Homemade almond milk

Almond milk is a great alternative to cow’s milk. Blogger Justine shows us just how easy it is to make it at home, and reveals some great recipes you can use it for.

Demand for alternatives to cow’s milk is growing. Whether you suffer from a lactose intolerance, have chosen a vegan lifestyle or just fancy a change, there’s now a huge range of dairy-free milks to choose from. Almond milk, soya milk, coconut milk, spelt milk and oat milk are all plant-based.  

However, there’s no need to head straight to your local supermarket. Lots of the above can be made quickly and easily at home. Justine from Vienna is the author of the blog “Justine kept calm and went vegan”, and she talked to us about how simple it is to make your own almond milk. 

Think making almond milk sounds like hassle? Read on! The process requires minimal effort and no culinary skills whatsoever. Justine also believes that homemade almond milk tastes much better than mass-manufactured brands. As well as knowing exactly what’s gone into it, there’s no need for extra packaging meaning it’s better for the environment too. The process only takes a couple of minutes (apart from the soaking) so let’s crack on.  

Homemade almond milk:

Ingredients for 1 litre:


- 200g peeled almonds

- 1 litre warm/hot water  

- optional: sweetener (3 or 4 Medjool dates or 2-3 tablespoons of agave syrup)


You will also need:


- a mesh laundry bag or a fine sieve

- a food processor




Soak the almonds for a couple of hours or overnight.


1. Whizz the almonds and the water (with sweetener if required) until you have a smooth liquid with no nut pieces.

2.  Pour the liquid through the mesh or a fine sieve into a container.

3. Press every last drop through the net or sieve into the container.

Voila! That’s all there is to it! Store the almond milk in the fridge and use within a few days.

Some of Justine’s favourite ways to use almond milk include a bowl of granola with fresh fruit, a mug of hot chocolate, a matcha latte or a sweet quinoa pudding with rhubarb compote. You can even substitute cow’s milk for almond milk when baking.


Here’s Justine’s recipe for a scrumptious hot chocolate that’s 100% vegan!

- 3-4 Medjool dates
- 300ml almond milk
- 100ml water
- 1 tablespoon of cocoa powder
- cinnamon
- vanilla from a vanilla pod
- 1 heaped spoon of nut butter (but not peanut butter)

Blend everything together and enjoy hot or cold. Buon appetito!

Justine blogs about her vegan lifestyle, fair fashion, sustainability and eco living at “Justine kept calm and went vegan”. She loves to show that being vegan nowadays doesn’t mean missing out. And organic food has left its sandal-wearing, hippy image far behind it!