Making your own nut milk is probably the easiest and one of the most fun things you can do in the kitchen. It requires very little skill, very few ingredients (unlike the store bought kind), and can be made with any nuts or flavour enhancers. Not to mention it tastes way better than the store bought kind.
There is one very important step when it comes to milking nuts 🙂 You have to soak them. Soaking helps to soften and activate the nuts. Ideally you want to soak them over night, but if you’re like me and forget until the moment you want to make the milk then simply soak your nuts in hot water for about 30 minutes. It’s not ideal but it does the trick.
Here’s my basic recipe for sweetened vanilla milk – perfect for baking, pouring over granola, or adding to coffee. Use this basic recipe as is or get creative. Experiment with different types of nuts and flavours. One of my favourite additions is blending the milk after its separated form the pulp with 1 tsp of matcha. Super yummy!
The possibilities are endless.
- 1 cup nuts (I like cashews, almonds, and hazelnuts)
- 3 1/2 cups filtered water
- 1-2 medjool dates
- 1 tsp vanilla extract
- Soak your nuts over night (or use the quick hack from above)
- Drain and rinse the nuts. Add them to a high powered blender with the water, dates, and vanilla.
- Blend until liquid and creamy.
- Strain your milk to separate the liquid from the pulp. Use a nut milk bag, double layer of cheese cloth, or a clean kitchen towel. Squeeze the milk through the cloth to press all the liquid out of the nut pulp.You might have to work in batches depending on the method you choose.
- Store in an airtight container in the fridge for about one week.
Time to get messy!