For a while, I’ve been wanting to make my own almond milk but the thought of it seemed daunting. Soaking the almonds overnight and then having to wait until the next day to make it just seemed like too long of a process for something I wanted at that moment! But, I eventually stumbled upon a recipe for easy homemade almond milk and it’s been life-changing ever since.
One of the reasons I wanted to make my own almond milk is because I’ve noticed there are so many added ingredients in store-bought almond milk. If it’s just from almonds, why do all those ingredients I can’t pronounce need to be added? Probably for shelf life but I’d rather drink pure and natural almond milk with no added unnatural or processed ingredients.
And let me tell you-it tastes SO much better when it’s homemade! It’s much creamier, smooth, and tastes absolutely delicious. It’s perfect for recipes, smoothies, coffee, etc. It froths very nicely in my frother when I make homemade lattes. Check out that blog post here!
The only downside to homemade almond milk is that it doesn’t last as long (about 5 days in the fridge) but with this quick and easy recipe, I don’t mind making it every 4-5 days. Or sooner if I drink it all! Just be sure to shake it well before each use. Since it’s all-natural, it tends to separate more but a good shake and you’re good to go!
All you need for this recipe is almonds (I use these from Amazon and they’re the tastiest almonds I’ve ever had), a nut milk bag (these are great!), and a blender (obsessed with my ninja blender). You’ll be surprised to see that you can make two cups of almond milk from only a 1/2 cup of almonds! Feel free to double the recipe if you use a lot of almond milk. Just be sure to store it in an airtight bottle. I’ve been using these glass bottles (I also use them for celery juice) and they work great!
5 Minute Homemade Almond Milk
- 1/2 cup almonds
- 2 cups water
- 1 nut milk bag
- 1 bowl
- 1/2 tbsp vanilla powder (optional) optional if you want vanilla flavored almond milk
- Add the almonds to the blender and blend for 30-60 seconds until the almonds turn into powder.
- Once the almonds have become powder, pour in the water and blend for 1 minute. If you’re going to use vanilla powder or extract, add it in with the water.
- Place the nut milk bag over a bowl or measuring cup (I find it easier to pour over a measuring cup so I can pour directly from there to the bottle). Open the nut milk bag and slowly pour the blended contents from the blender into one corner of the bag. The bag gets filled easily so you can pour a little at a time. Once the contents are in the bag, begin to squeeze it so the milk drains through the bag into the bowl or measuring cup. Be sure to squeeze thoroughly and drain all the milk out.
- Transfer the almond milk into an airtight glass container with a lid and refrigerate. Enjoy within 4-5 days!
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