Almond milk is made by soaking raw almonds in water to soften them, then blending the soaked almonds with fresh water until smooth. The mixture is strained through a nut milk bag or cheesecloth to separate the liquid almond milk from the almond pulp. Some processes include blanching the almonds and peeling the skins before grinding for a smoother final product. Nutritional fortifications and flavorings like calcium, vitamin D, vanilla, or sweeteners may be added. The milk is then homogenized for consistency, pasteurized to increase shelf life, and packaged. In a nutshell, the key steps are:

• Soaking almonds for several hours (usually overnight).
• Blending almonds with water to create a creamy liquid.
• Straining to remove almond solids.
• Adding fortifiers or flavors (optional).
• Pasteurizing and packaging for commercial production.

Homemade almond milk can be made with just soaked almonds and water and strained for a fresh dairy-free alternative.