Homemade Almond milk and Almond flour – Cost saving and Healthy choice



  • Prep Time: 15 mins
  • Cook Time: 30 – 45 mins
  • Serves: 1 or 2


Ingredients needed 

  • Raw Almonds – 1 cup
  • Water – 3 cups



  1. Soak almonds over night; Preferably more than 12 hours. So, I would suggest soaking it previous day evening itself
  2. Drain and rinse the almonds thoroughly under cool running water. (Discard the soaked water)
  3. Blend the soaked almonds along with water. If you need thick milk, use less water, otherwise 1:4 is an ideal measurement for thin milk.
  4. Now strain the milk using fine strainer or cheese cloth or clean cotton cloth
  5. Fresh almond milk is ready now. If you need you can add sweetener to it
  6. Can be stored in refrigerator for 2 to 3 days only.


How to make almond meal

  1. You don’t really need a recipe for almond meal. Once you filtered the milk, the leftover is nothing but the almond meal
  2. Spread it in a baking sheet and bake it in an oven (minimum temperature – 200F) until it is dry and no moisture. Stir occasionally
    1. Or pan fry it
    2. Blend it well to a fine powder and this can be used a almond flour too.
  3. Dried almond meal can be stored in freezer for longer time or in fridge if you use it in soon.
  4. Wet Almond mean can be used in a smoothie, salads, cakes, oatmeal or the dried almond meal for baking purposes or even as a facial scrub