Homemade Nut Milk (5 Ways!)

Dairy-free milk – a cleanser’s go-to ingredient to make their green smoothies creamy and delicious. But many store-bought versions have sneaky additives that can sabotage your health.

Added thickening agents like gums and carrageenan, common ingredients in many store-bought nut milks, can cause damage to your gut health. Plus, many contain added flavors and added sugars. The best way to avoid these additives is to make your own dairy-free milk at home! And with our recipes, it’s way easier than you might think. All you really need is a high speed blender – that’s it! If you don’t have time to soak your almonds or cashews, try our recipe for hemp milk! It’s the simplest dairy-free milk to make. Plus, it’s a great option for those with nut allergies or sensitivities. All these milks are amazing in green smoothies, chia seed pudding, or just in a glass!

Each of these recipes is easily customizable. If you don’t love vanilla, try a different flavor, like ground cinnamon or nutmeg or fresh fruit. On the low-sugar track? Leave out the dates and add a few drops of liquid stevia.

Do you have a favorite non-dairy milk? Let us know in the comments below!

With love and dairy-free milk mustaches,

J&J

Homemade Cashew Milk

Yield: 4 cups

Ingredients:

• 1 cup raw cashews, soaked in water overnight, then drained
• 4 cups filtered water
• Pinch of sea salt
• 2 or 3 dates, pitted (optional)
• 2 tsp. of vanilla extract (optional)

Instructions:
In a high speed blender, blend soaked cashews, filtered water, sea salt, dates, and vanilla extract until smooth and creamy. Store in the refrigerator for up to 5 days.

Homemade Coconut Milk

Yield: 4 cups

Ingredients:

• 2 cups shredded coconut, unsweetened
• 4 cups filtered water
• Pinch of sea salt
• 2 or 3 dates, pitted (optional)
• 1 tsp. vanilla extract (optional)

Instructions:
In a high speed blender, blend shredded coconut and filtered water on high for about 2 minutes. Strain coconut milk through a nut milk bag. Rinse the blender pitcher, and pour in coconut milk. Add sea salt, dates, vanilla extract, and blend to combine. Store in a large glass jar in the refrigerator for up to 5 days.

Homemade Hemp Milk

Yield: 3 cups

Ingredients:

• 1 cup hemp seeds
• 3 cups filtered water
• Pinch of sea salt
• 1 or 2 dates, pitted (optional)
• 1 tsp. vanilla extract (optional)

Instructions:
In a high speed blender, blend hemp seeds, filtered water, salt, dates, and vanilla (if using) until smooth and creamy. Store in the refrigerator for up to 5 days.

Homemade Brazil Nut Milk

Yield: 4 cups

Ingredients:

• 2 cups brazil nuts, soaked overnight, then drained
• 4 cups filtered water
• Pinch of sea salt
• 2 tsp. vanilla extract (optional)

Instructions:
In a high speed blender, blend soaked brazil nuts and filtered water on high for about 2 minutes. Strain brazil nut milk through a nut milk bag. Rinse the blender pitcher, and pour in brazil nut milk. Add sea salt, vanilla extract, and blend to combine. Store in a large glass jar in the refrigerator for up to 5 days.

Homemade Almond Milk

Yield: 4 cups

Ingredients:

• 1 cup raw almonds, soaked in water overnight
• 4 cups filtered water
• Pinch of sea salt
• 2 or 3 dates, pitted (optional)
• 2 tsp. vanilla extract (optional)

Instructions:
In a high speed blender, blend almonds and filtered water on high for about 2 minutes. Strain almond milk through a nut milk bag. Rinse the blender pitcher, and pour in strained almond milk. Add sea salt, dates, and vanilla extract (if using), and blend to combine. Store in a large glass jar in the refrigerator for up to 5 days.

Variations (can be added to any of the above recipes):

• Add 2 cups for fresh strawberries and blend to combine (80:20 only).
• Add 1 tsp. cinnamon for cinnamon milk
• Add 1 TB. of cacao for chocolate milk (80:20 only, add additional tablespoon for a richer flavor)
• Add 1 TB. of carob for cleanse-friendly chocolate milk