Basic Nut Milk

Making your own nut milk is easier than you think.
January 06, 2017


Place the nuts in a bowl, cover with filtered water and soak for 8–12 hours in the morning or overnight.

Drain and rinse the nuts, discarding the soaking water. Add them to a blender along with the rest of the ingredients.

Blend on a high speed until completely smooth. Taste and adjust the sweetness to your liking by adding more dates if necessary (if using).

Strain the nut milk through a nut milk bag (This is a little bag that filters pulp from nut milks, making them entirely smooth and creamy. Nut milk bags can be found in larger kitchen stores or online.), piece of cheesecloth, or a fine-mesh sieve and store in the fridge in a large glass carafe with a lid/stopper. It can keep for a few days in the fridge, if sealed. Be thrifty and save the nut pulp to use in bread and cracker recipes!

About this recipe

"This is our standard recipe for nut and seed milk. We always start with these proportions and, depending on which nuts or seeds we are using, add sweetener to some and spices to others. For a thinner, subtler and more affordable milk, try adding an extra cup of filtered water.

To reduce the phytic acid levels in nuts and seeds, soaking is important. All grains, nuts and seeds contain varying quantities of phytic acid, which affects the mineral absorption in the body. Small amounts of phytic acid aren’t unhealthy, but reducing your overall intake is important as it will help you absorb the minerals from the food you’re eating." -- Recipe from Green Kitchen Smoothies, by David Frenkiel and Luise Vindahl.

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  • 150 g (5 oz or 1 cup) raw nuts of choice (or a combination of nuts and seeds), plus filtered water for soaking
  • 2–4 soft dried dates, pitted (optional)
  • 1/4 teaspoon vanilla powder or 1 teaspoon vanilla extract (optional)
  • 1 litre (1 3/4 pints or 4 cups) filtered water
  • 1/4 teaspoon sea salt
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