How to make your own almond milk

Homemade almond milk is surprisingly easy and can be cost-effective compared to store-bought varieties. You will need a piece of muslin or cheesecloth to strain the milk. If you do not have this, you could pass it through a fine sieve, however, the milk may be grainy rather than super smooth.

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How to make your own almond milk

  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: Yields 4 cups 1x
  • Diet: Vegan


The recipe below is for a basic milk with a recipe for flavoured milk.


Units Scale

2 cup almonds – insecticide-free or preferably organic, rinsed well

67 cups water – more or less pending on how you like the texture

Pinch salt

To make flavoured almond milk

1/2 cup maple syrup

1 teaspoon vanilla essence

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 tablespoon coconut oil, melted (this adds flavour and enriches the fat content, making it




  1. Cover the almonds with water and soak them for around 8 hours or overnight. Strain.
  2. In a high-speed blender, place the almonds, water and a pinch of salt and blend on high speed, until thick and frothy.
  3. Strain the mixture through muslin or cheesecloth into a large bowl or jug, squeezing out the liquid as much as possible. Strain again if you prefer a finer milk. Reserve almond meal, see note.
  4. If you are going to add flavour, recipe below, then rinse out the blender to remove any residue, return the strained milk to the blender and proceed.

To make flavoured almond milk

  1. Add the ingredients to the strained almond milk.
  2. Blend on high speed until light and fluffy.
  3. Transfer to sterilised glass bottles, jars or a large jug, cover or seal and keep refrigerated. Use within 5 days.



  • The salt is very important, do not omit it. It helps to bind the fat and protein and enhance the flavour.
  • For a bigger batch use half a kilo of almonds to 2 litres of water.
  • The leftover pulp (wet almond meal) can be dry roasted or dehydrated and used as a gluten freealternative in recipes that call for breadcrumbs. Or you could use it in muffin or cake recipes, or to add protein to smoothies or shakes. It is also suitable to freeze the wet almond meal for up to one month.
  • Prep Time: 9 hours inc. overnight soaking




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