How To Make Your Own Nut Milk

Reading Time: 4 minutes

Okay I have a confession to make, this is actually a section from one of my (and my girl Noelle’s) ebooks, 30 Day Body Project ll – Smoothies.

But there was just no way I couldn’t share this with all of you because…
ONE, it’s ridiculously easy….
TWO, it’s way more delicious than store bought and no weird preservatives or other ingredients…
THREE, you don’t need to buy any more plastic or single use waste if you do this on your own.

This is especially for my busy mamas and broke college students because it takes literally just a couple of minutes and you save money by making your own.

1. Get in a habit of stocking up on nuts

Whichever nut you prefer, play around with it and don’t be afraid to mix them up. Buy in bulk. It’s way cheaper to buy in bulk instead of those little prepackaged plastic bags.
Want to make it cheaper? Mix your nuts with a grain like rice.

2. Soak your nuts.

Make it a routine to keep soaked nuts in your fridge. You always want to soak raw nuts for at least 12 hours, I prefer overnight to break down the phytic acid and make it easier for your body to digest but if you prefer hemp seeds or cashews you don’t have to worry about presoaking them. When you buy cashews in the store, you are not actually buying them raw so just soaking them for about 15 min in very hot water (not boiling) would be enough. Make sure you strain the nuts from the water they soaked in and rinse them good.

 3. Use a nut milk bag.

Not all nuts require a strainer (nut milk bag) but you definitely want one if you are making almond milk. Hemp milk, cashews, brazil nut, for example, do not require a strainer.

4. 4-1 Ratio

When you make nut milk, you are generally supposed to use a 4-1 ratio but on days when I like it creamier, I do about 3 cups of water to 1 cup of nuts.

If you are making just unsweetened and unflavored nut milk, all you really need for ingredients is water and nuts. Literally. That’s it.

Now you can always play around with different flavors like vanilla, dates, maple syrup, cinnamon, etc, but for the sake of keeping this blog post to the point, we will stick to the basic.

Below is the recipe for Almond Milk and Cashew Milk, so a mylk that requires straining and presoaking vs a mylk that doesn’t.

Almond Milk

1 cup of raw unsalted almonds.
4 cups of filtered water or coconut water.

Start by presoaking the almonds in a bowl of water the night before. Keep them on the counter with a cloth covering the bowl or in the fridge for up to 2 days. When finished soaking, rinse the almonds well.

When you are ready to make your mylk, place the nuts along with the water (NOT the water you used for soaking them) in a high-speed blender and blend for about one minute. I like adding a pinch of sea salt or Himalayan pink salt.

When it’s blended, put the nut milk bag over a bowl and pour the milk into the bag, squeezing every drop you can out.



The part of me that loves games kinda want to ask you to time yourself when making this so we can have a little game on how fast you make it down in the comments.

I won’t… but if you did you would my kind of friend.

Cashew Milk

3/4-1 cup of “raw” unsalted cashews.
4 cups of filtered water or coconut water.

Soak the nuts in hot (but not boiling) water for about 15 minutes.
Blend all ingredients and add any flavors you would like.


I do exactly the same when I make my hemp milk.

Note… while it’s not necessary to strain (milk bag) cashew milk, I prefer doing it for a smoother texture.

Nuts will stay good in the fridge for about three days which I guess is the only “downside” if you compare to store-bought milk.

Later edit. A trick is to do the nut butter recipe here on the blog. Make the nut butter instead and then just blend a tablespoon (or however much you need, with water whenever you need it. 

But you saw how easy it is to make so if you don’t drink as much milk, just cut the recipe in half or do as much as you need for the next three days.

For me it’s definitely worth it and I just love how cute and old school my milk looks like now in my fridge.


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