Homemade Almond Milk


Commercial almond milk is a major rip-off. It really should be called 'mostly-water milk', because most brands only actually contains 2.5% almonds, which means you're paying $1 per glass (at $3.95 per litre) for about 5 almonds. The rest is water, some sugar, and added vitamins and minerals.

What would it cost to make a litre of your own almond milk with 2.5% almonds?

 About 75 cents (+ labour).

So, as financially-savvy independent women, we're going to save our hard-earned cash money and make our own. How are we going to do it?

Step one:
Head down to your nearest health food store and you can pick up Australian-grown, raw, organic almonds for about $30 per kg - we're going to make delicious fresh raw, organic, activated almond milk, using way more almonds than 2.5% to make it more nutritious.

You will need:

  • a nut milk bag (or 30cm square piece of muslin/cheesecloth)
  • a high-speed blender


  • 1 cup raw, organic, unsalted almonds (you can substitute any other nut or seed)
  • filtered water
  • a tiny pinch of salt
  • 1 tsp vanilla extract
  • Optional: 1 tsp soy lecithin (this acts as as emulsifying agent and keeps the water and fat fractions from separating out)
  • Optional: spices, e.g. cinnamon, nutmeg
  • Optional sweeteners: dates, maple syrup, rice malt syrup, coconut sugar


  1. Place the nuts in a large bowl and cover with lots of fresh water. Soak for at least 8 hours - overnight is easiest
  2. Drain the nuts and rinse well in a colander or sieve
  3. Add the nuts to the blender and add 1 cup of filtered water. Blend on high speed until a creamy, white milk forms
  4. Add another 3 cups of filtered water (4 in total) and blend on high speed again until combined 
  5. Place the nut milk bag or piece of muslin over a large bowl. Pour the nut milk through the bag or cloth and squeeze out the bag to get all the liquid out. You'll  be left with almond pulp - keep this - you can use it to make cookies, or add it to plant-based burger patties 
  6. Place the almond milk bag in the blender and add the vanilla, the lecithin if you're using it and a tiny pinch of salt. Blend on high speed for 5 seconds, then taste the milk, adding any spices or sweetener as you see fit. Pour into an air-tight container and store in the fridge for 3-5 days, shaking well before using. (You'll know if it's gone off... trust me, it's gross)

You can make any quantity of nut milk that you want - just keep the ratio of nuts to water at about 1:4.

Almonds are a great source of vitamin E - just 1/4 cup of almonds (37g) provides 100% of the RDI (10mg).  Vitamin E is a potent cellular antioxidant which protects the unsaturated fats in our cell membranes from free radical attack and also enhances immunity. 

Now, if you don't have time to make you're own almond milk, I'd recommend Pure Harvest Organic Activated Almond Milk, which uses 10% almonds, which is 4x more almonds than the Sanitarium version.