Making Almond Milk

Almond milk is yummy scrummy but, if you read the ingredients in most pre-made almond milks, you might think twice about consuming it. No fear, you can make your own!

1 cup raw almonds
4 cups clean water
3 cups water (approximate)
1 tsp vanilla extract (optional)

Bowl with cover
Good blender
Cheesecloth/nut milk bag
Container to hold your almond milk, minimum 4 cups, cover

Soak almonds in 3 cups of water. Depending on the container you use, you will need more or less water. Goal here is to cover the almonds in water. Cover your soaking almonds and let sit in refrigerator for a day (24 hours).

Swish the almonds around in the container and soaking water to get rid of those almond "skins". Drain off the water and remove the skins.

In a sturdy blender, put your soaked almonds and the 4 cups of clean water. Blend it until it's a mushy mess. I find using the ice-breaker mode on my blender at first to be the best then switching to finer and finer blending modes.

Strain your almond milk through a few layers of cheesecloth (or nut bag) into your final container. Squeeze the cheesecloth to get those last few drops of yummy nut milk out.

Add the vanilla extract. Cover and shake well to mix.

Keep covered almond milk in 'fridge for up to 3 days.

I have better luck with non-pasteurized almonds.
Leftover almond paste can be spread on a cookie sheet and put in a 200 degree oven to make almond flour.
Sugar can be added if necessary.

Did you enjoy this recipe? Have any tips? Let us know via comments!

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Author: Janna Hall
Janna enjoys the thrill of a deal and sharing frugal tips, cooking and her passion, video gaming. When not blogging, Janna can be found on her Xbox 360, cooking, earning some cash or gardening. Share tips, recipes, deals here and follow on Twitter.


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