How to Make Nut Milk

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!

this recipe

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.

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.

Step 4 – Strain the Nut Milk

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

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.

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.

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.

• 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.

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

★★★★★

5 from 3 reviews

How to Make…

Homemade Nut Milk

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.

• Prep Time: 8 hours
• Cook Time: 0 mins
• Total Time: 8 hours
• Diet: Vegan

• Yield: 4 cups nut milk 1x
• Scale: 1x2x3x

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Ingredients

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 ½ 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.

Recipes 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 Information:

• 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

Category: drinks Method: blender Cuisine: american
Keywords: how to make nut milk, homemade almond milk, homemade cashew milk
Author: Ashley @ Fit Mitten Kitchen

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