A Beginner’s Guide to Homemade Nut and Seed Milks

The last decade has seen an explosion of plant-based non-dairy milk alternatives. Entire aisles of most grocery stores are dedicated to cartons of almond, soy, rice, oat and hemp milk. While the convenience of these options is appealing, it is so incredibly simple to make your own nut and seed milks at home. As an added bonus, you can customize you base, texture and flavor to suit your personal preferences. Milks can be kept plain, sweetened with dates or honey or spiced with cinnamon, vanilla, nutmeg and cacao. I personally like to keep my milks plain, then customize and spike them in small batches depending on what I’m in the mood for.

​

Making your own milks at home does require a couple of tools — a nut milk bag (available in the ET bulk department!) and a good quality blender are essential. In a pinch (if you don’t mind a little pulp), you can use fine mesh sieve to strain, but nut milk bags are inexpensive and quite durable. Once you get in the habit of making your own nut and seed milks, you’ll discover that they are incredibly simple to make and far more delicious than their store-bought counterparts.

​

Basic Nut or Seed Milk Technique

• In a medium-sized bowl, soak 1 cup of your nut or seed of choice in plenty of filtered water and pinch of sea salt overnight, at least 8 hours.
• Soaking times vary —see below
• The next day, strain your nuts or seeds and rinse well.
• Add to a blender with filtered water (again, amounts vary) and a pinch of sea salt.
• Blend on high for about a minute.
• Strain through a nut milk bag.
• Store in the fridge for 3-5 days.

Additional Suggestions

​

Almonds

• Benefits: alkalizing, antioxidant, nervous system support
• Ratio: 1 cup almonds to 4 1/2 cups water
• Soak time: 12-16 hours

Walnuts

• Benefits: rich in omega fatty acids, brain and mood boosting, antioxidant
• Ratio: 1 cup walnuts to 3 1/3 cups water
• Soak time: 10-12 hours

Pumpkinseeds

• Benefits: mineral-rich, harmonizing, nervous system and endocrine system support
• Ratio: 1 cup pumpkinseeds to 4 cups water
• Soak time: 8-10 hours

Brazil Nuts

• Benefits: mineral-rich, rich in essential fatty acids, nutrient-dense
• Ratio: 1 cup brazil nuts to 4 cups water
• Soak time: 10-12 hours

Hemp Seeds

• Benefits: alkalizing, rich in protein and fatty acids, inflammation support
• Ratio: 1/4 cup hemp seeds to 3 cups water
• Soak time: No soaking required
• No straining necessary

Cashews

• Benefits: heart healthy, support sustained energy levels, mineral rich
• Ratio: 1 cup cashews to 3 cups water
• Soak time: 4-6 hours
• No straining necessary
• My personal favorite milk is almond-pumpkinseed milk. I soak 1/2 cup almonds and 1/2 cup pumpkinseeds overnight, strain and blend with 4 1/2 cups water and a pinch of sea salt. There are endless possibilities with making your own nut and seed milks at home. Once you master the basics, get adventurous! Try out hazelnut milk, sunflower seed milk or sesame seed milk. Experiment with adding spices or sweeteners if that’s your thing, or adjust the ratio to play with consistency.

A Note on Pulp

​

Don’t toss your pulp! Nut and seed milk pulp can be dehydrated or dried and milled into flour for use baked goods, gluten-free breading or as a thickening agent. Fresh pulp will keep in a sealed container in the fridge for up to 5 days. It can be added to smoothies, soup, stews, etc. Pulp can also be easily converted into raw cracker or brownies. Again, the possibilities are endless!