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6min read


by Barry Lattimore-Quinn

6min read

Welcome to a delightful adventure in your kitchen. Today, we're diving into the world of homemade almond milk – a creamy, plant based alternative that's not only nutritious but also incredibly satisfying. Get ready to learn a simple and fun recipe that will forever change the way you enjoy milk. So, roll up your sleeves and let's uncover the secrets to making homemade almond milk.


Almond milk has skyrocketed in popularity, and for good reason. It's a dairy-free option that suits both vegans and those with lactose intolerance. Plus, it packs a nutritional punch, being a rich source of vitamin E, calcium, and healthy fats. By making almond milk at home, you have complete control over the ingredients and can tailor it to your taste preferences. It's time to say goodbye to store-bought cartons and say hello to creamy, homemade almond milk goodness.


You'll need a cup of raw almonds, four cups of water, and optional flavourings such as vanilla extract or dates. Feel free to add a touch of sweetness with maple syrup or honey if desired. Remember, this recipe is flexible, so don't be afraid to get creative.


1. Soak the almonds: Place the almonds in a bowl and cover them with water. Allow them to soak overnight or for at least six hours. This step ensures a creamy texture and easy blending.

2. Rinse the almonds: Drain and rinse the soaked almonds thoroughly. This step removes any residual impurities and prepares them for blending.

3. Blend away: In a blender, combine the rinsed almonds with four cups of fresh water. Blend on high speed until the mixture turns creamy and smooth. You want to ensure the almonds are finely ground for a silky milk consistency.

4. Strain the magic: Using a nut milk bag or cheesecloth, strain the almond mixture into a bowl or pitcher. Gently squeeze to extract all the creamy goodness while leaving behind the almond pulp.

5. Add your personal touch: Now it's time to let your taste buds shine. Add a splash of vanilla extract or a few dates for a touch of natural sweetness. Feel free to experiment with other flavours like cinnamon or cocoa powder for a fun twist.

6. Store and savour: Transfer your homemade almond milk into a clean, airtight container and refrigerate. It's best to consume it within three to four days to enjoy its freshness and flavour to the fullest.


Homemade almond milk is incredibly versatile. Enjoy it as a refreshing drink, pour it over cereal or granola, or use it as a creamy base for your favourite smoothies. Get creative in the kitchen and experiment with incorporating almond milk into your favourite recipes, both sweet and savoury. The possibilities are endless.


Apart from being a delicious alternative to dairy milk, homemade almond milk offers numerous health benefits. It's naturally low in calories, making it a fantastic choice for those watching their weight. Additionally, it's packed with vitamin E, which supports healthy skin and boosts your immune system. The calcium content helps keep your bones strong, and the healthy fats contribute to a well-rounded diet.

Congratulations on embarking on this almond milk adventure. By mastering the art of homemade almond milk, you've unlocked a world of creamy, nutty goodness that will elevate your culinary creations. Embrace the simplicity, versatility, and health benefits of this delightful dairy-free alternative. Soak, blend, strain, and savour the satisfaction of making your own almond milk right at home. Get creative, add your personal touch, and enjoy the fruits of your labour in a refreshing glass or as an ingredient in your favourite recipes. Cheers to the joy of homemade almond milk.

Remember, the beauty of making almond milk at home lies in the ability to customise it to suit your preferences. So, feel free to experiment with different flavours, textures, and even ratios of almonds to water. Enjoy the process, embrace your creativity, and relish the nutty journey of homemade almond milk.


By Barry Lattimore-Quinn
Barry Lattimore-Quinn

Barry is our Senior Copywriter who wrangles puns and spaghetti in equal measure, so when he's not writing about food he's probably eating it. Being an Irish man he was the first to give our roast potatoes the seal of approval before they were crowned Great Taste Award Winners. Go figure.

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