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–+ servings

Homemade Almond Milk Recipe

almond milk being poured from mason jar into crystal glass over counter with almonds scattered
This creamy homemade almond milk doubles as a coffee creamer and is perfect as over cereal for busy mornings.
Jennifer Farley
Prep Time 8 hours
Total Time 8 hours
Serving Size 4 cups

Ingredients

  • 1 cup raw almonds
  • 6-8 cups filtered water
  • ½ teaspoon salt
  • 3 tablespoons coconut oil
  • Nut milk bag for straining

Instructions

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

Notes

  • This is not a sweet almond milk recipe. If you like your almond milk sweet, add a date or two and 1/2 teaspoon vanilla extract to the blender with the almonds, coconut oil and water.
  • Almond pulp will go rancid if stored too long. Use within 3-4 days if using in a recipe.
Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition

Serving: 1cup | Calories: 122kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 616mg | Potassium: 0.1mg | Fiber: 1g | Sugar: 0.3g | Calcium: 300mg | Iron: 0.01mg