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Homemade Almond Milk (Paleo + Whole30)

This Whole30 Homemade Almond Milk recipe is just 2 ingredients! Tastes so much better than store bought, and cheaper too! 
Prep Time12 hrs
Total Time12 hrs
Course: Drinks
Cuisine: American
Keyword: homemade, keto almond milk, paleo, whole30
Servings: 4 cups
Calories: 20
Author: Natalie Gruendl from www.tasteslovely.com


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


  • Soak the almonds in 2 cups distilled water overnight.
  • 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.)
  • In your high speed blender, combine the soaked almonds and 4 cups distilled water. Blend on high for 60-90 seconds.
  • 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!)
  • 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.


Calories: 20 | Total Carbs: 0.8g | Protein: 0.8g | Fat: 1.4g | Net Carbs: 1g