Homemade Nut Mylks
Servings Prep Time
1liter 5minutes
Passive Time
Servings Prep Time
1liter 5minutes
Passive Time
  • 1cup nuts(cashew, almond, macadamia, brazil nuts…)
  • 3cups water
Fine tuning
  • fingertip salt
  • 2 dates(optional, but I find it very tasty)
  • (optional) spices to season(I usually add 1/2 tsp vanilla)
  1. Soak your nuts (overnight is usually easiest) (See times depending on which nut you choose below)
  2. Drain, then wash them till the water dripping down is clear.
  3. Add the soaked nuts and 3 cups of water to a high speed mixer (I use a Vitamin) and blend until smooth (about 20sec). If you won’t strain your milk than add all spices now as well.
  4. For a smooth mylk: strain through a cheesecloth or a very fine meshed strainer to get rid of the pulp. (If you skip this step then it will make an a bit harsher milk. I strain all except for cashew, which is too smooth for anything to be strained out)
  5. Pour the smooth mylk back in the mixer and add a tick of salt, dates and optional spices to blend once more. (If you don’t strain your milk you can add these ingredients in the first mixing process.)
  6. ¡Finito! Best enjoyed still warm on it’s own, maybe dipped with a cookie inside or with granola 😋
Recipe Notes

My favorites are BRAZIL NUT– and CASHEW MYLK.  They’re much creamier than most others.

Minimum soaking times for nuts (overnight is always easy)
Almonds – 12 hours
Hazelnuts, Peanuts, Pine Nuts, Macadamia – 8 hours
Pecan, Walnut – 6 hours
Cashews, Brazil Nuts, Pistachios – 2 hours