How many almonds does it take to make 1 cup of milk?

January 4, 2026 •

4 min read

Store-bought almond milk can contain as little as 2% almonds, meaning the rest is mostly water and additives. This stark difference explains why many people wonder how many almonds are actually required to make a single, nutrient-rich cup of homemade milk. The answer depends on your desired richness, with most homemade recipes yielding several cups of milk from just one cup of whole almonds.

Quick Summary

The quantity of almonds for one cup of milk varies, primarily influenced by whether it's homemade or commercially produced. Homemade recipes typically use a much higher almond-to-water ratio for richer flavor, while commercial products are significantly more diluted. Achieving a desired consistency at home requires adjusting the water ratio to the almonds.

Key Points

Almond-to-Water Ratio Varies: A homemade recipe generally uses 1 cup of almonds to 2-4 cups of water, producing a much richer milk than the commercial versions which use very few almonds.
Homemade Offers Control: Making your own almond milk lets you control the flavor, sweetness, and consistency, avoiding the additives and preservatives found in many store-bought brands.
Thicker Milk, Fewer Almonds: For a thicker, creamier milk, use a lower water ratio, like 1 cup almonds to 2 cups water. For a lighter consistency, increase the water to 4-5 cups.
Soaking is a Key Step: Soaking raw almonds overnight is crucial, as it softens them for better blending and can improve digestibility.
Don't Waste the Pulp: The leftover almond pulp from straining is versatile and can be used in other recipes, reducing waste and adding value.
Nutritional Benefits Vary: Homemade almond milk has higher almond content, which means higher levels of healthy fats and vitamins compared to diluted, fortified commercial versions.

Homemade Almond Milk Ratios: From Rich to Light

For homemade almond milk, the ratio of almonds to water is key to controlling the final thickness and flavor. The typical starting point is one cup of soaked, raw almonds. From there, you adjust the water to achieve your preferred consistency. A standard ratio is one cup of almonds to three to four cups of water, which will produce approximately that many cups of milk.

The Creamy and Concentrated Recipe

For a thick, rich, barista-style milk, you'll use less water. A ratio of 1 cup of almonds to 2 cups of water will create a very creamy and full-bodied milk, perfect for coffee, sauces, or dense smoothies. The higher concentration of almonds also means more nutrients and flavor per serving.

The Standard All-Purpose Recipe

For a versatile, all-purpose almond milk, the most common ratio is 1 cup of almonds to 3 to 4 cups of water. This is a great starting point for most uses, including cereal, baking, and general drinking. It provides a good balance of nutty flavor and a smooth texture. The process is simple: soak, blend, and strain.

A Lighter, More Delicate Recipe

If you prefer a lighter, more delicate milk, you can increase the water ratio to 1 cup of almonds for every 5 cups of water. This will result in a thinner, less concentrated beverage, which can be useful if you're looking for a low-calorie alternative or for uses where a subtle almond flavor is preferred.

The Almond Milk Making Process: Step-by-Step

Making almond milk is a straightforward process involving just a few key steps:

Soaking: Place 1 cup of raw, whole almonds in a bowl and cover with water. Let them soak for at least 8 hours, or overnight. This softens the nuts, making them easier to blend and digest.
Rinsing: Drain and rinse the soaked almonds thoroughly. Discard the soaking water.
Blending: Combine the rinsed almonds with 2 to 4 cups of fresh, filtered water in a high-speed blender. Blend on high for 1 to 2 minutes until the mixture is smooth and creamy.
Straining: Pour the almond mixture through a nut milk bag or a fine-mesh sieve lined with cheesecloth into a large bowl or jar.
Squeezing: Squeeze the bag or cloth tightly to extract all the liquid. The solids left behind are almond pulp, which can be saved for other recipes.
Storing: Store the fresh almond milk in a sealed jar in the refrigerator for up to 5 days. The milk may separate, so just give it a shake before using.

Homemade vs. Commercial Almond Milk: A Comparison


Feature	Homemade Almond Milk	Commercial Almond Milk
Almond Content	Up to 25% almonds, depending on ratio.	As low as 2% almonds, with the rest being water and additives.
Ingredients	Raw almonds, filtered water, and optional natural flavorings like dates or vanilla.	Additives such as gums (gellan gum), emulsifiers (sunflower lecithin), and stabilizers are often added.
Freshness	Always fresh, made in small batches and consumed within days.	Extended shelf life due to preservatives and aseptic packaging.
Flavor Profile	Rich, creamy, and distinctly nutty, with a flavor that can be customized.	Flavor varies by brand, often with a milder almond taste and sometimes added sugar.
Nutritional Value	Higher in nutrients like healthy fats and protein per cup due to higher almond concentration.	Nutrients are often lost in processing and fortified with synthetic vitamins and minerals.
Cost	Potentially more cost-effective if you use a high-yield ratio and save the pulp.	Convenience comes at a cost, and price can vary greatly by brand.

Beyond the Basics: Enhancing Homemade Almond Milk

While the basic recipe is excellent, you can easily customize your homemade almond milk to suit your taste. For a sweetened variety, add 1-2 pitted Medjool dates or a tablespoon of maple syrup to the blender. A pinch of sea salt can also enhance the nutty flavor. For vanilla almond milk, add 1 teaspoon of pure vanilla extract.

Conclusion: The Final Count and Choice is Yours

Ultimately, the number of almonds needed to make 1 cup of milk is entirely in your hands. While commercial options can contain a minimal amount, creating your own offers control, better flavor, and superior nutrition. Starting with a ratio of 1 cup of almonds to 3 to 4 cups of water is a great way to produce a batch of rich, fresh milk. Whether you want a concentrated, creamy blend or a light, refreshing beverage, adjusting your water content allows for perfect customization every time. The satisfaction of a truly homemade, additive-free product is well worth the simple process.

For more on plant-based cooking and health, visit the Minimalist Baker website, which offers many creative recipes for using leftover almond pulp.

Frequently Asked Questions

To make rich and creamy almond milk, use a higher concentration of almonds. A good starting point is a 1:2 ratio of soaked almonds to filtered water, which yields a much thicker and more flavorful result than commercial options.

The main difference is the almond content and ingredient list. Homemade almond milk contains a high percentage of almonds and no additives, while store-bought versions are often very diluted and contain added sugars, thickeners, and preservatives.

Soaking raw almonds is highly recommended. It softens the nuts, which leads to a creamier, smoother milk when blended. It also aids in digestion and nutrient absorption.

The leftover almond pulp can be used in various recipes. You can dehydrate it to make almond flour for baking, add it to smoothies, use it in energy balls, or even turn it into vegan cheese.

Separation is a normal and expected occurrence in homemade almond milk because it lacks the stabilizers and emulsifiers found in store-bought varieties. Simply shake the jar well before each use to reincorporate the fats and water.

While you can use roasted almonds, it's not ideal. Using roasted almonds will give your milk a roasted flavor, and they may also contain added oils or salt. Raw almonds provide the cleanest, purest almond taste.

Homemade almond milk typically lasts for about 3 to 5 days when stored in an airtight container in the refrigerator. Unlike commercial products, it has no preservatives to extend its shelf life.