2 Easy DIY Nut Milk Recipes

If you add nut milk to your shopping cart every time you hit up the grocery store, we’ve got two recipes to help cut down on your grocery bill. DIY nut milk is a cinch to make (as long as you remember to soak the nuts overnight) and you can easily tailor the recipe to suit your taste. We’re thinking chocolate cashew milk and almond milk studded with vanilla beans, for starters. So stock up on nuts, get your blender out, and you’ll be enjoying creamy, homemade nut milk in no time.

Homemade Cashew Milk

Cashews soften up nicely after a long soak, which means there’s no need to strain this milk after blending. And a note on sweetener: the recipe calls for maple syrup, but you can swap in date syrup if you prefer.

Yield: 8 cups
Active time: 15 minutes
Total time: 24 hours and 15 minutes

Ingredients

2 cups Thrive Market Raw Cashews
8 cups filtered water
Pinch of sea salt
2 to 3 tablespoons Thrive Market Organic Maple Syrup, optional

Chocolate variation:
2 tablespoons Thrive Market Regeneratively Grown Organic Cacao Powder
½ teaspoon Thrive Market Organic Ground Cinnamon

Instructions

Add cashews to a large bowl and fill with water until they’re covered by about 1 inch; soak overnight. Drain and rinse cashews, then add to a Vitamix or high-powered blender. Add water, salt, and sweetener, if using. (For the chocolate variation, add cacao powder and cinnamon before blending.)

Start blender on low speed and slowly raise it to high; blend for 2 to 3 minutes, or until creamy and frothy. Pour into glass bottles—no need to strain—and refrigerate for up to 7 days.

Homemade Almond Milk

Almond milk is great on its own, but don’t miss the chance to add rich vanilla flavor to the mix. Using both extract and vanilla beans makes it taste extra inguldent.

Yield: 8 cups
Active time: 15 minutes
Total time: 24 hours and 15 minutes

Ingredients

2 cups Thrive Market Organic Raw Almonds
8 cups filtered water
Pinch of Thrive Market Himalayan Pink Salt
1 to 2 tablespoons Thrive Market Organic Maple Syrup, optional

Vanilla variation:
1 ½ teaspoons Thrive Market Organic Vanilla Extract
Seeds from 1 vanilla bean

Special equipment:
Nut milk bag

Instructions

Add almonds to a large bowl and fill with water until they’re covered by about 1 inch; soak overnight. Drain and rinse almonds, then add to a Vitamix or high-powered blender. Add water, a pinch of salt, and sweetener, if using. (For the vanilla variation, add all the vanilla extract. Cut vanilla bean lengthwise and scrape out the seeds with the sharp tip of a knife; add seeds to blender and discard pod.) Start blender on low speed and slowly raise it to high; blend for 2 to 3 minutes, or until bright white and frothy.

Place a nut milk bag or a fine mesh strainer lined with cheesecloth over a large, clean bowl. Pour the almond milk through the bag and squeeze out all the liquid. Discard leftover almond pulp. Pour into jars or bottles and refrigerate for up to 10 days.

Recipes by Megan Mitchell