Homemade Roasted Almond Milk (Creamy, Dairy-Free, SO Good)
This homemade roasted almond milk is made by toasting almonds first for a deeper, nuttier flavor, then blending with filtered water, vanilla, cinnamon, and a touch of maple syrup — far creamier and more flavorful than any carton.
I was the laziest possible person about making my own nut milk until I made THIS. I’m talking full carton-only, never thought twice about it. And then I roasted the almonds first, and everything changed.
Homemade roasted almond milk tastes so different from the carton that it almost feels unfair to compare them — it’s richer, nuttier, and creamier, and it makes your coffee and smoothies and overnight oats taste completely different.
This version is just almonds, filtered water, vanilla, cinnamon, and a little sweetener. This homemade roasted almond milk recipe uses 1 cup of raw almonds and 4 cups of filtered water, roasted first for a deeper nutty flavor and blended with vanilla, cinnamon, and dates or maple syrup. Dairy-free, vegan, and ready in about 20 minutes of active time.
Ingredient Notes
(Exact amounts are in the recipe card below.)
Raw almonds: Whole unpeeled almonds are best — they roast evenly and produce the creamiest milk. You’ll soak them overnight after roasting, which softens them up and makes blending much easier.
Filtered water: Don’t use tap water here. The flavor is cleaner with filtered, and since you’re making this from scratch, it’s worth it.
Vanilla extract: Just a teaspoon, but it makes the whole thing taste warm and round. Use real vanilla, not imitation.
Dates or maple syrup: 2-3 medjool dates blended in add natural sweetness with a caramel-y depth. Maple syrup is a great swap and easier to measure. Adjust to your taste — I usually do about 1-2 tbsp maple syrup.
Ground cinnamon + sea salt: The cinnamon adds warmth and the pinch of salt rounds out all the flavors. Don’t skip either.
How to Make Homemade Roasted Almond Milk
- Preheat oven to 350F. Spread raw almonds in a single layer on a baking sheet.
- Roast for 10-15 minutes, stirring every 5 minutes. Watch them closely — over-roasting makes the milk bitter.
- Cool completely, then transfer almonds to a bowl and cover with boiling water. Soak overnight (or at least 8 hours).
- Drain and rinse the soaked almonds.
- Add almonds and 4 cups fresh filtered water to a high-powered blender (I use a Vitamix).
- Blend on low for 30 seconds, then high for 1-2 minutes until smooth.
- Pour through a nut milk bag or clean thin dish towel into a large bowl. Squeeze hard until all the liquid is extracted — really commit here.
- Rinse blender, pour milk back in, and add vanilla, cinnamon, salt, and dates or maple syrup.
- Blend for another 15-20 seconds.
- Transfer to an airtight glass jar and refrigerate for up to 3-4 days. Shake before each use.
Variations
- Chocolate almond milk: blend in 1 tbsp cocoa or cacao powder plus a little extra sweetener.
- Matcha almond milk: whisk in 1 tsp ceremonial-grade matcha after straining.
- Spiced almond milk: add a pinch of cardamom, nutmeg, or turmeric for a golden milk vibe.
- No time to soak? Use almond butter instead — 2 tbsp blended with 3-4 cups filtered water gives you a quick version. The flavor is slightly different but it works.
Storage
Store in a sealed glass jar in the fridge for 3-4 days. Separation is completely normal with homemade nut milk — just shake it well before pouring. If you made a large batch, freeze in ice cube trays or freezer-safe containers for up to 2-3 months.
Frequently Asked Questions
Why roast the almonds first? Roasting releases the natural oils in the almonds and creates a toasty, nutty depth of flavor that raw almonds just can’t match. It makes the milk noticeably richer.
What do I do with the leftover almond pulp? Dry it out in the oven at 300F for about 20 minutes and use it in smoothies, sprinkled on oatmeal, or in baked goods. Don’t throw it away.
My milk separated in the fridge — is it bad? No, separation is totally natural without stabilizers. Just shake before using.
Homemade Roasted Almond Milk (Creamy, Dairy-Free)
Ingredients
- 1 cup almonds soaked overnight
- 4 cups filtered water
- 1-2 tsp cinnamon
- 1 tsp vanilla
- Pinch of salt
- 2-3 dates or 1-2 tbsp maple syrup or sweetener of choice
Instructions
- Set your oven to 350 degrees F (175°C). Spread the raw almonds on a baking sheet in a single layer.
- Roast the almonds for about 10-15 minutes, checking and stirring them every 5 minutes. Be vigilant to avoid over-roasting, as it can result in bitterness.
- Allow the roasted almonds to cool completely before blending.
- Proceed by soaking your almonds overnight. I typically do this in a medium size bowl with boiled hot water. After the almonds have soaked overnight, drain and rinse them.
- Place the almonds in your Vitamix along with four cups of fresh filtered water.
- Blend on low for 30 seconds, then on high for 2 minutes.
- Strain the almond milk through a nut-milk bag or a clean thin dish towel into a bowl.
- Rinse Vitamix and pour milk back into Vitamix. Add in any of the optional add ins (cinnamon, vanilla, salt, dates) and blend again for another 15-20 seconds.
- Transfer over to an air-tight storage container and place in the fridge for up to 3 days.
Notes
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More Drink Recipes
- Banana Milk Latte
- Iced Caramel Macchiato Recipe (Starbucks Copycat)
- Iced Blueberry Matcha Latte
- High Protein Tiramisu Iced Latte
If you make this roasted almond milk, leave a star rating and a comment below. Snap a photo and share it on Instagram or Pinterest, and tag @basicswithbails or #basicswithbails so I can see it.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
