Making your own nut/seed milk sounds like it would be difficult, but it’s really quite easy and takes very little work time. Less than 5 minutes actually. Even I can do it.
The hardest part is remembering to plan ahead. The seeds and nuts need to sit in water to soak for several hours or overnight. Harder nuts soak longer (8-12 hours or overnight), softer for less time (3-4 hours or more). Once that’s done, it’s only a few minutes to bottoms up.
There are so many options when it comes to making milk. I’ve made
- almond milk
- cashew milk
- tigernut milk
- walnut milk
- pumpkin seed milk
- so far
You can make milk out of any other nuts or seeds, even grains as well. You can also mix them and make your own designer milk.
*Note that the nuts should be raw and unsalted.
Soaking the seeds softens them and ensures a smoother milk. It also eliminates the phytic acid and enzyme inhibitors from the nuts making them more digestible.
The steps are:
See, I said it was easy!
I like to use 3 cups of water per 1 cup of nuts. However, if you would like thinner milk or want to stretch it a bit you can use 4 cups of water.
Straining the milk in a nut bag takes out the nut sediment. However, if you don’t mind it, you can leave it in. Some nuts blend better than others. Cashews leave very little sediment/pulp so I don’t strain it. Almonds have quite a bit, so I find it is better strained because I use it for my coffee. It depends on how you are going to use the milk.
Be sure to save the nut pulp. You don’t want towaste it. Dry it and freeze it. Then you can use it in smoothies, muffins, cookies, etc.
Using a high powered blend produces a better quality of milk.
It will last up to a week in the refrigerator.
Nut / Seed Milk
- high speed blender
- nut milk bag (I got one on amazon for $4)
- 1 cup nuts or seeds
- 3 cups cold water plus more for soaking
- 2 pinches of sea salt
- 1 t. vanilla -optional
- sweetener to taste (about 2-3 T worth)- such as dates or honey-optional (I make mine unsweetened)
- Put nuts in a container and cover with about twice as much water. Add one pinch of sea salt to the water.
- Place in refrigerator if soaking more than 3 or 4 hours.
- Drain and discard soaking water. Rinse the nuts.
- Add soaked nuts, 3 cups water, the second pinch of salt and any other flavors to the blender.
- Blend 1-2 minutes on high or until smooth.
- Place nut bag in a pitcher and pour milk through it. Firmly squeeze the nut pulp to get every last drop of milk out. The pulp should look dry. You really need to squeeze the life out of it.
- Place in refrigerator to chill.
That’s it! You’re ready to go. Less than 5 minutes.
Remember to shake it up before you use it as it may separate. That’s because you didn’t put all those additives in. See, you’re getting wholesome milk and exercise!
- Soak 8-12 hours: Almonds, Tigernut, rice
- Soak 6-8 hours: Brazil, Hazelnut, Pecans, Walnuts, Pumpkin
- Soak 2-4 hours: Cashews, Macadamia, Pistachio, Sunflower
- No soaking: sesame, flax, oats (only 10-20 minutes)
- Cooked: quinoa (soaked several hours and cooked) rice (will have different consistency than just soaked)
- Coconut– can be made a variety of ways: not soaked, soaked several hours, blended in hot water but let sit 5 minutes first.
What is your favorite flavor milk?
Related posts: Why make your own plant-based milk?