Many people are surprised to learn how easy it is to make their own milk, and from just about any nut or seed. You can use your nut or seed milk like you would use dairy—to add creaminess to smoothies, ice creams and savory foods such as soups, sauces or purées. The best part is that your own homemade milk is guaranteed to be much healthier than pre-made milks from the grocery store.
For its aromatic qualities, Hazelnut Milk is one of my favorite milks to make when having friends over for coffee. Although this recipe works with so many nuts and seeds—including almonds, macadamia nuts, brazil nuts, pistachios, walnuts, and even seeds such as pumpkin, sunflower, and hemp seeds—I’m going to be basing this recipe on my Hazelnut Milk. The process begins by soaking the hazelnuts in water at room temperature for 6-8 hours, and if you’re using another nut or seed, simply refer to this Soaking Guide.
Soaking initiates the sprouting process, neutralizing enzyme inhibitors in nuts and seeds that prevent nutrient absorption. In addition, this process of soaking cleans them, removing any dust or tannins. Although you absolutely can make milks without soaking, it certainly makes your plant-based milk much healthier (and interestingly, a lot of people with nut intolerances seem to be able to handle sprouted nuts better).
When we talk about nut milks as being a healthy alternative to regular milk, it’s important to distinguish between DIY milks and most of the milks that can be purchased at grocery stores, in the US especially. As a rule of thumb, pre-made milks should only have the following three ingredients: nut, water, sea salt (and occasionally vanilla extract or bean). Anything beyond that and you’ll be much better off making your own, despite the extra effort!
Although you can strain your milk using a fine chinois or a regular strainer lined with cheesecloth, I love using nut milk bags. They ensure that you won’t have any pulp in your end result. As for all that leftover pulp, you can keep it for use in crackers, bread recipes, and even the crusts of plant-based desserts if you are feeling brave. Eventually, I’ll share a few of my favorite recipes using nut pulp!
PrintDIY Nut & Seed Milk
- Total Time: 10 mins
- Yield: 4 cups 1x
Ingredients
1 cup chosen nut/seed, soaked per the Soaking Guide)
4 cups water
Flavoring (Optional):
Vanilla, 2 tsp extract or 1/4-1/3” scraped bean
Virgin coconut oil or coconut-derived MCT, 1-2 tbsp
Organic stevia, to taste
Salt, pinch
Instructions
- Once soaked, rinse hazelnuts well and discard soaking water.
- Blend nuts and water in a high-speed blender until thorougly combined. Make sure there are no large chunks remaining.
- Grab a large mixing bowl, and strain mixture through a nut milk bag, a fine chinois or a strainer lined with cheesecloth.
- Rinse your blender, and then pour the strained milk back in. Add flavor as desired and blend well.
- Once ready, pour into glass containers. As a general rule, homemade milks will keep refrigerated for 2-3 days.
After making your own milk, you’ll likely never go back. I make an extra-large batch twice a week, flavor half of it (for uses such as coffee, Four Sigmatic medicinal mushroom concoctions, or ice cream making) and keep the other half unflavored for when dishes require plain milk (such as soups or sauces). With more and more people developing allergies and intolerances to foods they eat with some frequency—such as almonds in the paleo community—making your own milk is a great skill to have so that you can change up which nuts and seeds you are consuming on a regular basis.
Changing the simple things we consume everyday is the most important thing when it comes to sustainable health—so much more than that one “super healthy” thing that we could add to our diets. Whether it’s almond, oat, or any other milk you may be consuming, I hope this recipe helps you in your journey towards greater everyday health!
In good health,
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