This easy, no-fail homemade almond mylk recipe is my absolute favorite! Making your own almond mylk is simple, requires little ingredients and is more affordable than buying store-bought mylks.

Almonds are a great, creamy alternative to cow’s mylk and are packed with wholesome goodness. Almonds are high in monounsaturated fats and have more protein and fiber than most nuts. They have the highest concentration of any nut of alpha-tocopherol, a form of vitamin E. This antioxidant prevents free radical damage that results in oxidation of cholesterol and injuries cells. Almonds are also known to be specifically beneficial for skin health, brain health, and hormone health.

How will you enjoy the smooth taste of your homemade almond mylk?

Almond mylk is delicious in coffee, smoothies or as part of your favorite recipe. Here are some suggestions you can add almond mylk to:

  • Smoothies and smoothie bowls
  • Add to your cup of coffee or tea as a creamer or make turmeric lattes
  • Use as a creamy base for blended soups and gazpacho
  • Pour over fresh fruit like berries or apples
  • Mix with chia seeds to make chia pudding
  • Stir into porridge to make it extra creamy
  • Serve it straight up in a glass – with a cookie, of course

Psst… If you are not sure what to do with the pulp, check out my recipe for ‘easy sugar-free granola’, made with almond pulp!

Easy Homemade Almond Mylk


 Yield: 1 Litre


  • 2 cups of raw, unsalted almonds
  • 1 litre of water (filtered)
  • 1 medjool date (pit removed) or 1 tbsp maple syrup
  • 1 tsp vanilla bean scrape or pure vanilla extract
  • A nut mylk bag or cheesecloth


  1. Soak the almonds in water overnight (4+ hours for best quality). If you forget this step, I wouldn’t let that hold you back from making the almond mylk, just try to remember for next time as this step makes it extra creamy and delicious.
  2. Once soaked, remove the water from the almonds and rinse them.
  3. Add the almonds, water, sweetener of choice and vanilla bean to your high-speed blender.
  4. Blend on high for a few minutes until nice and creamy.
  5. Pour the almond mylk mixture through your nut mylk bag, strainer or cheesecloth into a large bowl. Rinse out your blender and then pour the mylk back into the blender. Pour the mylk into a glass jar and seal. Store in the fridge for up to 4 days.

There you have it, your delicious, easy almond mylk in just a few simple steps! Tag your almond mylk pictures with #thepurelife so I can see your beautiful creations! Enjoy.


Sisley Killam is the founder of The Pure Life, a Registered Holistic Nutritionist and Health & Wellness Blogger. Sisley studied natural nutrition at the Canadian School of Natural Nutrition and graduated in September of 2016.

The Pure Life was created to teach, educate and inspire others how to cook healthy delicious meals at home! The Pure Life focuses on nutrient-dense, plant-based, and gluten-free recipes.