How to Make Nut Milk at Home

Fresh, simple, slightly smug

Why make nut milk at home?

Making nut milk at home lets you control the ingredients, sweetness, thickness and flavour. You can keep it plain, add vanilla, sweeten it gently or make it richer for coffee and smoothies.

It also gives The Nut Sack a proper job: straining blended nuts from the milk, leaving smoother liquid in the jug and pulp safely captured in the bag.

Step-by-step

How to make nut milk

This is the basic method. Once you have done it once, you can adjust the water, sweetness and flavour until it tastes exactly how you like it.

01

Choose your nuts Almonds, cashews, hazelnuts and similar nuts can all work well. Use fresh nuts, because old stale nuts make old stale milk. Shocking, but true.

02

Soak them Cover the nuts with water and soak them. Softer nuts need less time; firmer nuts usually benefit from a longer soak.

03

Drain and rinse Drain away the soaking water and rinse the nuts. This gives you a cleaner-tasting base before blending.

04

Blend with water Add the soaked nuts to a blender with fresh water. Start with around 3–4 cups of water per cup of nuts.

05

Strain through the bag Place The Nut Sack over a bowl or jug, pour in the blended mixture, then lift and squeeze gently until the milk strains through.

06

Chill and shake Pour the nut milk into a clean bottle or jar, chill it, and shake before using. Homemade plant milk can separate naturally.

Choose your base

Which nuts can you use for nut milk?

Different nuts give different flavours and textures. Start simple, then experiment once your kitchen confidence has stopped hiding behind the blender.

Classic

Almonds A popular choice for homemade nut milk with a light, familiar flavour.

Creamy

Cashews Cashews can make a softer, creamier plant milk and usually blend very smoothly.

Rich

Hazelnuts Hazelnut milk has a stronger flavour and can be lovely in coffee, cocoa or smoothies.

Mix

Blends Mix nuts together, or add seeds, oats or coconut for your own suspiciously fancy house blend.

The important squeeze

How to strain nut milk with The Nut Sack

Straining is where the blended nut mixture becomes smooth plant milk. The bag holds back the pulp while the liquid passes through into your bowl, jug or pan.

Space

Use a big enough bowl Give yourself space. Tiny bowls create big regrets.

Slow

Pour slowly Let the bag take the mixture gradually rather than dumping everything in at once.

Squeeze

Squeeze gently Press from the top down. Gentle pressure gives a cleaner finish than frantic wringing.

Clean

Clean it quickly Rinse the bag soon after use so pulp does not dry into the fabric.

Leftover goodness

Do not waste the pulp

Leftover nut pulp can often be used again. It depends on the nut and recipe, but it is worth thinking before you bin it.

Pulp has options

Add it to porridge or smoothies.
Try it in pancakes or baking.
Mix it into energy balls or snack recipes.
Compost it if it is not useful for food.

Make it yours

Nut milk flavour ideas

Plain nut milk is useful, but a few simple extras can make it better for coffee, cereal, smoothies or drinking straight from the fridge like a kitchen gremlin.

Vanilla

Vanilla Add a little vanilla for a softer, sweeter flavour without making the whole thing too complicated.

Sweet

Dates or syrup Blend in a date or a small amount of maple syrup if you want a gently sweet plant milk.

Salt

A pinch of salt A tiny pinch can make the flavour feel rounder. Do not get heroic with it.

Cocoa

Cocoa or cinnamon Add cocoa, cinnamon or spices if you want something more pudding-adjacent.

Avoid the nonsense

Common homemade nut milk mistakes

Nut milk is simple, but a few easy mistakes can make it gritty, watery, bland or just a bit sad.

Old

Using stale nuts If the nuts taste tired before blending, the milk will not magically become delicious.

Thin

Too much water Start with less water for richer milk. You can always thin it later.

Rush

Rushing the strain Pour slowly and squeeze steadily. Chaos is not an ingredient.

Damp

Storing the bag wet Rinse, wash and dry The Nut Sack properly before storing. Damp sacks are not the dream.

Useful answers

Homemade nut milk questions

Do I need a nut milk bag to make nut milk?

You need some way to strain the blended mixture. A reusable nut milk bag makes the job easier because you can squeeze out the liquid while holding back the pulp.

What is the best nut milk ratio?

A good starting point is 1 cup of nuts to 3–4 cups of water. Use less water for richer milk and more water for a lighter result.

How long does homemade nut milk last?

Keep homemade nut milk chilled in a clean container and use it within a few days. Shake it before pouring because separation is normal.

Can I use The Nut Sack for oat milk too?

Yes. The Nut Sack can be used for oat milk, almond milk, cashew milk, fruit pulp, cold brew, sprouting and other kitchen straining jobs.

Ready to make milk and squeeze responsibly?

The Nut Sack is a reusable organic hemp nut milk bag for homemade plant milk, straining pulp and making kitchen experiments less ridiculous.

Buy The Nut Sack See Nut Milk Bag Uses