What ever your reason for looking into nut milks, they are SUPER easy to make and taste so much better than the store bought tetra paks.. 

This is one of my favourite recipes to demonstrate in any workshop that I do. Why? It is life changing.

Ok that may sound rather over the top however each and every time I demonstrate this recipe using Almonds to make almond milk, everyone in the workshop is blown away by how easy it is to to make and how incredible creamy and tasty the almond milk is. Everyone is converted. 🙂

Below is the soaking times for the different nuts.

For ease I soak which ever nut I desire to make the milk with over night in the fridge with a pinch of fine celtic sea salt. Any good quality salt will work for the soaking. See my post about Why Soak Nuts and Seeds.

  • Almonds 10 – 12 hours
  • Cashews 4 – 6 hours
  • Macadamia 7 hours
  • Walnuts 7 hours
  • Pecans 7 hours
  • Brazil Nuts 7 hours
  • Hazel Nuts 7 hours
  • Pumpkin Seeds 6 – 8 hours
  • Sunflower Seeds 4 hours

If you would like to ensure you always have a supply of nuts for milks, dressings or desserts, then soak a number of quantities of nuts over night, rinse well and then store in separate airtight containers in the freezer. This way you will never run out of nuts. They can be used straight from the freezer to make the nut milk.

I mainly have cashews and almonds in 1/2 cup lots stored int he freezer after soaking as there are times when I only want a small serving of the dish I am making.

Making all this wonderful Almond Milk means you will have a supply of almond pulp. What do you do with it? I place it in a container in the freezer to use later. This can either be to make crackers, dips, almond flour or my incredible Red Velvet Cake which is in my book Bliss – Raw Desserts and Seasonal Nourishment.

There are an unlimited number of ways that you can use the almond pulp or any of the nut pulps if you use other nuts to make milk. Enjoy this time of creativity in the kitchen.


Nut Milk

Equipment: blender, nut milk bag
Prep Time15 mins
Soaking Time12 hrs
Total Time15 mins
Course: How to Recipes
Cuisine: How to Recipes
Keyword: Dairy free, Nut Milk, Vegan
Servings: 4 cups
Author: Vicki Cook


  • 1 cup of chosen nuts
  • Pinch fine celtic sea salt
  • 2 cups of filtered water for soaking
  • 4 cups of filtered water
  • Pinch fine celtic sea salt


Prior Preparation:

  • Soak chosen nuts overnight in 2 cups of filtered water and pinch of celtic sea salt.

Nut Milk

  • Drain and rinse nuts then place in a high-speed blender.
  • Add 4 cups of filtered water and a pinch of celtic sea salt and blend for about 1 minute.
  • Pour nut milk into a nut milk bag that has lined a bowl.
  • Squeeze the nut milk bag to separate the nut milk from the nut pulp.


Store nut milk in the fridge for up to 3 days.
Store nut pulp in an airtight container in the freezer for 3 months. Nut pulp can be dried to make nut flour. See recipe for Almond Flour.