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almond milk recipe

Almond Milk Recipe

Posted on

Almond milk is great for cereals, desserts, and savory-sweet dishes. Almonds are an alkaline nut, and one serving provides ⅓ of your daily dose of vitamin E.

Total time:  01 M 
Servings:  4
Calories:  60


  • 2 tbsp. agave nectar
  • 1 cup almonds soaked overnight and rinsed
  • 1/8 tsp. kosher salt
  • 1 tsp. vanilla extract or vanilla seeds scraped from bean
  • 4 cups water

Nutritional Information

  • Serving Size: 8 fl. oz.
  • Fat: 2g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Carbohydrates: 8g
  • Fiber: 1g
  • Sugar: 7g
  • Protein: 1g


  1. Add water and soaked almonds to FourSide or WildSide+ jar in order listed and secure lid.
  2. Select "Whole Juice" or blend on a Medium High speed for 50-60 seconds.
  3. Strain milk through nut milk bag or cheesecloth to remove almond skins and pulp.
  4. Rinse blender jar, place strained almond milk back in jar with remaining ingredients and secure lid.
  5. Press "Pulse" 35 times to combine thoroughly.
  6. Serve or store in refrigerator for up to 3 days.

Note: Nutritional information will vary based on how much almond pulp is removed from milk.


Keep the almond pulp and dehydrate it to use as defatted almond meal in other recipes, like our Vegan Berry Smoothie, Almond Hummus, Almond Facial, and Almond Chocolate Chip Cookies.

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  • You can soak almonds in boiling hot water – the almond skin will come off a lot easier this way and almost no need to strain the mixture.

    Linda925 on

  • can’t wait to try this!! I’ve made almond milk before, but it was ‘grainy’ as the almonds did not blend well. that was BB (before Blendtec)

    kathy on

  • Why soak them?

    Judy on

  • So do you still soak them for 12 hr or more? What is your process? It would be nice to not have to strain it.

    Dj2trees on

  • Then do you just put the skins and almonds into the blendtec?? I am a new Blendtec user/. Hope I don’t sound to dumb!! HAHa

    Skuritz on

  • Soak the almonds overnight, about 12 hours, then drain the water and put the almonds in the blender.

    Blendtec on

  • How long do you soak the almonds?

    moontowers on

  • Just made the almond milk! Did not soak obernight. Then added blueberries Yum!!
    Any ideas on what to do with the almond pulp?

    Hilda Magaly Dietsch on

  • I just made this, and it is delicious. I got raw unsalted almonds. I added no salt or sugar. Just 4 cups of water and almonds. I’m trying to think of something to do with the nut pulp.

    Kevin J. Dickerson on

  • A friend that’s been making her own almond milk for months recently started making it from Raw Organic Almond Butter with great results. No overnight soaking necessary. I’ve tried hers and it tastes just like the overnight soak whole almonds method. It’s cheaper overall than using the whole organic almonds.
    I just bought my PRECIOUS Blendtec at the Costco N.O.,LA grand opening this passed weekend. So I’ll be making my first Almond milk tonight!

    Rio on

  • I saw a demonstration how they strained the nut pulp, then made it into almond flour. Not sure what the exact directions are…

    Kelly on

  • No need to soak them if you put them in boiling hot water for a minute. Just take them out and when they are cool enough you can pinch each almond and it will come flying out of the skin. This eliminates the need for straining. Although, it does take some time to squeeze every nut. It can be kinda fun. I’m not sure if it wouldn’t be easier to just strain the whole batch at the end. You may try timing both to see which is quicker. Hope this helps.

    kneadu68 on

  • Do you know how long this will keep in the refrigerator?

    lisettecruiz on

  • We don’t have a recipe on this, but many people will put the pulp in their dehydrator to turn it into almond meal or flour. It sounds like we need to do some more research and write a blog post on this.

    Blendtec on

  • it’s important to soak the nuts in salt water for at least 6 to 7 hours to remove the phytic acid in the nuts which binds to minerals in the gut rendering them unabsorable (I think I just made up a new word:). Almond flour is super expensive and the pulp is almond flour waiting to happen. If you don’t have a dehydrator just put the leftover meal in your oven on it’s lowest setting till all of the moisture is gone.

    Martha on

  • I drink the pulp too

    Debbie on

  • Hot water denatures the enzymes in almonds though so probably go with the soaking (room temp) if on a raw diet :)

    Daphine on

  • No, do not put the skin in the blendtec, just the almonds.

    Mary Johanna on

  • Add to pancakes mixture!

    OSA on

  • Do not boil Almonds! There are 3 reasons we soak almonds before making almond milk: 1 – the water pulls acids out of the almonds which otherwise would prevent full digestion and absorption of almond nutrients. 2 – soaking (as opposed to boiling) keeps the almonds raw which prevents denaturing/rotting of the fats in the almonds. 3 – the almonds absorb water making them soft and easy to blend into almond milk.

    HealthFoodCoach on

  • I have made this recipe several times now just exactly as written and my family is addicted. I used organic whole almonds, and the taste compared to the store bought stuff can’t be beat. Just the exact amount of sweetness, and perfect balance with the touch of vanilla. It is a bit of a hassle to strain, but I use cheesecloth laid out over a large colander and can squeeze the bag by hand to make it go faster. All in all, worth it. We love it!!

    Tracey89 on

  • Made this yesterday, It’s so good I need to make more. I won’t be buying almond milk anymore. I think I will try a little less vanilla and see if it’s still good.

    Verna Burke Worthington on

  • Could you please give the recipe for using the almond butter to make almond milk? I make my own almond butter with the twister jar. Love it so easy and quick. I roast the almonds first in the oven, maybe for this recipe, I could leave it raw.

    Mary Schleicher on

  • Whole Fruit and Nut Recovery Drink Does anyone have this recipe?
    I was sent this recipe link for last year but this site can’t find it.

    Joan Burr Salzman on

  • Elanaspantry.com has an almond cracker recipe you can make using the pulp!

    Lindsay Eivazian on

  • iv made almond milk twice in my blender and left the skins on. i just soak the almonds all night in the morning wash them and put them in the blender no skin removing. I may try to remove the skin next time never thought to and it was good not having to

    Whitney on

  • Almond pulp makes a great addition to plain yogurt with fresh or frozen berries! Good grain free addition to meatloaf or turkey meatballs. Add some to pancake batter or smoothies!

    Cindy on

  • Almond milk is great in fruit/vegetable smoothies with have pineapple, carrots, bananas, or yogurt. I like my green smoothies green, but my white smoothies white, so use almond milk for the liquid. Sid

    Sidneyt59 on

  • I don’t know…because it goes pretty fast at my house, but WAAAAAAY longer than dairy milk .

    KarenL on

  • Here is the recipe for the fudge brownies:

    The curtain fabric strainer idea is from this website, and there are ca few other recipes there for using the leftover almond pulp.

    TCRobes on

  • I use whole raw almonds with the skin, soaked overnight (8-12hrs) and rinsed, and blend them with skins on with 4 cups water. I strain it first THEN put it back in the blender to add vanilla and 1T maple syrup and punch of salt. This keeps the leftover almond pulp unsweetened and unflavored which I use for making hummus or raw chocolate fudge brownies.

    I think I’d find skinning the almonds more troublesome than straining (especially because I don’t want to boil the almonds, and without boiling them the skins aren’t as easy to remove). You can buy nut milk bags or use cheesecloth, but I find most nut milk bags too small for the bowl I like to use, and don’t want to use cheesecloth because it’s not easily reuseable like the nutmilk bags. So I went to the fabric store and got half a yard of voile (the fabric used for curtain sheers) and cut it into several large squares… voila, several washable, reuseable nut milk strainers for $1.50! (Wash the fabric before using the first time.)

    TCRobes on

  • Raw chocolate fudge brownies??? Please share a recipe!!!

    Melissa on

  • We just used the almond pulp by mixing it into homemade granola. Tastes great! The best thing about this almond milk is that if you put in with cereal or homemade granola the kids can’t even taste the difference between it and cow milk.

    Andrew on

  • How much water and almond butter to make 2 cups?

    ida on

  • for water to boil it has to reach 100degreesCelsius, a temperature far above the point at which many vitamins and fats start to denature and fibers begin to break down. soaking almonds in boiling water is exposing the nutritive substances of almonds to structurally unfavorable conditions, just as would boiling them. whether the almonds were in the water while heat was being applied or if they were added once boiling was reached, the heat energy is the same and the molecules can’t tell the difference… they begin to breakdown just the same. hope this helps :)

    nordopam on

  • She didn’t say "boil the almonds", she said "soak almonds in boiling hot water", but thank you for the info. :)

    Maggie B on

  • Lol…this conversation about almond skins is somewhat comical. I think you are all overthinking it. I make almond milk every 3 days. I soak my almonds in water…no hot water. I do not remove the skins at all..seriously doesn’t matter. I use a paint straining bag that I got from Lowe’s for $2. It is basically a nutmilk bag, but much cheaper. I put the back inside a colander over a glass measuring bowl and I strain it. I use 1 cup of almonds (and then soak, and rinse) to 5 cups filtered water, to one pinch salt, and I add one or two pitted dates. I blend (in a Vitamix, but I am sure the outcome is the same)….strain and then put in a very clean container to store in the fridge. This stays fresh 3-4 days.

    Holly on

  • How does this almond milk compare to the calcium and vitamin D in store bought brands? I was told by my doctor not to make homemade almond milk simply because the calcium and vitamin D was not there. I’d love to switch over to eliminate all the "extra’s" added to store bought brand but need to know that my growing kids are still receiving the much needed vitamins for their little bodies. Thoughts?

    MommaRuth on

  • I just made almond milk for the first time. I soaked the almonds overnight, slipping the skins over after they got soft. After I blended the almonds and water this morning, there was no pulp left over. It was all pulverized. Is that normal? Anyone else have that experience?

    Kristen Stone on

  • Can you use almond flour for this?

    Debbie on

  • I have been making my own almond milk for two years now. You NEVER use hot water! I soak just as this recipe tells you do do. (they are even better for you for snacking after soaking). I put the almonds, skin and all, into the blender. I use a nut milk bag to strain. There is absolutely nothing wrong with the few little flecks of color you get from the skins!!! Don’t even concern yourself with taking the skins off. It is not necessary. Removing the skin is strictly a personal preference. Enjoy!!!

    lori anderson on

  • When I started, I, too, drank the pulp. But now I strain it out, dry it in my Excalibur, grind it fine in the Blendtec and have the most wonderful, fresh almond flour to use in my gluten-free recipes. Or sometimes I use the still moist pulp and make a raw cracker recipe which I then ‘cure’ in the dehydrator.

    Annymouse1 on

  • You can also make sure your kids their Vitamin D by spending time in the sun every day, and their calcium in greens. Sugar disrupts calcium metabolism in the body, so remember it’s not just about getting a nutrient, but also not eating foods and drinking beverages that impair that nutrient’s availability. (Does your doctor promote pasteurized, hormone-laden, "fortified" milk? Thought so!)

    Lynn Fraley on

  • You can google that question. I did find some good info on how you can fortify home made almond milk. It has to do with making it for a child but it is still good info. http://thegreenforks.com/tr…

    lori anderson on

  • For a lower carbohydrate version I would omit the agave.
    Glenda the Good Foodie
    Foodie Blogger

    Glenda Fleming Thomas on

  • About 3 days
    From my experience.

    Glenda the Good Foodie
    Foodie Blogger

    Glenda Fleming Thomas on

  • I place the almonds with skins in my Blendtec. And sometimes I buy blanched almonds.

    Glenda Fleming Thomas on

  • They can get all the calcium & vitamins they need from fruits & vegetables. Check the website at ucsf health dot org for calcium content in vegetables, it may surprise you.

    Pauline on

  • Sunflower seeds milk is great too!
    It is so creamy
    1 cups of sunflower seeds soaked overnight
    3 cups of water
    Blend in Blendtec until smooth

    Strain with strainer or cheesecloth.

    Use in Recipes and cereal and you can even drink it

    Glenda Fleming Thomas on

  • What is the difference?? … What is boiling if not placing a food in boiling water?!!

    Rachel on

  • A friend of mine uses new whit knee highs, I have never tried it…. They are washable too…. Wonder how it works out :)

    Foodie on

  • Actually the temperature that nutritional value starts to diminish is 115/120 C, not 100. Excalibur, the company that makes the best dehydrators in the world did studies to prove this.

    A on

  • Blend on medium for 50-60 seconds.

    Blendtec on

  • My blender does not have whole juice button. It is the costco model. WHat would I do instead?

    Stefania on

  • Don’t toss the almond pulp. Use it in this homemade facial recipe: http://www.blendtec.com/rec…

    KarenL on

  • Actually, if you soak the almond nuts for at least 24 hrs., the skin easily comes off. As a result, you also don’t have to strain the blended nuts with a milk bag or a cheesecloth. Just put 4 cups of water, 1 cup of skinless almond nuts, agave nectar, vanilla extra and salt in the jar and press "Whole Juice." It can’t be easier than that.

    Ehd B. Khathalbhas on

  • That is 115/120 F not C….115 C would be about 239 F and well over the boiling point, which is proven to destroy nutrients and enzymes.

    Q on

  • so like, is eating raw almonds nutritious? or do we have to soak them to get any nutrients out of them?

    so confused on

  • The skins slip off easily after just soaking overnight. I’ve tried it both ways and it doesn’t make any difference to the taste and I think it looks a little creamier if I leave the skins on, so why go to the trouble. I found it interesting that this recipe calls for adding agave, vanilla extract and salt. I never use anything but almonds and water and I love the taste. It’s a lot better than the taste of store bought almond milk. I guess it takes a bit of getting used to if you are drinking another kind of milk, but it is absolutely delicious! Thanks for everyone’s great ideas!

    Ela on

  • Raw almonds are nutritious on their own. However, when soaking almonds (or any nut), some nutrients are leached out into the water.

    Blendtec on

  • Please be careful using bags for straining that are not made for food use. They can contain harmful chemicals and toxins that will go right into your milk.

    Health & Healing on

  • Where do you guys buy your raw almonds? Do you get organic? What about other nuts like cashew, etc?

    caca on

  • Do you use raw or roasted almonds? Does it matter?

    Dave G on

  • when you soak the almonds do you do it in the fridge? or just out on the counter top?

    bn on

  • We recommend raw but you can use roasted! It’ll change the flavor a little but should work just fine. Happy blending!

    Blendtec on

  • Can you the soak water to water plants?

    Dori on

  • Just out on the counter top. :) Happy blending!

    Blendtec on

  • Question – How long does it take to strain thoroughly? It seems I have TONS of pulp left and very little liquid.

    M on

  • Agreed. I found a set of cheesecloth dish towels at the hardware store on sale and they work great! Washable and Reusable.

    KarenL on

  • Mine is no longer than 3 days. I use. Raw. ORGANIC almonds.

    June Ribaldi on

  • It shouldn’t take more than a few minutes. Try blending it again, using a less fine strainer, and/or using a spoon or a spatula to help press the milk out. Hope this helps!

    Blendtec on

  • I also make nut milk ALL the time. It’s really simple (as others are saying). But I do use an organic hemp nut milk bag (call me a purist). :) But yes, making nut milk is super easy peasy. I not only make almond milk, but I make pecan, walnut, coconut, hemp seed, pumpkin seed, cashew, and brazil nut milk as well (using raw, unsalted is best). Once you start making your own nut milks, you’ll never go back to purchasing store bought, which most contain unwanted, unhealthy ingreds. (below is a chart showing the soak times for the various nuts).

    Dana V. on

  • It’s SUPER easy to make almond (or any nut) milk. No need to be using almond butter (and one should ALWAYS soak the nuts beforehand as this releases the enzyme inhibitors). Nut milks are the easiest things you can make. You can switch it up even by using different nuts along with different spices. My favorite is pecan milk with vanilla, cinnamon, and a pinch of salt. If one needs their nut milk sweetened, simply add a Tbs. of organic maple syrup or organic agave (or even some date paste made from dates). :)

    Dana V. on

  • The reason nuts are soaked is to eliminate the enzyme inhibitors which make enzymes and nutrients n the nuts more absorbable. Google "why soaking nuts for nut milks is important" (or something to that effect) and you should find info.

    Dana V. on

  • Somehow just stumbled back here, and realize I missed your comment, Melissa! Hope you get a notification for this comment — here’s the recipe I use for the raw chocolate fudge brownies, they are absolutely delish. I’ve also made the dough into balls, and rolled them in coconut to make what I call "Power Truffles"! (Oh, and I also substitute the agave nectar in the recipe for maple syrup — not a fan of agave syrup). Enjoy!


    TCRobes on


    Brian Abbondandolo on

  • Why strain it at all though?

    ssk1000 on

  • Did you discard the water and use new water? Were the almonds rancid? Those are the only reasons we can think of that it’d be sour.

    Blendtec on

  • What about using organic almond butter instead of whole almonds? Then how many tbsp would you use?

    Jackie on

  • There is almond pulp in the blend that you’ll want to remove for a smooth milk. :)

    Blendtec on

  • I make almond milk all the time, but i’ve found that adding unsweetened cocounut to it gives it a much richer flavor, and makes it unnecessary to add the vanilla.

    Kelly on

  • Too*

    Ray on

  • I bought a great nut bag from Amazon and it works so much better than cheesecloth. Easy to clean also. I make my almond milk just like Holly above and it is great. As she said no need to remove the skins. The almond meal left is usable (after drying in oven) for coating for fish, chicken, etc. or can be ground into almond flour using your Blendtec.

    Ellie Carlisle on

  • Has anyone tried using the leftover almond pulp to make almond butter?

    Prisma Avery on

  • Does anyone use the meal left over from the milk?

    Debbie on

  • Um hmm… pure maple syrup is much healthier.

    jeaston on

  • I like the addition of the dates …

    jeaston on

  • Hmmm, it’s working for us. Perhaps it is the browser you’re viewing it in or other settings in place? Try it again, here’s the direct link to YouTube: https://www.youtube.com/wat…

    Blendtec on

  • Your Almond Milk video will not play. I have even tried to get it to play in Youtube and it just won’t play.

    SandyC~ on

  • If you cut the water in half and then blend and strain you get a thicker and richer cream. I use for my coffee it is delish…..

    Debbie on

  • Hi there! I used to make almond milk all the time but it ruined my blendtec wild-side jar (the inside got soooo grimy no matter how hard I scrubbed it, and eventually the jar stopped spinning and it actually began to smoke). I had to have the jar replaced. Do you have any recommendations on how to keep my jar in the best condition possible while still making almond milk/nut butters?

    Kateka on

  • Drink it chunky :) your body will thank you for it :)

    SKye Hodges on

  • For tastier almond milk that’s creamier, I would increase the almonds to 2 cups. The recipe as is would be akin to skim almond milk.

    Katie Kruger on

  • This recipe works for all kind of nuts & seeds. I even mixed in sesame to increase calcium intake.

    Simone Hung on

  • I’m drinking this right now. Delicious!

    Stone Lasley on

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