Homemade Nut Milk

I make this recipe once or twice a week varying the types of nuts and seeds I use.

In my latest batch, pictured above, I used almonds, walnuts and pumpkin seeds, yielding three separate milks (You're free to mix nuts and seeds, which I do at times, but for the most part I find myself sticking to a single nut/seed per jar)

The walnut makes a super creamy milk that I love to use in my morning matcha. My husband favors the almond milk and uses it daily in his hot cereal.


  • 1 cup raw nuts ( when using almonds, I like to soak them overnight and remove the skins after soaking. This yields a creamier milk )
  • 6 cups filtered water
  • pinch of sea salt
  • 1 teaspoon vanilla
  • 4 soft dates for sweetener, or 1-2 Tablespoons pure maple syrup

Place all ingredients in a high speed blender and blend on high for 1-2 minutes then pass through a fine mesh nut milk bag. Sometimes I'll run it through the bag a second or third time just to catch more pieces. That's it! I store mine in a glass jar with a tight fitting lid so I can give it a good shake before pouring. It will last 4-5 days in the refrigerator.

*If you're using the Almond Cow, fill the water to the max line and add the vanilla and salt to the water. Fill the basket with your nuts and dates and blend. I usually run mine through two cycles and then pass the milk through a fine mesh bag to catch any nut remnants. I like my milk silky, especially for my hot drinks!

I hope you enjoy!