How to Make Nut Milk Recipe

| 9/11/2013 3:50:00 PM

When dry nuts are blended, their fats stick together. The result Bowl of cereal with almond milkis nut butter. When nuts are soaked first, however, the fats stay behind in a watery suspension known as nut milk. Almond milk is the most common nut milk, but any nut — including Brazil nuts, cashews, chestnuts, hazelnuts (filberts), macadamia nuts, pecans, pine nuts, pistachios and walnuts — can be made into nut milk. Nut milk can be transformed into nut cheese, nut yogurt and even nut ice cream. To learn how to turn nut milk into nut cheese, check out Big Vegan by Robin Asbell. Yield: 3 cups strained nut milk.


1 cup nut pieces, raw or dry-roasted (without oil)
Filtered water
Optional additions: 1 tsp cinnamon or nutmeg, 2 tbsp cocoa powder, 1 tsp vanilla extract, 1/2 tsp salt, 1 tbsp honey


In a lidded container, soak nuts in enough water to cover them by about an inch. Store the container in the refrigerator for a minimum of 8 hours, or up to a week. Drain, rinse the nuts and replace the water daily if you’re holding them for more than 8 hours.

After soaking the nuts, rinse them in clean water. Add the nuts to a blender or food processor along with 3 to 4 cups of fresh water (use less water for creamier milk). Blend thoroughly. At this point, the nut milk is entirely usable, but will be thick and slightly chunky. To thin the milk to a finer consistency, strain the mixture through cheesecloth, a jelly bag, a cloth sprouting bag or a nut milk bag.

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