Nut Milk

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Simple Steps To Make Your Own Nut Milk At Home

What You’ll Need
• High-speed blender or food processor
• Glass jar or bottle with lid
• Filtered water
• Your favorite raw unsalted nuts
• Nut milk bag or cheesecloth

Step 1: Soak

Soaking your nuts will make them softer to make creamy nut milk. It also helps to remove naturally occurring anti-nutrients or toxins such as phytic acid, tannins, and goitrogens. Soaking makes the nuts easier to digest and adds up to the flavor.

Place your favorite nuts in a glass bowl or jar and fill it up with filtered water and 1 Tbsp of apple or coconut cider vinegar. Make sure the water covers all the nuts. Cover and leave in a cool place or put them in the refrigerator. Check out the minimum soaking times below. After soaking discard the water and rinse with fresh water.

  • Almonds: 8-12h
  • Pecans: 4-6h
  • Macadamia nuts: 8h
  • Brazil nuts: no soaking required
  • Cashew nuts: 2h
  • Hazelnut: 8h
  • Walnuts: 4h

You can also use seeds or other nuts of your liking. Soak at least 4-5 hours. Overnight is best.

Step 2: Blend

Place soaked nuts with new filtered water in your blender and blend for 1-2 minutes. Can’t be any simpler than that. Use about 2 to 4 cups of filtered water per cup of soaked nuts. If you want a thicker nut milk, use less water. Start with 2 cups and add more water until you have the consistency you prefer.

Step 3: Be Creative (optional)

Although nut milk is nothing more than nuts and water, adding a pinch of sea salt, cinnamon powder, raw cacao powder, raw honey, vanilla beans, cardamom, or turmeric makes it more interesting and nutritious. There are of course much more flavors you can add; it’s up to you to experiment with the flavors you love. Take a look at the sweeteners option that we recommend in case you feel like making a sweeter nut milk, this way you will keep it low glycemic and low calorie.

Before going to the next step, make sure all ingredients are well blended.

Step 4: Strain

Strain the milk through a cheesecloth or nut milk bag into a bowl. Squeeze well to get all the milk out.

FYI: you can use the leftover pulp in smoothies, baked goods, dips, or dehydrate it to make nut flours. You can even freeze it for later use or compost it.

Step 5: Store and Use

Store the nut mil in the fridge, preferably in a glass jar or bottle with a lid. It’ll be good for about a week or more.