Homemade Almond Milk (Paleo + Whole30)

  • Author: Tastes Lovely
  • Prep Time: 12 hours
  • Total Time: 12 hours
  • Yield: 4 cups 1x


  • 2 cups + 4 cups water, separated (filtered or distilled water is best, but tap water is fine too!)
  • 1 cup raw, organic almonds*


  1. Soak the almonds in 2 cups distilled water overnight.
  2. Strain the almonds and discard the soaking water. (I discard it because the water gets discolored from the almond skin, and I want my almond milk to be as white as can be.)
  3. In your high speed blender, combine the soaked almonds and 4 cups distilled water. Blend on high for 60-90 seconds.
  4. Put the nut milk bag over a medium size bowl. Pour the almond milk in to the nut milk bag. Squeeze to drain out all the liquid. (Save the almond pulp to make crackers or porridge!)
  5. Pour the strained almond milk in to the quart glass. Will keep in the fridge for 10-14 days.


*For best quality almonds, source steam pasteurized almonds. Costco, Trader Joes, Whole Foods and Sprouts only sell steam pasteurized almonds, and all those are safe to use.
**Add 3-4 pitted dates to make this sweetened (will no longer be Whole30 if you add in dates), and/or the vanilla beans scraped from 1 vanilla bean to make it vanilla flavored.