This easy homemade almond milk tastes so dreamy, you won’t want store-bought ever again. The taste reminds me of the almond milk I had in Italy.

Not surprising, since the food in Italy is often made fresh using local ingredients. While abroad, I remember taking one sip of their almond milk and being blown away by the taste, and the texture. I couldn’t believe the difference in flavor and creaminess compared to the stuff I was used to drinking back home. It was so incredibly delicious that it inspired me to make my own when I returned to the US.

I’ve always used store-bought almond milk because of the convenience. Homemade felt like a chore. I thought it would be time-consuming and complicated to make my own.

Last year, over the holidays, I had some leftover raw almonds from baking. I didn’t want them to go to waste so I decided to take a crack at making almond milk. Let me just say it’s way easier than I thought.

The ingredient list for this recipe is simple. The only odd item you might need to order is a nut milk filter. You can purchase an inexpensive one off Amazon. I didn’t have one on hand at the time I was making this recipe so I just used a thin linen dinner napkin to drain and it worked fine. I’m giving myself some brownie points for resourcefulness there.

This recipe has only 3 easy ingredients. After a few tweaks, this is the final recipe I ended up with:

Homemade Almond Milk Ingredients:

• 1 cup raw almonds (soaked in hot water covered for 1 hour) 
• 4 cups water (filtered)
• 3-4 dates (remove the pits)
• ½ teaspoon cinnamon (optional)
• Blend in a high-powered blender until smooth
• Nut milk filter or I used a thin linen dinner napkin to drain mine

Directions: 

1. Soak the almonds. I prefer the fast and easy way to soak nuts by bringing water to a boil (enough to cover the almonds) and turning the water off completely once it is boiling. Add nuts and cover pot for 1 hour. It’s that simple. 
2. Use a high-powered blender (I prefer the Vitamix) and blend all of the ingredients on high for 1-2 minutes (almonds, water, dates, cinnamon)
3. Place your nut milk filter over a large bowl, pour in the combined ingredients, and gently drain the liquid out into the bowl.
4. Toss out the leftover almond meal or use it for baking 
5. Bottle and refrigerate your homemade almond milk (a large mason jar works well)

How long does homemade almond milk last?

Your homemade almond milk will last 4-5 days in the refrigerator. Be sure to seal it in an appropriate container like a mason jar. It doesn’t contain any preservatives so the shelf life is less than the almond milks you purchase in the food store.

Homemade almond milk nutritional benefits

Raw almonds: The raw almonds used in this recipe are a great source of fiber, fat, protein, and antioxidants.

Medjool Dates: Medjool dates are also a good source of fiber as well as B vitamins which help support energy. I prefer buying them with the pit intact as I find it keeps the dates softer.

Cinnamon: This recipe calls for cinnamon which is an anti-inflammatory spice that also tastes delicious. It has many other beneficial properties including antiviral and antimicrobial to support overall digestion and immune health.

Takeaways from making this easy homemade almond milk

My final takeaways from making homemade almond milk are that it’s so much easier and less time-consuming than I expected. You don’t need any fancy contraptions aside from a blender. The ingredients are easy to find. The final product is worth it! The taste is unparalleled to anything you can purchase in a store. It’s much healthier for you as it doesn’t contain any additives, preservatives, or guar gums.

It can be consumed on its own, added to your morning coffee, or used in a smoothie. You can also use it for baking. It’s now a staple in my kitchen. I look forward to making a fresh batch.