
I first tried making homemade almond milk a couple years ago, after many of you told me so many amazing things about it. It’s so creamy! It’s better than store bought! It’s a cinch to make! Homemade almond milk is the best!
And you know what? My first couple tries didn’t exactly knock it out of the park. Two words come to mind: hot mess! I used a cheesecloth and things didn’t go very smoothly, if you catch my drift. I’m sure some of you have a lot more finesse with a cheesecloth, but I did not seem to be one of those people.
This time, I finally took the plunge and purchased a nut milk bag (feel free to giggle). Also called sprouting bags, these mesh straining bags make homemade nut and seed milks (among other things) a total breeze. I cannot wait to explore its many uses.

This time around, my almond milk making process was indeed a breeze.
Here are some step by step photos to show you my process. You should also know that every time I type “step by step” NKOTB starts playing in my head. I don’t even mind it.
We are going to soak a cup of raw almonds overnight or for 8 hours or longer. Sometimes if I’m in a time crunch I just soak them for 1 hour or so and it still turns out fine. Rinse and drain the almonds and pop them into your blender along with 3-4 cups of filtered water (I like 3.5 cups water in this recipe).
Which nuts do you think your body would rather digest – the dry, hard as a rock nuts or the plump, juicy nuts?

Sorry, that sounded all weird and awkward.
My favourite flavour combo is a whole vanilla bean, a couple Medjool dates, cinnamon, and a pinch of sea salt. Oh my lanta. It’s intensely vanilla flavoured with notes of caramel and cinnamon. The secret to an intense vanilla flavour is blending an entire vanilla bean. Just chop it up and toss the whole bean into the blender. You’ll be left with some amazing vanilla almond milk. Of course you can always use vanilla extract or liquid sweeteners too. If using the dates and/or vanilla bean, add them along with the almonds and water. If you simply want to add a liquid sweetener or vanilla extract, you can add them now or at the end. Your call.
Blend for 1 minute on the highest speed. Let’s go TURBO mode!!!!
Turbo mode scares me.
Place your bag over a large bowl and slowly pour in the milk. Thank you Eric for moonlighting as a hand model once again.
A lot of the milk will filter right through the bag without any effort.

But to get all of the milk out, you’ll need to do some gentle squeezing to encourage the milk through. This process took me a few minutes. As you can see in the photo on the right, I was left with about 1 cup of almond pulp.
I rinsed the blender out quickly and poured the milk back into the blender. I do this because I find it easier to pour the milk from the blender into the jar rather than from a large bowl into the jar. If you have a wide mouth funnel feel free to use that.
Check out those tiny specks of vanilla! I blended in a bit of cinnamon and a pinch of fine grain sea salt for even more flavour enhancing. Tell me, what’s better than Vanilla Cinnamon Caramel flavour?

Nothing.
You can use the almond pulp for all kinds of things like oatmeal, hummus, homemade granola, smoothies, cookie or muffin batter, crackers, or you can even dehydrate it and then blend it up to make almond meal. Oh, and you can freeze it too.

Man oh man, it tasted so lovely straight from the blender. I can assure you, it gets even better as it chills in the fridge.

I’ve never been a big milk drinker, but this almond milk had me going back to the fridge again and again and again for little sips. I can’t promise I’m organized enough to make this on a regular basis, but it’s a fun option to have up my sleeve when I’m feeling motivated or just want a special treat.


Vanilla-Cinnamon Almond Milk

Yield
3 1/2 cups (875 mL)
Prep time
Cook time
0 minutes
Total time
Creamy, lightly sweet, and so satisfying—homemade almond milk is a true luxury! My favourite flavour combo is a whole vanilla bean, a couple Medjool dates, cinnamon, and a pinch of sea salt. The secret to an intense vanilla flavour is blending the entire vanilla bean; just chop it up and toss the whole bean into the blender. Not to worry if you don't have one on hand though: a half a teaspoon of vanilla extract will work just fine in a pinch. This milk is delicious served with cookies, cereal, in a smoothie, or simply on its own.
Ingredients
- 1 cup raw almonds, soaked
- 3 1/2 cups (875 mL) filtered water
- 2 to 4 pitted Medjool dates, to taste*
- 1 whole vanilla bean, chopped or 1/2 teaspoon vanilla extract*
- 1/4 teaspoon cinnamon
- Small pinch fine sea salt
Directions
- Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well.
- Place drained almonds into a blender along with the filtered water, pitted dates, and chopped vanilla bean.
- Blend on the highest speed for 1 minute.
- Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes so be patient!
- Rinse out blender and pour the milk back in. Whisk in the cinnamon and sea salt.
- Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. I recommend storing in the coldest spot in the fridge (typically the back) rather than on a door. Shake the jar very well before drinking as the mixture separates when sitting.
Tip:
- * If your dates or vanilla bean are dry/stiff, soak in very hot water for 30 minutes before using. Drain well. You can use another sweetener of your choice like maple syrup instead of the pitted dates.
Nutrition Information
(click to expand)
You might be wondering – If I don’t have a nut milk bag can I use a fine mesh sieve? Yes you can. I did a trial using my sieve. I didn’t find the milk got as smooth compared to using a nut milk bag, but if you strain it several times, it comes out decent. Also, feel free to try a cheesecloth, but I’m definitely not the person to give you advice using that method.
What about the cost?
Homemade almond milk can be cheaper than store bought or it can be more expensive; it really depends on your ingredients. When I see bulk almonds on sale, I like to stock up and buy a big bag. Pop a bag in the freezer to ensure they stay fresh.
To avoid almonds sprayed with the chemical propylene oxide, please see this article and this handy guide to common brands that do and do not use the chemical. If you are concerned about propylene oxide on your almonds be sure to check with your almond retailer to see what sterilization method is used.
Have you ever made homemade almond milk before?
Where do you buy almonds? Any good deals out there in store or online?
I just made the almond milk last weekend and it was absolutely flawless! Thanks so much for the recipe :) I can’t wait to play with some variations now!
Thank you. I have not made almond milk in a while. I’ve been thinking about lately and now you inspired mr to really ho for it. Tonight, almond milk. Aloha.
Do you know anything about almonds bought in bulk? How do you know if they are steam treated or chemically treated?
Thank you so much for this! I always figured making almond milk was so lengthy and complicated but after trying your recipe I now know how easy and delicious the homemade version can be! And I made your buckwheat clusters the next day using the pulp so there was no waste! Store-bought almond milk will never taste the same now knowing I can make a pure, all-natural version myself haha. Thank you!!
Jess: Calcium from greens, just add them to fruit smoothies. They taste soooo good.
I love/hate almond milk. It’s my favorite out of all of the non dairy, but the vanilla and the originals are too sweet, the unsweetened tastes too boring….I felt like Goldilocks for the longest time. I JUST made this yesterday and it’s fantastic!! I didn’t have medjool dates, just small ones, but I used 3 and they were great! I used a reusable produce bag I got from whole foods (3 for $7), and it worked fantastic. I honestly don’t think I’ll go back to store bought. It’s so easy to make, and the vanilla smells and tastes divine! Thank you!!
I love the almond milk recipe. I make it a couple times a week. I decided to invest in a nut milk bag (it was under $10). I did some research on them and decided to go with an organic cotton one. The nylon ones, whether for food or from the paint store, can leak toxins into your freshly made milk. The cotton one works great and is easy to clean.
On another note, I wonder how many calories is in one cup of almond milk since the recipe includes dates (unlike store-bought). Does anyone have an idea?
Hello from Malaysia!
I absolutely love your blog and recipes. I stumbled upon your blog in Food by Evernote iPhone App on your Homemade Oat Milk Recipe. After going through your blog and a thorough search on Green Smoothie Recipes, I am more and more inspired to eat whole-foods & plant-based foods. Since Almond Milk cartons are imported into Malaysia, they are very expensive here. Two weeks ago i made my very first Homemade Almond Milk using your recipe and loved every bit of it! I used a coffee strainer bag which made my Almond Mlik extra smooth without any gritty bits.
Thanks again for the lovely inspiration to kick-start a green-lovin’ lifestyle!
xoxo
Hey Lila, Thank you, I hope you enjoy the recipes!
Thank you for this wonderful recipe!!! it came out amazing. With the pulp left I mashed with a banana rolled into balls and baked as cookies. They smell amazing :D
I have recently made my first batch of alomond milk (plain unflavoured just to add to smoothies) but I hace to ask, how long will it last in the fridge before it turns bad?
3-5 days…just go by the smell :)
We have been using your nut milk recipe for a few weeks now – love it! My husband, ever one to find a way around actual physical effort wherever possible, experimented with different ways of extracting the pulp. He has perfected the art of running the blended milk through the juicer, with the hopper blocked off so all the liquid comes out the spout and the pulp stays in the juicer. Voila! It works a treat. Sometimes it takes a man to think laterally in order to avoid work. :)
Hope you don’t mind I added your link to my blog on how to make almond milk.
Of course not, thanks Natacha :)
thanks for all the inspiration, Angela. Everything we’ve tried has been delicious. We just made a batch of almond milk – plain. How long does it stay good in the refrigerator? Have you ever tried freezing half of the batch? Our cats beg for a teaspoon of milk in the morning, they like it too!
I just made this…yummy delish. Very tempted to bath in it- its THAT good. :)
Amazing. I tried this with my grandma’s ancient Panasonic blender and Trader Joe’s raw whole almonds that I let soak for about 20-24 hours. It’s fantastic! I didn’t have dates, so I just used some honey. Simple recipe, and I was pleased how easily that old blender handled it. It’s no Vitamix, but it had no problems with the overnight-soak almonds. Thank you for posting this!
Great recipe! After I made the tasty almond milk I used the pulp and made simple blueberry muffins. No waste! http://paleomg.com/simple-blueberry-muffins/
I love your blog keep the recipes coming !!
I recently got hooked on a locally made, fresh almond milk brand but it’s expensive and hard to find so I’m glad I found this recipe. I don’t have a standard blender but I’ll see if I can make this happen with my food processor or my immersion blender. Thanks for the great pics and recipe
I just made this…I’m new to the whole healty/raw life and am loving it! I was not expecting this to have such a creamy, rich flavor…and I didn’t add anything but water (1c almonds and 3c filtered water)! I used a regular blender and it took two minutes on liquefy, then I strained it three times…I think because the blender just couldn’t massacre any more :) I’m managing diabetes with no meds and have missed my big glass of milk every night…no longer! I initially bought unsweetened almond milk (just can’t wrap my head around sweet milk) and the thick texture works great for cooking or smoothies, but I just can’t drink it. You are my new official hero…now I’m off to see what I can do with the pulp…woot!
Thanks for sharing the Tutorial, and carrageenan story. We’re home-made almond milk converts now! but – those lovely cubes of almond pulp in the freezer —- please help us turn them into muffins, bars. I just tried a muffin recipe where I swapped some pulp for the flour. Isn’t working – they are a mushy mesh. HELP! please!!
This looks heavenly! I can’t wait to try it!