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Homemade Nut Milk – the EASY way!
Homemade Nut Milk
While you can buy almond milk or cashew milk or (insert your favorite non-dairy milk here) right at the store, there are a few reasons you may want to consider making it at home.
- You get to control the ingredients. Don’t want added sugar or oils? Don’t add them!
- To cut down on plastic waste. Most store-bought nut-milks use a plastic cap.
- Convenience! While it may seem more convenient to buy nut milk at the store, it’s not so convenient when you need it like, NOW.
Usually, homemade nut milk is made by blending raw nuts like almonds or cashews with water. Then, you go through the process of straining the pulp out with cheesecloth or a nutbag (unless you have a super high-powered blender where this isn’t necessary.)
What if I told you there is a way to make almond or cashew milk without straining? And you’ll probably be shocked if you haven’t thought of it yet.
Nut Milk Made with Nut Butter
This method of making homemade nut milk is as simple as blending nut butter with water. Life made EASIER. It makes sense since nut butter is just blended up nuts, right?
The ratio that I have found produces the best creamy-but-not-overwhelming nut milk is 1 tbsp nut butter to 1 cup of water. To make a big batch, I typically use 4 tbsp of nut butter & 4 cups of water.
Just blend until the nut butter is fully incorporated into the water. Store in the fridge, and then shake well before use. We aren’t using any emulsifiers like store-bought nut milk, so some of the nut butter settles to the bottom of the jar. A good shake and it’s totally fine!
Of course, you can make plenty of variations – like chocolate milk by blending in some cocoa powder and sweetener. Yum! Heat it up for super easy hot cocoa.
How Long Does Homemade Nut Milk Last?
Homemade nut milk will last for 2-3 days in the fridge.
What Kind of Nut Butter Can I Use?
You can use any nut butter – like almond butter, cashew butter, or hazelnut butter, and you can also use seed butter such as sunflower seed butter.
Ingredients
- 4 cups water
- 4 tbsp nut butter
- optional add-ins: maple syrup, dates, strawberries, cocoa powder, etc
Instructions
- Blend together the nut butter and water for a couple of minutes.
- Store in the fridge. Shake before use.
Jimmy says
Have you tried to make almond yogurt from almond milk made this way? It seems that the milk does contain more sediment that almond milk made with straining, so I wonder whether the sediment could interfere with yogurt.
Vera says
Wow! I was tired of guar gum and sugar etc etc in the bottled nut milk and I’ve been thinking about making my own nut milk, but I was not about to get up at 3am to milk the almonds lol :), so this recipe caught my eye. I blended the raw pecan almond butter with water in my Ninja blender and this milk tastes and looks amazing! It blended very well and produced a creamy just off white milk which was surprising considering the butter was brown beige. 5+++ stars for simplicity and ease! Thank you! I used this nut milk in your vegan ranch dressing recipe and it came out delicious. Definitely will subscribe to your site. Thank you!
Karissa says
Yay! Thank you for your comment!
francesca says
Is it possible to use pecan nut butter for this? I have never seen pecan nut milk but was wondering, as I bought this little jar a while ago but haven’t found a use for it as of yet.
Karissa says
Definitely worth a shot! I’ve never tried pecan milk.
Cheryl says
Hi Karissa, I notice that your nut milk looks creamy white. I would expect a brown color if using almond butter. Or did you use cashew butter or some other nut butter? I would like to try this recipe. Thanks for your reply.
Karissa says
Hi Cheryl, the milk pictured is homemade cashew milk. But even almond milk turns out off-white. Slightly darker than cashew milk, but not a huge difference. Neither turns out brown.
Francis says
Why are there adds for a butcher on a vegan site..?.?
Karissa says
Hi Francis, unfortunately, I don’t have a say in all of the ads that go onto my site. I wish I could filter them to “no meat” but there is no capability for that currently.