Homemade Almondmilk

Homemade Almondmilk

Makes about 2 3/4 cups
Making your own almondmilk is very easy—just plan ahead to allow time for soaking the nuts. The best dairy-free smoothies on the block are around the corner. Sweeten with a little honey, if you like.
  • 1 cup almonds
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Put almonds in a bowl and cover by several inches with cold water. Cover and set aside at room temperature to soak overnight or 10 to 12 hours. Drain and rinse almonds.

In a high-speed blender, blend almonds with 3 cups water until thoroughly combined. The mixture will be very frothy. Strain through a cheesecloth, a fine-mesh strainer or a nut-milk bag. Store almondmilk in the refrigerator and use within 3 days. Stir each time before using. 

The leftover almond pulp can be used for baking or added to oatmeal or smoothies.
Nutritional Info: 
Per Serving: Serving size: just under 1 cup, 5 calories (5 from fat), 5mg sodium.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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