The first thing my brother asked me when I mentioned I was going to make some homemade nut milk a few months ago was ‘how do you milk a nut?’ It’s easy, I promise! I find it incredible that I can make delicious, frothy, and creamy nut milks at home in just a few minutes! It’s so much more delicious than any store-bought variety, and the hardest part truly is remembering to soak your chosen nuts (feel free to giggle..!) in a dish of water overnight before starting.
Up, up, and away! Today, I’m making almond milk, but you can use the same recipe to make any type of milk you can imagine! I’ve even made a delicious almond, hazelnut, and pecan blend!
First of all, you need to place your raw nuts in a dish of distilled water for 18-24 hours. This gets rid of nasty tannins and plumps up the almonds. You can see the difference in the photo below – which do you think your stomach would rather digest?
Next up, rinse the soaked almonds at least twice to make sure all those tannins are completely gone.
Add your 1 cup of almonds, along with 3 cups of filtered water, to a blender.
Time to blend it all up! Ideally, you should blend it on high for 1-2 minutes, but since my rabbit lives in the kitchen and is scared of the noise (truth), I blend mine on low for 2-3 minutes. If you wanted to add any flavourings, such as a splash of maple syrup or a vanilla bean (simply throw in a whole vanilla bean for maximum flavour – you’ll be straining it out later anyway!), or even some dark chocolate chunks and orange zest.. experiment!
Before/after. Creamy, milky, frothy deliciousness! Just look at all those bubbles..
Now comes the fun part! Grab your cheesecloth or nut milk bag (yes, really!) and pour through your nut milk. Most of it will fall straight through, but you will be left with some residue in the cloth. Squeeze, squeeze, and squeeze this residue for about a minute until
your arms hurt you’re left with a solid-ish ball of nut pulp.
Set the nut pulp aside to make my delicious nut pulp and herb crackers later on, and that’s it! Easy, creamy, and delicious homemade almond milk. Just store it in an airtight container in the fridge, where it will keep for 4-5 days.
Above, you can see my homemade almond milk, the almond pulp I was left with, and a delicious glass of chocolate almond milk (just add chunks of dark chocolate and a splash of maple syrup to the almond and water mixture when you blend them together to make chocolate almond milk!). This is such an easy alternative to the ones you buy at the shop, and it’s so much more delicious! It might separate in the fridge, but no worries – just give it a shake to get things back to normal and enjoy the fruits of your labour!
raw nut milk
Prep Time: 24 hours
Ingredients (serves 10)
- 1 cup nuts
- 3 cups filtered water
- maple syrup, chocolate chunks, or vanilla beans, to taste (optional)
1. Soak your chosen nuts in distilled water for 18-24 hours.
2. Rinse them well twice, then place into a blender with 3 cups of filtered water.
3. Blend on high for 1-2 minutes or until smooth. If adding any flavourings, add them before blending.
4. Strain through a nut milk bag or cheesecloth, squeezing out any remaining milk with your hand. Set aside the nut milk pulp to use in other recipes – see my cracker recipe!
5. Store, in a closed jar or container in the fridge for up to 5 days. Enjoy!