DIY Almond Milk

by Melissa Lanz on April 10, 2019

Easy Homemade Almond Milk

Homemade almond milk is such a treat. When you’re craving the creamiest, silkiest dairy-free milk to enjoy with a baked good or as a base for smoothies, it takes just a few minutes to DIY almond milk.

Store-bought options sometimes include fillers and lots of extra sugar. This 3-ingredient milk offers a pure, delicious alternative that takes just a few minutes to complete. As with so many homemade items, DIY almond milk tastes much better than store-bought, and it’s hard to go back once you’ve tasted this fresh, additive-free milk.

How to Make Almond Milk

It’s so simple! Start by soaking your almonds in water and a bit of salt overnight. Come morning, give them a cold-water rinse and throw them in the blender with 4 cups of water for 2-3 minutes. Using a cheesecloth and strainer, pour the mixture through into a large measuring bowl and use a wooden spoon to press any remaining milk from the pulp.

Woman pouring blended almonds into a strainer with cheese cloth to drain into a glass bowl in a white marble kitchen

Woman squeezing excess almond milk with a cheese cloth into a large glass bowl in a beautiful white marble kitchen

Enjoy your fresh almond milk with pancakes, a muffin or stirred into your coffee. You can completely customize this, and I also love to separate out one cup, add a splash of vanilla and a squeeze of date syrup for a decadent coffee creamer! We also use this homemade almond milk in our kitchen for baking, and it works very well.

3-Ingredient Almond Milk Recipe

If you make this recipe, we’d love to see it on Instagram! Just use the hashtag #THEFRESH20 so we can see what’s cooking in your kitchen.

DIY Almond Milk

(3 votes, average: 3.67 out of 5)

3.7 from 3 reviews

Author: The Fresh 20
Total Time: 10 minutes
Yield: 4 cups 1x

Print Recipe

Description

Smooth, creamy homemade almond milk

Ingredients

Units Scale

2 cups raw almonds (soaked in water)
1/4 teaspoon kosher salt
4 cups filtered water

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Instructions

Place almonds in a 32 ounce mason jar and cover with water. Add salt. Soak overnight in fridge.
Drain and rinse with cold water.
Place almonds in high speed blender with 4 cups water.
Blend on high for two to three minutes.
Line a strainer with cheesecloth and place over large measuring bowl.
Use a wooden spoon to press almond liquid through cheesecloth.
Gather the cheesecloth into a ball and squeeze any remaining liquid into measuring bowl.
Transfer milk into a airtight container (like a mason jar) and store in fridge for up to three days.