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You are here: Home / Recipes / Beverages / Quick Homemade Almond Milk

Quick Homemade Almond Milk

June 3, 2020 65 Comments

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Quick homemade almond milk is sweetened with dates and vanilla.  No additives or preservatives.  A batch can be blended and refrigerated in less than 10 minutes.
 

Homemade almond milk is as easy as blending filtered water, almond flour, or soaked almonds.  Sweetened with 2 dates, vanilla, and a pinch of salt, which is completely optional.

Why Make Homemade Almond Milk?

I know what you are thinking…duh you can buy Almond milk…right?  Have you looked at the label of purchased Almond milk?  Most contain preservatives and thickeners.  Since when is milk thick?   Sure you can buy your own almond milk, but let me tell you once again that homemade is ALWAYS best.  Besides, by the time you find your car keys to go to the store to purchase almond milk, you can have this recipe made and chilling in the refrigerator.

Almond flour in a bowl
Almond soaking in a bowl of water

Using almond flour makes the process pretty quick.  No need for soaking.  If you don’t have almond flour, soaking 1 cup of almonds in water for 8-12 hours.  Drain the water from the almonds and use in place of almond flour.

Quick Homemade Almond Milk:

overhead shot of blender with water, almond flour, 2 dates and 1/2 vanilla bean
measuring cup of water pouring into blender
Vertical view of blending almond milk

 

  • To a high-speed blender, add 4 cups of filtered water, 1 cup almond flour, 2 pitted dates (for sweetness), 1/2 vanilla bean or 1 teaspoon vanilla extract, and a healthy pinch of sea salt.   Start with 4 cups of water so the lid of the blender doesn’t blow off.  
  • Allow the blender to run for 3-4 minutes.  Making sure the dates and vanilla bean and ground down and mixed in well.
  • Add the remaining cup of water with the blender on low speed. Omit the extra cup of water for richer almond milk.
  • Optional Straining of Almond Milk:
cloth lined strainer with almond milk pouring through1
cloth filled with almond pulp with milk streaming though3
glass measuring cup filled with almond milk5
white rubber spatula stirring almond milk and pulp2
Strained Almond pulp4
  1. Pour the milk into the lined strainer.  The milk will flow through the cloth into the bowl.
  2. Use a rubber spatula to stir the remaining almond meal to release more of the nut milk.
  3. Gather up the cloth, twist and gently squeeze to release as much of the milk as possible.
  4. Reserve the almond meal for another use OR if you like thick almond milk with a bit of grit, by all means, leave it in.
  5. Ta Da!  That’s it.  Refrigerate until cold.  

 

Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background
4.56 from 27 votes
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Quick Homemade Almond Milk

Simple almond milk made with almond flour.  Sweetened with dates and vanilla.  Almond milk in less than 10 minutes.

Course Breakfast, Drinks
Cuisine American
Keyword almond flour milk, almond milk, nut milk
Prep Time 10 minutes
Servings 5 cups
Calories 154 kcal
Author Janet Barton

Ingredients

  • 1 cup almond flour 98 gr or 1/2 cup whole almonds
  • 2 Medjool dates pitted
  • 1/2 vanilla bean or 1 teaspoon (5 mL) vanilla extract
  • 4-5 cups water 960 mL
  • generous pinch of sea salt

Instructions

  1. Combine all ingredients in a blender with a tight-fitting lid.  Blend on high speed for 3-4 minutes.  Pour liquid through a cloth-lined strainer placed over a large bowl.  Strain almond milk through the strainer.  Reserve almond meal for another use.  Refrigerate to chill.

Recipe Notes

  • Hazelnuts, pecans, cashews, hemp seed, etc. may be used in place of almond flour or almonds.  
  • soak hard nuts overnight or 8-12 hours.  

**Nutrition calories are based on leaving the almond pulp in.  Calories are much less without the almond pulp.

Nutrition Facts
Quick Homemade Almond Milk
Amount Per Serving (1 cup)
Calories 154 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Sodium 10mg0%
Potassium 67mg2%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 7g8%
Protein 5g10%
Vitamin A 14IU0%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was previously posted in 2014.  Photos and a printable recipe card have been updated.

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Filed Under: Beverages Tagged With: almond flour milk, almond milk, homemade almond milk, Paleo, step-by-step instruction, step-by-step photo's.

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Reader Interactions

Comments

  1. Jackie Rinker says

    August 22, 2020 at 11:48 am

    Does the recipe that includes the almond flour and then straining still have as much calcium in the end? I’ve learned that store bought almond milk is fortified with the “wrong” calcium (carbonate) versus the better calcium citrate so I am thinking i’ll add a calcium citrate to fortify this one—-unless the natural calcium after straining is significant. (This is of concern for osteoporosis).

    Reply
    • Janet Barton says

      August 24, 2020 at 3:42 am

      I believe that strained almond milk is lower in calcium and protein than regular milk or store-bought milk that usually has calcium added. Even if you don’t strain. If you are concerned about calcium, I think you’re smart to add the calcium citrate to your homemade almond milk. Thank you for bringing this up. It’s a great conversation that needs to be addressed if one is concerned about their calcium instake.

      Reply
  2. Vicki Holt says

    February 20, 2020 at 10:45 pm

    I HAVE QUINOA FLOUR WHICH I UNDERSTAND IS A SEED AND NOT A GRAIN DO YOU THINK I COULD MAKE QUINOA MILK?

    Reply
    • Janet Barton says

      February 24, 2020 at 2:47 am

      I don’t believe quinoa flour will work. It’s different from a nut flour. I believe you’d end up with more of a slurry.

      Reply
    • A. Mckay says

      October 11, 2020 at 11:10 pm

      Hi, just happened to run across your comment, and you can Use quinoa. You just have to cook it first. Check out youtube for a how to..

      Reply
      • Janet Barton says

        October 12, 2020 at 11:00 pm

        Awesome! Thank you so much. I will give it a try.

        Reply
  3. Jdode says

    January 21, 2020 at 11:15 pm

    5 stars
    Thank you so much for posting this recipe! I think I’ll try this in my soy milk maker. I can do blanched almonds in it, but have never tried almond flour. I really like this recipe. I had given up on almond milk, because of all the additives and thickeners. I like almond milk to taste and be all natural. Since I’m diabetic, I subbed a few drops of Stevia for the dates.

    Reply
    • Janet Barton says

      January 23, 2020 at 9:39 pm

      Thank you so much. The additives and thickeners are the reason why I started making my own, too. I wish the nut milk industry would stop thickening their milk. Who wants thick milk with additives. I hope you love the almond flour method.

      Reply
  4. Maureen says

    November 7, 2019 at 4:01 am

    Hi i was wondering what the difference in terms of storage and lifespan is between almond meal and almonds? does almond milk using almonds go bad faster and separate more?

    Reply
    • Janet Barton says

      November 7, 2019 at 10:07 pm

      Using whole almonds makes richer almond milk. That’s about the only difference I have noticed. Both almond meal and whole almond milk last about the same time and both will separate.

      Reply
  5. Akaya says

    August 18, 2019 at 8:11 pm

    5 stars
    This is a terrific recipe! So quick, easy and delicious! Much better than store bought, and at a fraCtion on the price. Thank you!

    Reply
    • Janet Barton says

      August 21, 2019 at 2:40 am

      Thank you so much. I agree that it is better than store-bought.😉

      Reply
  6. kimberly says

    May 29, 2019 at 8:25 pm

    5 stars
    thanks for the great recipe–i never thought to use my almond flour! after trying this recipe, i found that If you have a magic bullet, run it on 5 cycles of 1-minute each to make a super creamy half-n-half substitute; using this method, I don’t need to strain it through my nut cloth — it comes our frothy and creamy, so good. it’s the first SUBSTITUTE i’ve found suitable for replacing dairy in my coffee.

    Reply
    • Janet Barton says

      June 4, 2019 at 2:09 am

      Wahoo! I love your ideas and comment. Thank you so much for sharing this great idea for coffee creamer.

      Reply
    • Jdode says

      January 21, 2020 at 11:03 pm

      5 stars
      Thanks for the info on using a bullet blender.

      Reply
  7. Rachel Belkin says

    May 29, 2019 at 4:23 pm

    HI, JUST READ ALL. WHAT ARE THE PROPORTIONS YOU WOULD SUGGEST FOR ALMOND FLOUR AND WATER, SINCE ONE COMMENT MENTIONED THE DIFFERENCE IN WEIGHT. HOW WOULD YOUR RECIPE READ NOW?. THANK YOU

    Reply
    • Janet Barton says

      June 4, 2019 at 2:12 am

      Hi Rachel. I still use 1 cup of almond flour to 5 cups water or 1/2 cup almonds. I made the correction in my recipe as shown. I hope this answers any questions you may have. Please let me know if you have more questions.

      Reply
  8. Beverly says

    May 18, 2019 at 2:30 am

    1 cup of almond flour and 1 cup of whole almonds do not weigh the same. One cup of whole almonds may weigh 230 grams grams as given in your recipe, but one cup of almond flour weighs much less. I made this almond milk today and weighed the almond flour using your 230 grams. It made an easy rich almond milk, but used over 2 cups of almond flour, so I decided to check what 1 cup of almond flour should weigh. Was I surprised to learn that 1 cup actually weighs only 96 grams! then I realized I used more than twice as much almond flour as needed for the almond milk
    I like weighing ingredients in grams. This is much more accurate than using measuring cups, but 1 cup of almond flour by weight in grams is vastly different than the weight of 1 cup of whole almonds.

    Reply
    • Janet Barton says

      May 18, 2019 at 5:22 pm

      Thank you for pointing this out. I will make the changes. I agree to weigh ingredients is a much accurate method. I don’t like rich almond milk so the 1 cup of almond flour is ample for my taste. One can always add more if they prefer rich almond milk.

      Reply
  9. Tiffany says

    March 22, 2019 at 3:12 am

    5 stars
    Wow, quick and SIMPLY so good is right!! I was a little skeptical of the dates at first, but I trust you… all of your recipes are amazing, so I had to try it! and it was phenomenal — as all of your recipes are! I will never buy store-bought almond milk ever again

    Reply
    • Janet Barton says

      March 22, 2019 at 4:01 am

      Thank you so much. I’m glad you went for the dates. I love the sweetness they give the almond milk. Yum 😋

      Reply
  10. Donna says

    March 19, 2019 at 10:37 pm

    5 stars
    Thanks so much for your almond milk recipe. I never liked the store bought kind and don’t like Dairy milk. Sometimes afterwards I make chocolate almond milk by blending raw Cacoa powder in it with stevia or BIRCH bark sugar. Soaking the almonds just takes too much time.

    Reply
    • Janet Barton says

      March 19, 2019 at 10:43 pm

      Thank you so much, Donna. I love your chocolate almond milk idea. I’m going to try that. 😋

      Reply
  11. Karen D. says

    March 18, 2019 at 1:15 am

    5 stars
    Thank you for posting this recipe. This is the only recipe I have ever used to make almond milk, and thanks to you, I make it regularly and it is so good! I purchased an organic cotton nut milk bag from Amazon. I spread the pulp on a cookie sheet in a 200F oven for about 40 minutes and then grind it back into flour and store it in a jar in the fridge. I use it in making homemade bread and muffins. I love that this recipe allows for little to no waste, and it’s so much quicker and easier than soaking almonds for hours ahead of time. I have shared your recipe with others who all shared the same sentiment regarding the use of almond flour: Why didn’t I think of that?!

    Reply
    • Janet Barton says

      March 18, 2019 at 1:24 am

      Thank you so much, Karen. What a kind comment. Thank you for sharing. You just made my day. I love using almond flour instead of whole almonds because it’s not as rich. 🥰

      Reply
  12. Amz says

    February 17, 2019 at 10:26 pm

    Can you soak almond flour over night and then strain without having blended in a blender?

    Reply
    • Janet Barton says

      February 18, 2019 at 7:12 pm

      I have never tried soaking the almond flour overnight. If you have a hand emersion blender, that will work. From my research, I believe the almond flour or almonds DO need to be blended. A food processor or hand emersion blender will work if a blender is not available. You can try it and play with soaking almond flour. Please let me know if you do.

      Reply
  13. d smith says

    April 11, 2018 at 2:00 am

    Reading some of the other comments reminded me of some ideas i’ve had that might apply here as well.

    for example, YOU COULD PROBABLY COLD BREW THE ALMOND FLOUR IN THE WATER IN THE FRIDGE OVERNIGHT EITHER WITH IT IN A NUT MILK BAG OR LEFT IN THE BOTTLE TO DRINK OR STRAIN LATER.

    another option could be to use a dedicated coffee bean grinder to coarse grind the almonds (being careful not to make butter), then blend it in the water. not sure if pre-soaking would still be necessary but if so, you shouldn’t have to soak them as long as you would with whole almonds.

    Reply
  14. d smith says

    April 11, 2018 at 1:48 am

    great idea! although i have the tools at hand to strain (nut milk bag & flour sack cloths) i may just do the same. no need to worry, the bag and cloths still would be useful for other things. Thanks!

    Reply
  15. d smith says

    April 11, 2018 at 1:44 am

    So glad to see this. Was thinking of making almond milk with almonds, but one of my local grocery stores sells almond flour, so i thought that it should be easier and quicker with that and did a search for some recipes which is how i wound up at this site. glad to see a recipe as otherwise i would have had to guess and experiment with it. thanks for posting this site!

    Reply
    • Janet Barton says

      April 11, 2018 at 2:14 am

      Thank you for all of your comments and ideas. So helpful and useful for all almond milk lovers.

      Reply
  16. Pit Ling says

    March 30, 2018 at 3:46 am

    Do we need to soak the almond flour for sometimes before BLENDING it ?

    Reply
    • Janet Barton says

      March 31, 2018 at 1:27 am

      No need to soak the almond flour. That’s why this is a quick version.

      Reply
  17. Teresa says

    March 11, 2018 at 3:55 pm

    I make almond milk like this regularly. It tastes so much better than store bought and is so easy. I never strain it (too lazy), and I never even notice the pulp, even when i drink it straight up,I just give it a good shake and know that all the nutrition is in there.
    Thank you for posting this!

    Reply
    • Janet Barton says

      March 13, 2018 at 11:11 pm

      I really like leaving in the almond pulp for the nutrition. Completely makes sense. I’ll start doing that. Thank you so much for bringing that to my attention. Homemade is so much better than the thick stuff from a carton.

      Reply
    • d smith says

      April 11, 2018 at 1:47 am

      great idea! although i have the tools at hand to strain (nut milk bag & flour sack cloths) i may just do the same. no need to worry, the bag and cloths still would be useful for other things. Thanks!

      Reply
  18. Ophelia Holt says

    April 18, 2017 at 8:16 pm

    Also, do you think you could use other nut flours?

    Reply
    • Janet Barton says

      April 19, 2017 at 10:20 pm

      Sure, why not? I used a combo of hazelnut meal and almonds flour to mix it up or a unsweetened coconut milk in the blend.

      Reply
  19. Ophelia Holt says

    April 18, 2017 at 8:15 pm

    Do you think it would freeze well? I buy a cartoon a week of nutmilk for chia pudding and smoothies- so it would not be drunk on its own but blended into something else. Thoughts?

    Reply
    • Janet Barton says

      April 19, 2017 at 10:20 pm

      I have actually never frozen nut milks before. The shelf life refrigerated is only about 5-7 days. Freezing it is surely worth a try.

      Reply
  20. Loe says

    January 6, 2017 at 9:32 pm

    This was really great, thanks!

    Reply
    • Janet Barton says

      January 8, 2017 at 1:01 am

      You are so welcome. I'm so glad you liked it. Thanks for the comment.

      Reply
  21. Stephanie Aerts says

    December 25, 2016 at 12:00 pm

    This was the best recipe I have came across, considering I didn't have any whole almonds but instead bags of almond flour. It tastes so much better than store bought, and is obviously a lot cheaper and less packaging waste.

    It tastes delicious and sweet without all the unhealthy cooked preservatives.

    Thank you! (The only problem was finding a container to fit it in – maybe I'll keep the plant milk containers and fill them)

    This made 1L for me and was very quick ( 5 minutes)

    Reply
    • Janet Barton says

      December 28, 2016 at 11:14 pm

      I'm with you, Stephanie. I hate purchased almond milk because of the thickeners and preservatives. The plant based milks are way to thick for my liking. I'm glad you like it. I use old glass milk bottles to store my almond milk. I'm switching to using glass more and more. Thanks for your comment and sharing your success.

      Reply
  22. Bobbie, Henry & Joshua Willmore says

    August 20, 2016 at 1:39 am

    I found this wonderful recipe first and have made it a bunch of times. I once read another blog that didn't bother straining out the almond meal, she called it rustic. I am going to try that now. I just made a jar of overnight oats using this recipe but I didn't strain it. Since I always incorporate the milk into a recipe, instead of a beverage by itself, I imagine I won't taste/feel the grit and maybe it will be more nutritious. Will let you know the results tomorrow. Thanks!

    Reply
    • Janet Barton says

      August 25, 2016 at 12:11 am

      I'm anxious to hear about your results. I would think it would be great on soaked oats and add more nutrition. Yum.

      Reply
  23. indertiwana says

    July 14, 2016 at 6:39 am

    I recommend reserving one cup of water from the recipe. I blend that with the damp meal for a few seconds and strain.

    It is a very effective way to achieve maximum extraction.

    This tip is probably more helpful for those who use whole almonds, but it should be helpful when using almond flour as well.

    Reply
    • Janet Barton says

      July 14, 2016 at 10:49 pm

      Fabulous tip! Thank you so much.

      Reply
  24. indertiwana says

    July 14, 2016 at 6:08 am

    I just made almond milk literally 6 minutes ago! After I was done, I thought to myself "why not almond flour, instead". Praise Google! Yours was one of the first relevant search results. Thank you.

    I am also looking into making the almond flour myself.

    Reply
    • Janet Barton says

      July 14, 2016 at 10:50 pm

      I know! It's faster than running to the store to purchase almond milk and so much better. Thanks for your comment. Making almond flour is a great idea. I'll start researching.

      Reply
  25. Mrs. Miller says

    June 6, 2016 at 7:21 pm

    What is the purpose of the dates? Can it be made without?

    Reply
    • Janet Barton says

      June 7, 2016 at 6:24 pm

      The purpose of the dates is just for sweetness. It can be made without.

      Reply
  26. Anonymous says

    October 17, 2015 at 2:15 am

    When Im pressed for time I use two tablespoons of almond butter that I buy at my local supermarket in the healthfood section. Its a quick, no mess, no straining method which tastes great. I

    Reply
    • Janet Barton says

      October 24, 2015 at 4:45 pm

      FABULOUS idea. Thanks for sharing this quick tip. I'll definitely give it a try.

      Reply
  27. Anonymous says

    March 24, 2015 at 12:26 pm

    Thank you so much for your almond flour to make almond milk, You are the only one that has posted this recipe all the ones that I have seen are made of raw almonds not flour. My daughter has bags of blanched almond flour and would like to try making milk out of it…..Thank you

    Reply
    • Janet Barton says

      March 25, 2015 at 3:04 am

      You are so welcome. The almond flour makes making milk a snap. I hope you love it.

      Reply
  28. Anonymous says

    February 21, 2015 at 9:02 pm

    I've used a recipe in the past where you place the blended almond and water in a pan and heat it up to 180 and hold it there for at least a minute, before cooling/chilling it.

    Don't know about the 'necessity' of that…. seemed like a way to help it hold in the fridge for a touch longer (by inhibiting bacterial growth) than it would otherwise, since it doesn't have any preservatives?

    Reply
    • Janet Barton says

      February 26, 2015 at 3:19 am

      That's interesting. I have not come across a recipe that heats the milk, but completely understand the reasoning behind it. I like making my own almond milk because it is raw without being cooked or processed. It will eventually go sour just like milk after about 10 days. I just make a quart at a time. I hope this helps.

      Reply
  29. Anonymous says

    October 27, 2014 at 6:14 pm

    Wondering if you've ever tried using the leftover almond meal to make almond butter?

    Reply
    • Janet Barton says

      October 27, 2014 at 11:48 pm

      I haven't that's worth trying and a great idea. Hmmm I wonder if I should dry the meal out first or leave it wet. What are your thoughts?

      Reply
  30. Anonymous says

    May 9, 2014 at 10:46 pm

    I would like to know how long the almond milk can keep in the fridge?

    Reply
    • Janet Barton says

      May 13, 2014 at 3:20 pm

      The longest I have been able to keep it is 1 week. It will go sour just like regular milk. Good thing it only takes a few minutes to whip up.

      Reply
  31. Anonymous says

    March 30, 2014 at 7:12 pm

    Hi there,

    I have online bought blanched almond flour (fine and microfine) – is cold water used or hot water to make the milk?

    Is it safe to use cold water? I am wanting to make almond yoghurt.

    Thanks

    Reply
    • Janet Barton says

      March 30, 2014 at 11:32 pm

      I use cold water all the time. Works great.

      Reply
  32. Marilyn Broadbent Oveson says

    January 5, 2014 at 6:55 pm

    This is basically the recipe I use for my almond milk (but I soak and dehydrate almonds regularly so always use those). I love that you have such a great variety of recipes. You are truly my foodie hero!

    Reply

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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