Amelia Harvey
Amelia (169 of 344).jpg

Blog

How to Make Your Own Delicious Nut Milk

Making nut milk yourself is probably much easier than you think. It makes a great alternative to cows milk for anyone who has trouble digesting dairy and its a great source of good fats and protein. If you’ve had supermarket nut milk before and been put off by the watery taste or added sugar and vegetable oil– you must try making it yourself! Homemade nut milk is SO much nicer, not to mention much better for you!

You can make nut milk from any nut you like – I’ve also made it from seeds like sunflower and chia seeds and you can use the same method to make coconut milk using shredded coconut. Here's how to make nut milk:

Basic nut milk recipe:
You will need:
1 cup nuts
3 cups filtered water

What to do:
Soak your nuts in water for at least 4 hours to get rid of phytic acid (making your nut milk easier on your digestive system) and to make sure your nut milk is lovely and creamy.

Drain the nuts and pop them into your blender along with the water. Blend on the highest speed for a few minutes or until you have a creamy, foamy nut milk. Add more water if you prefer (or if you’d like to make your nuts go a little further!).

Your milk will have pulp floating around in it which makes for a slightly chunky texture (except if you've used cashews...see the recipe below!). If you’re cool with that, leave your nut milk as is, otherwise I highly recommend straining your nut milk using either a fine sieve or a nut milk bag. Don’t throw the pulp out – you can add it to bliss balls, raw desserts, or baked treats – any recipe that calls for nut meal of some kind. You can even mix it with a little honey to make a lovely natural face scrub.

There you have it, you’ve got nut milk! Store it in the fridge in an airtight jar for up to 5 days.

Cinnamon Cashew Milk Recipe:

This is my favourite nut milk to make because it doesn’t need straining and you can get away with only soaking cashews for 15-30 minutes (I use warm water and add a pinch of salt to help speed up the soaking process). Super convenient if you wake up in the morning and realise you are out of milk for your cuppa or muesli! I always keep cashews in the pantry so I can whip up some nut milk at the drop of a hat.

You will need:

1 cup cashews

3 cups filtered water

1 tsp cinnamon

Pinch of salt

Simply blend all the ingredients for a few minutes on your blender’s highest speed and you’re done!

Pimp your nut milk!

There are endless ways that you can spruce up your nut milk – here are some of my favourites:

  • Add spices like cinnamon, turmeric, and cardamom to make a healing and comforting warm drink like the Healing Coconut Turmeric Milk in my Gentle Winter Detox eBook.
  • Add a little raw honey, pure maple syrup, rice malt syrup, or a fresh date or 2 for a slightly sweetened nut milk
  • Add a pinch of salt to bring out the natural sweetness of the nuts and help
  • Flavour with cacao and a little sweetener to make choc nut milk
  • Add a teaspoon of vanilla extract for a beautiful vanilla flavour
  • You can use more than one nut at a time or half nuts half coconut for a more budget friendly nut milk
  • Add a tablespoon of chia seeds before blending for extra creamy nut milk
  • Add orange, lemon, or lime zest before blending
  • Add a teaspoon of your favourite super food – lucuma or mesquite give a caramel flavour and maqui powder will make you purple, berry flavoured nut milk!
  • Add a drop of pure, food grade essential oil – lavender and peppermint both make delish nut milk
  • Mix it up! Some of my favourite flavour combos include cinnamon and vanilla, orange and honey, and cacao and maca

Have you made nut milk? What's your favourite recipe?

Xx Amelia