Homemade Almond Milk

  • 5 Ingredients

  • 15 Minutes

  • 4 Servings

Homemade Almond Milk
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  • 143 grams Almonds (raw, unsalted)

  • 18 grams Pitted Dates

  • 948 ml Water

  • 650 ml Cinnamon

  • 2 ml Vanilla Extract


  • Soak almonds in water for 8-12 hours. Drain and rinse.

  • Combine almonds, dates and water in a blender, about 1 minute on high.

  • Over a large bowl or pot, strain the pulp out of the nut milk using cheesecloth or a nut milk bag.

  • Add cinnamon and vanilla extract to the nut milk and whisk until combined.

  • Divide into glasses and enjoy!

Serve it with
Granola or use in your smoothies (if using in a smoothie, I leave the pulp for extra fibre and nutrients). Drink it plain or use it in any recipe that calls for almond milk.

Refrigerate in an air-tight glass container up to 3-4 days. Shake well before using. It is natural for the milk to separate.

No Dates
Use 1-2 tbsp of honey or maple syrup instead.

Leftover Almond Pulp
Add to oatmeal, smoothies or vegetable/bean dips. Use as a crumble in dessert, or crust for chicken, fish, pork or shrimp.

Make Almond Flour
Spread leftover nut pulp onto a parchment-lined baking sheet and bake at lowest setting for about 3 hours or until completely dry. Add almond meal to food processor and blend into a fine powder. Use in any recipe that calls for almond flour.