Homemade roasted almond milk is super easy to make. It is wonderfully thick and creamy with a nice nutty flavor. It is much better than almond milk made from raw almonds, so don’t skip roasting almonds! If you haven’t tried making your dairy-free nut milk at home yet, now is the time!
We love using this creamy almond milk made from roasted almonds in several recipes as a substitute for regular milk. You can make your own almond milk buttermilk with it and use it to make the fluffiest vegan buttermilk pancakes. Have a look at the recipe suggestions below to find inspiration for more ways to use this delicious vegan milk.
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Why should you make this recipe?
- It is super creamy thanks to roasted almonds! Waaay better than the almond milk recipes made with raw almonds.
- This is pure almond milk. That means, it contains only roasted almonds and no artificials, colorings or preservatives.
- It has a lot more almonds than the store-bought products.
- It is a great homemade vegan milk with an amazing taste that can be used as a substitute for regular milk. You can even drink it as-is.
- It is easy to make and only takes a few minutes (after roasting and soaking almonds).
- The recipe is very flexible. You can use any nut that you want and any form of it.
- You can make either sweetened or unsweetened almond milk with this recipe. And you have the control of increasing or reducing the amount of sweetness.
What We Need
Almonds: We prefer using whole unpeeled almonds for this recipe. These are by far the best almonds for almond milk. We first roast them in the oven. This helps the almond milk turn out creamy and nutty.
However, you can also use almond slivers or sliced almonds. These usually don’t have any skin on them, so they won’t be as flavorful or creamy. But, they will still make a high-quality product.
Water: It is just normal cold water to soak the roasted almonds in. The ratio we use is 4:1. So we use 4 cups of water for 1 cup of roasted almonds.
Lots of people are surprised when we mention that almond milk isn’t made from regular milk and nuts. The process to make almond milk shouldn’t contain any dairy and is much easier than people think!
Cinnamon stick: We like adding a cinnamon stick to the recipe to give it some extra flavor, but this is completely optional.
A muslin, cheesecloth or a nut milk bag: We need one of these to strain the blended almond milk to have a silky texture.
How to Make
This recipe is incredibly easy to make and doesn’t require a lot of work. Once your roasted almonds have soaked, simply blend, strain, and use! And, you can also easily adjust the flavor and sweetness of the recipe by adding more spices and sweetening ingredients.
- Roast the almonds: Preheat your oven to 350°F (180°C). Spread the whole almonds onto a lined baking sheet and bake for 5 minutes. Remove them from the oven, flip the almonds with a spoon and bake for another 5 minutes.
Turn off the oven, keep the almonds in the oven for 5 minutes. Then, take them out of the oven and allow them to cool completely at room temperature.
- Soak the almonds: Once the almonds have completely cooled, place them into a large bowl and add the water and cinnamon stick.
Allow the almonds to soak for at least 6 hours, but preferably overnight.
- Blend the almonds: Spoon the almonds out of the water and place them inside of the blender, with their skin on. Make sure to not add the cinnamon stick. Then, add 1 cup of the almond water and blend until the almonds are broken down.
Add the rest of the almond water (not including the cinnamon stick) and blend the mixture for 1 minute or until it looks creamy. If you want, you can add vanilla extract or sweeteners like honey or maple syrup at this step.
It will look creamy, but it is full of almond pulp now. So let's move on the next step.
- Strain the almond milk: Pour the blended almond mixture into a muslin, cheesecloth or nut milk bag and strain it over a large bowl.
Make sure to squeeze the bag or bundle well in your hands. Transfer the almond milk to a glass jar and refrigerate it for 3-4 days. Alternatively, you can freeze it for up to 3 months!
What to do with the remaining almond pulp?
Don’t waste the leftover almond pulp. Store it in an airtight container in the fridge to make an easy almond pulp recipe and use it in several ways.
Here are some recipe ideas to use the pulp:
Can I use other nuts?
This tutorial on how to roast almonds can also be used to roast various other types of nuts. This will enable you to make all kinds of nut-based milk.
We personally love using cashew nuts, macadamia nuts, and hazelnuts. Remember, make sure to buy raw nuts and roast them well. You can also leave the skin on for a much nuttier flavor.
Expert Tips
- When making your own almond milk from roasted almonds, we don't recommend buying pre-roasted almonds from the store. Often manufacturers flavor the “roasted” almonds with sugar or salt. This will affect the flavor of your homemade almond milk, and not in an appetizing way. It is better to toast plain raw almonds at home.
- The almonds and water ratio is important. Use 4 parts of water for 1 part of roasted almonds.
- Lots of people ask us “How do you get milk out of an almond in the best way?” and the key is soaking them. Make sure to plan ahead and soak the almonds for at least 6 hours. Do not skip this step! Soaking the almonds will make them softer and extract as much milk as you potentially can.
- You don’t have to add the cinnamon stick to the soaking almonds if you don’t like cinnamon. However, it does add an amazing warm flavor that goes great with this vegan milk.
- If you want a sweetened nut milk recipe, then simply add some dates to the bowl while the almonds are soaking. This will sweeten the water. Do not blend the dates with the almonds. They will discolor the milk and make it far too sweet.
- If you don’t have dates, alternatively, you can blend 1 tablespoon of honey, maple syrup or agave with the soaked almonds. You can also start with a teaspoon and add until you are happy with the sweetness.
- If your diy almond milk separates after a day, just shake it and then use it.
Recipe Suggestions
There is an endless amount of uses for this roasted almond milk. Of course, you can also just make it as a vegan or non-dairy substitute for regular dairy milk or use it to make your own vegan buttermilk.
We love using it to make delicious almond milk hot chocolate or lattes during the cold winter months. Oh and fluffy almond milk pancakes and super thin almond milk crepes are always on top of the list for long weekend breakfasts.
And for summer, is there anything better than some refreshing almond milk ice cream or chocolate almond milk?
FAQs
The main difference between roasted and unroasted almond milk is the flavor and the color. Roasted almond milk will have a nice light brown color and, in our opinion, taste much better and creamier. If you are wondering how to make nut milk flavorful, the key is roasting the nuts! And, even leaving the skin on adds more flavor (and nutrients)!
You can use and heat almond milk in the same way as you would regular milk. We highly recommend using low and slow heat to gently heat the nut milk to the desired temperature.
Yes, you have to strain almond milk. Otherwise, your milk will be filled with pulp and won't have an appealing texture. Unstrained almond milk isn't milk at all.
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📖 Recipe
Homemade Roasted Almond Milk Recipe
A healthy non-dairy milk made from roasted almonds. It is super creamy, thick and wonderfully nutty. Use it as a substitute in any recipe calling for milk.
- Prep Time: 6 hours
- Cook Time: 10 minutes
- Total Time: 6 hours 10 minutes
- Yield: 4 1x
- Category: Drink
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup raw whole almonds
- 4 cups water
- 1 cinnamon stick
Instructions
- Preheat the oven to 350F/180C. Spread whole almonds on a baking sheet. Bake for 5 minutes.
- Remove from the oven, flip the almonds with a spoon and bake for another 5 minutes.
- Turn off the oven, keep the almonds in the oven for 5 minutes.
- Remove and let them cool completely.
- Transfer the almonds into a large bowl. Pour water over them.
- Put a cinnamon stick into the bowl and soak overnight or at least for 6 hours.
- Using a spoon, transfer the almonds into a blender. Pour 1 cup of the soaking water over them and blend until the almonds are broken down.
- Pour the rest of the soaking water over it and blend for 1 minute or until it looks creamy.
- Strain the roasted almond milk into a large bowl using a cheesecloth or nut milk bag. Squeeze it well in your hands.
- Transfer the milk to a jar and store in the refrigerator for 3-4 days or freeze for 3 months.
- You can save the almond pulp for later use.
Notes
- We don’t recommend store bought roasted almonds to make almond milk because they might be too salty or too sweet. And this will change the flavor of your milk. If they are plain or if you don’t mind the flavor, you can use it.
- Plan it ahead and soak your almonds for at least 6 hours. Don’t skip this step.
- Make sure to use 4:1 ratio; 4 parts water for 1 part almonds.
- You can leave out the cinnamon stick if you don’t like the cinnamon flavor. But we love the subtle sweetness it gives to this vegan milk. If you want it sweeter, you can add a few dates in the bowl when soaking almonds.
- Don’t peel the skin of almonds.
- If you want, use one tablespoon of maple syrup or agave when blending for a richer flavor.
- If your diy almond milk separates after a day, just shake it and then use it.
Nutrition
- Serving Size: 1 cup
- Calories: 183
- Sugar: 1.4 g
- Sodium: 9.8 mg
- Fat: 15.8 g
- Carbohydrates: 6.8 g
- Protein: 6.7 g
- Cholesterol: 0 mg
Elodie says
I made this for me and my daughter when we were congested and didn’t want to drink dairy (as that make/ congestion worse). I used store bought unsweetened unsalted roasted almonds and added a little vanilla and it tasted great! Really creamy as well. I’m about to make some more but am wondering if I was to add dates ti the soaking bowl, if I am supposed to blend them with the almonds as well?
Zerrin & Yusuf says
Hi Elodie,
Happy to hear you liked it. A great, easy-to-make alternative to dairy, right?
Adding dates is a brilliant way of making naturally sweetened almond milk. Enjoy it 🙂
Cindy says
This is supposed to be a roasted almond milk recipe, however, your recipe calls for raw almonds?
Zerrin & Yusuf says
Hi Cindy,
You are right. The recipe calls for raw almonds because we roast them at home. And the recipe explains how to roast almonds and then make almond milk from them.
Jan says
Does it come out any different if you use a juicer so you don’t have to strain it? I have made almond milk before in my juicer but didn’t roast the almonds, and it really isn’t creamy…..
Zerrin & Yusuf says
Hi Jan,
We have never used a juicer when making almond milk, so we don't want to mislead you. But ours come out really creamy with this recipe and method.
Shellyf says
My recipe is to soak 2 cups of almonds overnight & discard that water & wash the nuts in clear water & put them in the blender. I then add 5 cups of filtered water & blend for about a minute. I strain through a nut bag & I’ve got my delicious breakfast milk for about 4 days. I use it for cereals & smoothies.
Zerrin & Yusuf says
Hi Shellyf,
Thanks for sharing your version. We don't discard the soaking water as it gives a nice consistency and flavor to the almond milk.
Dilara says
I remember my father made us "somata" one day, this was the name given for almond milk in Turkey before it became popular that much.
Elinize sağlık! (health to your hand!)
Zerrin says
Never heard of the word "somata"! I didn't know that it used to be a treat in Turkey years ago. Thanks for your contribution! Sevgiler...
Kim - Liv Life says
Oh how well I understand!! My daughter was "allergic" to milk as a baby and up to the age of about 4. To this day she does not drink milk, but at least she can enjoy pizza, burritos, etc. My son on the other hand became severely lactose intolerant at the age of 14. Not easy for a boy whose friends live on mac n cheese, grilled cheese, pizza and burritos! He's worked his way around it though, and has totally adapted to a dairy free life and now in his first year at college is avoiding dairy with no issues. Yes, we have switched to vegan/plant-based recipes and have found so many wonderful ones where you don't even miss the dairy!
I wish you good luck as you embark on the dairy-free journey... it's daunting at first, but then becomes second nature. You already have so many recipes that will work for him, I know you won't have much trouble! (Crepes with almond milk are just as good as the other and he will never know!) Wishing you success. And thanks for this recipe... we use all almond milk, but I"ve never actually tried to make it myself. It's been on my list of things to try and I'm feeling inspired thanks to you!