Homemade Almond Milk

Making almond milk at home is easy and simple. Buy raw almonds, soak them, blend them, and strain them!

The byproduct of almond milk is almond meal. You can let the the almond meal dry on a tray and save it for a later or you can add it to your bread, cake, muffin, or smoothie recipe  right after you are done making the milk.

Your homemade fresh almond milk won’t last as long as the one you buy at the store. Try not to make more milk than what you can consume in 4 or 5 days.

♦ For cashew milk, replace the almonds with raw unsalted cashews and follow the same steps.

What you need to start:

  • 1 cup of raw unsalted almonds
  • 2 cups of water + some for soaking
  • Blender or food processor
  • Fine mesh or cloth strainer
  • A glass jar with a lid


  • Place a cup of almonds in a jar or container, cover with water and let soak in the fridge for 12 to 24 hours.
  • Drain water from almonds and place them in a food processor or blender. Add 1 cup of fresh water and blend until you get a smooth creamy texture. Add the rest of the water or enough water to reach your desired milk consistency.
  • Pour the blended almond mix through the strainer or cloth into the glass jar. Using you hands, squeeze the rest of the milk into your jar.
  • Place the lid on the jar, write the date on it, and refrigerate. Enjoy your fresh almond milk!