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almond milk being poured from mason jar into crystal glass over counter with almonds scattered

Homemade Almond Milk Recipe

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  • Author: Jennifer Farley
  • Total Time: 8 hours
  • Yield: 4 cups 1x
  • Diet: Gluten Free


This creamy homemade almond milk doubles as a coffee creamer and is perfect as over cereal for busy mornings.


  • 1 cup raw almonds
  • 6-8 cups filtered water
  • 1/4 teaspoon salt
  • 3 tablespoons coconut oil
  • Nut milk bag for straining


  1. Place the almonds and salt in a bowl and fill with filtered water, about an inch above the almonds.
  2. Soak the almonds for at least 6 hours, or overnight.
  3. Drain and rinse the almonds and add to a high speed blender with 4 cups of filtered water and the coconut oil.
  4. Blend on high for 45-60 seconds.
  5. Strain the milk into a bowl with the nut milk bag and squeeze out all liquid.
  6. Store almond milk in the refrigerator for 4-5 days.
  7. Discard the almond pulp or save it to make your favorite almond pulp recipe*


This is not a sweet almond milk recipe. If you like your almond milk sweet, add a date or two and 1/2 teaspoon almond extract to the blender with the almonds, coconut oil and water.

*Almond pulp will go rancid if stored too long. Use within 5-7 days if using in a recipe.

  • Prep Time: 8 hours
  • Category: Basics
  • Method: blender


  • Serving Size: 1/2 cup
  • Calories: 65
  • Sugar: 0g
  • Sodium: 93mg
  • Fat: 6.5g
  • Saturated Fat: 4.2g
  • Trans Fat: 0g
  • Carbohydrates: 0.8g
  • Fiber: 0g
  • Protein: 0.8g
  • Cholesterol: 0mg