Homemade almond milk recipe — creamy white almond milk in glass bottles

Beverages

Homemade Almond Milk (Better Than Store-Bought)

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Prep Time

8 hours (soaking) + 10 min

Cook Time

0 min

Serves

4 cups (1 litre)

Difficulty

Easy

Silky smooth, creamy homemade almond milk made with just 2 ingredients. No preservatives, no additives — just pure, fresh almonds and water. Infinitely better than anything in a carton.

✦ Nutrition Highlights

No preservativesNaturally low in caloriesDairy-free & veganRich in Vitamin E & calciumNo emulsifiers or additives

Ingredients

11 cup (150g) TheNetBasket raw almonds
24 cups (1 litre) filtered water (plus extra for soaking)
32–3 Medjool dates OR 1 tbsp honey (for sweetness — optional)
41/2 tsp vanilla extract (optional)
5Pinch of sea salt
6Pinch of cardamom powder (for Indian flavour — optional)

Approx. Calories

~40 kcal per 100ml

#almond milk#vegan#dairy-free#beverage#keto-friendly

Step-by-Step Instructions

1
Soak almonds overnight (8–12 hours) in cold water. They will plump up and the skin softens significantly.
2
Drain and rinse the soaked almonds. For smoother milk, peel the skins off (they slip off easily after soaking).
3
Add almonds and 4 cups of filtered water to a high-powered blender.
4
Add dates/honey, vanilla and salt if using. Blend on high speed for 60–90 seconds until completely smooth.
5
Strain through a nut milk bag, cheesecloth, or fine mesh strainer placed over a large bowl. Squeeze all the liquid out.
6
Taste and adjust sweetness or vanilla. Pour into a sealed glass bottle.
7
Refrigerate immediately. Fresh almond milk lasts 4–5 days in the fridge. Always shake before use.
8
Save the almond pulp! It can be used in smoothies, baked goods, face masks or dried as almond flour.

💡 Chef's Tips

•The ratio is flexible: for richer milk use 1:3 (almonds:water), for lighter use 1:5.
•Peeling is optional but makes a significantly whiter, smoother milk.
•A nut milk bag (available online for ₹200–300) gives the cleanest result.
•Saffron almond milk: Add 5–6 saffron strands while blending for a beautiful golden colour and traditional flavour.
•Don't discard the almond pulp — dry it in the oven at 100°C for 2 hours to make homemade almond flour.

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