Store-bought almond milk is 2% almonds. The rest is water, thickeners (carrageenan, sunflower lecithin), and sometimes sugar. Homemade nut milk is 15–20% nuts, has no additives, and costs about the same per serving once you own a nut milk bag.
Here's how to make the three most practical varieties.
What You Need
- High-speed blender (Vitamix ideal, Ninja works)
- Nut milk bag (fine mesh — see our picks)
- Large bowl
- Jar or bottle for storage
Raw Almond Milk
Soak first: Cover 1 cup raw almonds with water, soak 8–12 hours (overnight). Drain and rinse.
Blend: Add soaked almonds + 4 cups filtered water to blender. Blend 60 seconds on high.
Strain: Pour through nut milk bag into bowl. Squeeze the bag firmly to extract all liquid.
Season (optional): Add 2 medjool dates (pitted), pinch of sea salt, 1 tsp vanilla extract. Blend briefly.
Store: Glass jar, refrigerator, up to 4 days.
Yield: ~4 cups (32oz)
What to do with the pulp: Spread almond pulp thin on a dehydrator tray at 115°F for 8–10 hours → almond flour. Use in raw cookies and crusts.
Raw Cashew Milk
Cashew milk is the creamiest and doesn't need straining — cashews blend completely smooth.
Soak: 1 cup raw cashews, 2–4 hours (shorter than almonds). Drain and rinse.
Blend: Soaked cashews + 4 cups water + 2 dates + pinch of salt. Blend 90 seconds.
Strain or not: Optional — cashew milk is usually smooth enough to drink straight. Strain if you want it extra silky.
Store: 3–4 days refrigerated.
This is also the base for cashew cream — reduce water to 1–2 cups and blend longer for thick sauce.
Oat Milk (Not Raw, But Fast)
Technically oats are cooked before being rolled, so this isn't raw. But it's worth including — it's the cheapest and easiest homemade milk.
Do not soak oats before blending — it creates slime. This is the one exception.
Blend: 1 cup rolled oats + 4 cups cold water. Blend 30 seconds only (over-blending creates slime).
Strain: Immediately through nut milk bag. Don't squeeze — gentle pour only.
Store: 4–5 days refrigerated. Shake before using (it separates).
Tips
- Cold water only for oat milk. Warm water activates starches.
- Filtered water makes a noticeable difference in flavor.
- Date sweetening is better than maple syrup for raw versions — it blends right in.
- Scale up: 2 cups nuts to 8 cups water = a full week of milk in one batch.
The right blender makes a big difference for nut milk. See our blender guide to find the right one for your budget.