How to Make Nut & Seed Milks
Blending my own nut and seed milk over the years has been one of those especially gratifying efforts I’ve made in the kitchen. It really is amazing how little you need, and it comes together so quickly. For a fraction of the cost compared to boxed varieties, you can make your own unique blend, and it tastes oodles better! Controlling the quality and richness in each batch is nice too.
There are about a million and one tutorials for making nut and seed milks on the internet. So here is one million and two ;). It doesn’t escape me the notion of not making something until someone you trust shows you how, and somehow I have been graciously accepted as one of those trusted people to some of you. I count myself very lucky, because you know I love sharing with you!
Below are some common questions answered, a visual tutorial of how I make my favorite blend of milk, and a list of unique combinations and measurements. I hope this is a post you enjoy and that it excites you to get some nuts/seeds soaking!
x Jessie
Soaking
While some nuts and seeds benefit from being soaked, not all of them do. Harder nuts with skins, such as pecans, almonds, pistachios, hazelnuts, and walnuts should be soaked for 8 to 12 hours (then drained and rinsed before blending). Cashews are much softer, and skinless, and therefore only require as little as four hours of soaking to soften for the blender. Macadamia nuts and brazil nuts require zero soaking, although you can soak macadamias if your blender has a difficult time getting the milk smooth. Try for 4 hours, like with the cashews, then drain and proceed.
Seeds such as sunflower, pepita (hulled pumpkin seeds), and brown sesame seeds benefit from a quick soak. Anywhere from 4 to 8 hours will do the trick. However, hemp seeds do not seed any soaking time.
When using truly raw nuts or seeds with a skin or hull, soaking helps to ‘activate’ and reduce the amount of phytic acid they contain. It makes the nutrients in the nut or seed more bioavailable to our bodies, and easier for us to digest. However, this does not apply if they were pasteurized or steamed beforehand.
If soaking truly raw nuts with skins, these can be slipped off after soaking, and before blending, for a creamier result (such as with almonds or pistachios). But this extra step isn’t necessary for a truly delicious plant milk. I very rarely take the time to do so.
Water to Nut/Seed Ratios
Generally, 1 cup of nuts (measured before soaking) to 3 or 4 cups of water is the ratio for the most traditional nut milk. I use 3 1/2 cups of water to get the consistency and creaminess I enjoy most. Test out the measurements yourself and see what you like!
For seeds, you measure similarly. Generally 1 cup of seeds (measured before soaking) is paired with 3 to 4 cups of water when blending. I do this for pepita, sunflower, and sesame seeds. For hemp seeds, I measure less, using only a 1/2 cup instead.
If wishing to make a half-and-half style plant milk, using 1/2 cup of nuts and 1/2 cup of seeds (both soaked) combined with 3 to 4 cups of water is a good ratio to follow. Unless you are using hemp seeds, then reduce to 1/4 of a cup when paired with 1/2 cup of nuts.
How to Strain
Straining is always optional, however, for a super smooth and creamy plant milk I recommend doing so. For heartier nuts and seeds, such as almonds, walnuts, pistachios, pecans, macadamias, brazil nuts, hazelnuts, sunflower seeds, and pepita seeds, I use a thin tea towel to strain.
For creamier nuts as seeds, such as cashews, hemp seeds, and sesame seeds, I will either skip straining the milk - or use a nut milk bag made of thin mesh. The latter holds back less pulp, and it easy to squeeze the creamier mixture through. (A cheesecloth can be similarly used.)
Shelf Life
Generally, homemade nut and seed milks will keep for 3 to 4 days when stored properly in an airtight jar in the fridge. Do not drink directly from the jar, or place utensils/measuring spoons into the milk, to help it last too. I show a large jar being used below, but typically I will use two smaller jars so that I’m only exposing half of the milk to the elements at a time.
The Pulp
My plate has felt pretty full with all of the things I am preserving or making from scratch in the kitchen. Therefore, my pulp left over from nut/seed milks currently goes into our compost. However! There are several inspiring ideas I’ve come across that I’d love to share with you for how you can not let the pulp go to waste: nut pulp granola, herby crackers, brownie bites, cookie bars, and even turn it into flour. I’ve also seen others freeze leftover pulp in ice cube trays to use in their smoothies, or mix fresh pulp into veggie burger recipes too.
Straining blended ‘hazelnut brazil nut’ milk using a tea towel.
Pouring strained nut milk into a glass jar to store in the fridge.
Blends & Flavorings
Classic Almond:
1 cup of raw almonds, soaked in filtered water for 8 to 12 hours.
Drain, rinse, and blend with 3 to 4 cups of fresh water for 45 to 60 seconds.
Strain through a thin tea towel, and store in an airtight jar in the fridge for 3 to 4 days.
This is a great classic nut milk that can be used the most traditionally in recipes.
Hazelnut Brazil Nut:
3/4 cup of raw hazelnuts, soaked in filtered water for 8 to 12 hours.
Drain, rinse, and blend with with 4 raw brazil nuts and 3 1/2 cups of fresh water for 45 to 60 seconds.
Strain through a thin tea towel, and store in an airtight jar in the fridge for 3 to 4 days.
This is my favorite, go-to nut milk blend. It keeps my selenium levels healthy, and tastes wonderful in my morning coffee and overnight oats.
Pistachio:
1 cup of raw, shelled pistachios, soaked in filtered water for 8 to 12 hours.
Drain, rinse, and blend with 3 to 4 cups of fresh water for 45 to 60 seconds.
Tip: slipping the skins off of the soaked pistachios before blending lends to an especially luscious milk.
Strain through a thin tea towel, and store in an airtight jar in the fridge for 3 to 4 days.
This is my favorite nut milk to make in the winter for using in hot chocolate. So indulgent and special!
Cashew:
1 cup of raw cashews, soaked in filtered water for 4 to 8 hours.
Drain, rinse, and blend with 3 to 4 cups of fresh water for 45 to 60 seconds.
Strain through a mesh nut milk bag, or leave unstrained, and store in an airtight jar in the fridge for 3 to 4 days.
This milk is especially creamy and very flavor-neutral.
Macadamia:
1 cup of raw macadamia nuts, soaked in filtered water for 4 hours.
Drain, rinse, and blend with with 3 1/2 cups of fresh water for 45 to 60 seconds.
Strain through a mesh nut milk bag, or cheesecloth, and store in an airtight jar in the fridge for 3 to 4 days.
This milk tastes so tropical, and goes wonderfully in morning bowls of granola with berries.
Maple Pecan:
1 cup of raw pecan halves, soaked in filtered water for 8 to 12 hours.
Drain, rinse, and blend with 3 1/2 cups of fresh water for 45 to 60 seconds .
Strain through a thin tea towel, return to the blender, add 1 to 2 tablespoons of maple syrup, and blend once more.
Store in an airtight jar in the fridge for 3 to 4 days.
This is wonderful blended into fall flavored smoothies, such as pumpkin spice, or used as a seasonal coffee creamer.
Sunflower or Pumpkin Seed:
1 cup of raw sunflower seeds, pepitas (hulled pumpkin seeds), or a mixture, soaked in filtered water for 4 to 8 hours.
Drain, rinse, and blend with 3 to 4 cups of fresh water for 45 to 60 seconds.
Strain through a thin tea towel, or cheesecloth, and store in an airtight jar in the fridge for 3 to 4 days.
These make great nut-free plant milks, and can cut down on the cost of making homemade milks too.
Sweetened / Flavored:
To naturally sweeten any homemade plant milk, simply return the milk to the blender after straining, and blend with either 1 to 2 pitted dates, or 1 to 2 tablespoons of maple syrup (or honey).
To make vanilla plant milk, simply return the milk to the blender after straining, and blend with a teaspoon of vanilla extract, or 1/2 teaspoon fresh vanilla bean seeds.
Spices are lovely to add to specialty milks, such as ground cinnamon or nutmeg, and can be blended in small amounts (such as 1/4 teaspoon) with a sweetener of choice from above.
To make a chocolate milk, return the plant milk to the blender after straining, blend with a sweetener of choice from above, and 1 to 2 tablespoons of cocoa powder. A little vanilla and/or cinnamon is nice in here too.
Note: It is normal for homemade plant milks to separate in the fridge. Simply give them a shake before using!