got (almond) milk?

How to make Almond Milk

It's the freshest milk substitute leaking onto our cafe menus since soy and is flushing out yogurt from our smoothies with the promise of freedom from… just about everything. No lactose, no gluten, no casein, no soy, no cholesterol and no worries of grass-fed this or corn-fed that. Consider it a 21st century nutritional strainer, we're getting all the good stuff without the controversy. And the best way to get a hold of it? Make it yourself. 

5 easy steps to making sprouted almond milk

1. Soak 1-part organic almonds to 4 cups filtered water covered overnight and away from direct sunlight (to avoid heating the water).

2. Drain the organic almonds and rinse with cold water. Don't be alarmed if the water is brown. Completely normal.

3. Place almonds into a Vitamix or High Speed Blender with 3 parts filtered water.

4. Blend until smooth. Grits in the sprouted almond milk is fine (especially once in a smoothie) but if you are drinking it plain, some people prefer to strain it out.

5. Refrigerate.

nutritional value
One cup of sprouted organic almond milk contains a trillion (okay, maybe not quite that) vitamins and minerals including vitamin E, magnesium, potassium, manganese, phosphorous, selenium, iron, fiber, zinc & calcium! PHEW. And despite its nutty full flavor, almond milk is lower in fat than other dairy products.

why sprouted?

We like to call it the path of least resistance. Essentially, when you sprout or germinate your grains, legumes or seeds, you aid the absorption and digestion of nutrients in the body. Phytic acid and enzyme inhibitors prevent the absorption of the good stuff by binding to essential nutrients or preventing digestive enzymes from doing their job. After soaking/sprouting your grains and seeds, these bio-blockers are neutralized to ease the transition of nutrients in digestion (or that's the theory, anyway).

homemade vs store bought

First things first, let's get this straight. Store bought almond milk undergoes a process called pasteurization to prevent foodborne illness. While these efforts promote food safety and shelf stability, they have jeopardized the nutrient density in our food. So the best way to guarantee the most bang for your buck when it comes to almond milk, is to blend it up yourself!

Have you embraced the latest dairy-free trend? Coconut milk, soy, almond -  which are your favourites? 

read more related posts:


I’m been wondering lately why some store-bought almond milks are found in the refrigerated sections and others are just on shelves. The thought of buying milk from anywhere but the fridge freaks me out, can you shed any light on this for me?

Comment by Callie — December 12, 2012 @ 10:58 am

Love ma

Love making my own almond milk- it’s delicious warm or cold! I always add a touch of salt, some vanilla, and a bit of stevia! If you warm it it’s a bit like chai with cinnamon, allspice, and cardamom!

Comment by Samara — December 12, 2012 @ 1:08 pm

Great article! I’m always looking for new things to try with my Vitamix. How long does it take for this homemade almond milk to expire? Thanks so much!

Comment by Heather — December 12, 2012 @ 1:37 pm

How long can we keep it refrigerated?

Comment by Miguel Andrade — December 12, 2012 @ 1:39 pm

I’m a little confused by the measurements. Is it 1-part organic almonds to 4 PARTS filtered water? OR 1-CUP organic almonds to 4 cups filtered water?

Comment by sinsel — December 12, 2012 @ 1:46 pm

Notes on storage – a quick google search suggests homemade almond milk needs to be consumed within a few days (in the fridge), and will spoil quickly at room temp. Maybe make this in small batches!

Comment by Kira — December 12, 2012 @ 1:49 pm

This is a great recipe, looks so easy. Can you use this same recipe with pumpkin or hemp seeds?

Comment by Jessica — December 12, 2012 @ 2:34 pm

I’ve been making my own almond milk for a while. I’ve made plain, vanilla, and chocolate so far! YUM. And inexpensive.

Comment by Trishia — December 12, 2012 @ 6:35 pm

I like almond milk because of taste. My stomach just doesn’t need tons of dairy! Especially not in my cereal to start out my day.

Comment by Teresa M — December 13, 2012 @ 7:10 am

Amazing! Sounds so easy!

Comment by Laurie — December 13, 2012 @ 8:24 am

Hi Callie,
Almond milk can be found in the refrigerated section or aisle based on if it’s been pasteurized or not. It’s best to check the labels on the item to confirm whether or not you’re picking up pasteurized or non-pasteurized milk.

Hi Heather and Miguel,
Our suggestion like Kira’s is that you consume the milk within the next few days and keep the milk refrigerated as it can spoil if left out at room temperature.

Hi Sinsel,
I’ve made almond milk using 1-cup of almonds and slipped in a few extra!

Hi Jessica,
I looked into other seeds and it looks like you’re able to use the same recipe with pumpkin and hemp.

~ Siya
Social Media Educator

Comment by lululemon athletica GEC — December 13, 2012 @ 9:21 am

I assume this is made with raw almonds which are banned in U.S. Where can you by unprocessed almonds?

Comment by Aiste — December 13, 2012 @ 12:55 pm

Soak one part almonds in 4 parts water( 1 cup to 4 cups or 1/2 cup to 2 cups ) After soaking rinse the nuts and then take 1 part and add to 3 parts water and then process.

I think the key is to make sure the almonds are in enough water to soak overnight and then the actual mixture is 1 part almonds to 3 parts water for final drink.
That is my interpretation, in the recipe book that I got with my vitamix that is the ratio of nuts to water.

Comment by Judy — December 13, 2012 @ 4:11 pm

Awesome article!! I’m lactose intolerance and require consumption of almond milk to maintain healthy bones :) Now I can make my own instead of buying it off the shelves!!

Comment by Connie — December 14, 2012 @ 1:23 pm

Do you use whole almonds or slivered?

Comment by Jen — December 15, 2012 @ 4:35 am

Do you have to blanch the almonds first and take the skin off? I don’t think I’ve seen almonds sold in my local Earth Fare store without the brown skins unless you buy slivered almonds which are much more expensive.

Comment by Donna — December 15, 2012 @ 7:31 am

Hey Jen and Donna,

I use whole almonds when I make mine as it’s easiest and I don’t bother blanching them. Just simply soak, drain, blend and strain!


Comment by GEC Online — December 15, 2012 @ 9:40 am

I’m absolutely addicted to almond milk. Never thought of making it myself though. Absolutely love the idea! Will try soaking my almonds tonight.

Comment by Angela — December 15, 2012 @ 10:25 am

Almond Breeze AlmondCoconut milk is my obsession! I am mostly dairy free (I’m quasi-paleo) but goat cheese is my Achilles heel.

Comment by Olivia — December 16, 2012 @ 12:42 pm

I’ve made almond milk before, but this one was so much richer and creamier! LOVED it!!!!!! I just added 1 date and a drop of vanilla. Thanks for sharing!!!!!

Comment by Lauren — December 17, 2012 @ 5:13 am

Love this idea so much that I had to share it on my blog! Spread the Almond Milk Love!

Thanks for the tip Alyson S :)

Comment by Andrea — December 18, 2012 @ 2:46 pm

I’ve noticed most almond milk you buy has calcium added… just wondering how much calcium would this give you if you strain the almond bits out? Can you give us the nutrition info plz? :)

Comment by Lindsay — December 19, 2012 @ 9:46 am

Hi Lindsay,
I found some nutritional information for homemade almond milk here:
It was unfortunately really hard to find out what the calcium content is for fresh almond milk. Can anyone else shed light on this for us?
~ Somerlea

Comment by gec online — December 21, 2012 @ 10:33 am

Hi Alyson!

Great post! Was wondering how you come up with the topics you blog about and if readers can submit ideas to you?


Comment by Kristie — December 21, 2012 @ 7:31 pm

Hi I’m alerject to nuts can i still drink this thanks

Comment by Denise — December 22, 2012 @ 7:14 pm

Hi Denise,
If you are allergic to nuts I don’t recommend testing this out. If you are allergic to specific nuts and not almonds, I would encourage you to consult your doctor before drinking this.
~ Siya
Social Media Educator

Comment by lululemon athletica GEC — December 23, 2012 @ 12:35 pm

Great read… I tried Almond milk once I didn’t find it that great…. I will try the suggestion of adding some vanilla though :)

Comment by Supplements Canada — December 30, 2012 @ 2:03 am

You can also make truffles out of the mixture left over. The best way to drain it is with a cheesecloth over a colander. A simple recipe for truffles: almond pulp, coconut oil and your choice of sweetener (I use stevia), and any flavorings (like vanilla extract, cocoa powder, cinnimon). Also, Hazelnuts have MUCH LESS omega 6 fats, and are therefore way healthier for you.

Comment by Shira — January 25, 2013 @ 12:40 pm

Thanks so much for the recipe.
I would love to share your recipe and picture on my blog and in my newsletter, if that is okay with you?



Comment by Jessica — January 28, 2013 @ 10:24 am

Hey Jessica,
You are more than welcome to share this recipe and the corresponding photo on your blog and newsletter. We just ask that you credit us for the content you are sharing. Thanks for reaching out with your question.

gec social media team

Comment by gec online — January 30, 2013 @ 1:01 pm

can I cook almond milk like cow milk?

Comment by Ljilja — February 21, 2013 @ 5:45 am

Hi Ljilja,
Almond milk and cow’s milk are different in a couple of ways. Cow’s milk is higher in fat and protein so it will cook differently. Was there a specific recipe that you wanted to replace cow’s milk for? Give us a call at the GEC (1.877.263.9300) so we can chat more about what you’re specifically using the milk for.
~ Siya
Social Media Educator

Comment by lululemon athletica GEC — February 21, 2013 @ 12:46 pm

i am a type 2 diabetic and i love almond milk,it’s amazing no sugar(if you buy the sugar free )no carbs and no cholestrial, i will buy some almonds tomorrow and try making some but can anyone tell me when it was first introduced to the open market like at walmarts

Comment by robert lee — March 24, 2013 @ 5:00 pm

That’s a great idea Alyson! We use almond milk in our protein shakes but never thought to make our own.

Comment by Canadian — June 28, 2013 @ 9:51 am

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