Nut Milk

Nut milks are delicious alternatives for people who are lactose intolerant, sensitive to dairy or just curious to investigate healthy options. Making your own nut or seed milk is easy and much cheaper than when you buy it at the grocery store. It also doesn’t contain additives. You will need a blender, a cup of nuts, some filtered water and a muslin sheet. This is a guide to making almond milk but you can use cashews, macadamia, brazil nuts, pistachios, walnuts, sunflower seeds, pumpkin seeds, sesame seeds and hemp seeds.
Preparation time: 10 mins


  • 1 cup raw almond (or another nut/seed) soaked in water overnight
  • 4 cups filtered water
  • a  pinch of sea salt
  • Optional: 1/2 vanilla pod, 1 tbsp of vanilla bean paste or a couple dates for a sweeter taste.

Soak the almonds (or another nut/seed) in water for 8 hours (or overnight). Cashews will only need 2-3 hours..

Drain the nuts/almonds, rinse them well and place them in a blender with the water and the salt.

Blend for 1 or 2 minutes until completely smooth.

Place a muslin (cheesecloth) sheet or a nut bag on top of a large bowl and pour the nut milk through. Squeeze out as much milk as possible.

Pour the milk into a bottle and keep for up to 3-4 days. Enjoy!

TIP You can use the left over pulp as a gluten free almond (or another nut/seed) flour. Just bake it in the oven at 50C for two to four hours until it is completely dried. Blend the dehydrated pulp afterwards.

Gluten Free, Vegetarian, Vegan, Dairy Free, Refined Sugar Free,