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3 large jars of homemade nut milk

Homemade Nut Milk 3 Ways

  • Author: Lexi
  • Prep Time: 4 hours
  • Cook Time: 10 minutes
  • Total Time: 4 hours 10 minutes

Description

Three of our favorite homemade nut milk recipes: Vanilla Cashew, Chocolate Hazelnut and Strawberry Almond!


Scale

Ingredients

Vanilla Cashew Milk: 

  • 1 ½ cups raw, unsalted cashews, soaked 2-3 hours in room temp water
  • 4 ½ cups filtered water
  • ¼ tsp salt
  • 1 tbsp vanilla bean paste
  • 2 dates, pitted and soaked for 10 mins in room temp water
  • 1 ½ tsp lemon juice
  • ¾ tsp cinnamon

Chocolate Hazelnut Milk: 

  • 1 ½ cups raw, unsalted hazelnuts, soaked 6 hours in room temp water
  • 4 ½ cups filtered water
  • 1 ½ tsp vanilla bean paste
  • 1 tsp lemon juice
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 4 tbsp maple syrup
  • 1 tbsp melted coconut oil
  • 4 tbsp unsweetened cocoa powder

Strawberry Almond Milk: 

  • 1 ½ cups raw, unsalted almonds, soaked 6-8 hours in room temp water
  • 4 ½ cups filtered water
  • 1 tbsp melted coconut oil
  • 1 ¼ tsp lemon juice
  • 2 tsp vanilla bean paste
  • 1 ½2 tbsp honey or agave
  • ¼ tsp salt
  • 1 ½ cups fresh strawberries
  • Optional: 2 tbsp pitaya powder

Instructions

Vanilla Cashew: 

  1. Soak cashews for 2-3 hours, then drain and rinse. Add to blender with filtered water and blend on high for 1-2 minutes. Strain through a cheesecloth or nut milk bag and discard pulp or use it in a recipe. Return milk to blender and add all other ingredients. Blend 1 min on high before pouring into glass bottle. Store in refrigerator for 5-7 days. You may need to shake or stir before consuming – separation is natural.

Chocolate Hazelnut: 

  1. Soak hazelnuts for 6 hours, then drain and rinse. Add to blender with filtered water and blend on high for 1-2 minutes. Strain through a cheesecloth or nut milk bag and discard pulp or use it in a recipe. Return milk to blender and add all other ingredients. Blend 1 min on high before pouring into glass bottle. Store in refrigerator for 5-7 days. You may need to shake or stir before consuming – separation is natural.

Strawberry Almond: 

  1. Soak almonds for 6-8 hours, then drain and rinse. Add to blender with filtered water and blend on high for 1-2 minutes. Strain through a cheesecloth or nut milk bag and discard pulp or use it in a recipe. Return milk to blender and add all other ingredients. Blend 1 min on high before pouring into glass bottle. Store in refrigerator for 5-7 days. You may need to shake or stir before consuming – separation is natural.

Notes

A nut milk bag is a very helpful tool if you make nut milk often. If not, cheesecloth works just fine, although we’ve found it can be a bit messier and more difficult to clean.