DIY: How To Make Your Own Nut Milk

From almond to cashew to hemp, here's a guide to making your own nut milk.

Almond Milk (Easy)

Equipment needed: High-speed blender and a nut milk bag

Preparation: 8-12 hours.

Total time: 8 hours, 15 minutes - 12 hours, 15 minutes

Ingredients

  • 1 cup raw almonds
  • 3 cups water, plus more for soaking
  • 2-4 pitted Medjool dates, to taste
  • ½ teaspoon vanilla extract
  • Pinch sea salt

Preparation

1. Place almonds in a jar and cover with water. Soak for 8-12 hours. Drain and rinse. (The purpose for soaking is for increased digestibility and creamier texture.)

2. Blend soaked almonds on high for 1-2 minutes, until smooth.

3. Place nut milk bag over a bowl or pitcher and pour the almond milk mixture into bag. Squeeze until all of the liquid is out. This takes about 5 minutes.

4. Rinse blender and pour strained liquid back. Add dates, sea salt, and vanilla. Blend again for 15 seconds.

5. Store in a glass container in the fridge for 3-5 days. Shake before using.

Cashew Milk (Easier)

Equipment needed: High-speed blender

Prep time: 4 hours

Total time: 4 hours, 10 minutes

Ingredients

  • 1 cup raw cashews
  • 3 cups water, plus more for soaking cashews
  • 1½ teaspoon honey
  • ½ teaspoon vanilla extract
  • pinch sea salt

Preparation

1. Place cashews in a jar and cover with water. Soak for 4 hours. Drain and rinse.

2. Blend cashews with 3 cups of water for 2-4 minutes on high. (If your blender can't break down the cashews to achieve a smooth texture, strain through a nut milk bag.) Add in honey, vanilla, and sea salt. Blend again for 15 seconds.

3. Store in a glass container in the fridge for 3-5 days. Shake before using.

Hemp Milk (Easiest)

Equipment needed: Regular or high-speed blender

Prep time: 5 minutes

Total time: 10 minutes

Ingredients

  • 1 cup hemp seeds, raw
  • 3 cups water
  • 1 Medjool date or 1½ teaspoon honey
  • ½ teaspoon vanilla extract
  • pinch sea salt

Preparation

1. Combine all ingredients in blender. Blend on high for 1-2 minutes, until smooth and creamy.

2. Store in a glass container in the fridge for 3-5 days. Shake before using.

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