You really don’t have to be vegan to enjoy nut milk.
Honestly, if you had told me 4 years ago that I would be making my own almond, pistachio and cashew milk on a regular basis, I would have smiled, nodded and thought you were a weirdo. I also would have thought that the person that really was making their own milk, from nuts no less, was an even bigger weirdo.
But here I am.
We still drink cow’s milk on occasion. Well I don’t, but my two year old is quite adamant that ‘no I only want the cow milk’ at the moment. And that’s fine. We have a rotation system in place where I will buy a carton of local cow’s milk, when that’s finished we will have almond milk, then some oat milk and then some other type of nut milk before rotating again. She is going with it (for now) and only asks for the cow milk when she knows we have it.
The process for nut milk is simple: soak some nuts, wait, blend, and strain. It’s easy and cheaper than store-bought (if you buy nuts in bulk). What nut’s can you milk? Any! I have milked almonds, pistachios, pecans, macadamias (expensive, but oh so yummy), cashews, brazil nuts, hazelnuts and walnuts. The sky is your limit. If you want to check out a super delicious recipe using pistachio milk pop over to Cream of Broccoli and Pistachio Soup.
The soaking time for the different nuts varies but as a rule of thumb I go with:
- 8-12 hours for almonds, hazelnuts, macadamias, peanuts and pine nuts
- 4-6 hours for walnuts and pecans
- 2 hours for cashews
- No soaking required for pistachios and brazil nuts
To soak, just pop the nuts in a glass jar and cover completely with filtered water. Cover the jar and pop in the fridge for the required soaking time. Drain, rinse and proceed with your nut milk making.
Now for a recipe 🙂 Enjoy some homemade almond milk! This is the basic recipe for nut milk and it can be expanded upon in so many ways. I have a slight obsession so I will be adding some more ideas as the year goes on!
Have you tried homemade nut milk? I would love to hear from you…leave a comment, like on Facebook, tweet on Twitter or Pin to Pinterest for later.
- 1 cup raw unsalted nuts soaked for the required amount of time see post
- 4 cups water
- Optional extras: see notes
Drain and rinse the soaked nuts. Pop into a high powered blender with 4 cups of fresh water and blend for 2 minutes
Pop a nut milk bag over a large bowl or measuring jug (I prefer to use a measuring jug as it is easier to pour out the milk into another container without spillage)
Pour the contents of the blender into the nut milk bag. Leave to strain for 10 minutes. Gather the nut milk bag and squeeze the contents - keep squeezing until liquid stops coming out
Pour the nut milk into a glass storage jar and keep in the fridge for 3-4 days (can also be frozen for about 2 months)
I add 1 tbsp of hemp seeds to all my nut milks for an extra nutritional boost. Just add to the blender with the nuts.