Nut/Seed 'Milk'

Nut/Seed 'milk'


The difference between homemade nut milk and store-bought is night and day. Try making your own nut or seed milk and you will see what we mean.
  • Serves: 3 cups
  • Active Time: 15 mins
  • Total Time: 10 hrs - 12 hrs
  • Views: 20,513
  • Success: 93%


Step 1: Making the 'Milk'

• 1 cup raw nuts or seeds*
• 3 cups filtered water
• 2 dates (optional)
• 1 tsp vanilla powder or 1/2 vanilla pod (optional)


*Note: Almonds make for great nut milk; however, many other nuts and/or seeds are also delicious. Feel free to experiment to see what your favorite is.

Place the nuts in the filtered water and set aside to soak overnight.

If using dates, soak them for a few hours to soften. If using a vanilla pod, finely chop and add to the dates as they soak.

To prepare the nut milk, place the nuts along with their soaking water in a high-speed blender. Add the dates and vanilla, if using. Process on high until very smooth.

Pour the mixture into a nut bag and let drain over a bowl or jug until the pulp is almost dry. The liquid that drains is the nut milk. Alternatively, you can just use the whole mixture, pulp and all. *Note: Cheesecloth or mesh produce bags also work for straining the “milk”.

Pour into a container, cover, and refrigerate until ready to use.

Chef's Notes

The leftover nut pulp can be dehydrated. Spread the pulp out onto dehydrator sheets and dehydrate for 4 to 6 hours or until crisp. Once done, blend in food processor and then sift.

When using seeds, such as hemp or sesame, you may not need to strain them as they are more delicate. Seeds have a bit more bitterness to them than nuts so you may need to add sweetener.


  • Naouar E
    Naouar E
    How long will nut milk keep in the refrigerator?
  • Ken R Rouxbe Staff
    Ken R
    I think it's best to use it within 72 hours, but it can last a bit longer. To me, it tastes most delicious right after it's made and the flavor becomes less sweet and nutty over time. I hope this helps!
  • Naouar E
    Naouar E
    Thanks for your quick reply. I am going to make this very soon. I am really curious about the taste. Btw: It's great that rouxbe combines nutrition and cooking techniques! I am really happy to see that rouxbe adds more and more healthy recipes! It gets better and better with you guys. Keep up the good work!
  • Dawn T Rouxbe Staff
    Dawn T
    So glad to hear that you are liking the changes at Rouxbe Naouar. And as for the being curious about the taste of the nut milk, I can't tell you how delicious it is. It is so very different from store-bought. I generally make almond milk and it is so good that it rarely last more than a day. Cheers!
  • Sylvia
    I have tried almond and hazelnut but prefer cashew milk to them all for tasting the most like dairy milk. Since I have never found a place to buy it, making it has been the only option. One upside is the cashews do not need to be soaked first so- no extended prep. Be sure to use raw cashews.
  • Laura C
    Laura C
    I just made a batch of hemp milk and did not strain it, as it was suggested. Also, I thought that soaking them might not be necessary, assuming that they were too small and tender. However, the end result was that the flavor of the milk was a bit "grassy". Was I wrong not to soak the hemp seeds? Or, maybe, that is just the way hemp milk tastes like. I had never tried it before.
  • Dawn T Rouxbe Staff
    Dawn T
    I think in this case, it might just be that hemp seeds do have a slightly grass-like taste to them – at least to me they do. Next time you could always try soaking and/or straining them, to see if that makes any difference. Cheers!
  • Laura C
    Laura C
    Thanks for your thoughts! I will try soaking them next time.
  • Wanda A
    Wanda A
    adding a few dates, pinch of sea salt and some lemon juice gives better flavour and it lasts up to 6 days in the frig.
  • Kristie B
    Kristie B
    Could you make a big batch of almond milk and freeze it? (i.e. does it freeze well?)
  • Dawn T Rouxbe Staff
    Dawn T
    Nut milks are affected by freezing and thawing — they often separate and their textures can also change. However, that doesn't mean they still can't be frozen — if you are planning on using the leftovers for things like baking and/or just general cooking, then you should be fine. In fact, I often have a bit too much and I will freeze the excess in ice cube trays and then add the cubes of ice milk to my smoothies. If however you are plan on drinking the leftover milk, it might not be the best idea. Fresh nut milks generally taste better than frozen and defrosted ones. That being said, it's really up to you. I say do an experiment and see if you notice a difference with the frozen and defrosted nut milks. Hope that helps. Cheers!
  • Tim D
    Tim D
    Hi there. I was wondering if the pH of the water will make a difference with a nut milk? I have a really nice water filtration system that I can change the pH to alkaline. Would this affect the milk?
  • Ken R Rouxbe Staff
    Ken R
    Hi Tim- It would not change the milk at all as far as I know. Give it a try and report back to us on the differences, OK? ~Ken
  • Melissa K
    Melissa K
    This recipe states to place the nuts and their soaking liquid into a high speed blender. Other recipes across the web have you discard the soaking liquid due to the phytic acid removed during soaking (which I read was the whole reason for soaking). Which is correct? Thoughts? Thanks!
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Melissa - Great question which I researched - take a peek at this link and let us know if this helps...I found it very interesting... Thanks! Chef Kirk

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