Determine whether to freeze the almond milk. Frozen almond milk has a separated texture once it’s defrosted and freezing it is not recommended. If you’d like you can freeze it to use in smoothies or cooked recipes, but it may affect the texture. Proceed at your own risk.
Pour the almond milk into a storage container, leaving at least 1/2 inch of headspace in the container to allow for expansion during freezing. Or, you can freeze it into smaller portions in a silicon freezer tray. You can also use an ice cube tray if desired (allow the cubes to freeze for 2 hours, then pop them out and store in a resealable plastic bag; ice cube holes are typically 2 tablespoons in volume).
Seal the container tightly and label it with the date. Place it in the freezer. Freeze for up to 3 months for best results, or up to 6 months.
To defrost the almond milk, place it in the refrigerator for 24 to 48 hours (or you can place the container in a bowl of lukewarm water). Stir to re-integrate the texture, but keep in mind it will separate quickly as it stands. Once thawed, use within 3 days.