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Homemade Almond Milk

Carrie Parente


  • 1 cup raw almonds
  • 2 cups water, plus additional for soaking almonds
  • teaspoon sea salt
  • Chef notes

    Almond milk is everywhere these days but have you ever wondered what’s actually in it? Looking at the ingredient list of most store-bought versions, you may come across sugars, oils, starches and stabilizers. But if you make it at home, almond milk has just three ingredients: almonds, water and salt (which is optional). You’ll also be left with a cup of almond pulp which you can sprinkle over oatmeal, add to salad dressings or even use as the base of a luscious body scrub.

    Technique tip: If you don’t have a nut milk bag, use cheesecloth or a fine mesh sieve.



    Place almonds in a bowl and cover with water by at least two inches. Cover loosely and let bowl sit on the kitchen counter for 12 to 24 hours. 


    Drain almonds, discarding all liquid, and rinse thoroughly. 


    Add almonds to blender with 2 cups water and ⅛ teaspoon sea salt. Blend on high until smooth, about 1 minute. If you prefer a thinner consistency, add up to 2 more cups of water.


    Strain mix through a nut milk bag into a medium-sized bowl. Continue to squeeze and knead contents until all the liquid has been strained out.


    Transfer liquid to an air-tight container and store in the fridge. Milk will separate so stir before each use. Enjoy within four days.  


     Discard almond pulp or transfer it to a small container and keep in the fridge. Sprinkle it on oatmeal, enjoy tossed in pancakes, sprinkled on salads or add to a smoothie bowl.