Siiigh. Why does making nut milk seem so exhausting? Just the idea of digging out cheesecloth is enough to make you want to throw in the towel—or cloth, in this case. And what about those who don’t even have cheesecloth? Ordering it online would be step one, which means soaking nuts would be somewhere around… step seven. No wonder we’d rather turn to the grocery store than the kitchen!
But before giving up, let’s revisit the reasons it’s better to DIY. For starters, store-bought nut milks have many additives, some of which can be pretty freaky (read: not good for our bodies). Not to mention, the basic formula for nut milk is a handful of nuts plus a ton of water, which ends up being wildly more expensive in the store than the homemade stuff.
If those points aren’t reason enough, consider the Instagram and Pinterest glamour shots you can take. We can see it now: A photo of gorgeous, homemade nut milk with the caption, “Got crafty in the kitchen today and made my own almond milk!”
So dust off your blender and get ready for a game-changer: nut milk you can make in 30 seconds flat. No cheesecloth. No soaking. No kidding.
- 1 tablespoon nut butter
- 1 cup water
- 1 teaspoon sweetener (we recommend maple syrup, coconut nectar, honey, or agave)
- 1/2 teaspoon vanilla (optional)
- Throw all ingredients in the blender.
- Blend until fully mixed. (Tip: Pulse a few times for a frothy consistency.)
- Nut milk will separate, so keep it in a container with a lid so you can give it a good shake before serving.
- Because it isn’t strained, this milk won’t be quite as smooth as the store-bought stuff. But it will be just as delicious.
- Feel free to add other flavorings! Cinnamon? Nutmeg? We love both.
- Double or triple the recipe for a larger batch.