Snacks & Treats

DIY Almond Milk

Jul 13, 2017

Almond milk is simple to make and the results are delicious!

Servings: 2-3 cups
Prep Time: 5 minutes
Cook Time: 2.5 hours


1 cup of raw almonds (you can leave the skins on — it's fine!)
4-6 cups water
1 tsp vanilla *optional, for taste
2 pitted dates *optional, for sweetness


  • kettle
  • blender
  • cheesecloth
  • bowl
  • mason jar (for storing)


  1. In a heat-safe container or bowl, pour boiling water over 1 cup of almonds, just enough to cover them, and let them soak for two hours. Alternatively, you can soak them in room temperature water overnight.
  2. Once the almonds have soaked and softened, strain the water and transfer the soaked almonds to a blender.
  3. Add 4-6 cups of water to the blender (how much you add depends on personal preference, as 4 cups makes more of a creamy texture, 5 cups makes a regular milk texture and 6 cups more of a skim milk texture).
  4. Next, optionally add vanilla and two dates to the blender for added taste and sweetness (leave out if you want plain almond milk).
  5. Blend on high for 2 minutes.
  6. Using a cheesecloth draped over a bowl, pour the almond mixture into the bowl, slowly. Then gather the sides of the cheesecloth and begin to squeeze/strain out the rest of the almond milk into the bowl. This will remove all bits of nuts and skins you won't want in your milk.
  7. Store in a mason jar in the fridge, for 3-5 days.
  8. ENJOY!

Use this DIY Almond milk in coffees, over cereals, in smoothies, and so much more.


Add New Comment

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.