How long does almond milk last?
Shelf life depends on a few factors, starting with the type of almond milk you buy. Much like regular milk, store-bought almond milks undergo a pasteurization process. Non-dairy milks found in the refrigerated section of the grocery store are heated to about 280° before packaging. Unopened almond milks are generally considered safe to consume for five to seven days past their sell-by days. After opening, assuming you have stored it in the fridge, you have about 10 to 14 days before it starts to turn.
Shelf-stable almond milk undergoes an ultra-pasteurization process where it’s heated to 284° to kill off any pathogens and enzymes. It’s then poured into aseptic packaging (i.e., the sterilized product is put into sterilized packaging and sealed in a sterile environment). “The packaging [makes almond milk] shelf stable until it’s opened,” Baker says. Unopened cartons of shelf-stable almond milk can be stored at cool room temperature; the best-quality packages will last about a year in the right conditions. If you notice any bloating in an unopened package, that’s a sign of microorganism growth—your almond milk is likely contaminated and should be discarded. After opening, store shelf-stable varieties in the refrigerator and use them within 10 to 14 days, just as you would with refrigerated almond milk.
Like most from-scratch products, homemade almond milk has a shorter shelf life, thanks to minimal additives and (generally) zero preservatives. Fresh almond milk should last five to seven days in the refrigerator. To minimize contamination and improve its shelf life, Baker recommends using clean, dry equipment when preparing alt milks. Avoid letting the almond milk sit out at room temperature for long periods while processing—if possible, refrigerate it while it strains.
How to make almond milk last longer:
There are a few ways to extend the shelf life of almond milk. Primarily: proper storage and sanitary practice (like not drinking it straight from the container, you filthy animal). Like any perishable product, almond milk should be kept cold, ideally in the back of the fridge where the temperature stays consistently the coldest. The less you expose almond milk to air and other natural elements, the better. That means after you’ve poured what you need to pour, put the cap back on and return the almond milk to the refrigerator. “Once the container’s open, it exposes the product to more contamination,” Baker says. If you do leave your almond milk out (say, for a brunch buffet), try to keep it covered and out of the fridge for no longer than two hours.
If you’re worried you won’t be able to use up your almond milk in time, freeze it. Portion almond milk in ice cube trays to add to your coffee, toss into a bubbling pan sauce, or thaw overnight (in the fridge) for baking. When stored in a freezer-safe bag or container, frozen almond milk will stay good for about six months (this is also true for other plant-based milks, like oat milk, coconut milk, soy milk—and, yes, even dairy milk).
One more great way to use up some almond milk:
Hannah Lee Leidy is a food writer based in Charleston. Although she harbors a distate for all white non-solid food products, she will make an exception for almond milk in baking and coffee drinks.