Nut Milk

I haven’t had cow’s milk in a number of years now but love the texture and creaminess milk gives to things like smoothies and pancakes etc. As more and more plant-based milks become available in supermarkets I’ve tried a few varieties but something always brings me back to almond milk. As much as I love coconut milk in porridge and oat milk is great in coffee; almond milk is just a great all-rounder.

Nut milk is so much cheaper to make than to buy as well as being much better for you as it contains no additives and preservatives (unless you add them yourself!) and much better for the environment as you don’t have all the packaging!

It can be a bit of a faff if you decide to strain the milk but you don’t have to do that step and I actually quite enjoy the process of it all now! There’s something very satisfying about making something for yourself rather than purchasing it.



(Makes 1l of nut milk)


1 cup (125g) nuts of choice

4 cups (1 litre) water

(plus water and salt to soak the nuts to prepare)


Soak the nuts in water with a teaspoon of salt over night or for about 8-12 hours (cashews would only need 2-6 hours).

Drain and rinse the nuts then add to a blender with the water and blend on high for approximately 30 seconds until the nuts have been grinded into little pieces.

You can either serve as is or remove the pulp for a smoother milk (like you would get store bought).

To remove the pulp use a nut milk bag or muslin cloth over a jug/bowl to pour the mixture through. You will have the pulp in the bag/cloth and the smooth milk in the jug/bowl.

This milk remains fresh in the fridge for up to 3-4 days.


P.S. Don’t throw away the nut pulp; you can use it in some recipes as it is or dry it out in the oven on a low temperature to make a flour or use it as a natural body scrub! I’m always trying to find new ways to use my pulp when I do strain my nut milk and I’ll post some recipes soon!

1 thought on “Nut Milk

  1. Loved it….A recipe filled with nutrients and vitamins…

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