I Tried It: Making My Own Nut Milk

I have known that you could easily make your own nut milk in a Vitamix for a long time. It still just seemed too much effort. I read someone’s recommendation for the Almond Cow and was really intrigued.

As I dug deeper I read the almond milk from a Vitamix was actually creamier than from the Almond Cow. I finally decided to try it.

It’s pretty simple
All you really need is nuts and water. You can add other flavorings, and I often do (pinch of salt, vanilla, cinnamon). The Vitamix is a very high powered blender, so you don’t even have to presoak your nuts and I haven’t.

For most nut milks, you’ll need a nut milk bag (this separates the “milk” from the leftover ground up nuts, although if you don’t mind the taste, you can leave them in there).

I use cheesecloth, for the simple reason that I had some and while you might think buying a nut milk bag would be a simple thing, I couldn’t decide on one. I think I’ll probably try one at some point.

Some nuts, like cashews, you don’t even need the nut milk bag for. It’s a softer nut and you won’t notice the cashew meal in your cashew milk. I happen to really like cashew milk, too.

Always amazed how white those brown nuts

The process
Put all the ingredients into your Vitamix (or other blender). Blend about 90 seconds. Either place your nut milk bag in, or drape your cheesecloth over, a large container. I use a 64 oz glass pyrex measuring cup; I happened to already own it.

Pour through cheesecloth to separate out nut pulp

Pour the contents of the Vitamix into the nutmilk bag or over the cheesecloth (you may have to hold onto it or put a rubber band around it so it doesn’t slip down into the container).

Squeeze out milk

Squeeze the “milk” out of the nut milk bag/ cheesecloth. You can throw out the remaining almond pulp, compost it, or even make things like cookies and crackers out of it (which I haven’t yet tried).

Pour milk into containers

Pour your fresh almond milk into a container. I use Mason Jars.

Voila! Almond Milk

Making alternative milks on the fly
What if you’ve run out of nut milk and just don’t have time (or the will) to make a fresh batch? Never fear, nut butter will do the trick.

Ingredients for quick nut milk

Use about 1 tbsp nut butter and 1 cup water. I used my smaller, less powerful blender for this. Because the nuts in the nut butter are roasted (although of course you can buy raw nut butter), the taste will be slightly different and the “milk” will be a bit more tan colored.

Finished “instant” almond milk
Almond milk & chocolate cashew milk

I’m not sure I’ve found the perfect ratio of nuts to water yet. The more nuts you add, the creamier it will be, but of course the higher the fat content will be.

Generally you can go anywhere from 1/4 – 1 Cup nuts per 4 cups of water. I do suggest adding in a little vanilla and a pinch of salt for flavor (unless  you’re using your almond milk in a savory dish, then omit the vanilla). You can sweeten it if you’d like, of course, but I usually don’t.

For your “instant” nut milk the ratio is about 1 tbsp to 1 cup water.

I also make chocolate cashew milk. Typically I add about 1-2 Tbsp cacao and 4 – 8 dates to sweeten it. I use that for making hot chocolate, and I often use it as a recovery drink after a run — adding collagen gives it a protein boost to help you on your way to recovery.

Final Thoughts
It isn’t really all that hard to make nut milk, and it is definitely cheaper than buying a good brand. The brand I liked the most was $6.99 for 4 cups! But it was basically nuts and water. I can make about 3 x that much with the same amount of money in nuts.

I also get to control what goes into my nut milk. I can control the amount of sweetener, and there’s no need for emulsifiers, which is a slightly iffy ingredient healthwise.

Yes, without the emulsifiers like soy lecithin or carageenan,  your nut milk with separate in the fridge. All you have to do is give it a shake.

I also get to control the flavorings, the type of sweetener — or no sweetener (most of the time). No containers to recycle or throw out, either.

Yes, it does take some time. Yes, there are days I don’t want to do it. But overall, I’m happy I finally tried it and I don’t see myself going back to buying nut milk at the store.

What do you prefer to make yourself that you can buy?

If you have a blender, what do you use it for? 

Do you like warm recovery beverages when it’s cold out (yes, please) or don’t really care about temperature? 


Linking up with Zenaida Arroyo and Kim @ Kookyrunner

This week I am also joining up with the new Runners’ Roundup linkup.


19 thoughts on “I Tried It: Making My Own Nut Milk

  1. I have always wondered how that works and, in particular, if it was worth the money. You answered both questions!
    I have a hand blender which I use to make soup. I guess I should try out making almond milk now. I am drinking black tea with almond milk as I’m writing this. I love hot beverages!

    Liked by 1 person

      1. Even in batches, I am doubtful that an immersion blender would be able to really pulverize the nuts — and suspect it could be really messy, too. If you don’t mind small almond chunks in your “milk” it might work. You’ll have to let me know!

        Liked by 1 person

  2. Very interesting but no, I don’t make my own food.

    Neither my hubby or myself drink milk.

    I just add a little milk to my oatmeal. Use flavored creamers for my coffee and he uses half n half.

    I always go out to brunch after my long runs. I often still bring my own chocolate milk. Prefer Stewart’s. But on sat when it was 30 degrees I did order chocolate milk.

    I only really use my blender for squash soup.

    Liked by 1 person

      1. What do you use all that almond milk for? I make soups too but mostly beef vegetable or lentil or split pea. No need for a blender.

        Liked by 1 person

    1. All nuts are expensive unfortunately. The nutribullet should work, but you might want to soak the nuts for a while to soften them. Which will make them easier to blend. Just do it in the container & then blend.


    1. Well, it’s certainly easier to buy it. And I felt the same thing. I’d say maybe it takes about 20 minutes. Cashew milk much less, because you don’t have to separate out the pulp (and luckily I love cashew milk). So far since I started I haven’t bought any nut milk!


  3. My daughter recently got on a post-run smoothie kick so our blender is used every day for that. On similar lines, I made my own peanut butter for the first time recently. I had no idea it was so easy! I used my food processor for that, but I’m going to start doing that all of the time now.

    Liked by 1 person

    1. I have made my own nut butter, and while that is easy, cleaning my food processor is a real PITA. I might have to try using my Vitamix for it. My old one couldn’t handle small batches of stuff, but my new one seems to handle stuff a lot better. Although my husband is a bit afraid I’m going to wear it out.

      Liked by 1 person

  4. Well this is interesting. I have never made my own since I just buy it at the store. I don’t drink milk at all but mostly use it to eat cereal or to use in a shake/smoothie.

    I have something similar to a Vitamix blender and love it. I use it mainly to make s shake/smoothie and for salsa. 🙂

    Liked by 1 person

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