Posted by pauline 5 Comments


How To Make Your Own Nut Milk



how to make your own nut milk


Making your own nut milk is not only very rewarding. It’s also way healthier than buying your favorite version at the supermarket or health food store. It’s more nutritious and it’s probably easier than you think.


For years, I bought my healthy almond milk at the health food store thinking that making my own nut milk was complicated, tricky and time consuming. I didn’t want to use filters, buy nut milk bags or spend time removing my almonds’ skin. I still don’t want to, and still don’t do it.


However, I recently found out that making your own nut milk was actually much easier than I thought. I recently made brazil nut milk and pumpkin seeds milk. It was awesome, delicious and nutritious.


This is why I decided to dedicate one blog post to this topic and make a little eGuide for you to have all you need to try it out – and realise that it’s super easy and fun as well!


If you too, you think that making your own nut milk is difficult, give it a try, this will shift your perception on the topic ;)



How To Make Your Own Nut Milk…



1. Get ready – here is what you need


To make and store your own nut milk, you’ll need a few things. It’s great to have that in your kitchen beforehand, so you are all set:


  • A high-speed blender
  • A glass jar with a lid or any other container (at least 500ml – 1L, but you can also use bigger ones)
  • Some clean, filtered water
  • One to two cups of your favorite raw nuts and / or seeds


2. Soak it up


You HAVE TO soak your nuts and / or seeds in filtered water to make your own nut milk and this for 2 reasons:


1. The first one is to remove phytic acid. All nuts and seeds as well as grains contain phytic acid, which is difficult for human digestive system to break-down. Phytic acid is what creates bloating and gas. This is why I’d recommend to always soak your raw nuts and seeds as well as your grains before cooking and processing of you don’t want to be bloated after eating them.


Just by the simple fact of soaking your nuts, seeds and grains – ideally overnight – but at least for 4 to 5 hours, you’ll remove phytic acid.


2. Soaking your nuts will make them softer and creamier and will also help with the washing process. This is why I definitely recommend you to use clean, filtered water for soaking and rinsing them, because a part of it will be absorbed by the nuts / seeds / grains.


3. Rinse it up


Once you’ve soaked your nuts and seeds overnight, discard the soaking water and rinse them properly with clean water.


Your nuts and / or seeds are now clean and ready to be processed into a creamy and nourishing milk.


4. Blend it up


This is the most interesting part because this is when you’ll actually transform your nuts into milk. For that part, all you need is to put your soaked nuts and / or seeds in a high-speed blender with some filtered water and blend.


Always use about 1 cup of soaked nuts / seeds for 2 to 3 cups filtered water (1 measure nuts / seeds for 2 to 3 measures filtered water).


Depending on what consistency you want your milk to have, you can then add more or less water. I suggest to start with 1 cup nuts for 2 cups water, blend and add more water as you go. If you want to have a ticker texture, like a cream, you just have to use less water.


This step will also depend a lot on your blender’s power. The most powerful, the easier and quicker it will be to turn your nuts and seeds into a creamy milk.


Once you’ve got your milk, you can get creative and add a pinch of sea salt, you can add some cinnamon powder or even some maca and raw cacao powder to get like a chocolatey milk.



5. Store it up


You can easily store your nut and seed milks in your fridge for several days, even weeks. I use some 1L glass jars with lid and it works wonders.


6. Drink it up


One of my favorite part is to drink it, of course. When you drink (or eat) something you’ve prepared from A to Z with care and love, I found the experience to be much more enjoyable that it nourishes you not only from the outside in but also from the inside out. I love that and I know you will too!


You can carefully heat your nut milks if you want to use them for hot chocolates or chai lattes. But you can also have them on ice, or serve them with your muesli or even porridges. Use them in your smoothies, in your ice creams, whatever seems appealing to you. Be crazy, be creative ;)


Here are a few recipes that would love you to mix your beautiful nut milks with them:


Cacao nibs and cherry smoothie

Vegan maca hot chocolate

Cashew chai latte

Super energy booster smoothie

Hot creamy chocolate smoothie

My bircher muesli


And if you’d like even more healthy and easy recipes like these ones, don’t forget to sign-up below to receive your copy of my healthy and happy people recipe book ;)


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This Post Has 5 Comments

  1. Heidi says:

    You do not even strain the nut milk after blending? Just eat the whole thing, right?

    • pauline says:

      Hi Heidi,
      Yes that’s right! If you have a high speed blender, you won’t need to strain it to be honest.
      It’s going to be thick, and be more tasteful as well. It’s totally delicious.
      Let me know how you go ;)

  2. Tim says:

    Im curious about not using the cheesecloth to strain. I have two little ones (2&4) that drink soy milk right now. i would love to start making it myself, and add different varieties of milk to their diet (almond/cashew, etc.). without straining though, would the milk go through the valve in a sippy cup? Im concerned it would clog it…

  3. Tim says:

    I do own a vitamix…but im still concerned it would be to thick for a sippy cup.

    • pauline says:

      Hey Tim, that’s awesome. If you own a Vitamix, just make sure you blend it well and if it’s too tick, just add a bit more water. I don’t think you’ll have any issue with the sipping cup though ;)
      Let me know how you go!

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