Homemade Almond Milk

1 cup raw unsalted almonds, skin-on

4 cups filtered water, plus more water for soaking almonds

1 1/2 tsp honey or agave nectar, or one whole pitted date (optional)

Dash of salt (optional)


You Will Also Need

Blender or food processor, fine mesh strainer or nut bag or clean tea towel or cheesecloth, 1 quart glass jar or storage container
Prep Time: 12 – 48 Hours
Total Time: 12:05 – 8 Hours 5 Minutes
Servings: About 1 quart almond milk
Kosher Key: Pareve

Place raw almonds in a bowl and cover with cold water. Allow to soak overnight up to 48 hours, then drain and rinse. If soaking longer than overnight, change the cold soaking water every 12 hours. After soaking, drain and rinse the almonds. Do not peel the almonds; according to my recipe testing, keeping the skins on actually helps to reduce the grittiness of the almond milk. Combine soaked almonds and 4 cups of filtered water in a blender. For a whole milk texture, I use 4 cups of water to 1 cup almonds. For a thinner texture, feel free to add more water– you can adjust the texture to taste. The more water you add, the lower in fat the milk will be per serving; however, you don’t want to add too much liquid or it will turn watery. Best to add water in small batches till the texture seems right to you. Blend on low, then slowly raise the speed to high for 1-2 minutes till the milk is completely smooth and no chunks of nuts remain. If desired, add sweetener, vanilla and/or salt to taste, then blend again to combine (if using a date, make sure you blend till it’s completely pulverized). Feel free to adjust the sweetness to taste. Strain milk through a fine mesh strainer, tea towel, cheesecloth or nut bag into a storage container. A nut bag will work best for keeping your milk smooth and chunk-free. I usually strain the milk into a quart mason jar, which works perfectly with the 4 cup to 1 cup ratio of water to almonds. If using a mesh strainer, you will need to agitate the solids a bit to help all the milk drip through. I don’t scrape them (this can push the solids through the strainer), but I do gently stir and move the solids around to make room for the liquid to come through. Similarly, if using a nut bag, you will need to gently squeeze the bag till all of the milk seeps through. Transfer milk to the refrigerator and chill thoroughly. It should keep for 3-4 days if refrigerated. Shake a bit before pouring to make sure it’s well blended.