Homemade Nut Milk

Nut: Milk ratios:

1:3 ratio for creamy milk 

1:4 ratio for thick milk

1:5 ratio for regular milk


1/4 cup raw nuts (cashews, almonds, walnuts, Brazil nuts, etc)

3/4 – 1 1/4 cup of water

Flavor Options:

1 tablespoon maple syrup or honey

Or 2-3 pitted dates

Dash of salt

1/2 teaspoon vanilla extract


Soak the nuts overnight in an airtight container.

The next morning discard the water.

Add the soaked nuts, the amount of water you desire, and flavoring to a high powered blender. Blend for about 1 minute on high or until well incorporated.

Strain the milk with a nut milk bag or cheese cloth.

Keep refrigerated in an airtight container for up to 3 days.


Cashews only need about 6 hours to soak

Almonds need about 10 hours of soaking

Heavier nuts like walnuts and Brazil nuts need about 14-16 hours of soaking for optimum use.

If you forget to soak the nuts overnight, you can add boiling water to the nuts for about an hour and that will help soften them, but you will lose some nutrients.


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