What Do Soaking Almonds Do for Almond Milk? Unlocking Creamier, More Nutritious Flavor

January 4, 2026 •

4 min read

A study on almonds suggests that soaking may increase the bioavailability of nutrients like fat and fiber, highlighting a key benefit of this preparation method. So, what do soaking almonds do for almond milk beyond basic hydration? The process is a game-changer for achieving superior taste, texture, and digestibility in your homemade dairy-free beverage.

Quick Summary

Soaking raw almonds before blending is crucial for homemade almond milk, as it softens the nuts for a creamier texture. This process also enhances the milk's flavor, removes bitterness from the skin, and may improve nutrient absorption for better digestion.

Key Points

Creamier Texture: Soaking softens the almonds, allowing them to blend more completely into a smoother, richer, and creamier milk.
Enhanced Flavor: Soaking helps remove bitter tannins found in almond skins, resulting in a cleaner, milder, and slightly sweeter almond milk.
Improved Digestion: The soaking process and optional peeling make almonds easier to digest for sensitive stomachs by softening the fiber.
Increased Nutrient Bioavailability: Soaking reduces antinutrients like phytic acid, potentially improving the body's absorption of minerals.
More Milk Yield: Hydrated almonds break down more efficiently, leaving less pulp behind and producing a greater volume of milk.
Nutrient Activation: Soaking can help activate beneficial enzymes in the almonds, further aiding digestion and nutrient release.

The Science Behind Soaking

Soaking almonds is more than just rehydrating them; it's a process that prepares the nuts to be processed more effectively and unlocks their nutritional potential. When raw almonds are submerged in water for an extended period, they undergo several key changes that have a profound impact on the final product.

Breaking Down Enzyme Inhibitors

Raw almonds contain naturally occurring compounds known as enzyme inhibitors and antinutrients, such as phytic acid and tannins, primarily concentrated in the brown skin. Phytic acid can bind to essential minerals like iron, calcium, and zinc, hindering their absorption in the body. While the effect is not as significant as in grains or legumes, soaking helps to reduce these compounds. The soaking process essentially tricks the almond into thinking it's germinating, which activates beneficial enzymes that start to break down these inhibitors.

Softening for a Smoother Blend

One of the most noticeable benefits of soaking almonds is the resulting change in texture. A raw almond is firm and dense, and even a high-powered blender can struggle to pulverize it completely, leaving behind a gritty, fibrous pulp. Soaking saturates the nut from the inside out, causing it to plump and become soft. This means that when you blend soaked almonds, they break down far more easily and completely, creating an exceptionally smooth, creamy, and velvety almond milk.

Creating Superior Texture and Flavor

When making your own almond milk, the difference between using soaked and unsoaked almonds is immediately apparent in both consistency and taste.

A Creamier Mouthfeel

The softening effect of soaking is the main reason for a creamier milk. As the almonds are fully hydrated and blended, they release their oils and solids more completely into the water. This efficient blending creates a richer, more opaque, and less watery milk. The result is a luxurious, thick beverage that is perfect for lattes, smoothies, and adding richness to recipes.

Enhancing Natural Sweetness

Raw almond skins contain tannins, a class of bitter compounds that can lend a slightly astringent aftertaste to unsoaked almond milk. Soaking the almonds and, optionally, peeling the softened skins away, helps to remove these tannins. The absence of this bitterness allows the almonds' natural, subtle sweetness to shine through, producing a cleaner, milder flavor profile that many find more pleasant.

How to Make Almond Milk from Soaked Almonds

Making homemade almond milk is a simple process, but soaking is the crucial first step for the best results.

Soak the almonds: Place 1 cup of raw, unsalted almonds in a bowl and cover with enough water to submerge them completely. Let them soak overnight, or for at least 8-12 hours.
Drain and rinse: The next day, drain the soaking water and rinse the almonds thoroughly under cool, running water. Discard the soaking water to remove any released tannins and impurities.
Blend: Add the rinsed almonds to a high-speed blender with 3-4 cups of fresh, filtered water. For extra flavor, you can add a pinch of salt or a pitted date.
Strain: Blend on high speed for 1-2 minutes until the mixture is creamy and opaque. Strain the milk through a nut milk bag or several layers of cheesecloth into a bowl or pitcher. Squeeze the bag tightly to extract all the liquid.
Store: Pour the finished milk into an airtight container and store it in the refrigerator. Homemade almond milk typically lasts for 3-5 days. Shake well before each use, as separation is natural.

Soaked vs. Unsoaked Almond Milk Comparison


Attribute	Soaked Almond Milk	Unsoaked Almond Milk
Texture	Exceptionally creamy, smooth, and velvety.	Often gritty, watery, and less rich.
Flavor	Milder, sweeter, and cleaner tasting due to the reduction of tannins.	Can have a slightly bitter or astringent aftertaste from the skins.
Digestion	Easier to digest as soaking softens the fibers and reduces enzyme inhibitors.	Potentially harder to digest for some people due to the tough outer skin.
Nutrient Absorption	Improved bioavailability of some nutrients, as soaking can neutralize antinutrients.	Antinutrients like phytic acid can slightly inhibit the absorption of certain minerals.

Conclusion: Soaking is Worth the Wait

Ultimately, the simple act of soaking almonds profoundly impacts the quality of homemade almond milk. It’s a foundational step that softens the nuts for a smoother, richer consistency while also refining the flavor profile by removing bitter compounds. Furthermore, soaking potentially improves the digestibility and nutrient availability, offering a healthier beverage overall. While it requires some foresight, the minimal effort of soaking is well worth the payoff for a superior-tasting and more nourishing homemade almond milk. By incorporating this practice into your recipe, you ensure that every glass is a testament to quality, flavor, and optimal nutrition. You can explore more about the benefits of soaking almonds for general health from reliable resources like Healthline on Soaking Almonds.

Frequently Asked Questions

For optimal results, it is best to soak almonds for 8 to 12 hours, typically overnight. You can do a shorter, hot-water soak for about an hour if you are short on time, but it may not yield the same creamy texture.

Yes, it is recommended to discard the soaking water. It contains tannins and other impurities, including phytic acid, which you want to remove for a cleaner flavor and better digestibility.

While you can technically make almond milk with unsoaked almonds, it is not recommended. The resulting milk will likely be less creamy, grittier, and have a stronger, slightly bitter taste.

No, peeling the almonds is optional but can further enhance the milk's flavor and color. The brown skins contain tannins, so removing them results in a whiter, cleaner-tasting milk with less potential for bitterness.

Soaking significantly reduces the level of antinutrients like phytic acid and tannins but does not remove them completely. The extent of the reduction can be debated, but it does make the almonds easier to digest and can enhance nutrient absorption.

You should not soak roasted almonds for milk. The roasting process alters their texture and flavor, and soaking them will not result in a creamy milk. Instead, it can make the milk taste bitter.

The leftover almond pulp can be saved and used in many recipes. It can be dehydrated and ground into an almond meal, used in baked goods like muffins or cakes, or added to smoothies for extra fiber.