2 ingredients, Dairy-free, Homemade Ingredients, Paleo, Raw, Recipes, Vegan

Homemade Almond Milk

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We all know how healthy almonds and almond milk are for weight and blood sugar management, as well as for the health of muscles and the heart, but store-bought almond milk is often packed with many unhealthy additions. So, here’s a recipe for homemade almond milk that’s completely vegan and is good for those who have lactose intolerance. What’s more, you have more control of the thickness of your almond milk if you make it at home. Another great advantage of almond milk is that it doesn’t require refrigeration, so you can take it with you wherever you want.


You need

  • 1 cup of raw almonds
  • 2-4 cups of drinking water depending on the thickness you want; and some water to soak the almonds in
  • Strainer, cheesecloth or kitchen towel
  • Blender or food processor



  • Vanilla extract or cinnamon for flavor; 1-2 dates or sweetener of choice; a pinch of salt; cocoa or cacao powder for chocolate milk.



Cover the almonds with water and let them soak overnight or for at least 8 hours. Then throw away the water that’s left and rinse the almonds if you want. Put the almonds in a blender and add between 2 and 4 cups of water. I prefer putting 2 parts water and one part almonds.

Add the sweetener and other ingredients if you choose to use any, and blend everything until you get homogeneous milky consistency. 

Strain the milk through the cheesecloth and you are ready. You can store the milk in a glass jar in a refrigerator for a few days.


Bonus tip

Use the leftover almond pulp in recipes or make a face scrub by adding some lemon juice and honey.


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