Easy Almond Milk

Easy Almond Milk

Like our Easy Cashew Milk recipe, this is also a simple way to make home-made nut milk.

However, unlike cashews, which come without skins, there are several options…

  • Use unskinned whole almonds and peel off the skins after soaking.
  • Use unskinned whole almonds but leave on the skins – they stay in the muslin bag anyway.
  • Use ready-skinned whole almonds. However, they are more expensive and commercial heat treatments to remove the skins mean a reduction in nutrients.

You choose! Whatever you do, find a source of fresh, good quality nuts.

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Preparation time

Cook time


  • vegan-desserts
  • breakfasts


  • 1 cup raw almonds
  • Water for soaking nuts
  • 2½ – 3 cups water
  • 2 dates OR 1 tbsp agave syrup (optional)
  • 1/2- 1 tsp vanilla essence (optional)
  • Pinch salt


1. Soak the almonds in water overnight or for at least 6 hours. Drain the water from the nuts and discard it. If removing skins from almonds, do so now.

2. Blend the nuts with 2½ cups water and other ingredients if using. Whizz until well-blended and almost smooth. Place a sieve or colander over a bowl and line it with a square of muslin or cheesecloth. Pour the mixture into the muslin, twist the material up and squeeze the milk through.

3. Taste the milk and add more water etc if desired. Place the milk in an airtight container and store in the fridge. It will keep up to 4 days. The pulp will also keep for up to 4 days if refrigerated and can be added to soups, smoothies or sauces.

Optional extras / notes

  • 10 minutes plus 6+ hours soaking time

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