How to Make Nut & Seed Milk (It’s easier than you think!)

Who knew there was a secret life to oats, cashews, and flaxseeds?

These delectable nuts and seeds can transform into a creamy, nutty addition to your morning coffee, smoothie, bowl of granola, or nutrient-dense PSL. To make your own, all you need is a blender and a nut milk bag – simple!

You may have noticed the new kid on the block in the milk section these days, or the ever-expanding non-dairy milk list at the coffee shop. Oat, almond, hemp, flaxseed, coconut, cashew, pumpkin seed – so many options! Many people seem to share this affinity for creamy, nutty, non-dairy milks. Whether it’s to accommodate a dairy allergy or simply a preference, making your own nut milk is extremely satisfying.

Non-dairy milks have a velvety texture, a nutty flavor, are hormone-free, plant based, and nutrient-dense.

Although purchasing non-dairy milk at the store in convenient, it can also be a bit pricey, as they typically range from $4-8 for a half gallon. Also, when you’re cranking through a half-gallon every two days at my house, recycling numerous tetra pack containers (plastic-coated paper cartons) doesn’t feel good. All that elaborate packaging to simply hold a half gallon of flax milk, *sigh.

There is another way! You can make your own nut and seed milks!

No special kitchen equipment required either – just a blender and a nut bag for straining. Although having one of those fancy Almond Cow machines seems luxurious, I decided to save the $200 (and counter space!), and just use what I have which is in accord with my zero-waste values. 

By making your own nut milk, you also know exactly what is in each jar. Next time you are at the store, take a look at the ingredient list on the back of the container. How many ingredients are in there? Do you know what all of them are? Many contain preservatives to extend their shelf lives, along with added sugar.

Nut Milk Ingredients

Here’s the list of ingredients for basic cashew milk = cashews + water. So simple!

You can also add a little sea salt, a date for sweetness, vanilla, cinnamon, or even cacao for chocolate milk. Your imagination is the limit! It will only last a few days in the fridge since it doesn’t have any preservatives, but that’s no big deal since you’ll be likely to drink it before then anyways.

Another bonus is that you can usually buy the nuts or seeds in bulk! This means saving money, reducing packaging waste, and thus taking on a more sustainable food purchasing practice.

Fold in Your Self-Care Practice

Making your own nut milk can also be a self-care practice. The nuts or seeds will need to be soaked for several hours or overnight before they can be blended. This can be an opportunity for you to move mindfully and drop into your senses by giving your attention to the aroma of the nuts, the texture of the glass jar, or the sound of water flowing from the tap.

Acknowledge that you are engaging in a practice to take care of yourself, your family, and the planet. When you see the jar sitting on the counter, patiently waiting for the next step of becoming milk, let it gently remind you of your self-care practice.

Homemade Oat, Pumpkin, Flax, Pecan, Cashew, Almond, Coconut, Hemp, or Walnut Milk Recipe

Yield: 1 Quart

Ingredients

• Soaked nuts or seeds (seek soaking guide below):
  • 1 cup: organic steel cut oats, raw pumpkin seeds, flax seeds, pecans, or walnuts
  • ¾ cup: raw cashews or raw almonds
  • 2 cups shredded unsweetened coconut
  • ½ cup hemp seeds
• 4 cups water (use less water for thicker, creamier milk, or more water to increase the quantity)
• 1 pinch of sea salt
• Optional add-ins: ¼ teaspoon vanilla, ½ teaspoon cinnamon, 1-2 pitted dates for sweetness, 2 tablespoons cacao for chocolate milk.

Instructions

1. After straining and rinsing soaked nuts or seeds (see soaking guide below), add to high-speed blender like a vitamix.
2. Add 1 cup of water, blend on high for 1 minute.
3. Add remaining 3 cups of water, any optional add-ins, and blend for 30 seconds.
4. Over a bowl, pour contents from blender through a nut milk bag (available at most natural food stores), and gently squeeze with hands to remove all liquid from pulp. Leftover pulp can be used in bread or other baked good recipes.
5. Pour into glass jar for storage.
6. Add to your morning tea, coffee, smoothie, or bowl of granola – enjoy!

Soaking Guide for Nuts & Seeds

1. Place 4 cups of raw nuts or seeds into a large glass mason jar.
2. Cover with water and stir in 1 tablespoon of sea salt.
3. Soak according to type:
   • Almond: 8-12 hours
   • Cashew: 2-3 hours
   • Steel Cut Oats: 6 hours
   • Flaxseed and Pumpkin Seed: 8 hours
   • Pecan: 4-6 hours
   • Walnut: 4 hours
   • Hemp, Coconut: do not soak
4. Drain, thoroughly rinse in a sieve, and follow instructions above for making non-dairy milk.

This recipe can be modified in many ways through adding spices and also through experimenting with different combinations like coconut-cashew or hemp-walnut.

I would love to hear about your non-dairy milk concoctions – please share in the comments below!