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Learn how to make almond milk at home and you’ll save lots of money on non-dairy milk. You can also control the ingredients in homemade almond milk and avoid the additives in the packaged version.
When my husband is in the kitchen and I hear the blender rumbling away, I know he’s making homemade almond milk. It’s his non-dairy drink of choice, and he loves to have it with cereal or make it into creamy chocolate milk.
I’m a coconut milk girl myself, but I do like that we have a regular supply of homemade nut milk on hand too. Store-bought nut milks tend to have lots of additives in their ingredient lists, so this is a healthier option.
It’s so easy to make your own non-dairy milk. It’s as simple as mixing almonds and water in a high-powered blender and straining the results. I put together a video to show just how simple the process is:
The final product costs just $.31 per cup using roasted almonds from Costco ($11.49 for 2.5 pounds). Your price will vary according to the cost of almonds. A pound of almonds at my Trader Joe’s costs $5.99, so the price of homemade almond milk using these almonds is $.40 per cup. Either way, you’ll save money by making it yourself.
I haven’t been able to find a real food packaged version for comparison, but even the chemically-enhanced almond milks at the store typically cost $.50 or more per cup.
Tips for Making Almond Milk at Home
- Soaking the almonds for at least 6 hours (or overnight) helps make the straining process go more smoothly.
- Running the almond milk through a high-powered blender makes the milk warm. Add a handful of ice cubes as indicated in the recipe to make the milk cold. If you won’t be using it right away, you can skip the ice cubes and just refrigerate the strained milk.
- You can freeze soaked almonds in one cup portions to make future batches of almond milk. If you’re using frozen almonds, you can skip the ice cubes and add a little more water.
- The almond milk may separate in the refrigerator. Just shake it up and it’ll be good to go.
- If you like the taste of the milk without the maple syrup and salt, you can leave them out.
- Drink within three days or freeze the leftover almond milk. It’s great for smoothies.
How to Make Almond Milk
- 1 cup almonds rinsed
- 6 cups water divided
- 1/2 cup ice cubes
- 1/8 tsp salt
- 2 tsp maple syrup
- Soak the almonds in a cup of water overnight, or for at least 6 hours. This helps facilitate the straining process.
- Rinse the soaked almonds. Pour 3 cups of water into a high-powered blender and add the rinsed almonds. Add ½ cup of ice cubes.
- Blend for 2 minutes, starting on a low setting and moving up to high over the first 30 seconds. Continue on high until the 2 minute mark.
- Set a fine mesh strainer lined with butter muslin over a tall bowl. Pour the mixture from the blender into the strainer. While the almond milk is filtering into the bowl below, stir the almond pulp with a spoon to speed up the process. Once most of the liquid is strained, lift the butter muslin into a ball and squeeze out the remaining liquid.
- To maximize the almond milk yield, add the almond pulp back into the blender with 2 more cups of water. Blend for 10 seconds, then strain again as described above.
- Optional: Place both strained batches of almond milk back into the blender and add the maple syrup and salt. Blend for 20 seconds. Transfer the almond milk to a container and refrigerate for up to 3 days. The milk can also be frozen.
How to Make Almond Milk: Price Breakdown
This recipe costs a total of $1.56 to make using almonds from Costco, or $.31 per serving (1 cup). This is such an easy, healthy recipe for people who don’t drink dairy.
Use this homemade nut milk to make this vegan chocolate pudding. So delicious!