainer to catch all of the leftover pieces of almonds. Strain it twice to make sure you get all of the tiny almond pieces out of the milk.
  5. Keep refrigerated until use.

It’s seriously that easy.

I want to experiment more with making homemade plant based milk. I think next I’m going to try cashew milk, so be on the lookout for that recipe soon! 



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