Almond Milk

Many thanks to Gina for sharing this recipe with me.




  • 1 cup raw almonds soaked overnight, drained and rinsed
  • 3 cups water
  • 1 tsp soy lecithin (Works as an emulsifier, and is available in the supplement section of most health food stores)
  • 1 tsp vanilla
  • pinch of Celtic sea salt
  • sweetener of choice


  • Blend all ingredients and strain through a cheesecloth or nut milk bag.  You can then dehydrate the remaining pulp and use as almond flour.


{ 32 comments… read them below or add one }

Tammy March 16, 2013 at 5:00 pm

How come 1 cup of packaged almond milk has many less calories than almond milk made from almond butter? One tablespoon of almond butter
(100 calories )makes one cup of almond milk. One cup of store bought almond milk is about 40 calories. I want to make my own almond milk without all the additives but I do not want the extra calories.


HEAB March 16, 2013 at 6:56 pm

Hi Tammy,
I’ve often wondered how store bought almond milk (Almond Breeze is the brand I normally buy) only contains 40 calories a cup too. One of the ingredients is tapioca starch which works as a thickener. So that probably has something to do with making it less calorically dense than homemade versions. I’ve been told that Whole Food’s 365 brand has fewer additives, but I’ve never bought it myself. Sorry I can’t be of more help.


Cecily January 13, 2013 at 6:47 pm

Hi Heather,

I was just wondering if you folded the cheesecloth before straining, and if so, how thick? Thanks for the recipe 🙂


HEAB January 13, 2013 at 8:29 pm

Hi Cecily, it’s been so long since I’ve made homemade almond milk, but no I don’t think I folded the cheesecloth. Honestly, I prefer using industrial sized coffee filters for straining. Not as messy…ha, maybe I should try folding my cheesecloth. 😉


hajra zaidi July 13, 2011 at 1:40 am

Hi heather,

It is very interesting to read your blog. i love your website and advice. i am also someone who is struggling to lose last 8 kgs but still no success. do you have any advice for me what should i do at this point. specialy after having two kids my skin is very loose and alot of fat deposit on my tummy. i am not sure if my skin would go back to normal anymore. will wait to hear from you. any advice would be helpful.


HEAB July 13, 2011 at 6:46 am

Hi Hajra,
What works best for me is completely cutting out sugar, even the natural sweeteners including honey, maple syrup, etc. If my jeans are feeling a bit snug, then sugar is always the first to go. Also, make water your beverage of choice. I used to drink way too many of my calories.

As far as the skin goes, I have it too – not so much from having a baby but from losing all my weight. It looks better if I’m doing a lot of yoga and more toned, but besides getting it surgically removed, I really don’t think there is much else you can do for loose skin. Trust me, if there was a magical pill or cream, I would have used it.


Jane May 5, 2011 at 9:47 pm

Hi again Heather,

One more question, in the summer here, it gets to about +40 Celius or 104 Farhenheit. I know that nuts,etc go rancid in heat, so then it would be better to store nuts & nut butters in the fridge, wouldn’t it?




HEAB May 6, 2011 at 9:07 am

Hi Jane,
Thanks so much for reading and glad you found my blog. So cool you’re living in China – what an experience. I hope to travel there someday as I’ve never been anywhere in the Far East. I hear it’s an amazingly beautiful country.

Thanks for the tips on the almond pulp. I bet it is really good mixed in some oatmeal or with pumpkin and cinnamon. So many possibilities! 🙂

As far as the lecithin goes, honestly, I don’t think it’s really necessary – nothing a good shake won’t fix. However, if you do want to order some. Try It’s a great site – I order all my supplements and a lot of beauty products from there, and they ship internationally. You can use the code EME542 for $5 off your first order. It’s where I get my lecithin. Much cheaper than Whole Foods!

I keep all my raw nuts and nut butters in the fridge. I do keep my roasted nut butters in the cabinet as I prefer them to stay runny, but if it got that warm, then yes, I would definitely store them in the fridge.
Hope this helps and best of luck to you. Your stay in China will be amazing!


Jane May 5, 2011 at 9:39 pm

Ni Hao Heather,

I just found your site as I googled “how to make almond butter”. It is so great! Thanks so much. I just moved to China as a student & finding almond butter is impossible so far. + it is expensive & heavy to put in the suitcase! I did buy a food processor/magic bullet machine & a soy milk machine = which I’m using to make almond milk and other bean milks etc (not too much soy). I am looking forward to trying your almond butter recipe!

If I could find Lecithin here, could I add that to the almond milk machine to help emulisfy the almond milk? When first finished & still hot, it seemed to separate – but when it cooled off, it seems okay, I think – so I’m not sure if I would need to add an emulsifying agent.

A suggestion to consider: instead of dehydrating the leftover almond pulp, just add it in when you make oatmeal in the morning – or to any baked/ cooked grain thing that you are making: cookies, muffins, rice, quinoa, etc.

I really appreciate all of your information & recipes, as I am hoping to try & eat healthy here & hopefully lose some more weight. It’s challenging as I navigate all of the cultural & language differences in approaches to food, shopping, cooking, etc = so it’s great to find resources like yours, especially with all of the pictures!

Thanks again & Blessings,



Liz May 5, 2011 at 1:17 pm

Do you think you could use the pulp left over and put it back in your food processor to make almond butter?


HEAB May 5, 2011 at 2:10 pm

I have a friend that has made almond butter from blanched almond flour. So, as long as you dry the almond pulp first, then yes, I think it will work.


Lisa March 31, 2011 at 7:04 pm

Hi Heather,

I’m a new reader to your blog and I love it! I just wanted to ask how long I might deydrate the almond pulp if I’m using my oven? Thanks much!
Can’t wait to try almond milk.


HEAB March 31, 2011 at 7:58 pm

Hi Lisa,
Thanks so much for reading my blog. It takes about 2 to 3 hours in a dehydrator, and so it would probably take less time in an oven. I would check on it after an hour or so. Just dehydrate until it’s completely dry.


popeter August 24, 2013 at 4:26 pm

If you don’t like the idea of having pulp left over, just use almond butter instead of almonds: 1 Tbsp of almond butter for every cup of water you use. There is no soaking and no pulp left over!


HEAB August 24, 2013 at 6:44 pm

I have since tried the almond butter + water method. Works great!


Kim March 29, 2011 at 10:57 pm

Question – do you use the same water that you soaked the almonds in overnight as the water that is called for in the recipe to blend with the soaked almonds?


HEAB March 30, 2011 at 8:31 am

Nope, rinse the almonds and use fresh water for the milk.


Ar September 26, 2013 at 1:22 am

Why is this done? Why not use the same water? Just curious. Tx!!!


HEAB September 26, 2013 at 2:16 pm

I’ve read that phytates (which can prevent the absorption of some nutrients) found in almond skins can accumulate in the soaking water. So, many people discard the soaking water and use fresh water when blending their milk.


Melissa February 5, 2011 at 4:04 am

…And if you don’t want to go through the trouble of soaking the nuts and straining the pulp, you can always blend 1T of almond butter per 1 cup of water 🙂


Kath November 11, 2010 at 7:31 pm

I LOVE ALMOND MILK! And I make fresh amond milk almost every single day! It has literally saved me since regular milk and soy milk don’t work for me. 😉

After some trying around, I’ve ended up with a very simple recipe, consisting of just almonds (soaked overnight) and water in a 1:4 ratio. Blended and filtered. It’s creamy and yummy and very natural and goes perfectly with Earl Grey tea. 😀


Sara October 26, 2010 at 5:05 pm

My store bought almond milk lasts longer than normal milk once it’s opened. The ingredient list is: Organic Almond Base (Filtered Water, Organic Almonds), Organic Evaporated Cane Juice, Potassium Citrate, Sea Salt, Carrageenan, Riboflavin (B2), Vitamin A Palmitate, Vitamin D2


HEAB October 26, 2010 at 10:18 pm

Great – thanks for letting me know. 🙂


Naturi August 10, 2012 at 1:34 pm

Careful, do not depend on store bought Almond milk for protein. It has hardly any (1 g per serving) compared to cows milk or soymilk.


Sally Kate October 11, 2010 at 8:03 pm

Hey Heather! How long will homemade almond milk last? I’m so excited about trying this recipe!


HEAB October 12, 2010 at 8:54 am

Hi Sally Kate,
I’d say about 4 or 5 days…it’s never lasted in my fridge much longer than that but only because I drink it all. Enjoy. 🙂


Silvara September 23, 2010 at 1:47 am

I’ve been looking for ways to get more healthy and one of the main things I have seen on some of my fave healthy foodie blogs is almond butter and almond milk. Here in Aus, I have seen one jar of almond butter at something like $7 (which is just under in the $US equivalent) and cannot find almond milk anywhere!

I’ve always wanted to try it so thank you for the recipe and I’ll def be buying almonds in bulk now 😀


HEAB September 23, 2010 at 2:48 pm

You’re welcome. Enjoy your almond milk! 🙂


Kate simpson June 19, 2010 at 9:26 am

Sorry for being a little dumb, I’m Kate!
I’m from Gloucestershire, England and I’ve just discovered you’re blog because it was featured in Company(UK) magazine.
In the US, they tend to refer to things as ‘cups’ . Do you know what this is equivalent to in ml/grams/lbs?
I also wanted to ask, what exactly do you soak the almonds in overnight? I was guessing water but wanted to be sure before I made a stupid mistake. Also, you tend to use Celtic sea salt quite alot in your recipes, how do this enchance the recipe?
Thanks a bunch, xx


Heather Eats Almond Butter June 19, 2010 at 1:35 pm

Hey Kate, First off, you’re not dumb. Not a silly question at all. 1 cup of almonds equals about .25 pounds or 113 grams. I simply soak the almonds in water overnight and then drain them in a strainer the following morning. As far as the salt goes, I use Celtic sea salt for the nutritional value, not the taste. It’s less refined and contains more minerals. Hope this helps and please let me know if you have any other questions. So glad you found me! I didn’t even know I was featured in that magazine. So exciting. 🙂 Sincerely, Heather


tosha25italia October 24, 2009 at 12:40 pm

how do you dehydrate the pulp?


Heather Eats Almond Butter October 24, 2009 at 1:13 pm

Tosha, Spread the almond pulp on a dehydrator sheet and dehydrate at 100 degrees until dry. If you don’t have a dehydrator, spread the pulp on a parchment lined baking sheet and dehydrate in oven on lowest setting with the door left ajar.


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