YOU CAN MAKE DAIRY-FREE NUT “MILK” WITH THESE EASY RECIPES

IT’S NUTS!

THESE FOUR WAYS TO MAKE FREE NUT “MILK” ARE PERFECT IF YOU’RE VEGAN, VEGETARIAN, OR DAIRY-SENSITIVE! PLUS THEY’RE SO EASY!

Create your own nut milk at home using this straightforward and detailed guide! It features easy-to-follow steps along with a taste review of 12 different nuts and seeds, and options for blenders.

The popularity of non-dairy milk is increasing, and for good reasons: it’s rich, satisfying, and an ideal substitute for dairy in almost any dish. You can also find it in most grocery stores, which is great news for the plant-based movement.

But here’s the kicker! What if I told you that making nut milk at home is just as budget-friendly and at least twice as tasty as the ones you buy in stores? It’s much simpler than you might think…especially with this guide.

This article offers a detailed guide on creating your own nut and seed milk in the comfort of your home. If you’re searching for something particular, feel free to explore these shortcuts instead:

How do I make non-dairy milk at home?

Simply blend nuts, seeds, or another grain with water in a high-speed blender until it becomes smooth and creamy. You can also incorporate a pinch of salt, your preferred sweetener, or any other spices and flavorings that you enjoy.

Freshly made nut milk tastes superior because it is simple and freshly prepared. In contrast, commercially produced nut milk often includes additional gums, thickeners, or other additives (which we’ll discuss later). It’s also flash-pasteurized to prolong its shelf life. Unfortunately, this method diminishes much of the nut milk’s flavor and can result in a bitter, somewhat soapy taste.

To prepare nut or seed milk at home, you’ll need:

A high-powered blender such as a Vitamix or Blendtec,
A fine-mesh nut milk bag for straining,
and a mason jar funnel along with glass jars for storage (optional but suggested).

If a high-speed blender is unavailable, you might also use a bullet-style blender for blending certain types of nuts and seeds. These models tend to perform better than less powerful upright blenders due to their design. Additionally, you can create homemade milk in any blender by mixing 2 to 4 tablespoons of any nut or seed butter with 2 cups of filtered water for 60 seconds. While this method can be somewhat costly, it is effective in a pinch.

When it comes to nuts, we suggest opting for unsalted, raw, and organic varieties whenever possible. While conventional nuts are acceptable, dry-roasted nuts are preferable to those fried in oil. Cooking nuts and seeds diminishes much of their nutritional value and can lead to rancidity when they’re roasted in subpar oil.

That said, you can toast or dry roast your own nuts at home if you want to enhance the flavor of your milk. This approach works particularly well with pecans, hazelnuts, and coconut!

Soaking nuts, seeds, and grains aids in breaking down difficult-to-digest elements and can enhance the absorption of specific vitamins. If you’re interested, you can find more information about this in the linked review.

While soaking nuts and seeds is advantageous, it isn’t essential when using a high-speed blender. Typically, I soak my nuts in the refrigerator overnight before making nut milk. I have also used un-soaked nuts when I forgot to soak them, and didn’t notice any difference in taste. So, it’s really up to you!

If you choose to soak your nuts, just put them in a glass jar or bowl, cover them with twice the amount of water, and let them sit in the fridge for 4 to 12 hours. Some nuts may produce a “powdery” substance that clouds the water; this is completely normal! Just remember to rinse the nuts thoroughly before blending them to create nut milk. The only ingredient I advise against soaking is hemp hearts, as they are already soft and don’t require soaking.

ALMOND “FREE NUT MILK”

INGREDIENTS
1 cup raw almonds
1 tablespoon vanilla extract
3 tablespoons of honey
1 pinch of salt
6 cups of water

PREPARATION
1. In a medium bowl, soak 1 cup of raw almonds in 2 cups of water overnight.
2. Drain the bowl of water and place the almonds in a blender.
3. Add 1 tablespoon vanilla, 3 tablespoons honey, 1 pinch of salt, and 4 cups of water to the blender.
4. Blend the mixture on high for 90 seconds.
5. Use a cheesecloth to strain the liquid into a pouring container.
6. (Optional) Refrigerate 1-2 hours or serve immediately.
7. Enjoy!

PISTACHIO “FREE NUT MILK”

INGREDIENTS
1 tablespoon vanilla extract
3 tablespoons honey
1 pinch salt
4 cups water

PREPARATION
1. Place 1 cup of cracked pistachios into a blender.
2. Add 1 tablespoon of vanilla, 3 tablespoons of honey, 1 pinch of salt, and 4 cups of water to the blender.
3. Blend the mixture on high for 90 seconds.
4. Use a cheesecloth to strain the liquid into a pouring container.
5. (Optional) refrigerate 1-2 hours or serve immediately.
6. Enjoy!

CHOCOLATE HAZELNUT “MILK”

INGREDIENTS
1 cup raw hazelnuts
1 tablespoon vanilla extract
2 tablespoons of honey
2 tablespoons unsweetened cocoa powder
1 pinch of salt
6 cups of water

PREPARATION
1. In a medium bowl, soak 1 cup of raw hazelnuts in 2 cups of water overnight.
2. Drain the bowl of water and place the almonds in a blender.
3. Add 1 tablespoon vanilla, 2 tablespoons honey, 2 tablespoons unsweetened cocoa powder, 1 pinch of salt, and 4 cups of water to the blender.
4. Blend the mixture on high for 90 seconds.
5. Use a cheesecloth to strain the liquid into a pouring container.
6. (Optional) Refrigerate 1-2 hours or serve immediately.
7. Enjoy!

CHOCOLATE PECAN “MILK”

INGREDIENTS
1 cup raw pecans
1 tablespoon vanilla extract
1 tablespoon of honey
1 pinch of salt
1 tablespoon unsweetened cocoa powder
6 cups of water

PREPARATION
1. In a medium bowl, soak 1 cup of raw pecans in 2 cups of water overnight
2. Drain the bowl of water and place the almonds in a blender.
3. Add 1 tablespoon vanilla, 1 tablespoon honey, salt, 1 tablespoon of unsweetened cocoa powder, and 4 cups of water to the blender.
4. Blend the mixture on high for 90 seconds.
5. Use a cheesecloth to strain the liquid into a pouring container.
6. (Optional) Refrigerate 1-2 hours or serve immediately.
7. Enjoy!

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