GENERAL METHOD FOR MAKING MILKS (and 3 variations)

If you were to peek inside my refrigerator, you would quickly learn that I am a big fan of homemade nut milk. After I made milk for the first time, I never wanted it from a box again—it is so smooth and creamy that there really is no comparison, and if you have a high-powered blender, it is a breeze to make. What was once intimidating has now become a weekly ritual. I use my milks in smoothies, coffee, tea, or just for enjoying on their own. I like to interchange my nut and seed milks, and which type I make is often dictated by what I have on hand. If I want something quick, I will use a nut or seed that does not need straining or much soaking. If I have more time and prepare ahead (usually on the weekends), I will usually make almond milk or another nut milk that requires an overnight soak and a strain. This chart makes it easy for you to figure out how to make a nut or seed milk using what you have on hand.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

2 to 1 for cream (thicker consistency)

Step 2

1 to 1 for yogurts, sauces

Step 3

soaking times

Step 4

Add the nuts and the desired amount of water to the blender and blend on high for about 2 minutes, until super-smooth and creamy. Add in any additions, such as sea salt or coconut oil, and sweetener, if using, and blend again until incorporated. Strain the nut milk through a nut milk bag or cheesecloth, if necessary (see chart). Transfer to a jar and store in the fridge when not in use. Depending on the type of nuts and their freshness, this will last for 2 to 5 days in the fridge.