Making Nut Milk


Making nut milk is incredibly easy and I love doing it for multiple reasons. First off, I know exactly what goes in. Second, it’s cheaper. And third, it’s healthier! All you do is soak the nuts and then spend a few minutes blending it all up.

First thing to do is to soak the nuts overnight. I usually fill up a mason jar halfway with the nuts and fill the rest with filtered water. Depending on the nuts you use, they may only take half a day or maybe a whole day or two. I used to make cashew milk, which would soak up the water super quickly, but due to dietary restrictions I now only make almond milk. I usually try to let my almonds sit for as long as possible, usually a little over a day. Whenever you walk by it, stir the nuts around or shake the jar. You may see some powder floating around. This is totally fine! You can leave it in there or you can put in fresh water.

Zero Waste Tip: I try to buy my almonds in bulk to avoid paying for and wasting packaging.

When I go to make the milk, I gather everything I need:

  • Large bowl
  • Cheesecloth
  • Funnel
  • Large glass container
  • Strainer
  • If you want to add some extra flavoring, I usually add in stevia, vanilla and cinnamon

Almond Milk Setup

First, you want to strain your almonds in the sink and give them a little rinse with warm water. Then, grab a blender and put a handful in. There’s no exact measurement, but usually I start with a 1 heaping cup of almonds.


Then, add in filtered water. You want to add in three or four times the amount water to the amount of almonds you have. Again, I don’t really do exact measurements and just eyeball everything.

Next I add in a splash of vanilla, a couple drops of stevia, and cinnamon. You can also add in a couple dates to sweeten the milk instead of using stevia. I opt for stevia as it doesn’t affect my sugar levels.

Now you just blend it up until it looks like milk! This is maybe for ten seconds. It doesn’t take very long to blend up. If you’re using nuts, like almonds, their skins will float around and that’s totally fine. That’s why the next step is straining!

After some trial and error I’ve found that draping my cheesecloth over a large bowl and pouring in the milk as I blend it is the best method for me. Once the bowl is full, or once I’ve blended all my almonds, I strain out any almond pieces and set them aside.


Once all your almonds are blended and the milk is strained, simply funnel it into a glass container and put it in the fridge!

Zero Waste Tip: Reuse containers. I like to use old cold brew glass containers and old large kombucha jars!


Now you have your homemade nut milk!!! This is so easy, quick and any of my friends that have tried it have been impressed by the taste and quality.

Be sure to save your leftover almond pieces! I’ll have a post with ideas on what to do with them so there’s no waste.

Please comment with any questions or tips you have! If you make your own nut milk and have a different method let me know! Also, what kind of flavors do you put in?

Have a great week and remember to K.I.S.S. (Keep It Super Simple)! Mwah.