Nut Milk

The basic ratio is 1:4 for nuts:water; it can be less or more water depending on the consistency you want to achieve. It is not necessary to strain some nuts such as hemp seeds, cashew nuts, or pine nuts, as they are very soft and not much pulp remains; therefore I do 1:5 for nuts:water. Because dry coconut is hard and has more fiber, the ideal ratio is 1:2-3 for nuts:water. You may want to soak dry coconut in water for 30 minutes and use slightly warm water if you are in a cold climate, as fat becomes solid in cold water.

p17-nut milk




  • 1. Rinse 1 cup nuts or seeds and soak in plenty of water. Soaking durations vary.
  • 2. After soaking, strain and rinse thoroughly.
  • 3. Blend them with the desired amount of water in a high-power blender until the nuts or seeds are completely broken down.
  • 4. Strain through a nut milk bag or cheesecloth.
  • 5. It will last several days in the refrigerator.
  • 6. If desired, follow the directions below for variations to enrich and flavor your milk.

Variations: Here are some quick tricks and variations!   Quick nut milk: if you are too busy to soak nuts or want it right now, you can use nut butter. Just blend 2 tablespoons nut butter of your choice and 2 cups water together. No need to strain.   Sweet milk: if you want your milk a bit sweet, add pinch of salt, 1 date or 1/2-1 tablespoon sweetener of your choice and 1 teaspoon vanilla extract to blend with the nut milk.   Creamy milk: if you want it creamy, add 1 tablespoon coconut oil and 1 tablespoon lecithin to blend with the nut milk.