How to Make (Dairy Free) Nut Milk

Dairy free milk has to be one of the best things to come out of the kitchen since sliced bread.  No longer are those of us intolerant to dairy banished to a world of eating dry cereal… except, of course, on days when that’s totally acceptable behavior.

Plant based milks come in many different guises, but as I’m sure you’ve noticed, they’re generally really expensive. Not only that but most of the shop bought versions contain a myriad of other ingredients such as thickeners, stabilisers and sweeteners, which I prefer not to put in my body.

It’s cheaper to make than buy
You can create superfood versions to boost the nutrient content
You can flavour it however you please
You can make it as thick and creamy as you desire
You can create a wider variety of plant-based milks than you can easily find on the shelves

It takes a little time and organisation
A few bits of equipment are needed

- Soak your chosen nut for the necessary amount of time
- After soaking, drain and rinse.
- Blend together (using a high speed blender) with double the amount of water and any additions of your choice (some prefer a ratio of 1:4 nuts to water, but I prefer a creamier consistency.)
- Strain through a nut bag and squeeze to get every last drop.
- Transfer to an airtight container and store in the fridge.  It will keep for 4-5 days.

NB: Vanilla, a natural sweetener such as raw honey/Medjool dates and a pinch of sea/Himalayan salt are the basic additions to enhance any dairy free milk.  Just blend these ingredients with the milk after you've strained it.
The milk will separate – just shake well before each use.


ALMOND - 8 hours/overnight
BRAZIL - 8 hours/overnight
CASHEW - 4 hours (minimum)
SHREDDED COCONUT - 2 hours (minimum)
HAZELNUT - 8 hours/overnight
MACADAMIA - 8 hours/overnight
PECAN - 4 hours (minimum)
PINE NUT - 8 hours/overnight
PISTACHIO - 4 hours (minimum)
WALNUT - 4 hours (minimum)