Making almond milk at home takes around 20 minutes, is super tasty and can save you $160 each year! You not only get fresh almond milk but you get almond flour too!
There are affiliate links within this post that I could receive a small commission on if you purchase through these links. We would appreciate it if you purchased through these links for it is how we keep our content free for all readers. Thank you.
- Food Processor or Blender
- Container to store the milk in
- Nut Milk Bag or cheesecloth
- Pan (to make flour)
- Oven (To make flour)
Makes 1 quart of milk
- 1 Cup Raw Unsalted Almonds
- 4 Cups Water
- 1-2 Tbsp Honey or other sweeteners (Optional for sweetness)
- Splash of Vanilla Extract or 1 Vanilla Bean (Optional for flavoring)
- 2 tbsp of raw cacao powder for chocolate milk
Instructions: (Pictures below)
- Soak 1 cup of raw almonds in water (not the 4 cups just enough to cover them) for 6-8 hours. If you want vanilla almond milk, soak a vanilla bean in this water with them or you can put the extract in later.
- Drain the water in the sink and peel the almonds. Careful! They are slippery and may fly around the kitchen! You only need to peel them if you want to make almond flour with the leftover pulp (I will explain this later). Rinse your peeled almonds.
- Put 1 cup of peeled almonds, 4 cups of water, and any optional add ins you would like in your blender or food processor.
- Blend for 1-2 minutes on high. It will be frothy on top with a milky texture when done.
- Put nut milk bag or cheesecloth in a bowl and pour the mixture into the bag or on the cloth slowly.
- All of the pulp (ground up almonds) will collect in the bag or cheesecloth. Squeeze as much milk as you can out of the pulp and you are done!
Store in the fridge. This will last for about 3-5 days in the fridge. Enjoy some fresh almond milk for your cereal, smoothies, or to drink!
Make Almond Flour with the leftover pulp!
Makes about 1 cup of almond flour
- Almond Pulp
- Put your oven on as low as it goes. Mine goes down to 170 degrees.
- Evenly spread out almond pulp on a baking sheet and put in the oven for around 2 hours. You will know it’s done when the pulp feels like all of the moisture is out of it.
- Put the dehydrated pulp in a blender for about 30 seconds and you have almond flour!
If you have a food dehydrator you can also make almond flour using that and just simply put it in the dehydrator overnight and you’re set!
Store your almond flour in your fridge and it will last for about 6 months. Almond flour needs to be refrigerated because the oils in the middle of the almonds are no longer covered by the skin and can go bad if they are exposed to warm air and oxygen for too long. If you want to freeze your flour it will last for about 2 years.
This entire process took me maybe 20 minutes and it is incredibly easy!
If you want to make any other nut milk, you can use this same process. Also, if you want a nuttier taste or thicker milk you can use more than a cup of nuts with the same recipe.
Save around $10 for every 2.75 gallons of almond milk you make! Plus the cost of the flour!
I buy a bulk bag of 11 cups of almonds. This makes me 11 quarts of almond milk. To buy 11 quarts of almond milk, it would cost me around $22 by the quart. My 11 cups of almonds cost me $12. Meaning each time I make the 11 quarts, I save around $10, give or take water and add ins. But I also get the cup of flour too! This may not seem like a lot but it will definitely add up! According to Huffington Post, the average American consumes 44.7 gallons of milk each year, this equates to around $160 savings each year! This is a super simple switch to buying milk that can save you tons of money over the years.
Other Add Ins and Flavors:
You can have a lot of fun with the add ins! Give some a try!
Agave nectar, maple syrup, 2 dates, coconut sugar, stevia, the possibilities are endless
Flavors, herbs, spices:
My favorite is the classic vanilla or cacao powder but I have also heard people using turmeric, cinnamon, cayenne, Himalayan sea salt and I have heard cinnamon, nutmeg and clove for a chai kind of feel.
My favorite mixture is making hazelnut milk and adding cacao powder. This tastes just like Nutella and it is beyond euphoric.
Check out these other popular Meatless Munchy Monday recipes:
- Vegan Sweet Potato Casserole with Pecan Streusel
- Vegan Parmesan Cheese – Quick, Easy and Healthy
- Honey Cinnamon and Spice Granola