Easy DIY Nut Based Milk
Who is ready for the easiest and most delicious recipe for DIY nut milk? I’m going to assume you have your hand waving high in the air, because I know I would! When you have stopped laughing over the specific innuendos that go along with the name “nut milk” that is, I’ll wait ya’ll, I’ll wait. I’ve been trying to prepare as much of my own food as possible lately, growing weary of all the added and unnecessary ingredients in a lot of my favorite treats. So when I stocked up on nuts this week in my shopping haul, making homemade nut milk seemed like the only thing to do! Macadamia nuts, cashews, and almonds were my choice testers and DAMN they came out good! Each one has it’s own gorgeously rich flavor profile that can be used in anything, or enjoyed on it’s own.
I was never a big milk drinker, as a child with a lactose intolerance, it was never a critical part of my nutrition. Around the age of 12, my digestive system became more tolerant of dairy, but I still hated milk. I grew up on the chalky taste of lactose, so when nut milks made there way into my life it’s like a whole door was opened! Each one produces it’s own vibrant taste, altering the flavor profile of your favorite smoothie, desserts, or coffee drink!
Confession? My favorite is the macadamia nut milk, of course because it is the most expensive to make. I almost wish I hadn’t tried it, because now I want it all the time! However, I’ll take it as a treat every here and there! The cashew and almond milks ended up being pretty cost effective, each bag of nuts can make at least two batched of milk with some left over. The budget-friendly side of me is incredibly happy with that! The busiest side of you will also be happy with the simplicity! Making and straining nut milks takes about 10 minutes tops, although there is a bit of wait time when soaking the nuts! Why soak the nuts you ask? It makes for a much easier blend, and creamier consistency, especially if you are not using a super high powered blender. It’s super simple, just add a cup of the nut you choose into a mason jar then add enough water to cover them. Nut soaking times vary so I made this little chart to be helpful!
Soaking the nuts is not 100% necessary but here’s why it is suggested. Soaking the nuts helps get rid of any chemicals or toxins that were used in their growing. It also helps enhance the flavor, which is never a bad thing!
After the nuts have soaked for the right amount of time, drain out the water and add nuts to the blender. Add three cups of filtered water and blend baby blend!
I let it blend for 1-2 minutes, getting it to the creamiest consistency I could. Now it’s time to strain! It is suggested by most people who have experience with nut milk to use an actual nut bag, but I had cheese cloth on hand so I gave it a try. Cheese cloth worked fine for me, although I did double strain it just to make sure it was chunk free!
That’s it folks. Seriously, it’s that easy! Throw a cover over your mason jar and these milks stay good for 5-6 days in the fridge.
Now the fun starts! I’m excited to come up with fun ways to use these, and you know I’ll post them here! Today, I added some macadamia milk to my cold brew (check out my DIY cold brew recipe!)
Seriously, so good! Add a dash of cinnamon on top and I promise your world will never be the same!
I can’t wait to see what you do with your DIY nut milk, make sure to tag me in your pictures on insta! It makes my day every time! Enjoy every glorious sip lovies!