Homemade Nut Milk

Homemade Nut Milk

This homemade nut milk is lovely on your porridge, in smoothies, in hot chocolate, in your cuppa – or simply drunk warm on its own. Use as a dairy alternative in homemade breads, scones and pancakes, or as a savoury option in soups and sauces. Homemade nut milk beats shop bought versions – you have control of the ingredients, so no additives needed and you know what’s in it. This recipe is quick and simple, and you can create your own funky flavours. Makes 450-500 ml


Course Drinks
Diet Dairy Free, Diabetic Friendly, Gluten Free, Low GI, Vegan, Vegetarian
Servings 10
Prep Time 6 hours
Cook Time 2 minutes


  • 100 g raw cashews or hazelnuts skins removed or a mix of both
  • Enough water for soaking
  • 450-500 ml filtered water to blend


  • Soak the cashews in filtered water for at least 6 hours or overnight. Drain and rinse.
  • Place nuts and 450-500 ml water in a blender. Gradually increase speed till the nut mix is completely smooth. (1-2 minutes in a high-powered blender or longer in a regular blender).
  • Strain the milk through a nut bag, cheesecloth, muslin or fine mesh sieve. Store in a covered container in the fridge, where it should keep for 3 to 4 days.

Maggie's Tips

  • To make a creamier milk add in extra cashews or hazelnuts
  • To sweeten, add 1 tsp raw honey, ½ tsp vanilla extract and ¼ tsp cinnamon while blending.
  • Other natural sweeteners: Medjool dates, dried figs, maple syrup, fresh fruit, cardamon, stevia
  • Most nuts work. Make sure to use raw and skinless if possible.
  • Make sure the nuts are as fresh as possible. Rancid nuts will give you rancid milk.
  • Use a strainer with muslin or cheese cloth, or a cheesecloth nut bag, to strain the milk.
  • Soaking the nuts is an important step in the process because helps to soften them up.
  • Soaking nuts also lowers their phytic acid and tannins, which can interfere with mineral absorption. It also helps neutralize any enzyme inhibitors and promotes beneficial enzymes.

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