Ok, the time has come. Let’s talk all things nut milk. It’s actually quite simple. Homemade nut milk can be made quickly and to your liking. Let’s start with the basics.

Choose your nut.
Add water.
Blend.
Strain (if necessary)
Store and enjoy!

Ok, but what do all of those mean? Let’s dive a little deeper.

Choose your nut – My favorite nut milk is…actually it’s truly hard to choose. My top 3 favorites are almond, cashew and macadamia nut.
Add water – Typically I like the ratio of 1 cup nuts to 3.5 cups water. You have to play around with the ratio of water that you like. If you do less than 3.5 cups the milk can get pretty thick. If you add more than 3.5 cups it can become too watery. So play with it once or twice and you’ll figure it out quickly.
Blend – You’ll need a high powered blender for this. Click HERE for the blender I use and love! But a strong blender makes all the difference.
Strain – This step is only necessary if you’re using a nut that has skin, for example almonds (but you can also buy almonds blanched without skins), brazil nuts, or hazelnuts. You need a super fine strainer like THIS nut milk bag. I love it because it’s easy to clean and works like a charm!
Store and enjoy! – Pour your milk in a pitcher and store in the fridge for up to a week, or freeze in ice cube trays and use for smoothies! Makes them super smooth and creamy!

This simple recipe also allows you to get creative and add any sweeteners of your choice. My favorite way to sweeten is with dates. I hope you find this step by step helpful, and I can’t wait to see you make your own at home!

Here are a few recipes from the blog that use nut milk!

AVOCADO MINT SMOOTHIE

EASY OVERNIGHT OATS

ICED MATCHA LATTE

ROASTED CAULIFLOWER GARLIC SOUP

Homemade Nut Milk

Yield: 4 1x

Description

Creamy and delicious homemade nut milk made with only two ingredients!

Scale

Ingredients

1 cup nuts of your choice (almonds, cashews, hazelnut, etc)
3.5 cups water

Instructions

Add the nuts and water to a high powered blender and blend on high for 30-60 seconds.
If the nuts don’t have any skins (cashews, macadamia or blanched almonds), pour milk into a pitcher and store in the fridge for up to one week. If there are skins, pour the milk through a nut milk bag over a large bowl. Squeeze out liquid, then pour the strained milk into a pitcher and store in the fridge.

Notes

To sweeten – add 2-3 pitted dates, and blend.
Feel free to add a pinch of salt, and/or a dash of cinnamon or vanilla for some extra flavor.
Soak the nuts in water for 2-8 hours, (then drain and rinse before use) to promote better digestion, but recipe will still work if you skip this step.