Homemade Nut Milk

 

Homemade nut milk is all the rage right now.  Not only is it tastier and fresher than storebought nut milk, but it’s healthier (less preservatives and sweeteners!) and more economical if you get your nuts from the bulk aisle.  I really love that you get to control the texture and flavor of the milk and create a version that’s uniquely all your own!

 

Here’s what you need to know about making your own raw nut milk.  You need 1 part nuts to 4 parts water.  (Since conventional almonds tend to have a lot of pesticides, if making almond milk I would highly recommend choosing organic if possible.)  To begin, you will need:

 

  • 1 cup nuts
  • 4 cups water
  • a blender (I used my Vitamix)
  • a cheesecloth or nut milk bag for straining (if you desire a smoother milk)
  • extra goodies for adding flavor or sweetness, if desired
That’s it!  It’s so simple.  Now, let’s get started.

 

 

 

 

 

Homemade Nut Milk
 
Author:
Recipe type: Drinks
Ingredients
  • 1 cup nuts
  • 4 cups water
  • a blender (I used my Vitamix)
  • a cheesecloth or nut milk bag for straining (if you desire a smoother milk)
  • extra goodies for adding flavor or sweetness, if desired
Instructions
  1. Begin by soaking your nuts in some water for about 8 - 12 hours.
  2. Drain water and rinse the nuts.
  3. Add nuts and 4 cups of water to blender. Blend for about a minute.
  4. If you want a smoother milk, strain the milk using a cheesecloth or nut milk bag.
  5. Put the cheesecloth or nut milk bag inside a clean jar (hold it in place with a rubber band around the rim if needed) and pour the blender of milk into the cloth to strain.
  6. Keep the milk in a jar in your fridge and it will last for up to 4 days.
  7. If you'd like to add some sweetness or other flavor, experiment with adding dates, vanilla, cinnamon, agave, or nutmeg. To use dates, once you have strained the milk, put it back in the blender and blend until smooth and creamy. Enjoy!
  8. Also, if you strained your milk, save your nut pulp and use it in oatmeal, smoothies, baked goods, or raw dips!

 

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Comments

    • says

      Hi Candice. Great question! I use my nut milks in tea so I sweeten it by the cup. I usually brew tea with about 6 oz of water and 2 oz of milk, then I add about 6 – 8 drops of the vanilla stevia (depending on how sweet I want it).

    • says

      I’m so glad this is helpful! There are so many great alternatives to dairy products and I hope you have fun experimenting. Good luck to you on your new dairy-free journey! :)

  1. Anonymous says

    This is a much better alternative to the pre-made almond milk as most only contain 4-6 nuts per quart of beverage and therefore far less nutrition.

    • says

      Hi Daisy, I drain the water that the nuts were soaked in and then rinse them before blending them with fresh water. There should be specific directions above as well. Hope this helps! :)

    • Anonymous says

      Anyone want to share specific recipes for the nut pulp? We’re doing a lot of it and can’t keep up with the pulp. Thanks

  2. Sharon says

    I am watching my daily carbs and sugars, how can I find out the carb/sugar ratio per glass of nut milk (I probably will not sweeten)? I really want to try this it looks sooooo yummy, esp since I have given up regular milk!

  3. Tasha says

    I have tried making almond milk twice now and both times it was…well…nasty! I’m not sure what I am doing wrong. Is there a certain kind of almond you use? (regular or blanched?) I do exactly what you say up top and it still tastes…skunky. It’s a shame I have had to throw both batches out as undrinkable. :(

    • Sonnet says

      What a bummer! I use regular almonds and have never tried it with blanched. I don’t like the flavor as much when it’s plain, but when I add cinnamon, vanilla, and a little stevia it tastes pretty good. I wish I had more suggestions to help. I hate it when I make something and it turns out wrong!

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