I Make My Own Almond Milk Now

28 Mar

Having given up dairy not too long ago I couldn’t help but notice how many ingredients were actually in my store bought almond milk. Originally my first step toward changing my eating was to stay away from processed foods. So here I was finding myself taking a step backwards.

But now I make my own. And here’s how I do it.

I fill a measuring cup with organic raw almonds. I blanche them for about three minutes to loosen the skins.I drain them and then I spread them on a cookie sheet to cool.

Once cool I pop them out of their skins. And put the skins in the compost bowl.

I throw the almonds into a blender which I fill to the 6 cup mark with filtered water. I blend them on high.

Then I strain the mixture through a doubled piece of cheesecloth. 


It’s creamy without the “papier mache” consistency of  some refrigerated almond milk varieties. And the ingredients are:

Almonds and water.

You can add salt or sweetener to taste if you like. But for cereal I just use this straight.

My recipe is based on one I found here: http://www.veganreader.com/2009/09/12/almond-milk-recipe-the-creamiest-of-them-all/

88 Responses to “I Make My Own Almond Milk Now”

  1. Liza Williams March 28, 2011 at 4:47 pm #

    Interesting! Love almond milk… thanks!!

  2. Patty March 28, 2011 at 4:50 pm #

    Hey, this is really great. I live in northern Japan where I can’t find almond milk anywhere, so I’m going to try this. Thanks!

  3. Katherine March 28, 2011 at 4:50 pm #

    It looks fun to pop them out of their skins! I usually make almond milk the lazy way–blending water, a little piece of banana, and a tablespoon of raw almond butter. But I’m sure yours is tastier.

  4. Katherine March 28, 2011 at 4:51 pm #

    Wow, this is really cool! I’ve heard of making cashew cheese (and really want to try), but it has never occurred to me to try making my own almond milk. You should give cashew cheese a try if you’ve never had it; it tastes kind of like cream cheese. You can also make cashew cream for using in “cream” sauces, like bechamel. Are you going to try making your own tofu?

  5. Rob March 28, 2011 at 4:54 pm #

    Add a Dharma Chef label and you could make a killing!

  6. gaininja March 28, 2011 at 5:03 pm #

    Awesome! And I reckon you could use the stuff left in the strainer for baking with, if you liked, or even to stir it into oatmeal.

  7. Sprawn! March 28, 2011 at 5:16 pm #

    Get yourself a soymilk maker and dispense with the skinning step. Popping the skins off… you’re going to get sick of doing that real fast! With the soy milk maker, you can make soy milk, almond, hazelnut… Hazelnut is great for cocoa. The Mexican cocoa that comes in little wheels with a little cinnamon is delicious and vegan. With the hazelnut milk it even foams up when you whisk it.

  8. Jeff March 28, 2011 at 5:24 pm #

    Possibly the source of the mysterious hotel stain?

  9. Barb March 28, 2011 at 5:53 pm #


  10. Pip March 28, 2011 at 5:54 pm #

    Mahalo, I have been considering since I was told I could no longer have dairy what way to go. I am going to give this a try.

  11. John's Secret Identity March 28, 2011 at 5:59 pm #

    Looks very similar to a 15th century recipe I spotted here recently: http://www.medievalcookery.com/recipes/

    They have recipes in the original language plus modern translations/adaptations.

  12. Debbie M. March 28, 2011 at 6:16 pm #

    Thanks for sharing the recipe, Jorge! The photos are helpful. I buy mine. I also use rice and soy milk. I always get unsweetened. But, maybe I will try to your recipe since you made it look so easy 🙂

  13. kateypie35 March 28, 2011 at 6:31 pm #

    can you do anything with the leftover almond pulpy stuff left in the cheesecloth? Just curious…
    I am gonna try this, thanks!

    • Jimmy March 31, 2011 at 2:08 pm #

      I got this response from a friend when I posted this to FB: “I don’t make almond milk, but know someone who does; she says the leftover almond meal is a wonderful skin scrub.”

  14. MerryKarma March 28, 2011 at 6:33 pm #

    That sounds yum!

  15. Debbie Johnson March 28, 2011 at 6:40 pm #

    Truly interesting; my son and I were just wondering yesterday how almond milk is made.

  16. Melisser March 28, 2011 at 6:48 pm #

    I have been meaning to do this for ages, but seeing the step by step has encouraged me! Thanks.

  17. colleen March 28, 2011 at 6:51 pm #

    When did you become vegan? Or have I just been in the dark?

  18. Gia March 28, 2011 at 7:11 pm #

    A friend of mine showed me how to make homemade soy protein, with soy milk as the byproduct. It’s pretty cool! But it goes bad pretty quickly. I ended up making tofu by mistake. 🙂

  19. Lori Howden-Weaver March 28, 2011 at 7:22 pm #

    Hey, Jorge…this is fantastic. I have been buying my own and you have inspired me! How long do you find it lasts? Or do you basically drink it too quickly to find out? Have you tried cacao?

    Lori from Canada 🙂

  20. Grace March 28, 2011 at 7:46 pm #

    That is awesome!! And so easy! Thanks for sharing.

  21. Tena Lynn March 28, 2011 at 7:46 pm #

    Thanks for sharing!!

    I have been trying to stay away from all the processed stuff, with all those chemicals in them. Trying to buy more from our local Sprouts store.

    Lately I’ve not had any appetite for meat which is odd for me, but I have been totally happy with it.

    I just need to find a guide or something, to help me with variety.

  22. bdestefani March 28, 2011 at 7:48 pm #

    Jorge, this is so great! So simple. I’m going to be sure to try it out.
    I hope you post more recipes like these. Becoming a vegan is turning out to be harder than I thought!

  23. gretchen March 28, 2011 at 7:52 pm #

    love it!!

  24. Jeanie March 28, 2011 at 8:21 pm #

    Huh. Nifty! I’m going to have to add this to my “Things to Make” list, right after amaretto.

  25. Abby March 28, 2011 at 8:42 pm #

    Excellent! Thanks for the recipe! I’ll be giving that a try really soon. My husband and I love almond milk. I’m thinking of adding a little vanilla bean to the mix. Om nom nom!

  26. Bruno March 28, 2011 at 9:08 pm #

    Hey Jorge, that is an Italian recipe…from Sicily.
    I strongly suggest to keep the almonds’ skin. Just grind almonds, put the powder into a bottle, add water and sugar, then shake well. Do NOT filter anything. It’s much better the way it is! Keep the almond milk in the fridge and shake well again before drinking it!

    cheers dude


  27. ale73 March 28, 2011 at 10:07 pm #

    Wow Jorge, perfect!!!!! Thank’s for sharing 😀

  28. Marci March 28, 2011 at 10:11 pm #

    Hemp milk is even easier – no need to strain the pulp! But hemp seed is not as naturally “sweet” as almonds, so I usually add a wee touch o’ vanilla. Yum!

  29. toby March 28, 2011 at 10:35 pm #

    Yum – I am totally going to try that!
    How long can you keep it, do you know?

  30. MARTA March 28, 2011 at 10:45 pm #

    nunca te acostarás sin saber una cosa más dicen… I see that cooking gives you great!!!

  31. alcessa March 28, 2011 at 11:35 pm #

    Looks really yummy!

    Some time ago, I came across a VERY simple recipe for coconut butter – should you be interested, here it is … A friend of mine tried it out and is ecstatic about it 🙂

  32. LSE March 29, 2011 at 12:46 am #

    I’ve never seen this made before! I was always partial to rice milk myself. So cool, I ‘ll have to try this.

  33. Elly March 29, 2011 at 4:24 am #

    Good for you, hey! I didn’t realise it was so easy to do.

  34. kanniduba March 29, 2011 at 4:41 am #

    I can’t begin to explain how timely this post is. Thank you! I will be trying this for my son who is sensitive to dairy, and has developed an intolerance to soy along the way.
    I, also, am working my way out of the processed food lifestyle. I have a long road ahead of me, but you are inspiring.

  35. kathy March 29, 2011 at 5:53 am #

    Thank Jorge…never knew it was so easy, am going to try it!

  36. Jessica March 29, 2011 at 5:54 am #

    Thanks for the recipe! I have a feeling that LOTS of people will be trying to make almond milk this week!

  37. Shannon March 29, 2011 at 7:00 am #

    That’s a lot of work for a little milk. How long does it last? ie, can you make a bunch at a time, or do you have to do small batches?

  38. Karen March 29, 2011 at 8:02 am #

    How long does it take to make – start to finish????

  39. Jeannette March 29, 2011 at 9:05 am #

    I use the lazy woman’s method. Soak 1/2 almonds overnight, drain. Do not peel. Put in the blender with 4 cups water, 1/2 cup soaked and pitted dates and a dash of vanilla. Blend well and strain. Lasts about 4 – 5 days in the fridge and tastes better than any store brand I’ve ever tasted.

  40. Jeannette March 29, 2011 at 9:05 am #

    I use the lazy woman’s method. Soak 1/2 cup almonds overnight, drain. Do not peel. Put in the blender with 4 cups water, 1/2 cup soaked and pitted dates and a dash of vanilla. Blend well and strain. Lasts about 4 – 5 days in the fridge and tastes better than any store brand I’ve ever tasted.

  41. massageon March 29, 2011 at 10:55 am #

    I really want to try this. I’ve been so opposed to dairy since I got pregnant. This sounds good!

  42. Edna Thomasson March 29, 2011 at 12:42 pm #

    Hadn’t read your blog in a while and forgot how much I miss it when I don’t! I saved your Almond Milk recipe and might try that sometime, since I’m trying to eat healthier, also. I signed up for follow-up comments via email and site updates so maybe I’ll remember to check your blog daily, Jorge! I’ve enjoyed reading your posts and seeing pics you post since MySpace, through your Dispatches from the Island blog on Blogspot, your podcast (which I also miss… *sniffle*) and now here on WordPress. I hope you always keep posting. You are much loved by many. Thanks!

  43. sbgypsy March 29, 2011 at 12:51 pm #

    If you’re organized, you can soak the almonds overnight, and not have to cook them. Soaked overnight, the skins are a little harder to peel off, but the almond milk tastes better.

  44. sbgypsy March 29, 2011 at 12:52 pm #

    ( I fed almond milk to my babies, after they started to get a couple of teeth.)

  45. Janet March 29, 2011 at 12:52 pm #

    Nice job with the illustrations and instructions!

    I used to make almond milk, Jorge! They sell blanched, slivered almonds that I used. Don’t think they were organic. I now use skim milk. I sold out!

    Anyway, you can get some pretty good almonds online here: http://www.nutsonline.com/nuts/almonds. They sell organic, too.

  46. Jeff March 29, 2011 at 2:05 pm #

    I made a batch of wine once using raw coconut. It was truly wicked. I could have sold it to an airline to use as jet fuel.

  47. Marta March 29, 2011 at 3:15 pm #

    Do it is much easier than I thought. Or that seems at least. May be I try. Thanks for the recipe 🙂

  48. Bonni March 29, 2011 at 3:45 pm #

    It looks to be terribly time-consuming. I’m curious, how long does it take for you to get from raw almond to bottle of almond milk?

  49. Ann March 29, 2011 at 4:43 pm #

    Awesome. Totally going to try it.

  50. Brian Hill March 29, 2011 at 5:54 pm #

    Dear Jorge, I received my “Hurley” Weezer cd cover back with your autograph the other day. Thanks a lot, dude .. brightened up my day! 🙂


  51. Gwen March 30, 2011 at 3:45 am #

    It sounds good, I will taste it, thanks! 🙂

  52. DANIEL ELCHE March 30, 2011 at 3:50 am #

    MUY RICO¡¡¡¡¡¡¡

  53. Nicole March 30, 2011 at 8:30 am #

    Wow cool thanks, I have been wanting to make my own for a while now. Thanks for showing people that being vegan can be fun and easy.

  54. Melissa March 30, 2011 at 8:32 am #

    Funny… I just started making my own almond milk too. My reasons were mainly financial. Almond milk can get quite expensive if you start using it for everything!

    I found the cheesecloth to be messy and not get all of the almond particles out. Trust me, it is unsettling getting a chunk of something while drinking a cup of coffee. I went to my local hardware store and got a jelly straining bag. I found it with the other preserving stuff.


    I only have the bag, but that stand looks quite handy.

  55. deena March 30, 2011 at 1:11 pm #

    Thank You, Thank You, Thank YOu. I have just started drinking almond milk, I thought because I liked almonds I would like the taste of the milk, but not from the store. I will try this and see if it makes a differance.

  56. jackie March 30, 2011 at 2:44 pm #

    can you email me and let me know how many carbs are in the almond milk?…I’m a diabetic and have to watch my carbs, but that really sounds easy and good..could make it for my cooking class I do at the rest home here in West. thanks.

  57. Alice Thompson March 30, 2011 at 4:22 pm #

    WOW! That is really somethin’

    Had no idea Almond Milk existed, and could be made at home. Staying away from processed foods is tough. Keep up the good fight Jorge!

    Looks delicious. Thanks for showing us how 😉
    You are a natural in the kitchen…

  58. Jules March 30, 2011 at 5:56 pm #

    Oh wow. Almond milk from scratch. There are lots of reasons I’d have you in my house and now I have another reason to invite you.

    The day I have some time to myself I will attempt to make almond milk just like you.

  59. Roman Colombo March 30, 2011 at 7:48 pm #

    So, when did you decide to go Vegan? Or did you? I’ve been thinking and experimenting with it for a while.

  60. Charlene March 31, 2011 at 8:33 am #

    THAT is very cool! I might have to try it myself..

  61. TattooedTofu March 31, 2011 at 10:04 am #

    Fantastic! I will have to try this with my son.

  62. Alicia March 31, 2011 at 10:50 am #

    Anyone know where I can get a jar like that?? I am going to have to try this. I too buy almond milk at the grocery store and there is a lot of extras. Keep it up, glad I found your blog.

  63. chrisa March 31, 2011 at 12:34 pm #

    Hello Jorge, Awesome, i love almond milk but have been going to a healthfood store to get one with no additives. But I get organic almonds by the pound at my local store so i may be able to skip the trip to the health food store. I read you can make yogurt with almond milk which i am going to try this weekend. Last weekend i picked up some local organic goat milk and made chevre. I am wondering if you still bake bread much. I love making my own everything and sourcing my ingredients locally. Luckily i am in oregon and we have just about everything under the sun grown here. well no pine nuts, avocados or bananas but…….

  64. chrisa March 31, 2011 at 12:37 pm #

    Oh and by the way, i am a super huge fan and love reading your blog. Thanks!!!!

  65. Marilyn Kanes March 31, 2011 at 4:16 pm #

    Way to go. I admire you. I don’t think I’ve got the patience! But I was also wondering when you went vegetarian/vegan? For health reasons, for love of animal reasons or both? Just being curious! 🙂

  66. Patty March 31, 2011 at 5:20 pm #

    I’m so impressed with how hard you’re working to be healthy! Out of curiosity, what about when you’re back to working full time? Maybe you can hire a personal chef…how cool would THAT be?!

  67. Jennifer Crowther April 1, 2011 at 10:48 am #

    Wow, that is quite the process. Kudos to you for doing that. I make raspberry juice and do not have the patience for the cheese cloth. Good job!

  68. purposefullyliving April 2, 2011 at 6:06 am #

    giving up dairy is an amazing gift to the animals in the world.
    also, i’m very impressed with your kitchen skillz 😉


  69. Skye April 2, 2011 at 10:32 pm #

    Thanks so much for this!
    I tried it today and it worked brilliantly. My kids LOVED popping the almonds out of their skins! (Quite a few ended up on the floor, slippery little suckers aren’t they?)
    I’m a sweet tooth so I added a dash of maple syrup at the end – and I don’t have a blender but a stick blender worked just fine.

    For the record, and in case anyone else – like me – hates to see all that pulp wasted, this is what I baked with it after…

    – Mix 2 cups Self Raising flour with 1 cup of your newly made almond milk to make a dough
    – Roll out into a flat (about 2cm thick) rectangle
    – Spread some fruit puree – I used apple & peach – all over, then sprinkle over your leftover almond pulpy stuff (if you wrap the cheesecloth into a bag and squeeze it out when making the milk, the pulp will be nice and dry)
    – Roll up from long side to make a long sausage shaped thingy, then cut into slices.
    – Turn the slices swirly side up onto a floured baking tray and bake at 200 degrees celcius for 20 minutes-ish, or til golden.

    Yummy! I call them ‘pulp & puree swirls’ 🙂

    (Sorry, I’m from Australia where we use ‘cups’ and ‘celcius’ – not sure what you use!)

  70. micki April 3, 2011 at 8:55 am #

    I’ve got an even easier recipe for almond mylk for you: (you will need a vita mix or k tec “monster” blender)
    soak 2 cups of almonds overnight and at the same time soak 6 pitted noor dates in a quart of filtered water overnight
    Rinse the almonds in the morning and put them with the dates and quart of water in the blender and blend…pour through cheese cloth or one of those “almond mylk bags” you can get at the health food store…the dates make the mylk taste slightly sweet…yummy!

  71. Tammie April 3, 2011 at 11:35 am #

    I never realized it was so simple! Cool!

  72. Secure Hosting April 6, 2011 at 4:23 pm #

    For some reason, I always thought that you soaked almonds instead of blending them to make milk. About how many did you use to make it? I think I might have to try this at home.

  73. Cindy April 7, 2011 at 2:06 am #

    You know you don’t have to take the skins off! You can just soak the almonds overnight instead and then they aren’t cooked at all… if you have the time it’s a lot tastier in my opinion… also, you should buy a nut milk bag (hee hee) so you don’t throw out so much cheese cloth as it’s wasteful to do so. You can find them online for pretty cheap and they come with instructions on how to drain the milk… good luck!

  74. Ania April 8, 2011 at 12:14 pm #

    Tried your recepe:) Can’t believe it’s so simple:D

  75. Jessica April 17, 2011 at 10:24 pm #

    I love the container that you put your almond milk in. Is it just a glass carafe? Did you paint on it with chalkboard paint? I am so excited to try making almond milk–the processed stuff is just so expensive up here in Alaska.

    Thanks for the inspiration!

  76. Jesse Lu April 24, 2011 at 3:14 pm #

    Okay… I came across this recipe on Pinterest and truth be told, it took me a minute to realize whose blog this was. (Cheesy, redundant, and absolutely appropriate interjection- Hurley is my no. 1 favorite character on LOST, so job really well done.) But that doesn’t really pertain here. I just made this milk finally and you know what, I think my life just changed. It tastes amazing, was so easy, and is the best alternative to skim milk a lactose-intolerant girl could hope for. So, thanks. I’m telling all my friends.

  77. Vanessa @ Loving the Sweet Life May 26, 2011 at 2:45 pm #


    Just wondering what kind of blender you use? I haven’t attempted Almond milk yet because I don’t want to break my current blender and was waiting to buy a vitamix…or do you think a food processor would work the same?
    Thanks. Have a sweet day!

  78. cadryskitchen July 10, 2011 at 5:32 am #

    I just made my own almond milk for the first time too. I didn’t remove the skins and used a method like Micki describes above. (Although, I didn’t add dates to the water.) I couldn’t believe how easy and how flavorful it was. I’d been drinking packaged almond, rice, and soy milk for years, but making homemade is considerably better. It has a lovely round and sweet flavor.

  79. Antropia Luna August 8, 2011 at 8:30 pm #

    It’s always best to know exactly what you’re putting in or on your body. Making your own milk is the healthiest option with fewer or no additives. Almond milk can also be used as a nourishing moisturizer for skin–especially important to start with the purest almond milk possible for the best results. You can use it for a vegan milk bath.

  80. Steffi January 22, 2012 at 2:25 pm #

    The best almond milk I ever made is from Bryant Terry’s “Vegan Sould Kitchen”, and trust me it is so worth the 3 extra ingredients. It tastes amazing on ice. Add to the blender cinnamon, 3pitted dates (on 3.5 cups of water) and some vanilla or almond extract. Enjoy!

  81. JLoS July 2, 2012 at 11:20 am #

    Hi! You are my favorite Lost character! :* Taking about nut milk – get slivered almonds – no need to peel the skins. Or – cashew milk is delish too, again – no peeling involved. Bupn appettito!

  82. Shelly July 5, 2012 at 4:05 am #

    i make my own as well but i soak 1 cup almonds overnight and then blend them with 6 cups water (no need to skin them) and a pinch sea salt. Then strain thru a nut bag 9find them on amazon.com) and add 1 tbsp melted coconut oil and blend again.. .then if you want sweetened just add 3 pitted medjool dates and a little vanilla. I usually make half and half batches. I store mine in a ball jar. just shake before using!

    Also.. with this recipe you have the leftover almond pulp.. there are recipes at almondpulp.com so you can use it to make cookies or various other things!

  83. Trish Jones July 15, 2012 at 1:45 am #

    Thank you, I love you. 🙂

    • Trish Jones July 15, 2012 at 1:57 am #

      I’ve always wanted easy an recipe for almond milk,thank you so much. 🙂

  84. how to use coconut oil for hair and scalp September 19, 2012 at 2:20 am #

    An impressive share! I’ve just forwarded this onto a coworker who has been doing a little homework on this. And he actually ordered me dinner due to the fact that I discovered it for him… lol. So allow me to reword this…. Thank YOU for the meal!! But yeah, thanks for spending the time to talk about this issue here on your site.

  85. Katie @ Produce on Parade July 12, 2013 at 11:31 am #

    I host a vegan blog and did a post on almond milk. The first time I made I also removed the skins by soaking them overnight in water and then just slipping them off. I made a HUGE mess and it took me forever! Now I just soak the almonds overnight and blend them up skins and all and honestly I can’t tell the difference except for the color 🙂 Have you tried making it that way as well? I love that you’re vegan too! Cheers!

    • Jorge Garcia August 7, 2013 at 10:46 pm #

      That’s basically what I do now. It’s much easier and tastes fine, especially since I got a VitaMix.

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