If you are also on a mission to avoid dairy in your life, nut milks are an easy and delicious answer to fill the gap. With more people going on a dairy-free mission supermarkets and food health stores are providing a broad range of nut milk alternatives these days. Unfortunately, most of these nut milks are filled with preservatives and other nasty chemicals.

I have been making my own nut milks for quite a while now and it always amazes me how simple the process is. So why not try it yourself? Just made a batch of hazelnut milk with raw cacao…. Delicious!

 

Simple Steps To Make Your Own Nut Milk At Home

 

What You’ll Need

  • High-speed blender or food processor
  • Glass jar or bottle with lid
  • Filtered water
  • Your favorite raw unsalted nuts
  • Nut milk bag or cheesecloth

 

If you are taking blending and making green smoothies serious but can’t afford an expensive Vitamix or Blendtec… I actually found a much better solution which is only half the price and AS GOOD. CLICK HERE for more info.

 

 

Step 1: Soak

Soaking your nuts will make them softer to make creamy nut milk. It also helps to remove naturally occurring anti-nutrients or toxins such as phytic acid, tannins, and goitrogens. Soaking makes the nuts easier to digest and adds up to the flavor.

Place your favorite nuts in a glass bowl or jar and fill it up with filtered water. Make sure the water covers all the nuts. Cover and leave in a cool place or put them in the refrigerator. Check out the minimum soaking times below. After soaking discard the water and rinse with fresh water.

  • Almonds: 8-12h
  • Pecans: 4-6h
  • Macadamia nuts: 8h
  • Brazil nuts: no soaking required
  • Cashew nuts: 2h
  • Peanuts: 8h
  • Hazelnut: 8h
  • Pistachios: no soaking required
  • Walnuts: 4h

You can also use seeds or other nuts of your liking. Soak at least 4-5 hours. Overnight is best.

 

Step 2: Blend

Place soaked nuts with filtered water in your blender and blend for 1-2 minutes. Can’t be any simpler than that. Use about  2 to 4 cups of filtered water per cup of soaked nuts. If you want a thicker nut milk, use less water. Start with 2 cups and add more water until you have the consistency you prefer.

 

Step 3: Be Creative (optional)

Although nut milk is nothing more than nuts and water, adding a pinch of sea salt, cinnamon powder, raw cacao powder, raw honey, vanilla, dates, cardamom, or turmeric makes it more interesting and nutritious. There are of course much more flavors you can add; it’s up to you to experiment with the flavors you love.

Before going to the next step, make sure all ingredients are well blended.

 

Step 4: Strain

Strain the milk through a cheesecloth or nut milk bag into a bowl. Squeeze well to get all the milk out.

FYI: you can use the leftover pulp in smoothies, baked goods, dips, or dehydrate it to make nut flours. You can even freeze it for later use or compost it.

 

Step 5: Store And Use

Store the nut milk in the fridge, preferably in a glass jar or bottle with a lid. It’ll be good for about a week or more. It is normal for homemade nut milk to separate, so give it a good shake before using it. Add nut milk to your smoothies, muesli, porridge, dips, vegan-style desserts, or baked goods.

You can gently heat nut milk to make delicious lattes or other coffee alternatives. Check out my previous article for some inspiration: 5 Healthy Alternatives To Coffee You’ll Love

 

Scroll down for my favorite homemade nut milk recipe. 

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My 5 Favorite Nut Milk Recipes

 

Homemade Almond Milk With Dates

 

Vanilla Cashew Milk

  • 3 cups filtered water
  • 1 cup unsalted cashew nuts, soaked
  • Pinch of sea salt
  • 1 tablespoon raw honey (or another sweetener of your choice)
  • 1 vanilla bean

Note: soak vanilla bean with nuts first, rinse and then add to your blender.

 

Hazelnut Milk With Raw Cacao

  • 3 cups filtered water
  • 1 cup raw, unsalted hazelnuts, soaked
  • 2 tablespoons raw cacao powder
  • 1 vanilla bean
  • Pinch of sea salt
  • Raw honey (optional)

 

Anti-inflammatory Turmeric Milk

  • 3 cups filtered water
  • 1 cup raw, unsalted almonds, soaked
  • 1-2 tablespoons turmeric
  • Pinch of black pepper (to increase turmeric’s bioavailability)
  • Raw honey or any other sweetener to taste (optional)

 

Macadamia Milk with Cinnamon

  • 3 cups filtered water
  • 1 cup raw, unsalted macadamia nuts, soaked
  • ¼-½ teaspoon cinnamon
  • Pinch of sea salt

Note: soak vanilla bean with nuts first, rinse and then add to your blender.

ALSO READ: How To Make Nut Butter At Home 

 

Have you ever tried to make your own nut milk? Please share your favorite flavors with us in the comment box below.

Thanks for reading. Until next time!

 

Amy Goodrich

Amy Goodrich

 

Crazy cat lady, life and food lover, certified biologist, and holistic health coach.