Print Recipe

Homemade Almond Milk

Homemade Almond Milk is a deliciously creamy alternative to dairy milk. Contrary to popular belief it is quick and easy to make, but do build in that day’s worth of soaking time.
Prep Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: American, British
Servings: 2 servings
Calories: 431kcal
Author: Georgina Hartley


  • 150 g whole unblanched almonds
  • 500 ml of water plus extra for soaking


  • Place your almonds in a medium bowl then pour over enough water so it covers the almonds by an inch.
  • Cover the bowl and leave for 1-2 days for the almonds to soften.
  • Drain and rinse the almonds then place in a blender with 500ml of fresh water. Blend for a minute or two (depending on the strength of your blender) until it’s as smooth as you can get it.
  • Place your nut bag in a large bowl, opening it up as wide as possible.
  • Pour the milk into the nut bag then gather up the ties and close
  • Lift up the nut bag and watch all the clean almond milk drip into your bowl. Squeeze the nut bag to extract as much milk as you can.
  • That’s it. Pour the milk into a sterilised jar and keep in the fridge. Don’t discard the almond pulp but reserve for other recipes*.
  • The almond milk lasts for a 3-4 days.



Calories: 431kcal | Carbohydrates: 16g | Protein: 15g | Fat: 37g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 528mg | Fiber: 9g | Sugar: 2g | Calcium: 206mg | Iron: 2.8mg