Homemade nut milk is fresher, healthier, and more customizable than store-bought options. Whether you’re looking for a dairy-free alternative or simply want to control the ingredients in your plant-based milk, making it yourself is surprisingly easy!
In this guide, you’ll learn how to make almond, cashew, oat, coconut, and hemp seed milk with step-by-step instructions, expert tips, and creative flavor ideas.
Why Make Homemade Nut Milk?
1. Fewer Additives
Store-bought nut milk often contains preservatives, emulsifiers, and stabilizers like carrageenan and gums, which may cause digestive issues.
2. More Nut Content
Did you know that many commercial nut milks contain only 2-5% nuts? Homemade versions allow you to control the nut-to-water ratio, ensuring a richer and more nutritious milk.
3. Cost-Effective
Buying raw nuts in bulk and making your own milk is much cheaper than purchasing premium nut milk brands.
4. Customizable
- Adjust sweetness naturally with dates, maple syrup, or honey.
- Add flavors like vanilla, cinnamon, or cocoa.
- Make it creamier or thinner based on your preference.
What You Need to Make Nut Milk
Ingredients:
- 1 cup raw nuts (almonds, cashews, hazelnuts, pecans, macadamia, etc.)
- 3-4 cups filtered water
- Optional sweeteners: Medjool dates, honey, maple syrup, or agave
- Optional flavorings: Vanilla extract, cinnamon, cocoa powder, nutmeg, sea salt
Equipment:
- Blender – A high-speed blender (like Vitamix or Nutribullet) works best for a smooth consistency.
- Nut milk bag, cheesecloth, or fine mesh strainer – For straining the pulp.
- Large bowl or measuring cup – To catch the milk while straining.
- Airtight glass bottle or jar – For storing the milk.
Step-by-Step Guide to Making Nut Milk
Step 1: Soak the Nuts
Soaking softens the nuts, making them easier to blend and improving digestibility.
- Almonds, hazelnuts, pecans, macadamia nuts → Soak for 8-12 hours (overnight).
- Cashews → Soak for 2-4 hours (they soften quickly).
- Oats → Soak for 15 minutes to remove excess starch (optional but recommended).
- Hemp seeds & shredded coconut → No soaking needed!
After soaking, drain and rinse the nuts thoroughly.
Step 2: Blend the Ingredients
Add the soaked nuts and 3-4 cups of fresh filtered water into a blender. Blend on high for 1-2 minutes until smooth and creamy.
Optional: Add 1-2 pitted dates, vanilla extract, cinnamon, or cocoa powder for extra flavor.
Step 3: Strain the Milk (If Needed)
Pour the blended mixture into a nut milk bag, cheesecloth, or fine mesh strainer over a large bowl. Squeeze out as much liquid as possible.
- Cashew milk & oat milk don’t always need straining since they blend very smoothly.
- Almond and hazelnut milk benefit from straining to remove gritty pulp.
Step 4: Store & Use the Milk
Transfer the milk to a sealed glass jar or bottle and refrigerate for up to 5 days. Shake well before use, as natural separation occurs.
Nut Milk Variations & Customizations
1. Almond Milk (Classic & Versatile)
- Soak for 8-12 hours.
- Has a neutral, slightly nutty flavor perfect for coffee, cereal, and baking.
2. Cashew Milk (Creamy & No-Strain)
- Shorter soak time (2-4 hours).
- No need to strain since cashews blend smoothly.
- Great for lattes, creamy sauces, and smoothies.
3. Oat Milk (Thick & Smooth)
- Blend quickly (30 seconds) to prevent sliminess.
- Straining is optional.
- Best for coffee, oatmeal, and baking.
4. Coconut Milk (Rich & Flavorful)
- Blend unsweetened shredded coconut with hot water (no soaking needed).
- Strain for a smoother texture.
- Great for curries, smoothies, and desserts.
5. Hemp Seed Milk (Nut-Free & Omega-Rich)
- No soaking required, just blend and strain.
- Naturally packed with protein and healthy fats.
How to Use Homemade Nut Milk
✔ In coffee or tea – Use almond or oat milk as a dairy-free creamer.
✔ For smoothies – Adds creaminess without dairy.
✔ As a cereal or oatmeal base – Enhances flavor and nutrition.
✔ In baking and cooking – Use in place of dairy milk.
✔ For dairy-free sauces and soups – Cashew milk is excellent for creamy dishes.
Tips & Tricks for the Best Nut Milk
1. How Can I Make My Nut Milk Last Longer?
- Store in a sealed glass container in the fridge.
- Use clean utensils to avoid contamination.
- Consider adding a pinch of sea salt as a natural preservative.
2. What Can I Do with the Leftover Nut Pulp?
- Add to smoothies for extra fiber.
- Use in baking (cookies, muffins, granola).
- Mix into energy balls with dates, cocoa powder, and nuts.
- Compost if you don’t need it.
3. Why Is My Oat Milk Slimy?
- Blend for only 30 seconds to avoid over-processing.
- Use cold water instead of warm.
- Avoid over-straining, as too much pressing releases starches.
4. How Can I Make Thicker or Thinner Nut Milk?
- For thicker milk: Use 2-3 cups of water instead of 4.
- For thinner milk: Add more water to reach your desired consistency.
Making homemade nut milk is easy, nutritious, and delicious! Whether you prefer almond, cashew, or oat milk, you can experiment with different nuts, flavors, and textures.
Would you like a printable recipe guide or a step-by-step video tutorial? Let me know in the comments
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