Making homemade vegan nut milk is easy. Really! Here’s how!
- Soak the nuts. Start with 1 cup of raw, unsalted nuts. In a large bowl, cover nuts with at least 1 inch of cool, filtered water. The nuts will plump, so make sure you have room in the bowl. Cover the bowl tightly and refrigerate for at least 4 hours or overnight.
- Drain the nuts in a colander and rinse thoroughly with cool water. Toss them in a blender. Add 1 1/2 cups of cool water and a pinch of salt (optional). If you want to sweeten the milk, you can add a couple of pitted dried dates to the mix, or a tablespoon of maple syrup or honey.
- Blend at the highest speed for about 2 minutes (thoroughly pulverized). Blend in up to 1/2 cup more water to thin, if desired. Taste the milk and add more sweetener or salt, if needed. You also can blend in some vanilla.
- Slowly pour through a sieve lined with cheesecloth. Squeeze. Keep sealed in the fridge.
All-purpose fine mesh strainer bag suitable for much more than just almond milk! The finely woven mesh provides superior straining action while letting liquids effortlessly filter through, pulp free.
When using unbleached cheesecloth you don’t have to worry about the leftover chlorine leaching out of the cheesecloth and into your food or skin. 18-square feet
Jumbo Almonds $17
Two pounds of whole, raw, shelled and unsalted jumbo almonds.
Raw Cashews $16
Two pounds of raw, whole, unsalted and no-shell cashews.
Organic hazelnuts with no shell. 8 ounces
Raw Pecans $23
Two-pound bag of raw, no-shell pecans.
Macadamia Nuts $19
One-pound bag of whole and unsalted macadamia nuts.