The first time my friend made almond milk for me I was shocked at how delicious it was! Creamy and almondy in the best way, and what was more she confessed how easy it is to make. I had always assumed making almond milk was a super labor intensive process and I didn’t want to do that every week!

What I’ve learned since then is that making almond milk literally takes twenty minutes. I definitely have time for that! Plus, that’s one less container to throw away every week and my life one step closer to zero waste (yay!) Progress not perfection.

So here’s my big almond milk secret. I’m going to give it to you right now so that you, too, can make twenty minute almond milk and be delighted! I personally find it so satisfying to make delicious food from scratch, especially when it’s easy. Also I know exactly what’s in it – no preservatives or additives. That’s freedom!

Note: To make it zero waste, make sure to buy your almonds in bulk! For more information on how to do that read my article: EVERYTHING BULK – THE ULTIMATE GUIDE TO BULK SHOPPING





  1. A large mason jar
  2. A stainless steel strainer
  3. Cheese cloth or a nut milk bag (I prefer the latter because it makes the process so much easier)
  4. A food processor (I have a Ninja, but any food processor will work fine)
  5. Milk bottles to store the milk in the fridge (I use leftover juice bottles and they work great)
  6. A funnel for pouring the milk into the jars
  7. A big glass container for the ground almond byproduct








1 cup organic raw almonds
Water to cover
5 cups water (3 cups water to 1 cup soaked almonds)
1 tsp. Diluted raw, local honey, maple syrup or ¼ tsp. Stevia extract
Pinch of Salt
½ tsp. Vanilla extract (optional)
½ tsp. Cinnamon or cardamom (optional)  

Yield: 5 cups almond milk





Step 1) Take one cup of raw almonds and put them in a large bowl. Cover with water and let sit for 12 hours. The almonds will grow in size as they soak up water.  

Step 2) You will now have 1.5 – 2 cups of soaked almonds. Drain almonds. Take one cup and put it in your food processor. 1 cup almonds to 3 cups water. Dilute the honey in 2 tbsp. warm water (skip this step for other sweeteners) and add to food processor along with pinch of salt and optional vanilla and spices.

Step 3) Blend almonds for 60 seconds on high or until the blades run smoothly (the almond pieces should be so small they don’t make noise against the blades anymore).

Step 4) Strain through a cheesecloth or nut milk bag into the large mouthed mason jar until all the liquid has been rung out. I like to use the steel strainer as extra protection in case some of the almond pieces decide to go rogue.

Step 5) Using the funnel, pour the almond milk into the waiting jars and set aside the ground almond meal. (See below for five uses for the byproduct).

Step 6) Repeat the process with the remaining soaked almonds. (You may have less than 1 cup remaining. Use only 2 cups of water if that is the case).

And voila! You have 5 cups of delicious, homemade almond milk! I sometimes double the recipe if I want to make more milk at one time. 

Note: It will stay fresh in the fridge for up to five days.  






  1. I love to use it for baking. I make breakfast muffins, banana bread, granola bars, and even brownies with it! It adds texture and depth of taste – not to mention extra protein – to anything you decide to bake.
  2. I use it on top of my cornflakes and morning oatmeal. It’s a delicious combo with banana and raisins!
  3. It’s an excellent topping for pancakes and waffles.
  4. It makes a wonderful alternative to breadcrumbs for fish or chicken.
  5. Spread it out on a baking tray to dry and then return it to your food processor to make paleo almond flour!



In conclusion: 

While it may be easier to simply grab a carton of almond milk from the store, making almond milk from scratch isn’t as hard as it sounds! I also think the result tastes better than the store bought version. So if you have twenty minutes to spare give it a try!

Reducing even one item of waste a week may not seem like much, but every little step we can make in reducing our impact on the planet makes a difference! 

Did you try this recipe? Do you have questions before getting started? I’d love to hear in the comments below!


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