How to Make Homemade Nut Milks

Store-bought products–food, cleaning supplies, or even common over the counter medications–almost always have a “homemade” alternative. Sure, buying premade items might save time, but DIY options are easier than you think! Plus they have minimal ingredients, nothing artificial, and are cheaper in the long run.

After some experimentation this summer, I found that one of the easiest food items to make at home is nut milk. Almond, cashew, pecan, pumpkin seed– you name it. The process to produce milk from any nut or seed is the same, and involves just a few steps. Yep, you heard that right–one foolproof way to get all of the nutty goodness you want!

Homemade Nut Milk

Milks from nuts and seeds are great alternatives for those who cannot consume dairy, and can add different flavors to baked goods, oatmeal, as well as to countless other recipes. Making them yourself guarantees a fresher product, free from preservatives.

Here’s what you need: a blender, a nut milk bag, nuts or seeds, and sweeteners/flavorings of your choice!


Homemade Nut or Seed Milk

  • Servings: 2-3 cups
  • Difficulty: easy
  • Print

Pick a nut, any nut! Choose your favorite nut or seed to make fresh, homemade milk.


  • 1 cup nut or seed of choice
  • 2 cups water, plus more for soaking
  • 1-2 tbsp sweetener of choice: maple syrup, honey, dates (optional)
  • 1-2 tsp additional flavorings of choice: cinnamon, nutmeg, vanilla extract (optional)


  1. Soak nuts or seeds in 1 inch of water for at least 8 hours.
  2. Rinse nuts or seeds and discard water.
  3. In a blender, combine nuts or seeds and water. Blend on high for 2 minutes.
  4. Place your nut milk bag over a bowl or large measuring cup, and strain the liquid from the blender. Squeeze the bag to get all of the milk out of it.
  5. Stir in sweeteners or flavors, if desired. {I have also tried blending them in during step #3- both options work well.}
  6. Seal in a glass container, and store in the refrigerator. Check the freshness of the milk everyday. Most can be stored for 3 days, and some for up to 5 days.


My favorite way to use homemade nut milk is in overnight oats, or as a replacement for coconut milk in my recipe for Chia Seed Pudding.