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Vegan Almond Milk Recipe

Learn to make delicious almond milk from scratch - it's so delicious and creamy!
Course Drink
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 213kcal
Author Charla


  • 1 cup of almonds
  • 4 cups of filtered water can use non filtered
  • 1 teaspoon of vanilla extract
  • teaspoon of Himalayan pink salt
  • water for soaking


  • Soak the almonds in a bowl with water overnight. The longer they soak the creamier the nut milk.
  • Drain off and rinse off the water from the almonds.
  • Place the almonds along with the 4 cups of water and any additional add ins and blend into a smooth consistency.
  • Use a cheese/muslin cloth or nut bag to strain the milk into a large bowl, squeezing out all excess liquid. Use the excess pulp (see recipe post)
  • Store the milk in a jug or mason jar in the refrigerator for up to 4 days.


  • In order to yield creaminess it's important to soak the almonds overnight. The longer you soak the nuts for then the more creamier the texture of your milk will be.
  • You can speed up the soaking process by using lukewarm water instead for a few hours.
  • You can make this recipe using a high speed blender or food processor BUT a blender i.e Vitamix, Blendtec is favourable and will create smoother results.
  • Due to no emulsifier being used it's normal for the milk to separate, just stir it up prior to using it.
  • If you want to add sweetener, dates, cacao powder or anything else then do so.
  • Remember to store your milk in the refrigerator and be mindful of using it within 3-4 days.
  • Only make what you need as this will lessen the chances of waste and/or doing unnecessary labour.


Calories: 213kcal | Carbohydrates: 9g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Sodium: 86mg | Potassium: 252mg | Fiber: 4g | Sugar: 3g | Calcium: 102mg | Iron: 1mg