Homemade Vanilla Almond Milk

We’re not dairy free at my house, but we’ve got family members who are dairy, gluten and soy free. Trying my hand at Almond milk, well it just made sense.

Making your own almond milk takes some time, but most of that time is soaking time.

The “milking process” was not that lengthy, once I figured out that less was more.


Fancy a glass?

  • 4-5 cups of water
  • 3 cups of raw, whole almonds
  • Place then into a container, put the container into the fridge and allow to soak for at least 6 hours. I soaked them overnight.
  • 1 cup of chopped dates
  • The seeds from 1 vanilla bean (or 1-2 teaspoons of vanilla)

Once your almonds have had time to soak, add the vanilla and the dates to the mixture.

Blend mixture in batches, on a high-speed in your blender.

Place a thick layer of cheese cloth over the opening of the container you’re using for your milk.

Pour a small amount of the almond mixture into the cheese cloth. Allow enough time for the liquid to drain through.

Do not over fill.

Pouring as much of the almond mixture as you can into the cheese cloth seems like a brilliant idea (at least it did to me) until you have to squeeze the liquid out and you splatter the wall with almond gunk.

Not pretty.


Small, easily squeeze-able batches are the way to go!

Squeeze the cheese cloth to remove as much liquid from the almonds as possible.

Place the leftover almond meal into a bowl and save for baking or pancakes.

Repeat the draining process until all the almond milk has been processed.

Rinse the cheese cloth, and pour the almond milk back through to strain it one last time.

I ended up with just over a quart of almond milk.

Store your almond milk in the fridge for up to one week.

The Almond Milk will separate while it’s being stored so, give it a shake before pouring.

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  1. That sounds gorgeous – I don´t really drink “real” milk, but this would be so tasty and refreshing.

  2. Too cool! Making my own almond milk has been on my “to do” list for forever, I’ve just never gotten around to it. I apparently have no excuses, ’cause this looks so simple to do (and as expensive as almonds are, I still think I’d come out on top cost-wise with homemade).

    • I’ve never bought almond milk, but I think it’s pretty expensive isn’t it? I’m thinking that buying the almonds in bulk and making the milk about a quart at a time is the way to go. 🙂

      • Yeah, it’s usually around $3 for a half gallon, although coupons are pretty easy to come by–still, not cheap.

      • Yeah, that’s pricey. I need to check the warehouse store, see what price whole almonds are there. I just happened to have 3 cups of almonds on hand. I’m strangely awesome that way.

      • Haha, I love when you just so happen to have the exact amount of nuts/flour/etc. left to make something! And I know Costco sells 3lbs of almonds for $9-10 from time to time, ’cause I always stock up when they’re available at that price!

  3. Soy free is definitely the way to go!! Milk you make yourself has GOT to be better!! c

  4. I don’t know if I even like almond milk. I know I don’t care for almonds. It would be cool to make my own milk though.

    • If you don’t like almonds, I’m fairly sure that almond milk would not be a favorite for you.

  5. Yum!

  6. How would you use this? Would it work in coffee in place of milk? My sister-in-law, a breast cancer survivor, has just found out she is has a severe lactose allergy, she also owns a coffee shop, and is suffering coffee-withdrawals! I’d like to be able to help her 🙂

    • I have used it in coffee, with cereal and just straight up in a glass.
      It’s taste is similar to milk, but not quite milk.
      I liked it in the coffee. The subtle vanilla taste was a plus!

  7. I made almond milk for the first time a week ago and I really liked its nuttiness, I didn’t add dates, such a great idea I should try next time

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