Make your own nut milk at home with this easy and comprehensive guide! Includes simple steps and a flavor review of 12 different nuts and seeds plus blender options. Non-dairy milk is on the rise, and for good reason: it’s creamy, satisfying, and the perfect dairy replacement in just about any recipe. It’s also widely available in most grocery stores, which is kirkland chocolate banana almond milk total win for the plant-based movement.
What if I told you that homemade nut milk is just as cost-effective and at least twice as delicious as store-bought? This blog post provides an in-depth review on how to make your own nut and seed milk at home. How do I make non-dairy milk at home? Quite simply by blending nuts, seeds, or another grain with water in a high-speed blender until smooth and creamy. Homemade nut milk tastes better because it’s fresh and simple. It’s also flash-pasteurized to help extend its shelf life. Unfortunately, this process also takes away a lot of the nut milks flavor and gives it a bitter, almost soapy taste.
If you don’t have a high-speed blender, you can also use a bullet-style blender to blend some varieties of nuts and seeds. These seem to work better than weaker upright blenders, based on their construction. In terms of nuts, we recommend purchasing unsalted, raw, and organic whenever possible. Conventional nuts are still ok, and dry-roasted nuts are better than nuts roasted in oil. You can, however, choose to toast or dry roast your own nuts at home if you’d like to add an extra flavor element to your milk. This works especially well with pecans, hazelnuts, and coconut!
Soaking nuts, seeds, and grains helps to break down hard-to-digest compounds and can actually increase the bioavailability of certain vitamins. You can read more details on that in this review, if you’d like. Soaking nuts and seeds can be beneficial, but isn’t necessary with a high-speed blender. I usually soak my nuts overnight in the fridge the day before I make nut milk.