How to Make Nut Milk at Home (No Bag, No Blender Mess, No Additives)

Pick up a carton of nut milk and read the label. Somewhere between the almonds and the water, you'll find oils, calcium carbonate, and a handful of stabilizers added to extend shelf life. Making nut milk at home is simpler than you think, and the result is nothing like the store-bought version. Here’s a clean, practical guide to homemade nut milk.

Almond milk, cashew milk, and walnut milk in glass bottles

What You Need For Homemade Nut Milk

Blender method: high-speed blender + nut milk bag + fine mesh strainer.

Cold press method: soaked nuts + water + a cold press juicer with nut milk function. The cold press approach works because the slow auger mechanism presses liquid from nuts without a separate straining step. The pulp exits separately. The milk comes out clean.

Nuts: The most popular nuts for homemade nut milk are almonds, cashews, and walnuts. Almond milk is light and refreshing, cashew milk is the creamiest, and walnut milk has a rich, nutty flavor.

Almond Milk Recipe

Yield: ~750ml | Prep: 5 min (+ 8 hrs soaking) | Press time: 8–10 min

Ingredients:

1 cup raw almonds (not roasted, not salted)
3 cups filtered water
Optional: 2 pitted Medjool dates, ½ tsp vanilla, pinch sea salt

Method:

Soak almonds in cold water 8–12 hours
Feed almonds gradually through feeding tube, alternating with water
Add dates, vanilla, salt if using
Store in sealed glass jar, refrigerated, up to 4 days

See homemade almond milk recipe for more details.

Cashew Milk Recipe

Yield: ~750ml | Prep: 5 min (+ 2–4 hrs soaking) | Blend time: 60 sec

Ingredients:

1 cup raw cashews
3 cups filtered water
Optional: 1 tsp maple syrup, ½ tsp vanilla extract

Method:

Soak cashews in cold water 2–4 hours
Feed cashews gradually through feeding tube, alternating with water
Add maple syrup, vanilla if using
Store in sealed glass jar, refrigerated, up to 4 days

Best use: Ideal for lattes, creamy soups, and recipes that need richness. Cashew milk behaves more like dairy cream than other plant-based milks.

Walnut Milk Recipe

Yield: ~750ml | Prep: 5 min (+ 6–8 hrs soaking) | Press time: 8–10 min

Ingredients:

1 cup raw walnuts (not roasted, not salted)
3 cups filtered water
Optional: 1–2 pitted Medjool dates, ½ tsp vanilla, pinch sea salt

Method:

Soak walnuts in cold water 6–8 hours
Feed walnuts gradually through feeding tube, alternating with water
Add dates, vanilla, salt if using
Store in a sealed glass jar, refrigerated, up to 3–4 days

Best use: Best for smoothies, baking, and functional drinks. Walnut milk has a stronger, more earthy flavor and works well when paired with chocolate, coffee, or spices.

Canoly 3-in-1 juicer handles nut milk natively. You're not adapting a juicer to make milk; you're using a machine that was designed to do it properly.

cold press juicer making nut milk

Why Homemade Nut Milk Is Actually Worth It

A 2017 consumer study found store-bought almond milk contains approximately 2% almonds by content. The rest is water, thickeners, and added vitamins to compensate for stripped nutrition.

Homemade nut milk: you control the ratio. A 1:4 nut-to-water ratio gives creamy texture. A 1:6 ratio gives something lighter. Both taste noticeably better than anything from a shelf.

Beyond taste, homemade plant milks:

- No gums or stabilizers (carrageenan, gellan gum, xanthan gum)

- No added sugar unless you add it

- Can be fortified with dates, vanilla, or sea salt

- Cost less per liter at scale

Notes on Storage

Separation is normal. Homemade plant milk contains no gums or emulsifiers, so the fat and water naturally separate over time. Simply shake for 5 seconds before pouring.

Store in glass containers. Glass helps preserve flavor, while plastic can absorb odors and may affect taste over time. For a durable, food-safe option, see Canoly Food-Safe Glass Bottles.

Keep it cold. Nut milk lasts 3–4 days when stored in a sealed container in the refrigerator.
Always discard it if it develops an off smell, sour taste, or any signs of spoilage.

What Can You Do With Leftover Pulp?

Nothing goes to waste.

Almond pulp → dry in low oven (100°C, 1–2 hrs) → pulse into almond flour for baking

Cashew pulp → blend with nutritional yeast, lemon, garlic for cashew 'cheese' spread

Walnut pulp → Mix into oatmeal, muffins, or energy balls for extra fiber and a rich nutty flavor.

FAQ

1. Do you need to soak nuts before making nut milk?

Yes—almonds, cashews and walnuts should be soaked for 8–12 hours.

2. Can I make nut milk without a nut milk bag?

Yes. A blender requires a nut milk bag to strain out the pulp, while a cold press juicer automatically separates the pulp and liquid, eliminating the need for one.

3. Is homemade nut milk more nutritious than store-bought?

No stabilizers or additives, but commercial milks are fortified with calcium and vitamin D. If you rely on plant milk for calcium, consider a supplement.