85 comments

  1. Laura

    Oh my goodness.. I have never heard of making homemade almond milk before! I’m definitely going to have to try this recipe at some point. Great blog by the way – I recently subscribed!

    March 6, 2012

    Reply

  2. YUMI
    YUMI

    NICE~~So you used RAW almonds but you need to cook the liquid?
    I asked that cuz I make my own soymilk from soybeans thats soaked over night and I definitely have to cook the liquid for a least 20-30mins!

    oh and since you said that this is a first for you! just giving you some ideas that you can try out!

    black beans: taste just like soymilk but I believe its only in the color difference…not really sure because you can never trust the ones from the store. I am going over to whole foods tomorrow to pick some up so i can make it for thursday :) ..all I know is black beans are actually alot better than soybeans :)

    Another one is!! peanut rice milk my childhood favorite!
    SHORT GRAIN RICE 50g
    PEANUTS 15g
    WATER 1 CUP
    um…honey or sugar is up to you( i dont put any sweetener in it..love the simple smell without the sweetener)
    ~For the rice to come out soft FOR you to blend remember to soak it over night before cooking it
    put all the ingredients in blender to liquefied AND you are DONE!
    Hope you’ll have fun :)

    Oh one more thing there’s soymilk maker out there you can get! and what it does is to strain the liquid for you! and you’ll leave with only the milk itself:) nice little machine!
    Thats how I can make my own soymilk every week :)

    March 7, 2012

    Reply

  3. thelittleloaf

    This looks absolutely beautiful. I bought some almond milk last week after reading people raving about it and thought it was absolutely disgusting (!) – I think that must be the difference between shop bought and homemade as yours does indeed sound heavenly. Have bookmarked this recipe to have a go at making the real stuff this weekend :-)

    March 7, 2012

    Reply

  4. Jo
    Jo

    Looks beautiful…! Which blender do you use? I was under the impression that the only blender strong enough for the task of making nut milks was the Vitamix, which is not in my budget and I’ve been wanting to make my own almond milk for as long as I can remember…!

    March 7, 2012

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  5. Karin

    Wow! This looks soooo good! Thanks for making it look so easy!!! As usual your photos are beautiful.

    March 7, 2012

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  6. ClaireL
    ClaireL

    Am doing this with you all, so excited to see what you come up with for the remaining meal. Also, froze the nut butter. Cashew froze okay (as in just okay!) pumpkin seed butter froze like a dream. Maybe it made a difference that I added a touch of veg oil to the pumpkin seed butter???? Who knows………..!!! :)

    March 7, 2012

    Reply

  7. Jennifer T.
    Jennifer T.

    Hi Sonia ~ This recipe looks great! I am lactose- and soy-intolerant, so almond milk is a staple in my home. I have two questions…(1) How much vanilla do you recommend using if you opt for the extract instead of vanilla beans? (2) I assume the dates are used to add sweetness. Is this correct? Could I use fewer dates if I were watching sugar intake? Thanks again for sharing! :-)

    March 7, 2012

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  8. Karin

    Making Almond milk has been on my list for literally years. ;P Your beautiful step by step process inspires me to actually do it! :) Thanks.

    March 7, 2012

    Reply

  9. Heidi @ Food Doodles

    Ooooh, I’ve been wanting to make almond milk for ages now! The process has always scared me off for some reason. That and a magic bullet is my only blender, but maybe I could still make it work…. It really looks so delicious, I can’t wait to give it a try, especially with dates in it – yum!

    March 7, 2012

    Reply

  10. Erin @ Texanerin Baking

    I’ve made almond milk a few times but I never strained it because I didn’t want to waste the almonds. And so my almond milk was mushy… not really something I like. I guess now that I’m making a lot of things with almond flour I can just put the meal in the oven and make almond flour. Or I’ll wait to see what you do! :)

    March 7, 2012

    Reply

  11. Simone

    That looks amazing! I don’t think I’ve ever even tasted almond milk I have to confess but you’ve already converted me. I love almonds and o yes I can see this do really really well in a smoothie too!

    March 7, 2012

    Reply

  12. Élise
    Élise

    DELICIOUS!! Why do I feel like entering my hand inside the screen and grabing your drink? The tea I’m drinking right now feels like stale baguette compared to that almond milk I’m coveting right now (tel un enfant devant une patisserie en train de saliver devant un éclair au chocolat! ;)

    I’m definitely going to soak some almonds tomorrow.
    BTW, do you think this process might also work with walnut (my second favorite nut) or the properties are not the same for this to work out?

    March 7, 2012

    Reply

  13. Jessica @ Dairy Free Betty

    Mmmm I LOVE homemade almond milk! I also add macca powder to mine, I love that flavor!

    I have an awesome “cheese” recipe on my blog for the left over pulp!! :)

    March 7, 2012

    Reply

  14. Jennifer @ Loving Bytes

    This looks delicious! I cannot wait to try it. Do you have any idea what the fat content is? The fat content of store-bought almond milk is pretty low, but I wonder when you make it fresh how much fat remains in the milk. I know almonds are mostly comprised of good fats, but there are a lot of almonds going into the milk so I am curious how much fat would be in a cup of the fresh milk. Thanks!

    March 8, 2012

    Reply

  15. Stephanie @ LoveLaughterLight

    How much water do you use to soak the dates? I’m very interested in trying this recipe and want to make sure I do it right!

    Thanks!

    March 8, 2012

    Reply

  16. Saki
    Saki

    Excellent! I’ve been meaning to do this for a while now, and I’m glad I stumbled upon this. Thank you! I do have one question though, when you say “raw” almonds, you mean just the non roasted variety right? There isn’t a special kind of raw almond that I should look for at the store?

    Anyways, looks really tasty!

    March 9, 2012

    Reply

  17. ClaireL
    ClaireL

    Just wazzed up my soaked almonds tonight, YUMMERS!!! I’m now waiting with baited breath to see what we can make from the mulched up almonds. Me and my brother were thinking of a protein bar type thing, maybe a little tofu…………???? Its in the freezer so I hope it freezes ok (I put EVERYTHING in the freezer!!)

    March 9, 2012

    Reply

  18. YUMI
    YUMI

    hi Sonia,

    follow up for that black soymilk! I did made it! and it taste/smell is similar to peanuts! kinda weird but it is XD After the milk is up to a boil, you are suppose to cook for 10 more mins and you are done! but I am abit of paranoid of it not been fully cooked so I let it cook for 10-20 mins MORE and it turns out the botton is all burned but it still taste good thou!

    the color is like um…how would I say this! it’s grey! a cool grey color! it doesnt bother me, I think it’s kind of cool :)

    And black soy milk is alot thicker than soymilk! hinds the burn at the bottom of the pot. How thick? um…a texture similar to pudding? and I actully look up what you can add to the black soymilk and it turns out you can grind it with peaunt, black sesame to have even better taste than just one flavor..and the excess left overs..um….black bean meal?? lol I dont know! but yea you can cook like rice, noodle, soup with it…and maybe add in like cake or cookies :) because black bean you can eat it like a meal or like a dessert :) hahaha

    over all I like it! :) my next test is to add the milk with oatmeal! :)

    March 9, 2012

    Reply

  19. Judy
    Judy

    Hi!
    Great recipe. Your note says not to discard the soaking liquid of the dates – but did you use it in the recipe or are you suggestion to use it for something else?
    Thanks for clarifying!

    March 10, 2012

    Reply

  20. Madison @ Peanut Butter Lover

    Okay, I just saw this recipe last night and thought: “This looks WAY too difficult!” Upon reading though, it really is a SIMPLE RECIPE!

    So I made it today. But to be honest I didn’t follow all of your instructions. First I put 1.5 cups of raw almonds (180 grams) in a small bowl and covered them with water. Then I covered the bowl and microwaved on high for 2 minutes. After that I drained the almonds and placed them in a large food processor and blended for 1 minute until they resembled coarse crumbs. Next I added 2.5 cups of water in intervals and blended for a few minutes (I would have used more water, but I didn’t have any more room!). This created a foamy mixture like you said.

    After THAT I made a “fake” strainer using a piece of paper towel, a vegetable strainer and a lot of squeezing. That along with some luck produced almond milk!

    I love that it’s not high in sodium like the salt-laden store brands, and I think it even tastes better!

    Two questions:
    1. Do you have any idea what the nutritional difference is between homemade and store brands? Like calories, fat, etc?
    2. Any hints on what you made out of the leftover almond meal? I have a big bowl of it and I can’t wait to see your recipe :)

    March 10, 2012

    Reply

    1. Madison @ Peanut Butter Lover

      Oh… I probably should have said thanks! It was a great recipe and I’m so glad you posted it. LOVE your blog :)

      March 10, 2012

      Reply

  21. Tender B.

    I’ve always wondered how easy it would be just to make your own milk instead of buying it. I am really excited to give this one a try.

    March 11, 2012

    Reply

  22. Honor Burrows
    Honor Burrows

    I just tried this and it’s really tasty. I found I didn’t have prunes so I used dried apricots instead. Will try the prunes next time. Thanks!

    March 14, 2012

    Reply

    1. Honor Burrows
      Honor Burrows

      Oops, I meant dates! Although I suppose you could use whatever dried fruit that you like to change it up.

      March 14, 2012

      Reply

  23. Honor Burrows
    Honor Burrows

    You’re welcome! Let me know how it turns out. :)

    March 14, 2012

    Reply

  24. Lana Bunch
    Lana Bunch

    Was just wondering if you can freeze the milk?

    March 15, 2012

    Reply

  25. Lauren @ Healthy Food For Living

    Hi Sonia,

    This is AMAZING!! I seriously doubt I will ever buy commercial almond milk again… and think about all of the different nut milks to make!

    I bought a nut milk bag after the first time making it, which made the job quicker and less messy – now I’m pretty sure I’ll be making this AT LEAST once a week =).

    March 18, 2012

    Reply

  26. Teresa
    Teresa

    Made this yesterday and my almond milk tastes sour. I’ve never bought it before — Is that how it’s supposed to taste? Yucky. Please tell me what I could have done wrong. Thanks.

    April 13, 2012

    Reply

  27. Rae Johnson
    Rae Johnson

    Hi, I just made this today and it was AWESOME! I didn’t have any figs or vanilla bean (just vanilla extract), so it was just pretty much almonds and water, which sounds pretty boring. But it surprisingly wasn’t. I drunk a whole glass and didn’t even realize it. Thanks for the recipe. I’ll be making it again, but next time I’ll follow your recipe to the tee.

    May 22, 2012

    Reply

  28. Alicia Ruth
    Alicia Ruth

    Thank you for posting such an awesome recipe! I, however, followed it and didn’t even get one glass out of it before it was sour. I bought my almonds and soaked them the same day for almost 24 hrs. Then made the milk and put it in the fridge, at which point it was fine but to warm to want to do more then taste. The next time I took it out, 12 hrs later and it’s horribly sour and intense. I made an entire, very expensive gallon…. I don’t understand. This makes me want not to do it again, this try was expensive waste of time and money. :(

    May 31, 2012

    Reply

  29. jennifer
    jennifer

    hey I have made almond milk several times according to instructions and for some reason it is only lasting me 1 day in the fridge..the next day it smells sour and i have to throw it away..do you have any idea why this is happening?

    thanks :)

    June 10, 2012

    Reply

    1. Jennifer
      Jennifer

      Yes I did use good water. Bottled water and I let them soak in the fridge. I also sterilized the jar. Nothing worked. Does the jar have to be well sealed? I even tried soaking them for no more than 8hrs caus some say it goes bad faster if so :/ might it be the fridge temperature? Maybe it should be colder?

      June 11, 2012

      Reply

    2. Honor
      Honor

      Hi Jennifer,
      You mentioned you used good bottled water to soak but you didn’t say if you threw that water away after soaking. You have to discard the soaking water, rinse the almonds thoroughly and then use completely new water to make the milk. If you are doing this, then I have no idea why it goes sour so quickly. I have been making this for months now and have had no problems at all. Hope you get it figured out.
      Honor

      June 11, 2012

      Reply

  30. Anna
    Anna

    I’ve been doing this for a while and not adding dates, as I am watching my sugar intake. The natural almond flavor is great. I have had it go sour on me relatively quickly, but more like after 3-4 days, not 1 day… I make almond flour with the pulp by dumping it into a non-stick pan and drying it out slowly. Then I grind it in my coffee grinder. I use this in my baked goods. It is way cheaper than buying almond milk and almond flour!

    July 6, 2012

    Reply

  31. Laura
    Laura

    Hi, I found this blog because I was trying to figure out why my almond milk would sometimes be sour soon after making it. I was thinking maybe it was the dates? I’m going to make my next few batches without them and see how it goes.

    July 19, 2012

    Reply

  32. Stacey

    I love almond milk so thanks a ton for this recipe! Before I try it though, I was wondering if the dates are necessary? I am not a big fan at all, just wondering what role they play in almond milk and if I do in fact need them or not?

    August 10, 2012

    Reply

  33. Erin @ Texanerin Baking

    I don’t like almonds so my opinion isn’t really valid but I put my yucky vanilla protein powder in this and it tasted exactly the same! I mean, the protein powder didn’t change the taste of the almond milk. And it was creamy! Not chalky like in my smoothie. Yippie!

    So then I looked up more about protein powder and found some Stevia sweetened chocolate whey and some other protein stuff that’s totally sweetener free. Then I went on a journey to go get it. And here I am drinking my chocolate almond protein milk. Woohoo! Thanks Sonia. :)

    August 17, 2012

    Reply

  34. Erin @ Texanerin Baking

    Well the yucky protein powder was the one I had up until today. It smells like playdough and it has aspartame in it. Surely you want me to get rid of the aspartame powder? :)

    And I don’t know, if someone made a recipe of mine, like chocolate brownies, and then they say, “I didn’t really care for this, but I don’t like chocolate.” I would think, “Uh. Why did they make it? Of course they wouldn’t like them! How dumb.” But I was forced to make this so I could have pizza! And because I had to make this, I think I’ll make it again because it’s so nice with the protein powder. Yay!

    August 17, 2012

    Reply

  35. Aaine
    Aaine

    I made this today – and it was absolutely beautiful, thank you so much! I’ve just discovered a dairy intolerance after a lifelong cow’s milk addiction…I’m so thrilled to find something I can substitute that’s healthy and tastes so amazing :)

    I just made an ice-cold banana smoothie with it, and my kids (also total cow junkies) couldn’t tell the difference. That’s a win ;)

    September 24, 2012

    Reply

  36. Faleshia
    Faleshia

    Hi Sonia,

    I was on a mission to find dates at the local farmer’s market, but I just read you’ve been leaving them out, so I might too! Does it really taste just as sweet without the dates? And were you using dried or fresh dates?

    Silly question- the 2 vanilla beans, do you chop it with the skin on or do you scrape it first? I want to try to keep the almond meal and try to make almond flour with it too!

    Thanks!

    January 22, 2013

    Reply

  37. bridgette
    bridgette

    Hello,

    this almond milk was so delicious! LOVE that it was sweetened with dates

    is there anything I could do with the finely ground almond that we sifted out though? I dont want to waste it..

    January 27, 2013

    Reply

  38. RE
    RE

    I’m going to try your recipe, but I’m very wary! I tried a different similar recipe and the resulting almond milk was nasty and soury.

    I soaked the almonds in filtered water in a glass bowl sitting on the counter for 48 hrs. I guess I should do only an overnight soak and in the fridge?

    I also read a comment from a different recipe that the almond skins can make a more butter milk, so I might remove them…

    Ill post back to let you know!

    January 27, 2013

    Reply

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