A Simple Recipe for Nut Milk

This is the most basic recipe for nut milk. We enjoy the simple and fresh taste of this plain nut milk. It can be used for both sweet and savoury recipes. Use whichever nuts you prefer but try to get raw and organic nuts if you can. You can also use seeds, pumpkin seed milk is so tasty and a lovely pale green colour. Add your 'milk' to your morning smoothie, coffee, dahl or vegan mac and cheese, it is so versatile. An important staple which we aim to have in the fridge at all times. It should last around a week if stored in an airtight container at the back of your fridge.


1 cup of nuts/seeds (soaked overnight for at least 12 hours)

3-4 cups of filtered water


Soak your nuts and/or seeds over night in a bowl of water. The next day drain your nuts and rinse thoroughly.

Next, tip your nuts into a high speed blender with 3-4 cups of filtered water, and blend until the almonds are mixed with the water (if you choose to sweeten it, this is a good point to add your choice of sweetener, we like dates).

In a jug or bowl, place a muslin cloth or nut bag. Pour the mixture into the vessel, then gather the edges of the cloth or bag up and begin to squeeze and drain the ‘milk’ into the jug or bowl. Make sure to give it a good squeeze to get all the nutty goodness out. There should be no bits in your ‘milk’.

Pour into a bottle or air tight container and pop in the fridge. Keep the pulp and blitz into energy balls or dry out on a low heat in your oven and sprinkle on your porridge.