Homemade Nut Mylk

Homemade Nut Mylk

With so many plant-based milks lining supermarket shelves, you might be wondering — why bother making your own?

From experience, it’s surprisingly hard to find a store-bought nut milk that isn’t loaded with added oils, emulsifiers, or sugars. While some fresh options do exist in the fridge section, they often come with a hefty price tag.

Making your own nut milk at home is not only a healthier option — free from unnecessary additives — but it’s also far more cost-effective. Plus, it tastes fresher, creamier, and you know exactly what’s going into it.

Ingredients

1 cup raw almonds (or another nut of your liking)

4 cups filtered water (for blending)

Optional sweeteners and flavorings:

1-2 pitted dates (for sweetness)

1 tsp vanilla extract (for flavor)

Pinch of salt

Directions

• Place 1 cup of raw almonds in a bowl and cover them with water to soak.

• Let the almonds soak for at least 8 hours or overnight. This softens the almonds and makes them easier to blend.

• After soaking, drain and rinse the almonds thoroughly.

• Add almonds, vanilla and sweetener to a blender with 4 cups of fresh, filtered water.

• Blend on high speed for 1-2 minutes, until the almonds are finely ground.

• Place a nut milk bag, cheesecloth, or a fine mesh strainer over a large bowl.

• Pour almond mixture through the strainer. Gather the edges of the nut milk bag or cheesecloth and squeeze to extract as much liquid as possible.

• Pour the almond milk into a sealed jar or bottle and refrigerate.

• The milk will keep for 4-5 days in the refrigerator.

• Shake well before serving, as the milk may separate naturally.