Not a fan of cow’s milk? Avoiding soy? Or are you simply looking to try something a little bit different without losing out on the nutrition and taste? Homemade Nut Milk is a fantastic dairy-free milk alternative. It can be used in the same way as all other milk for your cooking, baking and drinking needs. It’s also low in calories and gluten free! Perfect for vegans and non-vegans alike.
Have you ever picked up a jug of Almond Milk in the supermarket and look at the ingredients? Chances are you will find a whole lot of ‘extras’ jammed in there. They really don’t need to be , and making your own Homemade Nut Milk will meal you keep your drink preservative and additive-free. Just be sure to give the jug a good ol’ shake before drinking up, as homemade milk tends to separate. It’s all fixed with a shake though, promise!
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.
What is the Soaking Time for Homemade Nut Milk?
The soaking time for the different nuts varies, but as a rule of thumb I go with overnight. If you are looking for the quickest option then these times will work for you:
- 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.
What if I Want to Sweeten My Homemade Nut Milk?
There are a number of options for sweetening your new milky creation. After the initial blend and draining through the nut milk bag, you can add in 1 medjool date (pit removed), 1 tbsp maple syrup OR 1 tbsp raw honey. Pop everything back into the blender for 2 minutes and then store the milk in the fridge.
Various flavorings can be added to enhance the flavor of the milk as well. On occasion I like to add:
- 1/2 tsp vanilla extract;
- some unsweetened cocoa.
Just use your imagination and make that milk work for you and your family and whatever flavor combination that entails.
Have you tried making your own Homemade Nut Milk? I would love to hear from you so be sure to leave a comment and let us know how you went. Happy drinking.
Not a fan of cow's milk? Avoiding soy? Or are you simply looking to try something a little bit different without losing out on the nutrition and taste? Homemade Nut Milk is a fantastic dairy-free milk alternative. It can be used in the same way as all other milk for your cooking, baking and drinking needs. It's also low in calories and gluten free! Perfect for vegans and non-vegans alike.
- 1 cup 1 cup raw, unsalted nuts (almonds, hazelnuts, brazil nuts, pecans, macadamia, walnuts) see post
- 3 cups filtered water, for soaking
- 4 cups filtered water, for blending
- Optional extras: see notes
Soak the nuts in 2-3 cups water overnight.
Drain and rinse the soaked nuts. Pop into a high powered blender with 4 cups of fresh water (not the soaking water) and blend for 2 minutes until smooth.
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)
Sweeteners: I don't use sweeteners in my nut milks but if you like it a bit sweeter then, after the initial blend and draining through the nut milk bag, add in 1/2 tsp vanilla extract, 1 medjool date (pit removed), 1 tbsp maple syrup OR 1 tbsp raw honey and pop back into the blender for 2 minutes before storing in the fridge.
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.