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Recipe: Homemade Raw Nut Milk

This preservative- and additive-free homemade nut milk works great for drinking or culturing. Try it with our Raw Almond Milk Yogurt Recipe.

NOTE: Cashew milk is made differently from other nut milks.


  • 1 cup raw, unsalted nuts (almonds, hazelnuts, Brazil nuts, pecans, macadamia, walnuts)
  • 2-3 cups water for soaking the nuts
  • 4 cups water for blending


  1. Soak the nuts in 2-3 cups water overnight.
  2. Drain and discard water.
  3. Blend nuts with 4 cups water until almost smooth.
  4. Strain the blended nut mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
  5. Refrigerate. The milk will keep in the refrigerator for 3-4 days.

At A Glance

PREP: 12 hours
COOK: 30 minutes
TOTAL: 12 hours, 30 minutes
YIELD: Makes about 4 cups