Almond water is simply almonds blended with water and strained, producing a light, slightly nutty drink you can sip on its own or use as a base for smoothies, coffee, and cooking. It takes about 10 minutes of active work, plus an overnight soak. The only required ingredients are raw almonds and water.
What You Need
The core recipe calls for just two ingredients: raw almonds and filtered water. A standard ratio is about 7 ounces (one cup) of almonds to 25 fluid ounces (roughly 3 cups) of water, which yields around 20 fluid ounces of finished liquid. That ratio produces something closer to almond milk in body. For a thinner, more water-like drink, use 4 to 5 cups of water per cup of almonds instead. The more water you add, the lighter the flavor, the fewer calories per serving, and the more refreshing the result as a straight drinking water.
You’ll also need a blender (a high-speed blender works best but isn’t essential), a nut milk bag or fine mesh cheesecloth, and a bowl or pitcher to strain into. A nut milk bag costs a few dollars and is reusable for months.
Always use sweet almonds, the kind sold in every grocery store. Bitter almonds, which are uncommon in the U.S. but available in some specialty markets, contain roughly 40 times more cyanide-producing compounds than sweet almonds. As few as 5 to 10 bitter almonds can be fatal for a young child. If your almonds taste sharp and intensely bitter rather than mildly sweet and nutty, discard them.
Soaking the Almonds
Place your almonds in a bowl, cover them with a few inches of cool water, and let them sit for 8 to 12 hours (overnight is easiest). Soaking softens the almonds so they blend more smoothly, which means you extract more flavor and get a creamier texture even with a basic blender. It also loosens the skins, making them easy to slip off if you want a cleaner-tasting, whiter drink.
You may have heard that soaking “activates” nuts by breaking down phytic acid, a compound that can reduce mineral absorption. Research testing this directly found that soaking almonds for up to 12 hours changed phytic acid levels by only about 12% at most, and sometimes not at all. So the real benefit of soaking is texture and blendability, not a dramatic nutritional upgrade.
Blending and Straining
Drain and rinse your soaked almonds, then add them to a blender with fresh water. Use 4 to 5 cups of water per cup of almonds for a light almond water, or 3 cups for something thicker. Blend on high for 60 to 90 seconds until the mixture looks uniformly white and no large pieces remain.
Pour the blended mixture through a nut milk bag or a double layer of cheesecloth set over a bowl. Gather the edges and squeeze firmly, pressing out as much liquid as possible. This step matters: most of the flavor and the smooth mouthfeel come from that final squeeze. What drains through without squeezing is thin and watery. What you press out carries the fat, protein, and flavor.
The leftover pulp (called almond meal) is still useful. Spread it on a baking sheet and dry it in a low oven to make almond flour for baking, or stir it into oatmeal.
Flavor Variations
Plain almond water has a subtle, clean taste. A small amount of sweetener and flavoring can turn it into something more interesting.
- Vanilla and honey: Add half a teaspoon of vanilla extract and a tablespoon of honey or maple syrup before a final quick blend.
- Rosewater: A teaspoon of rosewater gives almond water a floral, lightly perfumed quality popular in Middle Eastern and Mediterranean drinks. Orange blossom water works the same way with a citrus note.
- Cardamom: A pinch of ground cardamom, common in Persian cooking, pairs naturally with the nuttiness of almonds.
- Cinnamon and date: Blend in one or two pitted dates and a quarter teaspoon of cinnamon for a naturally sweetened version with warm spice.
Add flavorings after straining, then give the liquid a brief blend or a vigorous shake in a sealed jar to combine everything evenly.
Nutrition Compared to Whole Almonds
Almond water is lower in calories, fat, protein, and fiber than eating whole almonds, because a significant portion of those nutrients stays behind in the pulp. A 3.5-ounce serving of almond water typically contains between 20 and 50 calories, depending on how concentrated you made it.
What does transfer well into the liquid is fat. When almonds are blended, the tiny oil bodies inside the cells break free and disperse into the water. Research published in the International Journal of Food Science & Technology found that once these oil bodies are released, they become highly digestible, similar to emulsified almond oil. That means the healthy monounsaturated fats in almond water are easy for your body to absorb. Some vitamin E, minerals like calcium and magnesium, and phenolic compounds also make it into the liquid, though in smaller amounts than you’d get from eating the almonds whole.
If you want more nutrition from your almond water, use a higher ratio of almonds to water, and squeeze the pulp thoroughly.
Storage and Shelf Life
Homemade almond water contains no preservatives or stabilizers, so it spoils faster than the store-bought version. Transfer it to a sealed glass jar or bottle and refrigerate immediately. It stays fresh for 3 to 4 days.
Separation is normal. The heavier particles settle to the bottom while a thin layer of fat may rise to the top. Shake the jar before each use. If the liquid smells sour, tastes off, or develops a slimy texture, it has turned and should be discarded. Making smaller batches every few days is the simplest way to keep it fresh without waste.
You can also freeze almond water in ice cube trays or freezer-safe containers for up to three months. Thaw in the refrigerator overnight and shake well before drinking, since freezing and thawing increase separation.