Make Your Own Nut Milk: Recipe

Added sugar and other junk, too watery, and tastes processed.

Homemade almond milk offers clean ingredients, natural healthy fats and customizable sweetness. Soak, blend and strain nuts for creamy dairy free milk without additives or refined sugar!!

If you avoid dairy, you’ve probably tried the alternatives: soy milk, rice milk, almond milk, even hazelnut or oat milk. I prefer almond milk, but most brands on the market are highly sweetened and fortified with artificial vitamins/minerals. And they just don’t taste very good, watered down and only vaguely almond flavored.

So I make my own nut milk. And it is DELICIOUS. I mean, this stuff is way better than even real cream, in my opinion. Ok, maybe almost better. Here is my nut milk recipe.

Make Your Own Nut Milk: Recipe

Begin by soaking 1 cup of almonds for 24 hours in filtered water and a dash of sea salt. When they are soaked, drain and discard soak water. Dry them out in an oven less than 180 degrees, like with the pilot light on. When they are dry, use 1 cup almonds to about 3 cups water. I like mine pretty thick, but you could use more water for a thinner milk.

Place soaked almonds in blender and pour in the 3 cups filtered water. Blend. Then add 1 tsp or so vanilla, and 1/2 – 1 tbsp honey, depending on your desired level of sweetness. At times I’ve wanted completely unsweet and don’t add anything, at times, a dash sweet. Use raw honey. Add more water if you want it thinner. Blend thoroughly til a bit frothy. Strain out almond residue through a fine sieve. Voila! So delicious. You can save the blended almond residue and use it in smoothies or discard (read: compost).

You can use any nut: walnuts, brazil nuts, hazelnuts, macadamia. Or, try with seeds like pumpkin. I prefer almonds. You could also add carob powder and blend that, or add spices like nutmeg, cinnamon, ginger, and/or cardamom.

Frequently Asked Questions

Why might homemade nut milk taste better than store brands?

Store bought nut milks often contain added sugar, gums, preservatives, and synthetic vitamins that thin the texture and alter flavor. Homemade nut milk uses soaked nuts and filtered water only, creating a richer taste, creamier texture, and full control over sweetness and ingredients.

Why are almonds soaked before making nut milk?

Soaking almonds softens their fibers, improves blending, and may enhance digestibility. The soak water is discarded to remove residue. Once drained, almonds blend more smoothly with fresh water, producing a naturally creamy milk without stabilizers or additives.

How can you adjust the thickness of nut milk?

Nut to water ratio determines texture. One cup of almonds to three cups of water makes a thicker, cream style milk. Adding more water creates a lighter beverage. Blending thoroughly adds natural froth and improves smooth consistency.

Is it possible to make nut milk without sweeteners?

Yes. Nut milk can be completely unsweetened. Raw honey, vanilla, or dates are optional. Making it at home allows precise control over sugar content, supporting blood sugar balance and avoiding hidden sweeteners found in packaged versions.

What can you do with leftover almond pulp?

Leftover almond pulp contains fiber and nutrients. It can be added to smoothies, baked goods, or energy bites. It may also be dehydrated into almond meal or composted. Reusing pulp reduces food waste and maximizes nutritional value.

Can Mary Vance’s nut milk method work with other nuts or seeds?

Mary Vance explains the same soaking and blending method works with walnuts, hazelnuts, macadamias, Brazil nuts, or pumpkin seeds. Each nut or seed offers unique fatty acids, minerals, and flavor while keeping the preparation simple and whole food based.

How does Mary Vance enhance flavor naturally?

Mary Vance recommends spices like cinnamon, nutmeg, ginger, or cardamom to add warmth and antioxidant support. Carob or cocoa powder can provide a chocolate style flavor. These natural additions improve taste without relying on processed flavorings or refined sugar.