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Almond Milk

Created by Chef Todd Humphries for Almond Board of California.



  • 1 lb. 2 oz whole natural (skin on) almonds
  • 1 1/2 quart water, plus more for soaking
  1. Put the almonds in a large container and pour in enough water to cover them. Put a lid or plastic wrap on the container and leave to soak for at least 8 and up to 48 hours.
  2. Drain and rinse the almonds.
  3. Line the strainer with the nut bag or cheesecloth and set them over a large bowl.
  4. Put half of the almonds in a blender and add 3 c. fresh water. Blend until the nuts are finely chopped. Pour them into the nut bag. Repeat with the remaining almonds and 3 c. fresh water.
  5. Strain out the nut pulp and squeeze it to remove as much almond milk as possible. Cover and refrigerate the almond milk and almond pulp; reserve the pulp for other recipes.

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.