Sure, it’s easy to buy your own nut milk at the grocery store. What’s less easy, though, is finding a nut milk that isn’t loaded with extra ingredients and sweeteners—thereby defeating the point of using it as a keto ingredient.
One way around that is making your own nut milk. It isn’t hard, doesn’t take very long (minus the original prep time), and keeps well. Even better, you can use whatever nuts you have around, and can experiment to find the blend you like best.
You may be surprised to find that once you start making your own nut milks, you won’t be able to go back to store-bought.
How to Make Nut Milk?
When you first start out making nut milk there are just a few things you will need. The first is a nut milk bag, although there are alternatives if you prefer. The bags are relatively inexpensive and very easy to use. You will need some nuts obviously- choose whichever type you like. Almonds are the most common but I actually prefer cashews.
And you can purchase a nut strainer- although this is not dire, its a nice to have rather than a need. Then its time to make your nut milk!
- Buy raw nuts (almonds, cashews, etc)
- Soak the nuts overnight
- Drain and rinse the soaked nuts
- Blend the nuts with fresh water (I used purified)
- Strain the nut milk out with nut milk bag
- Refrigerate, drink, and enjoy!
You can grab a nut milk bag and essentials from Amazon fro pretty cheap. You can also use cheese cloth or other types of strainers.
For under $15, this nut milk bag does a pretty good job straining out even the smallest bits and pieces and creates a nice smooth milk.
This one has a wider opening and rounded corners to eliminate waste and messy pouring. It’s a good shape & size with more surface area to squeeze which makes the whole process that much easier.
And there you have it! Fresh nut milk and ingredients you are 100% aware of! For an amazing nut milk recipe- check out the one below. It adds just a hint of cinnamon and vanilla and is amazing in a number of dishes or even just in your morning coffee!
NUT MILK STARTER
How to Make Nut Milk
- 1 cup raw nuts (we recommend almonds, cashews, hazelnuts, or pecans)
- 4 cups filtered water plus more for soaking
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- liquid stevia to taste
- Let your nuts soak in filtered water in a glass bowl or jar, covered, for at least 4 hours—though we recommend longer, preferably overnight (up to 24 hours).
- Drain and rinse the nuts well before placing them in high-powered blender with your 4 cups of filtered water; you may need to pulse or chop at first, before blending on high, until the mixture is very smooth.
- Strain the nut milk through a nut bag, clean kitchen towel, or if you have a fine enough grain, a cheese cloth. Squeeze the pulpy mixture to get to release as much milk as possible.
- If you're choosing to add any flavoring ingredients, rinse the blender, then put the milk and optional ingredients back in the blender, blending until smooth.
- Transfer the resulting nut milk to an airtight container. Store in the refrigerator, using within 5 days.
- Glass bowl or jar, with lid
- Nut bag, clean kitchen towel, or fine-grain cheese cloth
- Glass jar with lid for refrigerator storage