Hey there!

Too many people have been asking me “is it easy to make my own nut milk?” that I just can’t ignore it anymore!

Answer: Yes! It’s crazy easy and you’ll wonder why you haven’t been doing it for years.

If you weren’t one of the people who asked me the question above, you’re probably wondering “why should I be making my own nut milks?”. Valid question. Here’s why…


  1. All store bought varieties of alternative milk (coconut, cashew, almond, hemp…) have some gross and potentially dangerous preservatives added. Not even to mention that most of them are loaded with unnecessary sweeteners (Don’t get me started on sugar again!). I don’t know about you, but I’m not a fan of being drugged with chemicals in my milk.
  2. Good old animal milk may not be all it’s cracked up to be. Many of us were not biologically designed to be able to digest other animals milk and it could very well be the reason you are having an array of health problems (digestive upset, headaches, sore joints, sinus congestion….). Take a look at THIS BLOG that I wrote last year explaining more on the topic.
  3. It can be cheaper! Yup, more often than not making things from scratch is much cheaper than buying them. If you find somewhere to buy raw, unroasted, and unsalted nuts in bulk, you’ll likely be able to make your own milk at slightly cheaper cost than buying it. I buy my nuts and seeds from Costco and it works out cheaper!
  4. Save the planet one carton at a time! We’re all trying to be more conscious of the waste we create these days right? Well, I for one am surprised at how much packaging is still used in our supermarkets! So right about now you’re thinking “It’s OK I recycle”. Sorry to be the bearer of bad news on this one, but recycling isn’t some code word for “magical fairy who comes to collect my garbage and change it back into beautiful organic soil”. Packaging, cartons, tin cans, cardboard, plastic… they all have to be picked up (in huge gas guzzling machines) and shipped (trains, planes & automobiles) to the large processing plant where machines (more energy used) have to separate and sort it all. This is all BEFORE it actually gets melted down and turned into something else. A discussion for another day… Just know that the less packaging you use, no matter if you can recycle it, the better for the planet it is!

So, now you’re ready to make your own milks.


Congratulations! You’re going to love it.

As a general rule, most alternative milks can be made with 1 cup of raw nut/seed combined with 4 cups of water in a blender. For making coconut milk you’ll need to use hot tap water instead of cold water. Here are a few recipes to get you started.

Note that these are just basic recipes and you can play around by adding spices or flavors of your own if you want. As I use most of my milks in coffee or baking, I don’t tend to add extras. Some delicious additions are cinnamon, nutmeg, vanilla, or cardamom.


Almond Milk


  • 1 cup raw almonds, soaked in water overnight – skin on is OK
  • 4 cups water

Soak the almonds overnight in water. Drain, rinse and toss them in the blender. Blend on high with the water for 1-2 minutes until well combined. Use a fine mesh strainer to strain it into a jug or jar and store in the fridge for up to 4 days.

My favorite uses: Smoothies, sauces, and baking.


Cashew Milk


  • 1 cup raw cashews, soaked at least 3 hours
  • 4 cups water

Soak the cashews in water for at least 3 hours or overnight. Rinse, drain and combine in the blender with water. Blend on high until smooth 1-2 minutes. Use a fine mesh strainer to strain out the pulp. Store for up to 4 days in a sealed container in the fridge.

My favorite uses: Smoothies, baking, and in my coffee.


Hemp Milk


  • 1 cup raw hemp hearts
  • 4 cups water

Combine the hemp hearts and water in a blender. Blend on high for 2 minutes until completely combined. Strain & store in the fridge for up to 4 days.

My favorite uses: Combined with nutmeg & cinnamon, smoothies, and overnight oats.


Coconut Milk


  • 1 cup shredded, unsweetened coconut flakes
  • 4 cups *HOT TAP WATER*

Combine the coconut and hot tap water in a blender. It is important NOT to use boiled water as it may cause a blender explosion. Blend on high for 1-2 minutes until well combined. Strain & store in the fridge for up to 5 days.

My favorite uses: In curry sauces, smoothies, and golden turmeric milk latte


Rice Milk


  • 1 cup cooked rice (white or brown)
  • 4 cups water

Combine in a blender and blend on high for a few minutes. Strain and voila! Store in the fridge for up to 4 days in a sealed container.


If there are still too many bits left in your milk you may purchase a nut milk bag at most health food stores or use a clean cotton tea towel to strain it again.

Who knew you could make milk from all of these ingredients! Still, yet you can make oat milk, peanut milk, hazelnut milk, kale milk, walnut milk, pecan milk…. The list goes on!

Oops.. did I say kale milk..? Gotcha! That’s one that I don’t think would fly in the alternative milk community. But, It sure seems you can make a nice creamy milk from almost any nut that exists. The point is that you can experiment. Try one of each and choose your favorite!


A note about waste:


If you know one thing about me, it’s that I HATE WASTE. Especially when it comes to food. When I started making my own milks I was left with the dilemma of what to do with all this fiber-rich pulp after blending. Here are a few ideas.

Note that you can freeze pulp easily in a container until you have the time to tackle some of these.

  • Add to smoothies
  • Add to your morning porridge
  • Create a bath or shower scrub
  • Add to baking
  • Dehydrate the pulp and add it to granola
  • Make crackers
  • Add it to power balls or granola bars

I’d love to hear your favorite ways of using the milks above and how you use your leftover pulp! Post in the comments below and let me know!

Happy milking 🙂




Love & Nuts,


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You can find us at Simply Balanced Health talking health, sharing recipes, and supporting each other on our health journeys.

See you there!