How to Make Homemade Nut Milk
Any newbie can turn out basic nut milk. But the care you put into soaking, blending, and straining the nuts makes all the difference. Nail these key moments in the slideshow and you’ll be left with a beverage so irresistibly delicious, you’ll question why you ever drink real dairy.
Use raw, unsalted nuts for making milk. If you buy in bulk, store the nuts in your freezer until you’re ready to use them.
Packed with inflammation-reducing omega-3s and a good dose of vitamin E, nuts are a heart-healthy choice for the cholesterol-conscious.
2/51. Soften Up
Soaking your nuts at least 12 hours makes blending a cinch. Just be sure to toss the soaking liquid and use fresh water for the actual recipe, or your milk could taste musty.
3/52. Blitz Away
Nothing compares to the pulverizing power of a Vitamix, but a regular blender also gets the job done. Start on a low speed and gradually turn it all the way up.
4/53. Strain Like Mad
Some nut-milkers do this with a nut-milk bag; we prefer a fine-mesh strainer. Use a rubber spatula (and a little elbow grease) to press as much liquid from the pulverized pulp as possible.
5/54. The Sweet Life
Cow’s milk is slightly sweet and a little salty; your nut milk should be, too. To strike the right balance, add a wee pinch of kosher salt and a drizzle of maple syrup, agave, honey, or a few pitted dates while the mixture is blending. A splash of vanilla extract or a pinch of cinnamon is also a nice touch.
