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homemade nut milk served in an off white milk jug surrounded by various raw nuts
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4.73 from 11 votes

Thick and Creamy Homemade Nut Milk

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. 
Prep Time15 mins
Total Time15 mins
Course: Drink
Cuisine: Drink
Servings: 12 serves
Calories: 46kcal
Author: Whole Food Bellies


  • 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 (see notes for variations)
  • 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)


Soaking Time: This varies for different nut varietals, 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.
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 ½ teaspoon vanilla extract, 1 medjool date (pit removed), 1 tablespoon maple syrup OR 1 tablespoon raw honey and pop back into the blender for 2 minutes before storing in the fridge.
I add 1 tablespoon of hemp seeds to all my nut milks for an extra nutritional boost. Just add to the blender with the nuts.


Calories: 46kcal | Carbohydrates: 1.7g | Protein: 1.7g | Fat: 4g | Saturated Fat: 0.3g | Fiber: 1g | Sugar: 0.3g