Smart Corner


Making almond milk at home is not only super easy, but it is also so much more affordable than storebought almond milk at the store and even more delicious. The best part is that it requires just two ingredients– almonds and filtered water!


  • 1 cup almonds, raw and unsalted
  • 2 cups filtered water, plus more for soaking


  • Sweetener of choice (optional)
  • 1/21 teaspoon vanilla extract


  • High-speed blender
  • Cheese cloth
  • Jar or airtight container or bottle


  1. Soak unroasted and unsalted almonds in filtered water (about 1-inch above) overnight at room temperature, or for at least 8 hours or up to 2 days. The longer they soak, the creamier your milk!
  2. Drain and rinse the almonds. Discarding of the soaking liquid is necessary as it contains phytic acid which inhibits the body’s ability to absorb nutrients!
  3. Add the almonds to a high-speed blender along with double the amount of filtered water and a dash of salt (optional). We are using 1 cup of almonds so we added 2 cups of filtered water.Blend on high for at least 2 minutes to ensure that everything is completely broken down and smooth.
  4. Run the almonds through a cheese cloth. Using clean hands, squeeze out as much liquid as possible, being sure to hold the top shut so that nothing flies out from the top. Do this gently so that you do not puncture through the bag.
  5. Taste test the almond milk and a sweeter and/or vanilla as desired. Chill in the refrigerator and use within 2-3 days.


  • We like to compost our almond pulp or recycle it into another recipe!