• Charlotte LaGuardia

DIY: Nut Milk


In an effort to become more sustainable and reduce the amount of packaging I am responsible for, I have been making my own nut milk. Due to my smoothie and latte obsession, I go through almost 80 oz of nut milk per week! This translates to a lot of bottles and a lot of plastic caps.

For the past few months, soaking, blending, and straining have become a part of my weekly routine and to be honest I don't think I'll ever go back!


Making your own nut milk is as easy as these four steps:


1. Soak

2. Blend

3. Strain

4. Enjoy!



By blending the nuts, you are releasing the nutrients, protein, fiber, and fat. This combines with the water and will become the beginning of your nut milk. Feel free to choose any type of nut or seed and experiment with different blends. I like cashew and almond or a pumpkin and hemp seed blend. In this step you can also add flavoring like vanilla, cocoa powder, dates, or cinnamon. My personal favorite combination is vanilla and pink Himalayan salt.


To achieve the silky-smooth texture found in store bought brands it is important to strain mixture in either a nut milk bag or cheese cloth.









Slowly pour the mixture into the cheese cloth. This is the messy part so I like to use a big bowl to catch any stray milk.

Additionally, you may have to work in batches depending on how much you make.








Next, you'll squeeze out the milk through the cheese cloth. Here you have the option to save the pulp to use to make crackers, energy bites, "bread" crumbs, almond flour, nut "hummus", add to smoothies or it can be discarded.


Personally, I mix it with a little coconut oil and lavender essential oil and use as a body scrub in the shower!


Pulp Scrub

1 cup pulp

2 Tbs melted coconut oil

5 drops essential oil


Mix up and enjoy. Will last a few days in the fridge.




Lastly, pour your nut milk into an airtight glass jar and use all week long. I love mason jars or repurposed sauce jars. Whatever you have will do the trick!


Almond Milk yields 4 cups


1 cup almonds

4 cups filtered water

1/4 tsp vanilla extract

1 pinch pink Himalayan salt


Soak almonds in boiling water for 30 minutes to overnight. Discard soaking water and place almonds, water, vanilla, and salt into a high speed blender. Blend on high until nuts have been completely pulverized. Strain through a cheese cloth and store in a glass jar for up to 5 days.

Photography by: Eric Striffler

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