Hippie Moms Aren't Crazy

Homemade Nut Milk

Once you taste homemade nut milk, you will NEVER buy synthetic vitamin, carrageen infused, and chemical laden nut milk again.

It’s SO easy and absolutely delicious… It take a little foresight since soaking the nuts is an important step in the creation of this nut juice. So think ahead and make it happen.

I primarily organic raw Brazil nuts or almonds, and cashews (which don’t require as long of a soaking period). Pistachios are also a great option to explore.

Quick note when using cashews: When cashews are soaked for over 8 hours they become very soft. When pulverized they leave very little (if any) nut “flour” behind. This makes it so that straining isn’t necessary creating a quicker and more simple nut milk making process. BUT it is important to mix up your nuts and include a variety of nuts in your diet. 

Soaking them overnight (minimum of 8 hours) with a little salt helps activate enzymes and deactivate enzyme inhibitors. Also, make sure to use organic RAW nuts… not roasted or salted. Just plain raw organic nuts.

Homemade Nut Milk – Recipe makes about the amount of water you use.

Tools needed:

Blender, Vitamix, or something similar
All natural nutmilk bag
Airtight container – This one is my favorite


  • 3 cups of organic raw nuts (I primarily use almond and cashew)
  • sea salt (1 tbsp to soak and 1/4 tsp to add to milk)
  • 3-6 cups filtered water (obviously the creamier the milk the less water to add)
  • 1 tsp vanilla extract or 1/4 inch organic vanilla bean (optional but really brings out the nuttiness)
  • Sweetener: raw honey, maple syrup, dates (3-4 pitted) (all optional, do not use on detox)


Soak nuts overnight in filtered water with about 1/2 – 1 tsp of salt. Rinse well and place in blender. Add water. I prefer 1 part nuts to 3 parts water. The less water the creamier the milk. We drink A LOT of this nut liquid so I usually use the 1:3 ratio.

Blend for about 2 minutes. Add vanilla extract, sea salt and optional sweetener. Blend for about 1-2 more minutes. Pour milk and pulp through a nut milk bag and squeeze remaining milk from pulp.

Pour in an airtight glass container… I use these. They are awesome and so versatile!

Store in the refrigerator for up to 4 -5 days… it may not last as long 🙂

Do you make your own nut milk? What kind of nuts do you use? Any tips? Please share!

Live Hippily… and don’t be afraid to get a little nutty!


About the Author

Becky is lover of life and a mom of two young boys. She believes in empowering moms and women to a healthy and holistic lifestyle through sharing information and experiences. Gratitude and love has led her into this journey and she hopes you will join her in learning and living beautifully.

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