Simple homemade almond milk that’s creamy, delicious, and customizable! Perfect for granola, rawnola, baked goods, chia pudding, and tastes delicious in coffee or tea.

Perks of Making Your Own Milk
  1. It tastes fresher and is WAY more flavorful than store-bought brands, in my opinion.
  2. You control the amount of sweetness.
  3. You can customize the flavors to make it perfect for your taste buds.
  4. A by-product of making almond milk is almond meal, which you can use in baked goods recipes. You can also grind the almond meal into almond flour for cooking/baking.
  5. It’s cheaper than any store-bought almond milk. One cup of almonds costs about $1.37 and yields one gallon of milk. This means you save $3.39 per gallon.
  6. There are no refined sweeteners, preservatives or fillers which can cause health issues.
What are the Health Benefits of Almond Milk?

Here are just a few:

  • Almond milk is dairy-free, so it has no lactose or casein that is a cause of digestive distress of which 75% of the world’s population experiences.
  • Almond milk contains up to 6 grams of protein per serving.
  • Thanks to the nutrient-rich almonds, 1 cup of homemade almond milk may also have up to 8% of your daily recommended calcium needs, and 6% of your daily iron needs.


3-Step Homemade Almond Milk
Yield = 5 cups
  • 1 cup raw almonds (soaked overnight in cool water // or 1-2 hours in very hot water)
  • 5 cups filtered water 
  • 1 pinch sea salt
  • 2 whole dates (optional // pitted // or other sweetener of choice // omit for unsweetened)
  • 1 tsp vanilla extract (optional // or sub 1 vanilla bean, scraped per 1 tsp extract // omit for plain)
  • 2 Tbsp cocoa powder (optional // for “chocolate milk”)
  • 1/2 cup berries (optional // for “berry milk”)
  1. Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
  2. Strain using a nut milk bag or a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp (almond meal), or save for adding to baked goods (especially crackers).
  3. Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate.

If you try this recipe, comment here or tag me on Instagram @bewelljess with a pic. I love to hear from you! 

Be Well,