Lait d’amandes maison


I have always wanted to make my own almond milk, but I thought it would be too difficult to make a good one, so I left that project on the side, thinking oh well, maybe one day.

Recently, I have been particularly interested in almonds and their nutritional benefits, eating them, cooking and baking with them, etc…so from one thing to another, I finally decided to make almond milk…and wow is that easy. If I knew it would have been so easy, I would have tried a lot sooner.

I drink store bought almond milk on a daily basis, and today after looking at the ingredients, I was a little shocked. I had not idea that the milk contained 18 ingredients such as, tapioca, carrageenan, sunflower lecithin, d-alphatocopherol, etc…and a bunch of other ingredients I have never heard of, so that gave me the motivation to make my own with only two ingredients.

So even though you have to soak almonds in water overnight, the process is very very simple…the most time consuming would be perhaps to peel the almonds, but they do peel very easily after soaking.

I love this almond milk, you get of course the nutty flavor of the almonds but its texture is really smooth. It’s a lot whiter than the store bought and less thick, but it definitely is more wholesome and natural with tons of nutrients and vitamins.

The other great thing about making your own almond milk is that you can use the left over “pulp” (or ground almonds that you obtain when you filter the milk), to make cakes, desserts, etc… The delicious almond cake recipe I made with the leftover almonds, will come in my next post. Out of 200 grams of almonds you get about 1 cup of ground almonds.

Don’t buy almond milk any longer, make your own!


  • 7 oz (or 200 gr) peeled almonds
  • 3 cups (or 700 ml) filtered water
  • 1 tsp agave nectar (optional)


Soak almonds overnight in 2 cups water. Peel them. In a blender mix almonds, water and agave nectar. Blend a few times for about 40 seconds until the mixture is homogenous and almonds are crushed.

Filter milk mixture through a thin sieve squeezing well to get all the water out. Place almond milk in a container and refrigerate. Keep the “pulp” or paste to bake.