How many almonds needed to make almond milk?

Quick Answer

It takes roughly 30-40 almonds to make one cup of homemade almond milk. The exact amount can vary based on the size of the almonds and how strong you want the almond flavor to be. Generally, 1 cup of raw almonds will produce 3-4 cups of almond milk.

How Almond Milk is Made

Almond milk is made by blending almonds with water and then straining out the solids. The basic steps are:

  1. Soak raw almonds in water overnight to soften them
  2. Drain and rinse the almonds
  3. Add almonds and fresh water to a high-powered blender
  4. Blend on high speed until the almonds are pulverized and the water turns milky white
  5. Strain the mixture through a cheesecloth, nut milk bag or fine mesh strainer to remove the almond pulp
  6. Press down on the pulp to extract as much liquid as possible
  7. Store the homemade almond milk in the fridge for up to one week

The soaking step helps make the almonds easier to blend and releases some of their nutrients into the water. Blending with extra water allows you to strain out the fibrous pulp, resulting in a smooth, milky liquid.

Almond Milk Yield from Raw Almonds

On average, 1 cup of raw almonds (about 90-100g) will produce:

  • 3-4 cups (700-950 ml) of almond milk
  • 1⁄2 – 3⁄4 cup (60-90g) of leftover almond pulp

However, this yield can vary based on:

  • Almond size – Smaller almonds have more surface area, resulting in higher milk yield.
  • Soaking time – Longer soaking releases more nutrients, improving milk extraction.
  • Blending – A more powerful blender will pulverize almonds into a smoother milk.
  • Straining – Pressing the pulp firmly extracts more almond milk.
  • Desired consistency – Thinner, drinkable milk requires more water than thicker, creamier milk.

On the low end, 1 cup of almonds may produce 2-3 cups of thin, drinkable almond milk. On the high end, 1 cup could yield 4 cups of thick, creamy milk.

Almonds Required for Different Almond Milk Yields

Almond Milk Yield Almonds Needed
2 cups 1⁄2 cup almonds
4 cups (1 quart) 1 cup almonds
8 cups (1⁄2 gallon) 2 cups almonds
16 cups (1 gallon) 4 cups almonds

As you can see, the amount of almonds needed scales up linearly with the desired quantity of almond milk. To make larger batches, simply use multiples of your base amount.

For example, if 1 cup of almonds makes 4 cups of milk:
– For 8 cups of milk, use 2 cups of almonds
– For 16 cups, use 4 cups of almonds

This linear scaling allows you to easily calculate how many almonds you need for any quantity of DIY almond milk.

Standard Amounts of Almonds for 1 Cup Milk

Though almond milk yield varies, here are some standard amounts of almonds used to make 1 cup of homemade milk:

  • 1⁄4 cup raw almonds (about 25g or 25-30 almonds)
  • 1/3 cup raw almonds (about 30g or 30-35 almonds)
  • 1⁄2 cup raw almonds (about 45g or 40-50 almonds)

A good rule of thumb is to use about 30-40 raw almonds per cup of milk you want to make. This usually provides enough Almond flavor while maximizing the milk output.

You can adjust the quantity higher or lower to suit your taste and thickness preferences. Use fewer almonds for thinner, more delicate milk. Use more for thicker, creamier milk with a stronger almond presence.

Number of Almonds in 1 Cup of Raw Almonds

As a guideline, one cup of whole raw almonds by volume weighs about 90-100g and contains between 80-90 nuts. However, this can vary based on almond size and how tightly packed the cup is.

On average, you can expect approximately:

  • 90-100g weight per cup
  • 80-90 whole almonds per cup

So if a recipe calls for 1 cup of almonds to make milk, you’ll need around 90g or 80-90 whole nuts.

For convenience, almond milk producers like Almond Breeze provide a helpful almond conversion:

  • 1/4 cup almonds = 23 almonds
  • 1/3 cup almonds = 30 almonds
  • 1/2 cup almonds = 46 almonds
  • 1 cup almonds = 90 almonds

This accounts for an average almond size of about 1g each. You can use these standard conversions for simplify almond milk recipes.

Weight of Almonds Needed for Milk

For greatest accuracy, the best way to measure almonds is by weight, not volume. This accounts for variability in almond size and density.

Here are common almond weights required to make 1 cup of almond milk:

  • 25g or 0.9oz almonds
  • 30g or 1.1oz almonds
  • 45g or 1.6oz almonds

The density of almonds is about 1g per almond. So you can estimate your almond needs based on weight:

  • 25g almonds = 25 almonds
  • 30g almonds = 30 almonds
  • 45g almonds = 45 almonds

Weighing raw almonds on a kitchen scale provides an easy, consistent way to make homemade almond milk for any quantity of servings.

Best Almonds for Milk

You can use any raw almonds to make homemade almond milk. Some good options:

  • Whole raw almonds – Most widely available. Natural brown skin intact.
  • Blanched almonds – Skin removed. Milder flavor.
  • Natural sliced almonds – Easier to blend when sliced.
  • California almonds – Highest quality. Grown in US.

Avoid roasted, salted, flavored or smoked almonds, as they can overpower the flavor. The almonds’ natural nuttiness pairs best with the subtle milkiness of fresh almond milk.

Organic and high quality almonds will provide the purest, best tasting homemade milk. But any raw almonds will work!

Making Flavored Almond Milk

To make flavored almond milks, like chocolate, vanilla, or maple, simply add the flavorings after straining the milk:

  • Chocolate: Whisk in cacao or cocoa powder to taste
  • Vanilla: Stir in pure vanilla extract or vanilla bean paste
  • Maple: Mix in maple syrup or maple extract

Start with small amounts of flavorings first, then adjust to your desired sweetness and strength.

Spices like cinnamon, nutmeg and ginger can also be blended directly with the almonds before making the milk. Then strain out the solids as usual.

Feel free to get creative and dream up your own flavored almond milks too. The possibilities are endless!

Making Smooth Almond Milk

For the smoothest, creamiest homemade almond milk, be sure to:

  • Soak the almonds overnight, or at least 2-4 hours
  • Use a high-powered blender, like Vitamix or Blendtec
  • Blend for at least one minute
  • Strain the milk through cheesecloth or nut milk bag
  • Press and squeeze the pulp firmly to extract all liquid
  • Chill almond milk for a few hours before using

The longer you soak and blend the almonds, the smoother your DIY milk will be. Straining and chilling optimizes the texture.

Adding dates or agave nectar helps emulsify the almond milk for a creamy consistency. Salt also enhances the flavor. Adjust ingredients to suit your preferences.

Storing Homemade Almond Milk

Raw almond milk will keep refrigerated for 3-4 days. For longer storage up to one week, bring the refrigerated milk just to a boil, then cool again. This pasteurization helps stabilize and preserve the milk.

To extend the shelf life even more, almond milk can be frozen for 2-3 months. Thaw frozen milk overnight in the fridge before using. Shake well to re-blend.

Always store almond milk in tightly sealed, sterile glass bottles or containers. An airtight seal prevents oxidation and off flavors. Sterilized vessels prevent potential spoilage.

Should Almonds Be Soaked Before Making Milk?

Soaking raw almonds before making almond milk is highly recommended. Soaking provides these key benefits:

  • Softens the almonds for easier blending
  • Neutalizes phytic acid and enzyme inhibitors
  • Removes tannins for better flavor and digestibility
  • Makes nutrients like vitamin E more bioavailable
  • Improves milk extraction from the nuts

Simply cover the almonds with water and soak 8 hours or overnight before making the milk.

Soaked almonds blend into a smoother liquid compared to dry almonds. The milk also has more available nutrients, making it extra healthy and nutritious.


Almond milk is made by blending about 30-40 raw almonds with water, then straining out the solids. Exact amounts vary based on desired thickness, flavor strength, and almond size.

For smooth, creamy milk, soak the almonds before blending, use a high-speed blender, and press the pulp well. Store homemade almond milk refrigerated for 3-4 days, or extend shelf life by pasteurizing or freezing.

Adjust the quantities and ingredients to make your perfect homemade almond milk!

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