How to Make Your Own Vegan Nut Milk in 4 Easy Steps!

Making homemade vegan nut milk is easy. Really! Here’s how!

1. 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.
2. 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.
3. 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.
4. Slowly pour through a sieve lined with cheesecloth. Squeeze. Keep sealed in the fridge.

Almond Milk Bag – The Best Reusable Nut Milk Bag $7

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.

Cheesecloth $7

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.

Hazelnuts (Filberts) $12

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.