How To Make Almond Milk (Vegan, Gluten-Free)
DAIRY FREE II GLUTEN FREE II VEGAN II PALEO II SOY FREE II EGG FREE II NIGHTSHADE FREE II SUGAR FREE II GUT FRIENDLY II YEAST FREE
If you’ve always wanted to know How to Make Almond Milk, I’ve got you! This is so deliciously creamy, doesn’t split or curdle in hot drinks and will keep in the fridge for up to 5 days.
Once you learn this homemade almond milk recipe, you’ll realise just how easy it is to make your own dairy free milk at home. It’s naturally creamy, gently nutty and yummy in coffee, smoothies, baking or simply sipping chilled.
Homemade nut milk is much easier to make than you think, far cheaper and tastier. I’m a huge fan of rude health milks however I’m a bigger fan of making my own milk with 3 ingredients. Almonds, water and a pinch of sea salt. That’s it!! No faff no rubbish ingredients either.
I think most of the dairy free milks on the market are utter rubbish, loaded with sugars and chemicals and are so thin they split in hot drinks and are as useful as a chocolate teapot!
I mean why bother? Some commercially made almond milk may contain only 2 percent almonds, it offers very little in the way of protein and nutrients.
Once you have made this yourself you won’t be buying store bought milks again I promise you! Its so delicious!
About nut milk
Nut milks are basically made by soaking nuts overnight in water and blending with water. That’s literally all you have to do! Knowing how to make almond milk is going to be your new magic trick!
I soaked my almonds for 3 days, mainly because I was too busy to finish this recipe for you however the milk is creamier if you allow it to soak for longer. I kept the same water, I didn’t drain and refresh.
Soaking raw nuts before making nut milk is important for activating enzymes and making the nutrients contained within the nut or seed easier to absorb.
If you love the idea of making homemade, from scratch basics, why not try your hand at making your own Gluten Free Homemade Bread and Wraps, next.
Ingredient lists and recipes may change on the brands I recommend. Always check product labels to ensure they are suitable for your diet. If uncertain, contact the manufacturer directly.
Ingredient Notes For Homemade Nut Milk
Almonds
The base of this how to make almond milk recipe. Soaked almonds blend into a creamy, nutrient-rich milk that is naturally dairy free and packed with healthy fats.
Muslin cloths
To strain the nut milk I used a muslin cloth, or you can use a nut milk bag.
What to do with the left over pulp?
Don’t throw away all the goodness, I use the pulp and add to flapjacks or use it in bliss balls, here are some super creative recipes.
Why you will love making this easy almond milk recipe
This how to make almond milk guide uses only 3 simple, whole ingredients
It’s completely free from gums, emulsifiers and preservatives found in store-bought versions
Naturally creamy, smooth and lightly nutty
More budget friendly than buying packaged plant milk
This easy almond milk recipe takes minutes to blend and strain
Naturally dairy free, gluten free, soy free and gut friendly
You can control the thickness and flavour depending on how you use it
This almond milk recipe is perfect for coffee, smoothies, porridge, and baking
Doesn’t split or curdle easily in hot drinks when made correctly
It’s a simple kitchen staple that I make ALL the time
How I store my homemade almond milk
I keep my homemade almond milk in a sealed glass jar or bottle in the fridge for up to 5 days. The milk will naturally separate over time; this is normal. Simply shake well before using.
To keep it fresh for as long as possible, store your almond milk recipe in a clean, sterilised container. I don’t recommend keeping it at room temperature for long periods, as this is a fresh, preservative-free milk.
You can freeze this easy almond milk recipe in small portions and thaw as needed, although texture may slightly change.
FAQs
Why does almond milk separate?
Separation is completely natural in this easy almond milk recipe because there are no emulsifiers — just shake before use.
Can I use almond milk in hot drinks?
Yes, this how to make almond milk method produces a milk that works well in coffee and tea without curdling.
Do I have to soak the almonds?
Soaking is essential for this homemade almond milk as it softens the nuts, improves blending, and helps release nutrients.
Can I reuse the almond pulp?
Yes, leftover almond pulp from this almond milk recipe can be used in baking, smoothies or energy balls.
How to use DIY almond milk at home
Stir into coffee or tea as a creamy dairy free milk alternative (it works beautifully in lattes and doesn’t overpower the flavour).
I use in smoothies for a light, nutty base that blends well with fruit, greens and protein powders.
Pour over cereal or granola as a simple homemade almond milk breakfast option.
Add to porridge or overnight oats for extra creaminess without dairy.
Use in baking (cakes, muffins, pancakes and waffles) as a direct substitute for dairy milk.
Blend into soups for a silky texture without cream, especially in veggie-based soups.
Make dairy-free hot chocolate for a lighter, gut-friendly version of a classic drink.
Use in chia pudding to create a smooth, lightly nutty base.
Stir into sauces or curries to add creaminess without using cream or dairy.
Freeze into ice cubes and add to iced coffee or cold drinks for extra flavour without dilution.
Makes nearly 1 pint milk - 10 mins prep time
Step by Step
What to do with leftover pulp from strained almond milk
Don’t throw away the almond pulp after straining; it’s too good to waste. You can dry it out and use it as almond flour in baking, or stir it into porridge, smoothies, or yoghurt for an extra fibre boost.
It also works beautifully in energy balls, cookies or homemade granola, adding a subtle nutty flavour and a little extra nourishment to your recipes.
Recipe
100 g almonds
400 ml filtered water
Pinch sea salt/ Himalayan pink salt
Method
Soak the almonds in water enough to cover by 2 inches overnight or longer ( see notes).
Once soaked rinse and drain then add to your blender or Nutri bullet with 400 ml of water and blitz for a few seconds till smooth.
Pour the mixture into a muslin-lined sieve over a jug and allow it to drip through. Stir the mixture gently with a spoon to speed up the process.
When most of the liquid has gone through into the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk.
To store leave in the fridge in a jar or jug for up to 5 days.Because this milk doesn’t contain emulsifiers the milk will separate in the fridge, but not to worry just ensure you shake it before use as you would regular milk.
Variations
You could add dates, cacao powder, vanilla and strawberries to this recipe to make flavoured milk.
Or use different nuts like hazelnuts, brazil nuts, pecans, macadamia and walnuts.
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