Learn how to make homemade strawberry almond milk right in your kitchen! This easy recipe will give you a tasty dairy-free alternative to regular milk that’s infused with strawberry flavor. Pour it over cereal, use it in oatmeals and smoothies or simply drink it straight from a glass.
I use to make homemade nut milks all the time. In my before-having-kids life, obviously. Well, the list of things I use to do pre-children is quite long, but let’s not go there.
And recently, I was missing the satisfaction that comes from blending healthy nuts to a smooth milk texture. Because you see, on top of making a nut milk that’s far more delicious than the store bought ones, there is something quite gratifying from making vegan milk from scratch.
Although making dairy-free milks at home might seem like a complicated kitchen experiment, I assure you that it is easier than it seems. This nut milk is smooth, slightly sweet and naturally flavored with strawberries.
And I mean, look at that girly pale pink-ish color!
Why make your own strawberry almond milk
There are many advantages to making your own nut milk: free of additives, better flavor and versatility, since you can adjust the flavor to your taste. But really, the best part about making your own is the satisfaction that comes with the process!
So why not always make your own all the time? Well, as much as I would love to close my eyes to the store-bought nut milks, it obviously takes more time and organization to prepare your own. And raw nuts are not cheap! I buy mine in large bags online, but it might not be available for everyone. Also, you will need extra equipment to make your own milk, which include a high-speed blender (can be expensive) and something to strain the milk (easy to get and not expensive). And most store bought nut milks are fortified, which is an added bonus.
I choose to do something in between: instead of religiously making my own nut milk regularly, I keep it for the occasional treat. All my family gets excited for it, we have fun changing up the flavors and it keeps the cost lower.
What you will need to make strawberry almond milk
- High-speed blender (better than regular blenders for almond milks)
- Straining material
- Raw almonds
- Strawberries, fresh or frozen
- Vanilla extract
- Medjool dates (or maple syrup)
How to make homemade strawberry almond milk
Making your own nut milk is a little bit of a process, but do it once and you will realize how easy it is!
1- First, soak your almonds. Simply cover the nuts with plenty of water and let it sit at room temperature for 8-12 hours. I usually soak mine overnight so it is ready to go the next morning. Then, drain and rinse the nuts.
2- Transfer the nuts with the strawberries, vanilla extract, dates and water to a high-speed blender. Blend until smooth (can take a minute).
3- Then, strain the milk. I find that using a nut milk bag works the best, but you can also use different methods (see below).
Taste the milk and adjust the sweetness. Since the milk is already blended, add a splash of maple syrup to make it sweeter (this will depend on the strawberries you used).
Transfer to a air-tight pourable container or jar and keep in the fridge. The milk is even better when cold!
Watch how to make it
How to strain the milk: 3 different ways
- Nut milk bag: This is my preferred method. A nut milk bag is really not that fancy nor expensive, it is simply a bag made with a fine mesh fabric. It is often a sturdier fabric and it holds well when placed over a bowl. I also find it easier to hold the extremities when straining. These nut milk bags from Bellamei are the ones that I use.
To use a nut milk bag, place the bag over a large bowl and pour the milk inside the bag. Then, lift the sides of the bag, twist it to lock the liquid at the bottom and press using your hands to help the milk filter out.
- Cheesecloth: It is made from a very soft and delicate mesh-like fabric. It sometimes comes in a very large or long tissue, so you might have to cut to the desired size. I have used it a few times in the past, but I found it more difficult to manipulate compared to a nut milk bag.
To use a cheesecloth, place a few large pieces of fabric on top of each other (2-3) over a fine mesh colander, pour the milk over very slowly, then lift the side of the cheesecloth to strain the milk.
- French press: This one is a more expensive option and really not necessary, but if you have it, it will be a bliss to strain your nut milk!
To use a French press, simply pour the milk inside, then press the mesh down to compress the pulp at the bottom. Pour the filtered milk (keeping the filter down) and enjoy!
What to do with the leftover pulp from straining the nut milk
After straining your milk, you will be left with the pulp from the almonds. Simply store it in a air-tight container in the fridge and reuse it!
You can add the pulp to all sorts of baked goods like muffins, cookies and pancakes. I also like to simply scoop it in my morning oatmeal and blend some when making smoothies. You can also turn the pulp into almond flour or make granola with it. This article: “What to do with leftover nut and seed pulp” might help you find tasty ways to reuse it!
Once the milk is strained, transfer to a pour-able container and store in the fridge for up to 5 days. Mix or stir well before enjoying, as some separation can occur.
How to enjoy this strawberry almond milk?
You can pour it over your cereals or granola, use it instead of water or milk when making oatmeal (I usually use my chocolate cashew milk when cooking oatmeal, yum!) or prepare your pancake batter using this milk. But really, the best way is to pour it in a glass and have a big sip!
Technically, yes, but the result might not be as great. Almonds, even after being soaked, are still quite hard and regular blenders are not strong enough to crush entirely the nuts to create a rich flavorful milk. This article: “Can You Make Dairy-Free Alternative Milk In a Regular Blender?” will give more information about the best type of blender to use when making almond milk.
If you have a regular blender and you are dying to make your own nut milk, then check out this homemade cashew chocolate milk recipe!
No! I always leave them on and assuming you will be filtering your milk, then the small pieces of skin will be removed to ensure the milk is not grainy.
When using almonds, then I recommend you to strain it. Other nut milks made with, for example, cashews or macadamia nuts, don’t always need filtration. But, when using almonds, you won’t be able to blend the mixture enough to completely dissolve the pulp. If you do not have any of the equipment described above, then I have seen nut milks strained simply using a fine mesh colander (go slow and scrape with a spatula).
Soaking your almonds will make them nicely plumped, softer and easier to blend, but there is a quick method to bypass this step if you are in a rush. You can first boil water, then add the almonds, remove from the heat and let soak for about 30-60 minutes. This should be enough to make them more blend-able!
Absolutely! When out of the strawberry season, I wait to make this milk when the larger Californian ones are available and look good enough (and not too pricey), but feel free to use frozen strawberries as well! Add them still frozen to the blender!
Other strawberry recipes you might like
- Strawberry and chocolate baked oatmeal
- Barley and oat breakfast bowl
- Strawberry cream overnight oats
- Strawberry muffins
I hope you enjoy this strawberry almond milk as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Strawberry Almond Milk
- Blender (best result if using a high-speed blender)
- Equipment to strain the milk (nut milk bag, cheese cloth, french press, fine mesh colander)
- 1 cup raw almond soaked for 8-12 hours
- 4 cups water
- 1 1/2 cup fresh strawberries hulled and roughly chopped (to help measurement)
- 3-4 large soft medjool dates or a splash of maple syrup to taste
- 1 tsp vanilla extract
- Soak the almonds, drain and rinse before using. This will ensure they are soft enough to blend. I like to soak them overnight so I can prepare the milk the next morning.
- Transfer the almonds along with all the other ingredients to a blender. Blend until smooth, can take 30-60 seconds.
- Place a nut milk bag over a large bowl, then pour the milk into the bag. Lift the sides of the bag, twist so the liquid is trapped to the bottom and press to help strain the milk out. (see notes)
- Taste the milk and adjust the sweetness to your taste (depending on how sweet your strawberries are). Since the milk is already blended, if you want to add more sweetness, then add a hint of liquid sweetener instead of dates, like maple syrup or agave nectar.
- Transfer the milk in a pourable container and keep in the fridge for up to 5 days. Stir well before pouring.
- Serve over cereal, use in your oatmeal or smoothies or simply drink by the glass. Enjoy!
- To strain the milk, you can also use cheesecloths, fine mesh colander or a French press. See the blog for detailed descriptions.
- After straining your milk, you will be left with a pulp. Here is an article about what you can do with the leftover nut milk pulp.
- I recommend you to use a high-speed blender to make almond milk. The richness and flavors will be better. If you have a regular blender, then check out this chocolate cashew chocolate milk recipe.
- You can use frozen strawberries when out of the berry season.