Way back in high school I switched to non-dairy milks and never looked back — I’m lactose-intolerant and I also prefer the flavor and texture of plant-based milks. Making them at home is inexpensive, convenient, and lets you avoid additives, preservatives, and fillers. You can also customize each batch to your taste. From hemp and cashew to a festive coconut milk, homemade nut and seed milks are a game changer, especially when you run out of store-bought options. There’s very little measuring involved; I usually estimate about a cup of nuts plus 5–7 cups of filtered water.
Fresh homemade milks typically last about 4–5 days in the refrigerator.
- Creamy Cashew Milk: This is our favorite and the one we keep most often in the fridge. It’s rich and naturally smooth, and unlike almond milk it usually doesn’t need straining. Soak 1 cup raw cashews in enough filtered water to cover them for at least 4 hours or overnight. Drain, then add the cashews to a high-speed blender with 5–7 cups filtered water and flavorings of your choice: a pinch of sea salt, a dash of cinnamon, vanilla bean powder, a date or a splash of maple syrup. Blend on high for 1–2 minutes until thick and frothy. Store in a sealed jar in the fridge for up to five days.
I store mine in large jars so they’re easy to pour and stay fresh.
- Hemp Milk: This is my quick go-to when I’ve run out of almond milk. It’s great for smoothies and iced matcha lattes, and it needs no soaking or straining. Combine 1–2 tablespoons hemp seeds with 1–2 cups filtered water in a blender, add a few shakes of cinnamon if you like, and blend on high for 30–45 seconds. Add the hemp milk directly into your smoothie or drink.
For a ready-to-blend option, try adding this hemp milk to a simple everyday smoothie.
- Holiday Coconut Milk: A lighter, festive alternative to eggnog. This one does require a nut milk bag for straining. Add about 1 cup (or a generous handful) of shredded coconut or coconut flakes to a blender with 5–7 cups filtered water, 1/4 tsp cinnamon, a few shakes of nutmeg, allspice, and cardamom, a pinch of cloves and sea salt, and 1/2 tsp vanilla bean powder or extract. For sweetness, add a date or a splash of maple syrup. Blend on high for several minutes to fully extract the coconut. Strain through a nut milk bag over a bowl, squeeze out the liquid, and transfer the coconut milk to a glass jug or mason jar. Discard or repurpose the remaining coconut pulp.
This coconut milk is delightful in holiday-spiced smoothies or as a lighter substitute for eggnog.
- Macadamia + Sunflower Seed Milk: Mix your favorite nuts and seeds to create interesting flavor combinations. I made this while using raw macadamias I brought back from a trip. Soak macadamia nuts and sunflower seeds together in filtered water for a few hours, drain, and blend with additional filtered water to your preferred consistency. Use less water (for example 4 cups instead of 5–7) if you want a thicker, creamier milk. Add a few shakes of cinnamon, 1/4 tsp vanilla bean powder, and a pinch of sea salt. Adjust seasonings to taste.
What I used to make these recipes