Go Back
+ servings
Treat yourself to some homemade almond milk. It doesn't take long and lasts a few days in the fridge.
Print Recipe
5 from 1 vote

Homemade Almond Milk

Fresh, homemade almond milk is among the most popular plant-based milk and it’s very easy to make.
Prep Time20 mins
Course: Drinks
Cuisine: American
Keyword: almond milk, homemade almond milk, scratch almond milk
Servings: 6
Calories: 290kcal


  • 2 c raw almonds unroasted, unsalted
  • 6 c filtered cold water
  • 2 tbsp. Waxing Kara Honey
  • 1/2 tsp. vanilla extract
  • 1 pinch kosher salt


  • Rinse almonds several times before covering with water and allow to sit for 12 hours.
  • The almonds will activate and provide enzymes.
  • Rinse several times and place almonds in vitamix, fill to the top with filtered water and blend.
  • Add honey, vanilla and salt.
  • Pour milk through "milk bag" or cheese cloth and squeeze until the liquid is in the bowl and the bag is filled with fairly dry almond pulp.
  • Save the pulp for future recipes by storing it in an airtight baggie in the freezer.



Calories: 290kcal | Carbohydrates: 14g | Protein: 10g | Fat: 23g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 336mg | Fiber: 5g | Sugar: 5g | Calcium: 133mg | Iron: 1.8mg