How To Make Nut Milk At Home - Chef Cynthia Louise
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Nut milks – such a glorious beverage to have at hand not only for your kids but for yourself as well!

How To Make Nut Milk At Home is going to be the topic of this post, I get so many requests for this online and at my cooking classes.

Milks made from all sorts of nuts are simply a staple in my kitchen, and the best thing is that you can make nut milks at home in just a couple of minutes. Believe me, once you take the first sip of your homemade nut milk, you’ll never ever think about buying those from the store. To start, you will need only two ingredients – nuts and water – as simple as that.

How To Make Nut Milk At Home? Just grab your nuts and blend blend blend …

So, get your favourite nuts and you can get started.

The ratio to work with when making nut milks is 1 cup of nuts to 3-4 cups of water.

However, I really like when nut milks have that heavenly creamy texture, so I actually add less water. If you are like me, you may also soak the nuts overnight since this will also add to the creaminess of the nut milk.

What you have to do now is just pop the nuts into your Vitamix, add water, blend and see the magic happen. Usually, 30 seconds is enough, but if you use a regular blender, it may take you a bit longer. You’ll need to stop and scrape the sides, blend again… But the end result will be the same – homemade nut milk of glory!

The next thing to do is grab a nut bag, set it in a large bowl and pour your nut milk in the bag. Start squeezing the bag to drain the milk. Then, pour the milk into a jar or bottle and take a sip immediately! Voila, you made nut milk at home.

The pulp left in the bag is so rich in protein that it would be such a shame to discard it. Instead, you can dehydrate it for 24 hours and get a nice nut meal that you can use when making protein balls or some breakfast bowls. If you don’t feel like moving to that task immediately, you can freeze it first and dehydrate later. Or composting the pulp back to the earth is just as beneficial.

Use Your Nut Milk Immediately Or Freeze It

To make sure that your nut milks don’t get any odours from the fridge, keep them in a container with a tight lid, and they will keep nicely for up to 3 days. If you notice that your nut milk has separated into two layers – a creamier one at the bottom and the watery one at the top – don’t panic. This is what nut milks do, and what you need to do before using them is just give the milk a good shake.

Since I use nut milks regularly, what I like to do is freeze them in portions. Then, when I need some, I just defrost it, give it a short blend and it’s ready!

Don’t Stop Here. Let’s Take Things To The Next Level Using Your Fresh Nut Milk!

And if you think that this is all you can do with nut milks, oh boy you are so wrong.

Wait to see what else I want to share with you.

It will be so much fun!

How To Make Nut Milk At Home Recipes

Super Creamy Almond & Coconut Milk Of Glory

Serves: 1


  • ½ cup Almond Milk
  • ½ cup Coconut Milk
  • ½ tsp Vanilla Extract

  • A pinch of Salt
  • ½ tsp Maple Syrup or Honey
  • A dash of Cinnamon, for serving

  • Pour the milks into a bowl, add the remaining ingredients except for the cinnamon and whisk gently to combine.
  • Taste and add more honey or maple if needed. Pour into a glass, sprinkle with cinnamon and drink.

Light & Creamy Brazil Nuts Frappe

Serves: Enough to satisfy 2 people


  • 1 cup Brazil Nuts
  • 2 cups Water
  • 1/8 tsp Freshly Grated Nutmeg
  • ⅛ tsp Cinnamon, plus more for serving

  • A splash of Vanilla Extract
  • A pinch of Salt
  • ½ tsp Honey, plus more for serving
  • A lot of Ice

  • Add the nuts and water to your blender and blend for half a minute until combined into a creamy milk.
  • Strain the milk using a nut bag and then pour the milk into a bowl. (Do not discard the pulp, dehydrate it or freeze for later use.)
  • Add the nutmeg, cinnamon, and vanilla and whisk to combine. Sprinkle with a pinch of salt to bring out the flavor, drizzle in the honey and whisk again.
  • Taste and if you want it sweeter, add more honey. Transfer to your blender, add loads of ice and blend until it is super creamy and chunky.
  • Pour into two glasses, dust with some cinnamon, drizzle with honey and enjoy!

Are you getting those OMG feelings?


Decadent Cashew Milk

Serves: 1

  • 1 cup Raw Cashews
  • 3 cups Water A pinch of Salt
  • 9 Dried Dates, pitted
  • 10 drops Butterscotch Essence

  • ½ tsp Vanilla Extract
  • A lot of Ice
  • Cinnamon, for serving

  • Add all the ingredients except ice to your blender and blend for about 2-3 minutes until the dates are nicely blended.
  • Strain the milk using a nut bag and pour half of it back into the blender (reserve the half for the cacao milk).
  • Add the ice and blend until the ice is crushed. Pour into 2 glasses, sprinkle with cinnamon and serve this super creamy milky beverage.

Cacao Cashew Milk

Serves: 2

  • The Reserved Cashew Milk (from the above recipe)
  • ½ cup Cacao, plus a little more for serving

  • 1 Tbsp Honey
  • A lot of Ice

  • Add everything to the blender and blend, blend, blend.
  • Pour into the glasses, sprinkle with cacao and drink immediately.

Nut milks are such a great thing to have in your kitchen. You can turn them into awesome, epic drinks to take to work as a snack or to start your mornings. I like to reward my body with these milks rich in plant fats once a week. Besides these flavors, you can make your own blends by adding chocolate, cayenne pepper, dates, bananas, Himalayan salt, chia, etc.

Try them out and let me know what your favorite combo is. If you need recipes like this, head on to my YouTube channel 🙂 

Chef Cynthia

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.