How to make Nut Milk at home


Nut milk is an amazing alternative to cow’s milk.

Whether you’re dairy intolerant, vegan, or like to tell your friends everything you buy from Whole Foods Nut milk is bound to be your new favorite.

Almond milk is widely available in grocery stores and is great as for everyday use. But, is largely bereft of nutrients, and often contains additives and preservatives.


BTW Nut milks are easier on digestion


Homemade nut milk is a true luxury. With homemade almond milk, there is no need for any additives and no need to stabilize it and those mysterious “natural flavors” listed on the packaging




1 cup nuts or seeds, soaked; see above

4 cups filtered water

Tiny pinch of sea salt



Drain and rinse nuts or seeds. Place in an upright blender with 4 cups water and salt. Blend on high speed until completely smooth.

Use it as is (unstrained) on muesli, granola, and oatmeal and in chia pudding and smoothies.

Or strain it for a silkier consistency for drinking straight or adding to hot drinks.

To strain:

Place a strainer over a medium bowl and line with Ellie’s nut milk bag, several layers of cheesecloth, or a thin kitchen towel (sometimes called a grain sack). Pour milk through the cloth and gather edges. Gently squeeze out as much milk as possible.

Ellie’s Nut Milk Bags are famous for their superior construction and pulp-free performance. Squeezing is easy and you’ll never have to filter your almond milk again!

Store fresh nut milk in the fridge in a clean jar or bottle for up to five days. Shake well before using.

(Recipe via Bon Appetit)

***Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be).

My favorite way:

Add 1 date
Add a sprinkle of nutmeg and or cinnamon to either the almond or cashew milk in a blender (because straining)


If you’re not a big fan of almonds, or just want to try out other nut milk, you can give any type of nuts a try- the only thing that changes is the soaking time:

Almonds: 8 to 12 hours
Hazelnuts8 hours
Macadamias8 hours
Peanuts: 8 hours
Pine nuts8 hours
Pecans4 to 6 hours
Walnuts4 hours
Cashews2 hours
Pistachiosno soaking needed
Brazil nutsno soaking needed



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