Raw Nut Milks

I make my own milk….

I got a laugh from a lactose intolerant sushi chef while I was dining on some avocado rolls in La Jolla, California one day. When I tried to correct myself, I responded with, “No, I make my own nut milks…” You can see where we are going with this….

But all joking aside, our household’s dairy replacement is a steady supply of homemade rice milk and raw almond milk although I have experimented with other nuts such as Brazil nuts and cashews.

Raw nut milk is just amazing! A word of advice is not to make too much of it at a time due to the fact that it is not pasteurized so it spoils within 3 days of refrigeration.

But if you’re like the folks over at my house, you won’t have any by day 2…

This recipe is super simple to make. I find the hardest thing is not procrastinating and letting the nuts soak too long.

Our Favorite Raw Almond Milk

Print Recipe

A delicious ultra creamy milk rich in vitamin E, magnesium, and protein. This milk is a STAPLE in my household! Not only do we enjoy this as a non-dairy beverage, we use it to make all sorts of desserts (like my chia seed pudding) and smoothies.

Servings	Prep Time
1 quart	8 hours 15 minutes

Cook Time	Passive Time
0 15 minutes	8 hours

Servings Prep Time 1 quart 8 hours 15 minutes

Cook Time Passive Time 0 15 minutes 8 hours

Our Favorite Raw Almond Milk Print Recipe A delicious ultra creamy milk rich in vitamin E, magnesium, and protein. This milk is a STAPLE in my household! Not only do we enjoy this as a non-dairy beverage, we use it to make all sorts of desserts (like my chia seed pudding) and smoothies. Servings Prep Time 1 quart 8 hours 15 minutes Cook Time Passive Time 0 15 minutes 8 hours Servings Prep Time 1 quart 8 hours 15 minutes Cook Time Passive Time 0 15 minutes 8 hours

Ingredients

• 1 Cup Raw Almonds soaked 8 hours or more
• 4 Cups filtered or purified water
• 1/4 Cup favorite sweetner I use coconut sugar or raw agave nectar
• 1 tbsp coconut oil (optional)
• 1/2 tsp vanilla extract or almond extract (A yummy alternative is to do half vanilla half almond)
• 1 pinch salt

Servings: quart

Instructions

1. Add all ingredients to a blender and....blend!

   
2. Strain your milk in a nut milk bag or extremely fine cheesecloth.

   
3. Serve chilled for maximum refreshment!!
4. This recipe last 3 days in the fridge

Recipe Notes

The optional coconut oil gives the milk a richer taste. A high speed blender is great for this recipe. I use a Vitamix . You can also find a fantastic nut milk bag here.

Share this Recipe

As a general rule of thumb, I always use 4:1 ratio of water to nuts. You can add any supplement you’d like such as cocoa powder for chocolate milk, strawberries to make a fresh berry milk, or vanilla extract for a vanilla-ey milk. This milk tastes the best when it’s cold but you can always drink it right when it’s made! It’s all good!

Happy Nut Milk Making!!!!