Don’t get it twisted—almond milk is the OG of non-dairy options.
But one can only drink so much plain almond milk.
Here’s the good news—making nut milk is really, really easy. The basic process? Soak your nut of choice overnight, throw it in the blender in the morning, strain the mixture through a nut milk bag, and voila! You’re done.
Not exactly a culinary wizard, but want to get a little funky with your nut milk recipe? We’ve got you covered. Keep scrolling for four colorful, flavorful mylks that blow basic almond out of the water!
Recipe inspired by Food52’s Vegan cookbook
1 c pistachios, soaked in water for 8-12 hours and drained
4 cups water
1/4 cup maple syrup
1 teaspoon vanilla extract
pinch of salt
Put all the ingredients in a blender and blend on high speed until completely smooth, 2-3 minutes.
Cover the mouth of a large container with two layers of cheesecloth, leaving a well in the cheesecloth (a new paint strainer bag or a nut milk bag will also work well). secure with a rubber band, then pour in the blended mixture. After pouring all of the mixture in, let it sit for about 10 minutes. loosen the cheesecloth from the rim of the container and gently squeeze to extract as much liquid as possible.
Stored in an airtight container in the fridge, it will keep for 2-3 days. Shake well before using.
Recipe by Gena Hamshaw
1 cup macadamia nuts, soaked for 2 hours (or up to 10) and drained
3 1/2 cups water
4 tablespoons maple syrup
1 teaspoon vanilla extract
1 pinch salt
1/2 teaspoon cinnamon (optional)
Blend all ingredients in a blender till smooth. Store in a tightly sealed mason jar for up to 2 days.
Recipe from Sakara Life
3 cup raw almonds, soaked for at least 4 hours
8 cups filtered water
2-4 pitted Medjool dates, to taste
Small pinch of fine sea salt
1 cup organic blueberries
Put almonds in a bowl with enough water to cover all the nuts and place the bowl in the fridge. Soaking them overnight is best, but 4 hours is fine.
Rinse and drain the almonds then place into a good blender along with the filtered water and pitted dates.
Blend on the highest speed for 1-2 minutes.
Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to get all the milk out.
Rinse out the blender and pour the milk back in. Add pinch of sea salt and the blueberries and blend on low to combine.
Recipe from Love and Lemons, *(this one is amazing in coffee!)
1 cup hazelnuts, soaked overnight
3 ½ cups filtered water
2 tablespoons maple syrup
1-2 teaspoons pure vanilla extract 1 vanilla bean
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
¼ teaspoon salt
Soak your hazelnuts overnight.
Drain and rinse the hazelnuts and add them to a blender with fresh filtered water, maple syrup, vanilla, cinnamon, nutmeg and salt. Blend until smooth, and then blend some more. About 1 minute, depending on your blender.
Place a nut milk bag in a large bowl and pour the liquid from the blender into the bag. Twist and squeeze the bag to strain as much liquid through as you can.
Pour the strained hazelnut milk into a 33 oz. jar and chill overnight.