Nut milks are super easy to make at home. Although I like to buy plant based milks, sometimes it’s very handy to be able to make my own. It can happen that I run out of nut milk just when the stores are closed or a particular nut milk is not available. Homemade almond milk is also much more creamy when made at home in comparison to a store bought version.
I especially like to make cashew milk and roasted hazelnut milk. Roasted hazelnut milk makes an amazing aroma in porridge and I love soaking bread in warm barley coffee made with cashew milk or roasted hazelnut milk.
The basic rule for making nut milks is to use 1 cup of nuts per 4 cups of water. You blend these two ingredients together then strain the liquid using a nut bag and you have homemade nut milk. You can use roasted or raw nuts and you can add some optional ingredients, like salt, vanilla powder and a sweetener. My favourite sweetener are medjool dates.
More delicious recipes where you can use homemade cashew milk:
Homemade Nut Milks (V, GF)
- 960 ml (4 cups) water
- 1 cup nuts of choice optional roasted
Other optional ingredients:
- 1/16 tsp salt
- 1/8 tsp vanilla powder
- 2 medjool dates
- If you want to roast the nuts before using them do that first.
- Put nuts of choice and water in a blender. If you want to add additional optional ingredients do that in this step. Mix well.
- Put a nut milk bag in a pot. Pour the mixture from the blender over the nut milk bag.
- Carefully squeeze the nut milk bag and let the liquid break out from the bag.