DIY Nut milk

May 6, 2016

Farmhouse news

DIY Nut milk

Delicious, creamy and good for you, nut milks are surprisingly simple to make.

Nut milks have exploded in recent years as more people move towards low or non-dairy diets. Almond milk is by far the most popular nut milk, but on most supermarket shelves these days youll also find cashew milk, hazelnut milk and macadamia milk. Commercial nut milks are a great option if youre short on time, but they can be high in sugar, contain preservatives and thickeners, and are expensive to buy everyday. Also recent reports have shown that some brands of almond milk on the market contain 98 per cent water and only 2 per cent almonds.

Making your own nut milk at home is not only more affordable, but you also have a fresh product that is free of preservatives and still contains all of its nutrients. There is also the option to add as little or as much sweeteners as you like, and experiment with all types of flavour combinations. And trust us once you try the delicious flavour of homemade nut milk you wont go back to the store bought version again.

Basic Nut Milk Recipe


1 cup of nuts (macadamias hazelnuts, walnuts, cashews, almonds etc.)

Filtered water for soaking

1 litre of water

Sweetener of your choice (1-2 teaspoons of honey, maple syrup, agave, vanilla extract or 1-2 Medjool dates)


  1. Soak nuts in a bowl of filtered water. Hard nuts like hazelnuts, almonds or Brazil nuts need to be soaked overnight. Softer nuts like macadamias, pecans or cashews only need 4-6 hours.
  2. Rinse nuts well under running water.
  3. Place nuts in a blender with 1 litre of water and process until smooth.
  4. Line a large bowl with a good quality cheesecloth or you can also use a nut bag. Make sure you allow enough cloth to overhang the edges of the bowl.
  5. Pour the blended nuts and liquid into the bowl and squeeze out the nut milk.
  6. If adding sweeteners, rinse the blender and pour the milk back in, along with the sweetener of choice. Blend again for 1 minute.
  7. Pour nut milk into a sterilised jar, cover and refrigerate.

Nut milk will last for 3-4 days in the fridge. Give it a good shake before you use it.


Once you have made your nut milk you will be left with 1-2 cups of nut pulp thats too good to throw out. Macadamia grower, Jodie Carstens from Barenuts says that when she makes her own macadamia milk she blends the remainder of the soaked nuts into a cottage/cream type cheese. Jodie adds savoury ingredients such as herbs, garlic, and chilli to make a savoury cottage cream cheese; or adds macadamia nut butter, medjool dates, cinnamon or fresh vanilla bean to make a sweet cottage cheese that is a decadent muesli or porridge topping.

Allergic to Nuts

You can also make your own oat milk at home. Super cheap and with the convenience of not having to pre-soak soak the oats, this is a winner for those who want milk fast. Thick and creamy oat milk is a great non-dairy alternative, but it does benefit from the addition of vanilla extract and sweeteners if you want a less oaty flavour.

Oat Milk Recipe


1 cup oats

3 cups filtered water

1 teaspoon vanilla extract

1-2 tablespoons of a sweetener of your choice (honey, maple syrup, agave etc.)

Pinch of sea salt

Pinch of ground cinnamon


  1. Pour the oats and water into a blender and blend until smooth.
  2. Line a large bowl with a good quality cheesecloth or you can also use a nut bag. Make sure you allow enough cloth to overhang the edges of the bowl.
  3. Pour the blended oats and liquid into the bowl and squeeze out all of the oat milk.
  4. Rinse the blender and pour the milk back in. Add vanilla extract, sea salt, cinnamon and the sweetener of choice. Blend for 1 minute.

5. Pour oat milk into a jar, cover and refrigerate.

Oat milk will last in the refrigerator for 2-3 days. Shake thoroughly before using.