Clean Eating Almond Milk

Homemade almond milk beats anything you can buy at the store. Rich, creamy and far more filling, you'll love this in just about anything you use almond milk for.

Course Drinks
Cuisine American
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Yield 2 servings (approximate)
Calories 209 kcal
Author The Gracious Pantry


  • 1/2 cup raw almonds
  • 2 cups water + extra for soaking
  • 1/2 tsp. pure vanilla extract (optional)
  • clean sweetener to taste such as dates, honey or pure liquid stevia
US Customary - Metric


  1. Soak the almonds overnight. I started in the evening, and then changed the water before I went to bed. But that's not necessary.

  2. Pour off the soaking water in the morning and put the almonds with the 2 cups of water and any other optional ingredients into your high powered blender.

  3. Blend for about 1 minute, or until the almonds are well liquified.

  4. Strain the milk into a bowl through a nut bag and wring the bag out by twisting to remove all the milk.

  5. Store the almond milk in the fridge for up to 3 days.

  6. Note that this will not keep longer than a few days like the store bought stuff. No preservatives!


  8. Simply spread out over a parchment lined cookie sheet and bake at 325 for about 15-20 minutes or until it has a nice, golden glow. Great for adding to your morning cereal or muesli!

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include sweetener.

Nutrition Facts
Clean Eating Almond Milk
Amount Per Serving (1 cup)
Calories 209 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1g6%
Sodium 12mg1%
Potassium 252mg7%
Carbohydrates 7g2%
Fiber 4g17%
Sugar 1g1%
Protein 7g14%
Calcium 102mg10%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.