Looking for a simple homemade nut milk recipe? Look no further! This easy nut milk recipe is all you need to make unsweetened, sweetened, and chocolate nut milk versions. And you can use this recipe with almost ANY type of nut including hazelnuts and macadamias.
Why this Recipe Works
This recipe does not use any fancy equipment like a nut milk machine or require any specific product like already processed nuts. Instead, it uses a high-speed blender and any nut of your choosing.
Making nut milk at home means you can remove preservatives, emulsifiers, and sweeteners. You can sweeten to your preference with sweeteners like dates, agave, or honey, and I show you how.
Keeping shelf-stable nuts in your pantry means you can use this recipe to make fresh nut milk anytime you want without needing to go to the grocery store.
Ingredients, Nut Choices, and Sweeteners
You can use this recipe to make any kind of nut milk. My favorites are pistachio and hazelnut, but this recipe works great with almonds, macadamia nuts, and cashew nuts!
Nuts – unsalted raw nuts work best, but unsalted toasted nuts work, too. Use any combination of pistachio, hazelnut, almond, cashew, and macadamia.
Filtered water – use any water you would drink.
Cocoa powder – I use unsweetened, high-quality cocoa powder when making chocolate nut milk. When I add cocoa powder, I also use a sweetener and a pinch of salt.
Sweeteners
This recipe does not require sweeteners. If you are accustomed to store-bought nut milk, you will likely want to add a pinch of salt and some sweetener. Here are my favorite options of sweetener for homemade nut milk:
- Dates
- Agave Nectar
- Coconut sugar or other sugar (dissolve in hot water before adding to the blender)
- Honey
- Maple Syrup
- Simple Syrup
How to Make Nut Milk with Any Nut
First, 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 and sweetener to a high-speed blender. Blend on high for 4 minutes.
Note: Add less sweetener than you think you need. You can always add more after you taste it.
Place your nut milk bag over a large bowl. Pour the blender mixture into the bag.
Take your time to press all the liquid through the bag until the pulp is dry.
Note: You can purchase a nut milk bag on Amazon. I prefer it to a cheesecloth because it gets all of the pulp out of the nut milk, yielding much silkier nut milk.
Refrigerate immediately in a sealed container and use within 5 days.
You can use this nut milk in your favorite beverages like matcha lattes, matcha chia pudding, coconut chia pudding, and more!
How to Make Chocolate Nut Milk
If making chocolate nut milk, add the strained liquid back to the blender. Add the unsweetened cocoa powder and sweetener. Blend for 1 minute until smooth.
Note: You can leave the sweetener out, but when making the chocolate version I like to add a little sweetener.
Refrigerate immediately in a sealed container and use over the next 5 days.
Homemade Nut Milk FAQs
Since this recipe works with all sorts of nuts, if you have an allergy or sensitivity to one type of nut you can opt for a different option. Almond milk is arguably the most common and popular milk, but other types like cashew milk, hazelnut milk, and macadamia nut milk are popular.
You can sweeten nut milk in a variety of ways. My go-to method is to use Medjool dates, but you could also use sugar or a sugar substitute, maple syrup, honey, or agave nectar.
Yes, you should refrigerate nut milk as it will stay fresher for much longer in the fridge. I find it stays fresh and tastes the best if refrigerated and consumed within 3-5 days of making it.
A nut milk bag, aptly named, is a mesh bag specifically for straining nuts from nut milk. It works much better than other straining materials like cheesecloth. They’re quite cheap to buy and well worth it! I find they make the best, smooth milk.
More Non-Dairy Recipes
If you love this recipe, you’ll want to check out all my dairy-free recipes, and here are some I know you’ll love:
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Homemade Nut Milk
Print Recipe SaveIngredients
- 1 cup raw nuts almond, hazelnut, pistachio, or cashew
- 7 cups filtered/purified water
- ¼ tsp sea salt (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 sweetener 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. Blend for 1 minute until smooth.
- Refrigerate immediately in a sealed container and use over the next 5 days.