Looking for a simple nut mylk recipe? Look no further! This recipe is all you need for unsweetened, sweetened, and chocolate nut milk with almost ANY nut you already have in your pantry.

Two hands holding container with nut milk on marble surface.

How to make nut milk

Soak the raw nuts in 3 cups of filtered water overnight. The next day, drain and rinse well.

Add the drained nuts, 4 cups of water, and optional sea salt & vanilla extract to a high speed blender. Blend on high for 4 minutes.

Blending almonds with chocolate in a Vitamix blender.

Place your nut milk bag over a large bowl. Pour the blender mixture into the nut milk bag.

Pouring nut milk from a blender into a nut milk bag on a marble surface.

Straining the nut mylk in a nut milk bag

Take your time to press all the liquid through the nut milk bag until the pulp is dry.

You can purchase a nut milk bag on Amazon. I prefer it to cheesecloth because it gets all of the pulp out of the nut milk, yielding a silkier finish.

Two hands pressing nut milk out of a nut milk bag.

If making chocolate nut mylk, add the strained liquid back to the blender. Add the cocoa powder and optional sweetener (dates). Blend for 1 minute until smooth.

Cocoa powder in a blender next to nut milk with cocoa powder on a white marble surface.

Refrigerate immediately in a sealed container and use over the next 3-5 days.

Types of nut milk - hazelnut nut milk

You can use this recipe to make any kind of nut milk. My favorite is hazelnut, but this recipe works great with almond, pistachio, and cashew!

Use this nut milk in matcha lattes, matcha chia pudding, berry chia pudding, and more!

Two containers of nut milk next to two bowls with nut milk pulp on a marble surface with a kitchen towel.

Print Recipe

5 from 2 votes

Simple Nut Mylk

Looking for a simple nut mylk recipe? Look no further! This recipe is all you need for unsweetened, sweetened, and chocolate nut milk with almost ANY nut.

Prep Time12 hrs

Total Time12 hrs

Course: Drinks

Cuisine: American

Servings:

Calories: 229kcal

Author: Candice

Equipment

▢
Blender

Ingredients

▢ 1 cup raw nuts almond, hazelnut, pistachio, or cashew
▢ 7 cups filtered/purified water
▢ ¼ teaspoon sea salt (optional)
▢ ½ teaspoon vanilla extract (optional)
▢ ¼ cup unsweetened cocoa powder (optional) high quality
▢ 2 dates (optional) pitted

Instructions

Soak the raw nuts in 3 cups of filtered water overnight.
The next day, drain and rinse well.
Add the drained nuts, 4 cups of water, and optional sea salt & vanilla extract to a high speed blender. Blend on high for 4 minutes.
Place your nut milk bag over a large bowl. Pour the blender mixture into the nut milk bag.
Take your time to press all the liquid through the nut milk bag until the pulp is dry.
If making chocolate nut mylk, add the strained liquid back to the blender. Add the cocoa powder and optional sweetener (dates). Blend for 1 minute until smooth.
Refrigerate immediately in a sealed container and use over the next 3-5 days.

Notes

You can use any sweetener you like such as the raw dates, agave, or maple syrup.

Nutrition

Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!