Homemade Almond Milk

This is hands down one of my most requested recipes. Every time I tell someone I make my own milk everyone seems shocked. People have this idea that it’s hard to make nut milk, when it’s so easy. I will never go back to watered down, store-bought milk again. The taste is literally incomparable.

All nut milks are extremely easy to make, so you are not limited to only almond milk. Personally, almond milk is my favorite, but I’ve also made cashew and hemp milk (neither of which require straining so these milks are even easier to make). The only tools you need to make homemade nut milk is a high-powered blender like a Vitamix, one large bowl, and a nut milk bag.

A good nut milk bag is the most important part in making smooth nut milk. The first time I tried to make almond milk I used a cheesecloth and it was so difficult to use. I do not recommend using a cheesecloth but if that is your only option, it will do the job. The best and easiest tool to use is made by Ellie’s Best. Their nut milk bags are inexpensive and last forever. Additionally, it’s reusable so you also eliminate unnecessary waste from using strips of cheesecloth. If you want to purchase a nut milk bag you can use the code “eatwell” for a discount on their website. (The code works on online orders through Ellie’s Best website, not on Amazon).

After trying homemade almond milk, you will never go back to the store-bought kind. Making your own milk not only saves you money in the long run but it only has 2 ingredients (no fillers) and is so creamy, and smooth.


This recipe lasts me exactly 5 days. Fresh almond milk only lasts 5 days so this ratio is perfect for making sure you drink it before it expires. I enjoy my almond milk best in my cold-brew coffee in the morning, with granola for breakfast, or alone in a glass to dip warm cookies in.


  • 1 cup raw, organic almonds (Buy in bulk for the best price!)
  • 6-6 ½ cups filtered water
  • 1 tsp cinnamon*
  • 1 vanilla bean pod* (slice down the middle of the pod, then scrape with the back of the knife down to collect vanilla seeds)
  • 1 tsp sea salt*

*optional spices


  1. Soak 1 cup of raw almonds in 2 cups of water and leave overnight, or for at least 6 hours.
  2. Strain almonds, and add the soaked nuts to a blender with 4 cups of filtered water. (I like my milk on the thick side but if you want it thinner, add 4 ½ cups to the blender).
  3. Blend on high for 2 minutes, then put Ellie’s Best Nut Milk Bag in a large bowl and pour the milk into the bag. Squeeze the bag to make sure all the liquid is out, then either discard the pulp left inside, or save it to make almond meal crackers, energy bites, etc.
  4. Add the milk back to the blender for easier pouring, and either add desired spices and blend for 1 more minute, or skip to the last step.
  5. Pour almond milk into a cute, old-timey milk jug/carton and enjoy for 5 days. 🙂 🙂 🙂


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