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  • thewellnessforlife

Homemade Nut Milk

Three months ago, the thought of making my own nut milk was laughable.... why would I make my own nut milk when I could buy it? I definitely did not need another item on my to-do list....

Flash forward to today.... I MAKE NUT MILK & I AM OBSESSED.....WHY?

  1. It tastes sooo delicious,

  2. Simple and clean ingredients. NO GUMS or chemicals (did you know many store bought nut milks contain carrageenan, which is linked to inflammation and cancer?). Gums are included in nut milk as a thickener, but there is no need for that when you make it at home,

  3. I never run out of milk! I have a stock of a variety of nuts and whenever I run low on milk, I just whip up some more!



  • 1 Cup of Nuts (can use almonds, cashews, hazelnuts, pistachios and more)

  • 4 Cups of Water (you will need an additional cup to soak the nuts beforehand)

  • Pinch of Salt

  • Optional: 1 tbs of sweetener, I use @choczero high fiber syrup or @lakantosweetener sweetener


  • Blender

  • Nut milk bag or cheese cloth is preferred. If you don’t have either, you can create the same affect using paper towels and a strainer (layer 5-6 paper towels together and use them to line a strainer)


(1) SOAK: Place nuts in a bowl or container, cover the nuts with water and place in the fridge. The soak time varies depending on the nut being used. Below I provide the minimum and maximum soak time ranges for each nut (soaking for the max time allows you to get the most flavor from the nuts). TIP: soak in boiling water to cut soak time in half

Almonds: 6-12 hours

Hazelnuts: 8-12 hours

Cashews: 4-12 hours

Pistachios: 6-12 hours

(2) BLEND: after the nuts have soaked, strain the nuts and rinse them with cold water. Then add the nuts to a blender with 4 Cups of water, salt and sweetener (if using one). Blend for at least 60 seconds (the longer you blend, the more flavor).

(3) STRAIN: after blending, place your nut milk bag or cheese cloth (or strainer lined with towel) over a large bowl. Pour the liquid into your cheese cloth or nut bag and strain into bowl

Store for up to 5 days and ENJOY!


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