Almond Milk
Prep time
Total time
A light creamy alternative to dairy milk, free from emulsifiers & preservatives.
Recipe type: Beverage
Cuisine: Modern Australian
Serves: 3 litres
  • 2 cups raw almonds, soaked then well rinsed
  • Up to 12 cups filtered water
  • sea salt to taste
  • Colander
  • High powered blender
  • Nut milk bag or fine sieve
  • Large jug or bowl
  • Sterile glass bottles with air tight lids
  1. Soak raw almonds* in filtered water for at least 8 hours, overnight is great. Make sure the water well covers the nuts as they will absorb some.
  1. Using a colander, drain & thoroughly rinse almonds in filtered water.
  2. Using a high powered blender, blitz 1 heaped cup of almonds, a small pinch of salt & 4 cups water together until smooth.
  3. Place the nut milk bag into the jug & fold over the sides to create an opening. (If using a sieve, place over the top of the jug & hold steady).
  4. Pour the contents of the blender into the bag / sieve & allow the liquid to drain into the jug.
  5. Gently squeeze as much of the liquid as you can through the bag / sieve.
  6. Pour the milk into bottle.
  7. Remove the almond pulp** from the bag & repeat the above steps with each cup full of almonds.
  8. Refrigerate the milk for up to 5 days.
  9. Freeze in ice cube trays for up to 3 months
* - The soaked almonds will absorb water overnight & increase in size. Where you started with 2 cups, you will end up with around 3 once soaked.

** - Don't discard the left over pulp, it is so easy to use! Add it to cakes, biscuits, smoothies, dips & salads. Or you can dehydrate it using a dehydrator or in a low oven to make your own almond flour. You can also freeze it & use it later. It really is extremely versatile!
Recipe by Fresh Home Cook at