How to Make Your Own Almond Milk with Whole Almonds

By Terrasoul Superfoods | Published: 2026-10-20

Category: How-to Guides

Learn how to make creamy, additive-free almond milk at home using raw whole almonds. This guide covers the simple process, key tips, and why using unpasteurized almonds can improve flavor and nutrition.

Quick answer

Making your own almond milk at home with whole almonds is simple: soak, blend, strain, and enjoy. You control the ingredients, avoid additives, and can use raw or unpasteurized almonds for a fresher, creamier result.

Why make almond milk from scratch?

Store-bought almond milk often contains gums, preservatives, and added sugars. Homemade almond milk lets you avoid these additives and adjust sweetness and thickness to your taste. It also uses only two core ingredients — almonds and water — plus any flavorings you choose.

Using raw, unpasteurized almonds can make a difference in flavor and texture. Unlike almonds treated with high heat or steam, unpasteurized almonds retain more natural oils and enzymes, which can result in a richer, creamier milk.

Choosing the right almonds

For the smoothest, creamiest milk, start with whole raw almonds. Avoid roasted or salted varieties, as they introduce off-flavors and extra sodium.

If you want the most natural option, look for unpasteurized almonds. These are truly raw and have not been subjected to the high-heat or chemical sterilization required for most domestic almonds. They are often labeled as "Mylk grade" because their slight imperfections (chipped or broken pieces) make them ideal for blending without affecting the final milk's quality.

How to make almond milk in 4 steps

Soak the almonds: Place 1 cup of raw whole almonds in a bowl and cover with 2 inches of filtered water. Add a pinch of salt (optional) and let soak for 8–12 hours or overnight at room temperature. Soaking softens the almonds, making them easier to blend and releasing nutrients. A common mistake is skipping the soak — unsoaked almonds produce a thinner, grainier milk. If you're short on time, a 2-hour hot water soak works in a pinch.
Rinse and drain: After soaking, pour the almonds into a colander and rinse thoroughly with cool water. This removes the soak water, which contains enzyme inhibitors and a slightly bitter taste. Don't skip rinsing — leftover soak water can make the milk taste slightly tangy or bitter.
Blend with fresh water: Add the soaked almonds to a high-speed blender with 4 cups of fresh filtered water. Blend on high for 60–90 seconds until the mixture is creamy and the almonds are broken down. For a sweeter milk, add a pitted date or a teaspoon of maple syrup. For flavor, add a pinch of sea salt or a splash of vanilla extract. Blending too long can heat the milk slightly; if you prefer a raw product, use short bursts or a lower speed. Over-blending also incorporates extra air, creating foam.
Strain and store: Pour the blended mixture through a nut milk bag, fine-mesh strainer lined with cheesecloth, or a clean thin towel into a large bowl or pitcher. Squeeze or press to extract as much liquid as possible. Transfer the milk to a sealed glass jar and refrigerate for up to 4–5 days. Shake well before each use, as separation is natural. Don't discard the leftover almond pulp — it can be used in baking, smoothies, or as a base for energy balls. A common mistake is straining too quickly, which leaves grit; take your time pressing the bag.

Product facts

Almonds Mylk Grade (Unpasteurized, Raw): Our Mylk grade almonds are certified organic, Non-GMO Project verified, and unpasteurized. A percentage of these almonds are chipped, broken, or blemished, but that makes them great for making homemade almond milk and butter. The chipped and broken pieces blend just as well as whole almonds but cost less, making them a practical choice for regular homemade milk.
Almonds Mylk Grade (Unpasteurized, Raw)