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mason jar with creamy homemade almond milk on white marble counter with spilled almonds and a blue dish towel

Creamy Homemade Almond Milk

  • Author: Jen
  • Total Time: 8 hours
  • Yield: 4 cups 1x


This creamy homemade almond milk doubles as a coffee creamer and is perfect as over cereal for busy mornings.


  • 1 cup raw almonds
  • 68 cups filtered water
  • 1/4 teaspoon salt
  • 3 tablespoons coconut oil
  • Nut milk bag for straining


  1. Place the almonds and salt in a bowl and fill with water, about an inch above the almonds.
  2. Soak the almonds for at least 6 hours, or overnight.
  3. Drain and rinse the almonds and add to a high speed blender with 4 cups of water and the coconut oil.
  4. Blend on high for 45-60 seconds.
  5. Strain the milk into a bowl with the nut milk bag and squeeze out all liquid.
  6. Store almond milk in the refrigerator for 4-5 days.
  7. Discard the almond pulp or save it to make your favorite almond pulp recipe.


This is not a sweet almond milk recipe. If you like your almond milk sweet, add a date or two to the blender with the almonds and water.

  • Prep Time: 8 hours
  • Category: Basics
  • Method: High Speed Blender
  • Cuisine: Vegan


  • Serving Size: 1/2 cup
  • Calories: 65
  • Sugar: 0g
  • Sodium: 93mg
  • Fat: 6.5g
  • Saturated Fat: 4.2g
  • Trans Fat: 0g
  • Carbohydrates: 0.8g
  • Fiber: 0g
  • Protein: 0.8g
  • Cholesterol: 0mg

Keywords: creamy homemade almond milk, paleo almond milk