• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Cinnamon Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes How to Make Nut Milk
P Paleo GF Gluten-Free DF Dairy Free V Vegan 30 Whole30 OF Oil-Free

How to Make Nut Milk

Jump to Recipe Rate Recipe
Posted:2/17/21
Updated:1/30/23

Step-by-Step How To Make Homemade Nut Milk. Use a high powered blender or food processor and a mesh strainer, cheesecloth or nut milk bag. Super easy!

homemade nut milks in glass jars this recipe

So have you ever thought about making your own nut milk at home? Maybe, maybe not?

It’s kind of like making your own nut butter. Once you do it once, you realize how simple it is and question why you didn’t start sooner.

Now I will admit I am not one to *always* make homemade nut milk, but it is seriously so easy and I need to do it more often. It also tastes unbelievably fresh.

Just 2 Ingredients

Oh, did I mention all you need are nuts and filtered water?

If you’ve ever checked out the back of your generic store bought nut milk, you know there are loads of other added ingredients in there. Not that they’re all bad, they’re just needed to help keep them fresh for a longer period of time.

But if there are ingredients in the nut milks (often they’re blends of two nuts) that you can’t have, making your own is a great way to avoid any ingredients you might be sensitive to.

glass jars and bottles of homemade nut milk

Anyways, I think you should give this whole homemade nut milk thing a shot. It’s quite delicious and only takes a little bit of time. And if you keep scrolling, I’ll show you what to do with the leftover nut “pulp”.

How to Make Homemade Nut Milk

In this guide I’m sharing how to make some favorite nut milks like

  • homemade cashew milk
  • unsweetened almond milk
  • pecan milk
  • and more!

It’s such a great recipe (if one can call it that) to have on hand if you typically rely on store bought nut milk and run out but need to make some in a hurry.

It also tastes amazing in coffee.

Step 1-  Prepare the Nuts

For *most* nut milks, you’ll want to soak the nuts. Just place the nuts in a bowl with filtered water and refrigerate.

  • Homemade Almond milk: Soak for 8 hours or overnight
  • Homemade Cashew Milk: Soak for 4 hours. You can use roasted cashews for more flavor or raw cashews work as well. This brand makes a great “mylk” cashew. Soaking the cashews is going to give you the best results for a creamy nut milk.
  • Homemade Pecan Milk: optional soaking, since it’s a softer nut. But 2 hours is sufficient.
bowl of soaked cashews for homemade nut milk
bowl of soaked almonds for homemade nut milk
measuring spoon with raw pecans for homemade nut milk

Other Nuts to Use

You can also make walnut milk, hazelnut or even brazil nut. And/or blends! I’d recommend soaking those as well.

Note: Drain nuts and rinse before next step.

Step 2 – Add Nuts to Blender with Fresh Water

Add nuts (previously soaked and rinsed) to blender with fresh water.

Most nut milk ratios are 1 cup of nuts to 4 cups water.

almonds and filtered water in blender for homemade nut milk

Step 3 – Blend

Blend the nuts with the fresh water for about 3-4 minutes–until the liquid is opaque. You can also use a food processor here, it just may take longer until the nuts are finely broken down.

blender with un-strained almond milk for homemade nut milk

Step 4 – Strain the Nut Milk

Strain nut milk through what one calls a “nut milk bag“ or even cheese cloth works.

pouring nut milk from blender into nut milk bag placed in bowl
pouring cashew milk into mesh strainer and pyrex measuring cup for homemade nut milk

Alternatively, you can also use a fine mesh strainer shown here for cashew milk.

But if you’re planning on making a lot of homemade nut milk, the nut milk bags are great. (Also good for squeezing out spinach and zucchini!)

Step 5 – Transfer to Bottled Jar

When transferring to a glass bottle or jar, use a funnel for less spills.

Speaking from experience here.

glass jars and bottles of homemade nut milk

How long does it Last?

Homemade nut milk is best enjoyed within 3-4 days, since there are no fillers, preservatives or gums to keep the fat from separating.

If you do see any remaining nuts or fat have separated, simply shake before (make sure lid is tight) before using.

Flavor Variations

Cinnamon Vanilla – Blend in 1/2 teaspoon cinnamon with 1/2 teaspoon vanilla extract.

Date Sweetened– Blend in 2 Medjool dates for a hint of natural sweetness.

Chocolate – Blend in 1 tablespoon of cocoa powder

What to do with the almond pulp

So what’s left behind in the nut milk bag is the pulp. No need to throw it away! If making almond milk, you can actually make almond meal from it.

pan of almond meal from leftover nut milk
  • Spread pulp on baking sheet in one layer – break up as many clumps as possible
  • Bake at 200ºF for about 2 hours. Or you can use a dehydrator. I don’t have one of those so not sure on the settings. I assume similar time!
  • Allow meal to dry completely before processing quickly through food processor.
  • Use for baking or you can even process it further until butter forms.
glass jars and bottles of homemade nut milk

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley

Print

Homemade Nut Milk

glass jars and bottles of homemade nut milk
Print Recipe
Pin Recipe

★★★★★

5 from 4 reviews

Step-by-Step How To Make Homemade Nut Milk. The process is much easier than you think. Just takes a little bit of planning to soak the nuts, then all you need is a high powered blender or food processor and a mesh strainer, cheese cloth or nut milk bag. Easy to customize and create your own flavors.

  • Author: Ashley
  • Prep Time: 8 hours
  • Cook Time: 0 mins
  • Total Time: 8 hours
  • Yield: 4 cups nut milk 1x
  • Category: drinks
  • Method: blender
  • Cuisine: american
  • Diet: Vegan

Ingredients

Units Scale

Almond Milk:

  • 1 cup raw almonds; soaked for 8 hours
  • 4 cups fresh water

Cashew Milk:

  • 1 cup raw cashews; soaked for 4 hours
  • 4 cups fresh water

Pecan Milk:

  • 1 cup raw pecans; not soaked or soaked for 4 hours
  • 4 cups fresh water

Optional add-ins:

  • 1/2 teaspoon cinnamon
  • 2 Medjool dates
  • 1 teaspoon maple syrup
  • 1 vanilla bean, scraped or 1/2 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder

Instructions

Depending on what kind of nut milk you’re making, soak nuts accordingly. I did not soak pecans but you can if you’d like. You’ll need blender or food processor, fine mesh strainer or nut milk bag, large bowl and bottles or jars.

  1. Drain: Add soaked nuts to strainer and rinse with fresh water.
  2. Blend: Add nuts into blender with 4 cups fresh water; blend for 2-3 minutes. Nut milk should be creamy and opaque.
  3. Strain: Place nut milk bag in large bowl (or mesh strainer over large bowl or 4 cup measuring cup). Gently pour milk from blender into nut milk bag. If using nut milk bag, squeeze all liquid out as best as you can into bowl – what is left behind is the pulp. See in post below recipe card for what to do with leftover.
  4. Store: Gently pour nut milk into glass bottles – best to use a bowl with a pouring spout or use a funnel. Store nut milk in fridge. Best enjoyed within 1 week. Settling is natural – just shake bottle before pouring.

Notes

OPTIONAL ADD-INS: I added 2 tablespoons maple syrup to the almond milk, left the cashew milk plain and did 1/2 teaspoon ground cinnamon to pecan version. For any optional add-ins, add in during step 2 while blending the nuts with fresh water.

Nutrition is for almond milk. 

Nutrition

  • Serving Size: 1 cup
  • Calories: 129
  • Sugar: 1
  • Sodium: 9
  • Fat: 11
  • Saturated Fat: 1
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 5
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 0

Keywords: how to make nut milk, homemade almond milk, homemade cashew milk

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen


This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running. 

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

Golden Milk Overnight Oats with blueberries in teal and orange bowl
Previous Post
Golden Milk Overnight Oats
grilled chicken thai salad with peanut dressing in jar
Next Post
Thai Salad with Grilled Chicken

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Mabel Pope says

    2/19/2018 at 8:13 am

    Wow, I love the way that you can use the pulp afterwards as well. No waste is a win win for sure.

    Reply
    • Ashley says

      2/19/2018 at 10:42 am

      Yes no waste! It just takes a little bit of extra time but worth it I’d say!

      Reply
      • Jenn says

        2/19/2018 at 8:11 pm

        Can you do the same with cashews or just almonds?

        Reply
        • Ashley says

          2/20/2018 at 12:01 pm

          It’s essentially the same process, just the soaking time is different! If you scroll to the bottom of the page there is the recipe where I share the individual notes on each nut I used.

          Reply
  2. Hazariah says

    10/22/2018 at 2:12 am

    Thank you for the recipe, i am sure it will save a lot of money with this homemade nut milk compared to almond milk in stores. 🙂

    ★★★★★

    Reply
  3. Dwayne says

    11/18/2019 at 12:37 pm

    Great info!!

    Can i just blend the pulp in heath shakes or whatever comes to mind?

    D

    Reply
    • Ashley says

      11/18/2019 at 2:36 pm

      Yes that works too!

      Reply
  4. Amita V Bijawat says

    11/14/2021 at 11:27 am

    Great info, preservative free, wholesome recipe, some prep and no waste! Love it. Thank you so much Ashley.

    ★★★★★

    Reply
  5. Kristi Ficara says

    10/31/2022 at 8:38 am

    Thank you for the recipe! I was so happy to read the leftover almonds can be made into almond meal. Cannot wait to try this.

    ★★★★★

    Reply
    • Ashley says

      11/1/2022 at 4:06 pm

      THhank you for your review!

      Reply

Primary Sidebar

More for you...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

mocha mini cheesecake with whipped topping on black plate and dessert forks

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!