Homemade Almond Milk

Homemade Almond Milk in just 5 minutes! This is a delicious Vegan & Gluten-Free plant-based milk and a great dairy-free alternative. | Vibrant Plate

Homemade Almond Milk in just 5 minutes! This is a delicious Vegan & Gluten-Free plant-based milk and a great dairy-free alternative.

Homemade Almond Milk must be our top find of the year so far! It’s delicious, easy to make and with a bit of pre-soaking, ready in just about 10 minutes.

Why make your own almond milk? Sure, store-bought is convenient, but it is also expensive and you have no control over the taste and ingredients. But just 1 cup of raw almonds, will give you 4 cups (or a whole liter!) of delicious, fresh almond milk, no additives!

Plus, if you’re smart about it, you’ll also have about a cup of leftover almond pulp to use up in snacks or dry out for almond flour.

Homemade Almond Milk in just 5 minutes! This is a delicious Vegan & Gluten-Free plant-based milk and a great dairy-free alternative. | Vibrant Plate

But, the real reason I started making my own homemade almond milk is portion control. 

I am mostly only able to get 1 liter (4 cups) containers of almond milk in stores, which I can rarely finish by myself in a couple of days. Plenty of times, I’d have half a container left over of spoiled almond milk, so that’s money right down the drain.

When you make your own almond milk, you can control the quantity, and only make what you will end up using in about 3 days’ time. Plus you can also control your ingredients, make it more or less sweet, or add any other flavors to it, like chocolate, vanilla, or cinnamon!

One more thing. Since I started making my own almond milk, I take more care in actually using it up to avoid waste. I’ll use it to make overnight oats or chia pudding for breakfast, pancakes or just make myself a cup of cocoa!

Ready to give it a try?

Homemade Almond Milk

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6 ratings
Homemade Almond Milk
Prep Time:
10 minutes
Total Time:
10 minutes
Yield: 4 cups

Ingredients

  • 1 cup almonds
  • 4 cups water
    OPTIONAL:
  • Small pinch of salt
  • 1 ts agave nectar or 2 dates for sweetness (skip to keep sugar-free)
  • drop of vanilla extract

Instructions

  1. Soak almonds (skin on) covered in water, overnight.
  2. In the morning, drain and wash. We recommend peeling the almonds, if you’ll be saving the pulp for reuse. To peel the skin off, pour over a cup of boiling water, cover with a dish and let sit for 5 minutes. After that drain the water and just pop the almonds out of the skin.
  3. Place soaked (and skinned) almonds in high-speed blender. Add 4 cups of water. Optionally add in a pinch of salt and a quick drizzle of agave syrup or a couple of dates for sweetness. Skip sweetener to keep the almond milk sugar-free.
  4. Blend on high for about a minute, until everything is well blended. The milk will look foamy.
  5. Take a cheesecloth, or a clean thin dishtowel, place over a tall bowl and pour in your almond milk. Take the sides up and proceed to tighten the cloth to squeeze the milk out as best you can.
  6. Pour your almond milk in an air-tight bottle and keep refrigerated for up to 3 days. Your milk will separate in a while, but there is nothing wrong with this. Just shake the bottle well before pouring yourself a glass of milk.

And what to do with the leftover pulp?? PLENTY!

We recommend drying it out and grinding it into almond flour or making these cute No-Bake Almond Pulp Energy Bites:

No-bake Almond Pulp Energy Bites are just perfect for using up leftover almonds from almond milk. Vegan & Gluten-Free! | Vibrant Plate

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If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.

Homemade Almond Milk in just 5 minutes! This is a delicious Vegan & Gluten-Free plant-based milk and a great dairy-free alternative. | Vibrant Plate

Homemade Almond Milk in just 5 minutes! This is a delicious Vegan & Gluten-Free plant-based milk and a great dairy-free alternative. | Vibrant Plate

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10 Comment

  1. I love almond milk and drink it daily – but I haven’t tried making it myself! Looks super easy 🙂

    1. We also avoided making our own for a long time. If we knew how easy it was to make and how delicious it was we would have started making it sooner. Let us know if you try it out! ❤

  2. Izzy says: Reply

    I once made almond milk. I should really try and do it more often. It is really easy!
    I also find it quite creamy so you don’t need a lot, its soo filling.
    It would be perfect for rice pudding! (which I haven’t tried doing yet)
    How much cocoa would you use to make a chocolate flavoured and would vanilla bean work instead of essence?

    1. Kristina says: Reply

      Hi Izzy, thanks for stopping by! I haven’t tried using a vanilla bean yet, but I think it would work just as well. Vanilla bean is stronger than extract, so you may need to use just a part of your bean, depending on your taste. If you are not sure, start with less and you can always add more (same goes for cocoa to have it chocolate flavored!).

  3. Nicole says: Reply

    Hi! Do you think this would work with Blanched Almonds?

    1. We haven’t tried that yet, but I would say it should work just fine. If you do give it a try let us know 🙂

  4. Myra says: Reply

    I always wanted to make homemade almond milk but it’s just one of those things I keep avoiding (I don’t even know why!). Yours looks amazing and I think I’ll give your recipe a try. Thanks for sharing:-)

    1. Kristina says: Reply

      Hi Myra! I was also almost scared of making it the first time. Like, it should be complicated, right? It can’t possibly be this easy? But I am so glad I gave it a try, as now I make it ALL THE TIME! And to me, it’s the best plant-based milk out there, no questions! Let us know if you do try it 🙂

  5. jenny says: Reply

    Love this! I’m always looking for ideas of what to do with the leftover pulp. I usually put it on bread and use it as a spread.

    1. Kristina says: Reply

      Hi Jenny, glad you like it! I never thought of turning it into a spread, what a great idea!

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