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How To Make Almond Milk

Servings 2 cups


  • 1 cup almonds
  • 3 cups cold filtered water divided
  • 1-2 teaspoons agave nectar
  • 1/4 teaspoon vanilla bean extract


  1. Soak almonds in one cup filtered water overnight (up to 48 hours) in the refrigerator.
  2. Remove almond skin, rinse almonds, add to blender with two cups filtered water. Blend well until almonds look like coarse sand. About one minute.
  3. Add agave nectar and vanilla extract. Blend to combine.
  4. Strain milk through a fine mesh strainer, cheese cloth, or milk but bag into a large bowl or pitcher with wide opening. If you're using a metal strainer, it helps to press the pulp with the back of a spoon to get more of the milk out of the pulp.
  5. Serve immediately or store in the refrigerator up to five days.

Recipe Notes

If the skin isn't coming off easily, don't worry about it. You can still make almond milk with it on, it will just have a hint of brown/grayish color to it as opposed to a white milk. Either way, be sure to rinse the almonds before you blend them.

Refrigerate in a closed pitcher or glass milk bottles with lids immediately after straining. Shake well before serving.

Do not use flavored, roasted, or salted almonds.