Homemade Nut Milk

Nut Milk’s Many Benefits

 

Whether you pour it into a glass or into a blender for smoothies, nut milk ensures you’re getting essential vitamins and nutrients. If you are lactose intolerant or have a dairy allergy, nut milk is a safe alternative. Nut milks and nut butters are also an excellent source of omega-3 fatty acids, are high in fiber and naturally sugar and cholesterol free.

 

Why DIY?

 

Melissa King’s healthy food blog My Whole Food Life and book DIY Nut Milks, Nut Butters & More support the idea that better nut milk starts at home. “Most store-bought nut milks contain preservatives, thickeners, added sugar and other natural flavorings to enhance their shelf life, taste and ‘mouthfeel’, not to improve your health,” she writes.

If you want to “eat clean” and avoid processed foods, you’ll be surprised how easy it is to make your own nut milk. It’s more economical, too (most of that carton you’re buying is water).

If you haven’t tasted a glass of fresh nut milk, your world is about to change. Creamy, satisfying and refreshing...from nuts? It’s true. “The basic formula works for almonds, Brazil nuts, cashews, hazelnuts and pistachios,” she says. Another helpful tip: “Have all your supplies laid out.”

1. Soak the nuts.

Place the nuts in a glass food storage container. Add enough water to cover them, plus an inch or two. Place the container in the refrigerator and let the nuts soak overnight. The nuts will expand slightly.

2. Drain and rinse.

MightyTip: Soaked nuts are great for eating too! This extra step optimizes their nutritional profile and removes phytic acid and other anti-nutrients, making them easier for your body to digest.

3. Blend ‘em up.

Add 1 cup of nuts to a high-powered blender with 3½ cups of filtered water. If you like a thinner milk, you can add a bit more water after tasting. Blend for 2 minutes.

4. Strain it.

Set a nut milk bag over a bowl. Alternatively, you can lay a cheesecloth over a fine mesh strainer over the bowl. Pour the contents of the blender into the nut milk bag or over the cheesecloth to strain it. Melissa King advises, “At this point, I like to walk away and let gravity do most of the work. It should take about five minutes for most of the liquid to end up in the bowl.” Note: Some nut milks do not need to be strained, like those made from cashews or pistachios. If you’re making cashew or pistachio nut milk, simply blend and enjoy!

5. Milk it.

This is the fun part! Gather the cheesecloth or nut milk bag in your hands and squeeze out all of the remaining liquid.

6. Sweeten it if you want.

Add a sweetener to the milk and blend it again. Optional sweeteners include: 1 tsp ground vanilla beans, ½ tsp vanilla extract, one to three pitted Medjool dates, 1T of maple syrup, or 1T of raw honey.

 

7. Pour and store.

Use a funnel to pour the nut milk into a glass storage jar, and store it in the refrigerator for 3 to 4 days or in the freezer for up to 2 months.

 

Homemade nut milk is incredibly simple and satisfying, especially if you have the right equipment. Get started today with our exclusive DIY Nut Milk + Nut Butter Kit that includes a copy of Melissa King’s DIY Nut Milks, Nut Butters & More! Once you have a basic nut milk process down, why not branch out with delicious recipes like Vanilla Hazelnut Milk, Strawberry Brazil Nut Milk, Spiced Pistachio Milk, Hot Chocolate Cashew Milk. The possibilities are endless!

Are you on the DIY nut milk train? What nut milks are your favorite to make? Let us know in the comments below!