Recipes > 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.
Dawn Thomas
- Serves: 3 cups
- Active Time: 15 mins
- Total Time: 10 hrs - 12 hrs
- Views: 57,000
- Success Rating: 92% (?)
Steps
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)
Method
*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 fresh 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
- by Dawn Thomas
- •
- January 30, 2013
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.
41 Comments
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How long will nut milk keep in the refrigerator? -
Rouxbe Staff
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! -
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!
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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! -
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. -
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. -
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!
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Thanks for your thoughts! I will try soaking them next time.
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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. -
Could you make a big batch of almond milk and freeze it? (i.e. does it freeze well?) -
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!
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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? -
Rouxbe Staff
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
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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! -
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... https://thenourishinghome.com/2012/03/how-to-soak-grains-for-optimal-nutrition/ Thanks! Chef Kirk -
dont the phytates decrease colon cancer and osteoporosis/
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Hi Katherine and thanks for your question. I did a little research and this article is very interesting, per your thoughts above. Let me know what you think. All the best, Chef Kirk https://www.paleoplan.com/2015/06-03/phytates-revisited-what-are-phytates/
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Hi, got my info from nutritionfacts.org/ Dr. Greger
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Can I add more water to this? or should it be left thick?
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HI Ana. Great question. You can thin this out as much as you like. Similarly to the range between skim milk and heavy cream, nut milk can range in thickness based on your desired outcome. Lauren -
How about cocunut milk? -
Hi Kimberly. There are two approaches to making coconut milk that I know of. You can use a whole, young fresh coconut and blend the 'meat' with the liquid to make milk or you can blend dried, shredded, unsweetened coconut with water to make milk. Lauren
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May I know which brand of this blender is?? wanna get one for vegan diet!!!
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HI Weng Iam W. There are several really great high speed blenders available on the market. I am attaching an article with some ratings but my personal preference is a Vitamix. I have had mine for over 10 years and it still functions perfectly. Good luck. A great blender is pricey but absolutely worth the investment in a household that does a lot of cooking. Lauren https://pulsegulfcoast.com/best-blender-for-vegans/
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I made the almond milk and I fell in love with the process and the amazing taste!!! The milk tastes completely different than what I have been buying at the store!!! -
Rouxbe Staff
Hi Mirna: While there are many "nut milk machines" on the market, this recipe is excellent. It makes such a difference in recipes and cooking. Thanks for sharing your good news with us! Cheers, Char -
For Hemp milk, do we use hemp seeds or hemp hearts? -
Rouxbe Staff
Hello Gabrielle: Thanks for writing. To make hemp milk, hemp seeds will be the best to use. Once you make your own hemp milk, you will be making it all the time! Cheers, Char
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Is there a way to preserve nut milk? For example in air thight glass jars like you could do it with fruit compote and put it in the steamer for about 30 - 45 minute or a hot pot of water? -
Rouxbe Staff
Christian, as you suggest, you might be able to can the nut milk for longer shelf life. Give it try and see how you like the results. -
Is it possible to sub the nuts/seeds in this recipe for oats to make oat milk? Or would that be a different process? -
Rouxbe Staff
Hi, Aaron: thanks for writing. I make oatmilk all the time, and the trick is to not over blend it. Use 1.5 cup of whole oats to the 3 cups of water. Blend for about 30-35 seconds. Then, pass it through the nutbag or cheese cloth. Do not wring it. Then, blend for another 30 seconds. Strain one more time. The goal is to avoid getting a “slimy” textured Oatmilk. You can use the other ingredients in the Oatmilk. Let us know how the recipe works for you. Cheers, Char
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Bueno, tomaremos muy en cuenta los comentarios y ensayaremos nuestras recetas. -
After dehydrating and processing the dried nut pulp, can it then be used as nut flour? How can you use the oat pulp or coconut pulp? -
Rouxbe Staff
Hi Earlene: the answer is YES! Spread the almond meal out on a sheet pan—and bake over a low heat (to dehydrate). When done, allow to cool, then, grind into flour. Full food utilization for the win! Char
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My go to is oat milk because I have some minor nut allergy issues. Do you have suggestions on how to make a good oat milk? -
Rouxbe Staff
Hi Sandra--I make oatmilk all the time--and the trick is to NOT over blend it--when that happens--you end up with a viscous, clumping liquid. The ratio you are looking for is a cup of old fashioned oats to four cups of water. It should be blended for no more than 45 seconds (a high speed blender works best). You can use a nut bag, or an old tshirt to act as a sieve, and it will remove all of the pulp. Afterwards, you can add a dash of vanilla. The trick is to avoid overblending. Let us know how you make out. Cheers, Char
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Hi Char - I made the oat milk as you suggested and it seemed a little too watery. I noticed on unit 155 the ratio recommended For oat milk is 1cup oats to 3 cups ( vs 4 cups) water. I'll try this next time and also add vanilla and perhaps a little date paste to see how it tastes. Agreed blending time and using a nut bag to strain worked well!
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Rouxbe Staff
Hi Sandra--I think we all have an "ah-ha" moment when we make our own nut milk. You've cracked the code for blending time and using a nut bag, so now you can play with your ratio. I do find that old-fashioned oats differ in size by brand...just another thought. I'm so glad to hear from you! Have a great day. Char
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I like to make cashew milk in my vitamix & I also add a dash of salt. It really tastes like it’s missing something without it; kind of like how baked goods need a dash of salt as well. -
I did this recipe and loved it! thank you.
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