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Eat Well Nov. 5. 2013

Make Your Own Plant Milk

Nov. 5. 2013
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN


Looking for a delicious alternative to cow’s milk? Try the world of plant-milk made from nuts and seeds.

Learn how to make plant milk including homemade almond milk, hemp seed milk, and other nut milk — also learn the health benefits of making your own nut milk, and a couple of recipes to make with nut milk! Bookmark this Guide to Nut Milks for future use and feel free to share with friends and family who may be interested in going dairy free or who have a known dairy intolerance This Guide to Nut Milks (or should I say NOT-milk) is also perfect for those of you who may suspect your body isn’t tolerating dairy well or simply looking for a delicious alternative to cow’s milk.

What is Plant Milk?

Plant Milk or nut and seed milk are simply non-dairy milk made out of 1) filtered water, 2) nuts or seeds of your choice, and 3) possible flavor additions. Nut milk is a perfect way to still enjoy the versatility of cow’s milk without the dairy proteins involved (which are typically the cause of inflammation/allergic reactions). Nut milk is generally easier on digestion, taste great, are humane and environmentally sustainable, easy to make, affordable, and did I mention taste great? Yes, well they’re delicious!

Why would you choose non-dairy milk? Well, dairy and I don’t get along. My body doesn’t like dairy and it doesn’t like me, we’ve established that now after several years of unpleasant signs and symptoms that my body wasn’t tolerating dairy. I made my personal nutrition and lifestyle history a case study while I was in school and figured out dairy was one of the culprits keeping me from reaching optimal health (in hindsight, I, later on, I also figured gluten and I wasn’t friends either). I’ve been happily dairy free for about 7 years now and have never turned back because of the positive health benefits and complete absence of my symptoms I used to experience pre-dairy free. Another reason why I’m not a fan of dairy is the production and mass factory farming of dairy cows and the way they’re treated/what they’re treated with. Remember you are what you eat, including what you eat, has eaten. Unfortunately, the more common nature of the production of milk cows is that cows are often given loads of antibiotics to ward off diseases because of their unkempt living environments.

Is Dairy Doing Your Body Good?

Not everyone needs to stay away from dairy — some digest it just fine and their body feels good with it in their diet. Others may have a sensitivity to dairy, which is common and growing. Possible symptoms or signs that you may have a dairy intolerance, sensitivity, or allergy: constipation, gas, bloating, diarrhea, abdominal cramps, headaches or migraines, acne on the face/back/chest, sinus infections, severe allergies or nasal congestion, earaches (especially in small children), colic (in babies), runny nose, itchy eyes, hives, may worsen symptoms of IBS or celiac disease, heartburn, and arthritis/joint inflammation. These symptoms don’t necessarily arise immediately upon consuming dairy, but rather are symptoms of general consumption of dairy.

I urge that if you have any or most of these signs and symptoms to make a consultation with your trusted physician or with myself. Note, many physicians lack nutrition expertise, especially in the field of food allergies, as this isn’t a required fieldwork in their academic career. From personal experience and coaching my clients, you can not only thrive on a dairy-free diet but also enjoy it! Disclaimer: just because I’m listing signs and symptoms of a dairy intolerance doesn’t mean that if you experience one or all of these symptoms you have a dairy allergy. It can be caused by many other possible reasons, which is why I suggest getting an in-depth consultation with me or with your physician to rule out any other suspected allergies or inflammation related issues (end disclaimer).

Buh-bye Bloat

I often hear magazines giving their readers lists of foods for flat abs and stomachs; however, they fail to mention limiting or avoiding dairy. Some of these lists actually recommend dairy to decrease bloating, but this is simply not effective for those who have intolerances, allergies, or even small sensitivities. In the end, it’s inflammatory to most. What can help you better “beat the bloat” are Nut Milk like almond milk, cashew milk, etc. They’re digestive-friendly, meaning incredibly simple to digest, and most contain omega-3 fatty acids naturally found in the nuts and seeds which also help fight inflammation.

As I mentioned, making your own Nut Milk is so simple and affordable that you won’t need to buy it in the grocery store any longer. The price of non-dairy milk is actually one of the most common challenges I hear from my clients, “almond milk is expensive, I can’t buy that…”, etc., well now you have no more excuses not to incorporate this lovely and nourishing beverage into your diet! Not to mention, some of the ingredients used in very mainstream popular almond milk brands contain questionable ingredients, mainly carrageenan. Carrageenan is a very common food additive made from red seaweed, it’s often used in organic/natural food brands since this is a “natural” food additive used to emulsify or thicken. Joanne Tobacman, MD has been a predominant physician-scientist in addressing how carrageenan should be taken out of our food systems due to the studies showing carrageenan may increase the risk of stomach ulcerations, glucose intolerance, and is cancer promotion. Check out this great resource of how to avoid carrageenan in your foods.

Calcium + Milk Myth

“Where will I get my calcium and vitamin D if I don’t drink my milk?” This is a routine question I get from so many clients that make me want to stomp in frustration. It’s not your fault at all – it’s the working of good marketing from the Dairy Council and traditions of drilling into our heads that milk = the only source of calcium and vitamin D in our diets. Well, friends, this is wrong. Calcium is widely presented in many plant-based foods, for example, did you know 100g of broccoli raab contains about 100mg of calcium? Even higher in calcium is the little ole’ sesame seed, 1 cup of sesame seeds is equal to about 1400mg of calcium and 100g almonds have about 380mg of calcium. As far as vitamin D goes, going outside daily for about 20-30 minutes (depending on your skin tone) during the day of highest sun and you’ll get adequate amounts, or of course supplementation for those needing more.

Different Types of Nut Milks to Try

  • Almond milk
  • Cashew milk
  • Pumpkin seed milk
  • Flax milk
  • Hazelnut milk
  • Hemp milk
  • Any other nut/seed you’d like to try!

Now that you’ve made your own nut milk (congratulations!), now you can save and reuse that beautiful fiber and protein-rich nut/seed pulp and make your very own nut flour for all of your gluten-free baking needs!

Make Your Own Nut Flours

After you’ve squeezed the pulp to make sure no more liquid is in the pulp (c’mon, we want to make sure we have every last drop!), you can dehydrate the nut/seed pulp and make your own flour! Here’s how:

  1. On a dehydrator sheet (if you’re using a dehydrator) or cookie sheet (if you’re using an oven), spread the nut/seed pulp flat and even to cover.
  2. Dry: Dehydrator at 115 degrees F for 4 hours, conventional oven at 200 degrees F for 2 hours or until the mixture has become completely dry.
  3. Test if there is any moisture by pinching the flour, if the flour leaves moisture on your fingertips or creates a ball from pinching, it still needs to dehydrate more.
  4. Store in a glass jar, BPA free container, or another airtight container in the refrigerator for optimal freshness.
  5. Use in gluten-free baking and any recipes here on Nutrition Stripped that use almond flour, etc.

Do you have a story you’d like to share about dairy and your lifestyle? Try this recipe and give it a go — share it on Instagram or submit your photo below to share how you make plant milk work in your lifestyle.

The Recipe

Serves 4



1 cup raw almonds (or a nut or seed of your choice listed in post)

4 cups of filtered water

pinch of sea salt (optional)

stevia to sweeten (optional)


Step 1

Soak the nut for at least 4 hours in water, rinse.

Step 2

Simply blend all the ingredients in a Vitamix/ or another high-speed blender until all of the nuts/seeds have been broken down. The color of this mixture should be a variation of white (depending on the nut/seed used).

Step 3

Using your nut milk bag/cheesecloth, line a large mixing bowl until the entire bowl has been lined. Pour your nut milk mixture into the nut milk bag/cheesecloth. The pulp or solids of the nuts/seeds will be caught in the cloth, creating a natural filter.

Step 4

Wait until all the liquid has settled into the large mixing bowl and then take each side of the cloth and bring it up to form an enclosed cloth “ball” around the nut/seed pulp within.

Step 5

Squeeze the pulp in the cloth until no more liquid pouring into the large mixing bowl. The liquid that remains in the large mixing bowl after squeezing the pulp, will be the nut milk.

Step 6

Store in an airtight glass jar, mason jar, pitcher, etc., for up to 4 days. Serve chilled.  Use in place of dairy milks or wherever you’d use dairy milk.


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  • Josh

    Cool recipe! The possibilities are endless with regards to flavoring. I guess I just bought my last carton of almond milk today, thanks!

    • Thanks Josh! The flavors really are endless, I’ll be posting later on some of my favorite ways to make nut milks taste great too. Hope all is well!

  • emily

    I was introduced to your site through someone that knows you from Ohio as I have been recently figuring out what my body is not friends with…eggs and gluten so far and i think dairy as well. I have been joking around that as I am not vegan or vegetarian, currently I am looking for gluten free vegan recipes with local pasture based meat. I have enjoyed reading articles from your site. I will definitely take the time to try to start making my own almond milk and flour. I would love to read your back story on how you figured out that you and gluten and dairy were not compatible?? Thanks again!

    • Hi Emily! Thanks for stopping by and for sharing your story too. Basically I figured it out by a process (which is the same one I now apply to my clients) I applied and learned in school. Thanks so much for the kind words and hope to see you back soon 🙂

  • Thanks, this is great! I made nut milk once before, and I heard that you can make flour from the pulp, but I didn’t know how to.

  • Over the past year or so, I’ve discovered dairy and I don’t always get along. There seems to be a threshold as to how much is too much, but I haven’t quite nailed it down. For me, eating too much dairy effects my digestion and cause stomach issue. For that reason, I’ve started drinking almond milk more and more.

    I never really thought of making my own, but I’d love to try it. My go-to brand is Almond Breeze, the unsweetened vanilla flavor. I love that it offers calcium and no added sugar, but I hate that it has carrageenan.

    • Hi Dana! Yes, I promise it’s so simple and it tastes even better than store bought. I’ll be sharing a higher calcium nut milk soon 😉

  • Bails

    Hi, I was wondering if you have a suggestion for which non-dairy milk to use in coffee. I find that nut milk tends to separate. I know coffee isn’t the best, but my one or two cups per week are a weekend treat.

    • I haven’t tried using homemade almond milk in coffee- you can try it! I’d like to know how it goes 🙂

    • Cherry

      Balis, my husband and I use Cashew milk, we make it in a vitamix (this machine has changed out lives) it’s so creamy delicious with the coffee, it is what got us off of dairy- since we love the creamy beige. Although, I’m still looking into cashews nutritional content and am hoping I’m not consuming too much!

  • Zara

    1000mg of calcium in a cup of broccoli? I’ve looked up the nutriton profile and in a cup of broccoli was only about 47mg

  • Zara

    Haha no problem;) how amazing if it did in reality!

  • Jorge


    Thanks for sharing this recipe.

    I have been doing my own non-dairy milks for a while, I do about once or twice a week. I buy non-dairy milk maybe once or twice a year.

    I do almond, rice and oat milks, to me the easiest (less messy) and tastier is almond milk. I add a hint of vanilla, maple syrup, etc. or just plain.

    For people who are going to do this for the first time, I would suggest to get a milk-bag or cheesecloth BIG enough to cover the opening of the container where you are gonna pour the milk. It would make things a lot easier and less messier.

    I have never done flour out of the pulp, but I have use it in stir fry, soups, cereal, etc. and my dog LOVES it when I add a few spoons of it to his meal… Also you can make “almond” hummus with the pulp. If anyone has other ideas let me know. Sometimes I end up with a lot of pulp, so I freeze it for later use.

    I wish people would do their own milks more often. The ones at the stores are good, but you have to drink all the many ingredients added.

    Thanks again.


    • Hi Jorge! Thanks for sharing and I’m glad you enjoyed the post. Yes, almond pulp can be used for a lot of things- I particularly like keeping it for using in baking, but hummus is another great idea or even crackers. Best to you and glad you enjoyed this 🙂

  • Noah Clements

    Oh my gosh this sounds delicious! I want to make this so badly, but before I do I want to get one of those capped containers that kind of looks like a milk jug! Can you tell me what the name of that type of bottle is called? or where you got it?
    Thanks so much I love the site!

    • Hi Noah! Thank you so much and I’m glad you’re going to try it! The bottles I picked up from a restaurant supply store but I’m sure hobby stores may carry them too 🙂

  • This was a very very very interesting post to read. I’ve just bought soy milk and almond milk from the store today to see if I like it but now I want to make my own.
    You’ve got yourself a new follower 🙂


  • Great post! I just discovered your blog, its a fantastic combination of nutrition, health and recipes. As a fellow RD and foodie (and food justice!), it is great to have RDs out there sharing DIY ideas and great healthy recipes.

    How long do you expect the almond milk to last once created? I have made coconut milk before and it did not even last a week….Let me know what your experience has been.


    • Hi Jessica! It’s great to come across fellow RD’s as well- you have a great site! The almond milk/nut milks last about 4-5 days maximum (I’ve found). All the more reason to drink it up and use it in recipe right? 🙂 Thanks for stopping by!

  • Cherry

    Hi Mckel,
    We’ve been making cashew milk in our vitamix (won it through a whole foods drawing- on my birthday!), It is DElicious. I’ve heard that it’s high in copper so it’s not great to consume too much. What are your thoughts?
    Really enjoying your website, thank you.
    Merry Christmas,

    • Hi Cherry, I’m glad you’re enjoying it! You would have to consume more than 1 cup of cashews/day to just reach 100% of your daily value of copper (2.2mcg/100g cashews)- I wouldn’t be too concerned about consuming too much unless you’re eating much more than this every single day.

  • Lovely! So glad I had found your blog, via istagram.I have been dairy free, well almost, I still have a bite of cheese here and there, for over a year. I feel like million dollars, and truly I did not even had any specific allergies or bloating. Just feel great, light. I have been buying oat milk and almond milk but the almond milk is not organic. Now i will be making it myself! Cheers and happy New Year 2014!

    • Hi Ludmilla,
      Happy New Years to you as well! I’m so glad you’ve stumbled upon my blog- all of my recipes are gluten free and dairy free, cheers to the new year 🙂

  • Shannon

    Thanks for sharing I plan on making this soon !!! Milk and flour!

  • Jillian McGuinness

    Love your blog and recipes on the site! My dairy intake was small – only mozzarella cheese, no milk or other cheese. After moving to the Northeast from Ireland my asthma became very serious. I was tested for allergens, grasses, and plants($1700 worth),and found to be allergic to mold. I was put on Singulair tablet,a preventative inhaler, and a rescue inhaler. This kept the asthma at bay but did not really improve my health. Then last winter I got a cold. All I can say is 4 months of prednisone and 40 pound weight gain later I was no better. I was unable to walk up any stairs, could not walk more than a few yards without wheezing and needing the rescue inhaler several times a day. I gave myself nebulizer treatments almost daily through that winter. I was unable to exercise because I literally could not breathe. My pulmonologist told me I should move to a different part of the country!

    November 2013 I decided to do a 30-day juice cleanse. I was inspired by the movie Fat, Sick, and Nearly Dead (which is how I felt most of the time!) I loved the green juice and I slowly started feeling better. I was cautioned by my pulmonologist not to do the juice cleanse, because “Where would I get my protein?” Ha!

    Long story, short: I have not used my inhaler, or taken a Singulair pill since November 1, 2013! I lost 27 pounds on my cleanse and can now run up stairs, exercise, and BREATHE! Only because I did the juice cleanse and eliminated all dairy did I realize how badly it was effecting me. Not once did my pulmonologist suggest limiting or eliminating dairy. They didn’t even test for an allergy to milk with all the other tests they did! I can’t wait to go for my appointment next month and give her the results of my questionable juice experiment!

    • Hi Jillina,
      Wow, fascinating story that you shared, thank you for that! I’m glad you realized what the culprit was and are now dairy free!

  • Kristine

    Hi! Do you blend the almonds in the regular Vitamix container? or do you have the dry container? I only have the one that comes with it. Will that work? Also, where can I get a cheese cloth for straining? Thank you!!

    • Hi Kristine,
      Great question! yes, I use the regular container with the vitamix- when you mix water with it, it won’t be very thick so it’ll handle it just fine. Cheese cloth or nut milk bags can be found at health stores, online, or grocery stores. Enjoy!

      • Kristine

        Thank you!!! You are fantastic at responding to comments!!

  • April

    Oh my god, I’m a broke just out of college student and milk and I don’t get along very well either. So my substitute is soy milk or almond milk, both of which I adore…both of which are so expensive. I never knew making it myself could be so easy. You’ve just saved me so much money. Thank you so much!

  • Dominique

    I am about to try making my own nutmilk for the first time, and I’ve been checking out different recipes to get all the info. Some of them recommend blanched almonds, saying that if the almonds I use have their skins on, the taste/texture of the milk will be different.
    I’ve tried many of your recipes (which are amazing!!!), so I’m pretty confident about this one too, but I was hoping for your input on the skin-or-no-skin dilemma.
    Thank you so much!

    • Hi Dominique, thank you so much and I’m happy you’re enjoying my recipes! As far as the almonds go- it depends on what you prefer, I use the whole entire almond with the skin on most times. My best advice, try both and see what taste you prefer 😉

  • Hi! I absolutely love your recipes and blog. 🙂 I was wondering, would a food processor work to blend the nuts into milk?

  • Ln p

    Hello, what nut milk bag is best to use? Nylon? Hemp? Thank u!!

  • Camille

    Do your nut milks separate in the fridge? I just made my first batch and it was beautiful and creamy when I made it but now is completely separated. Is that normal?

    • Hm, I’m not sure I’ve never had that issue of them completely separating in the fridge. I only have them for about 2-3 days maximum and always give it a bit of a shake before pouring. It could happen if it goes bad or if it’s been more than 4 days… Hopefully that answer helps Camille 🙂

  • Lisa

    Hi McKel! I absolutely love almond milk and want to try making my own! I was wondering though, about how much milk do you get out of one cup of almonds? Thank you!

  • Thank you so much for this guide! I’ve been recommending it to all of my friends. It’s so easy to do and taste sooooo much better than the stuff in grocery stores. Love your blog!


    • Hi Lauren,
      Thank you so much for sharing it with your friends and family! I’m glad it’s been helpful for you to use. I just did a “banana milk” that you’ll have to try out too! 😉

  • Jaja

    Hi thank u for posting great recipes. I have been making almond milk for the last few months. Love it in Bircher museli. Is it ok to have every day or should I be alternating with other nut milks? Are they really fattening? I do enjoy mixed cashews, almonds & pistachios as a snack during the day too.

    Many thanks

    • Hi Jaja, great questions! Nut milks are great to make and I love adding variety by using different nuts and seeds, they’re not “fattening” per se, don’t be afraid of healthy fats they’re incredibly healthy for us. I can’t say a specific recommendation for you without a consult, but feel free to email me if you’re wondering how much you should be eating daily.

  • rob

    is it possible to make milk with chopped mixed nut ? the mixed bags i get are as follows, Blanched Peanuts (70%), Blanched Almonds (15%), Walnuts (15%)

  • David

    Do you have nutrition info for this recipe? I have type 1 diabetes and have to count all of my carbs. Great site!

  • sonya

    This is an older article so maybe no one will respond. I am wondering how much of the nutrients from the nut milk actually make it into the milk. Also if a significant amount is actually in the milk would this not render the nut flour nutritionally void?

  • I am allergic to coconut oil for cooking purposes. Symptoms are itching in my mouth. However I seem to now be able to use it as a conditioner in my hair. I am also allergic to pistachios, brazil nuts, walnuts(the worst), pine nuts, macadamean nuts, orange and yellow lentils. Although I love the taste of lentils(brown), I get swelling in all the warm places, arm pits, elbows, tec. I am allergic to ephinephrine, the antidote to these allergies. I really identify with issues with food allergies. My hair is starting to thin and I have to do something different to maintain my health which is great as long as I eat steamed vegetables. I work and get desperate during lunch, needing to eat on the go. I most times I am not at home to remain logical and sane in what I eat. I need on the go recipes please. Especially because of the cooler months. Please advise

  • Yulia

    Is there a maximum amount of nut milk one can have ?

  • I am going in to hospital this week for panproctocolectomy and ileostomy as a result of ulcerative colitis and colon cancer. Certain foods are problematic with an ileostomy, especially nuts and seeds. I am a member of a stoma forum and have been getting some great info and advice about diet, and several people have Vitamix blenders – I am thinking of getting a Nutribullet – which pulverise the foods completely, and someone has suggested making nut milks. Initially I will be on a very restricted, low fibre diet, but after the post-operative swelling has diminished and healing is under way, I will be able to introduce different foods, a little at a time, one food at a time, and keeping a food diary. I shall be seeing a dietician in hospital who will send me home with a diet sheet.

    I have been dreading cutting out so many favourite foods from my diet – fresh pineapple, mango, nuts and seeds amongst other things. If I can have these foods in an alternative form, removing the elements that might block the stoma, it will be great. I think as long as I can still have the flavour and goodness, I shan’t mind losing the texture. Also, we are recommended to peel all fruit, and a lot of goodness is in the skin, which could remain in the diet after fast blitzing!

    Looking up nut milks, I immediately came across your site. I am going to enjoy exploring it and seeing what else on here might be suitable for my needs.


  • Ivana

    Do you peel the almonds? I am worried about the color of the milk if I blend them with their brown peel

  • Sockie


    I am so glad I found your site. I actually got to your site when I googled for turmeric and ginger tea. I am coughing lots because of my reactive airways and was looking for a tea to help. I found your site. I am so glad reading about nut milk. I have a 2 year old nephew who has a dairy allergy . It was not really confirmed but his eczema, GErD and a host of other problems seemed to have disappeared when we shifted him to predigested milk. Now he is two and we need to find milk that would be good for him. The doctor says he will just outgrow this sensitivity anyway. Is this recipe also good for toddlers? We tried him on soy based milk but he doesn’t drink it. We talked to a nutritionist and they just want him on solid foods. Sometimes he does not eat much regular food.

    Thank you and hope to hear from you.

    • Thank you for following along! Making your own nut milk is really easy and can be perfectly healthy for young kids, it’s simply water and nuts! As long as they don’t have allergies- other than that, I can’t make specific recommendations. Hope you enjoy the recipe!

    • Jeanne

      I recently started making my own cashew milk since I can make it cheaper then store bought; but I don’t understand how store bought nut milks are less calories then homemade. I don’t put any sweetener in…. Just nuts and water. Do you know how many calories are left in the almond milk after pressing out the pulp?

      • Store bought nut milks often press more of the fat out or add more liquid so they’re less calories- remember it’s not all about calories, it’s about the quality of food and ingredients too 🙂

  • I have gotten into the routine of making nutmilk several times a week. I love it! I wanted to know if I can use and raw seeds? Sunflower? Flax? Is the same technique and ratios used? Also I had trouble dehydrating using the method described. The meal chunked- I’m wondering if I’m doing something wrong? Maybe I just need to get a dehydrator…

  • Any idea about fat and calories? One site says it’s high but the cartons at the store of unsweetened have hardly any fat or calories.

    • If you have questions about calories, check out my FAQ page where I answer that in detail!

  • Solveig

    Is it normal for the milk to separate after a day two? Dose this mean it has gone bad?

    • Your nose always knows! If it smells off, then it’s gone bad. But a little separation is normal.

      • Solveig

        Ha ha, good tip 🙂 thank you

  • Thanks so much for this great recipe! I just completed my B.S. in Dietetics and Nutrition and I am beginning my internship this fall! I hope you don’t mind if I provide the link to this post on my blog, because it is a great resource! I am writing a post about 12 staples for a healthy kitchen. freshplatesnutrition.com

  • Arlene

    I always wanted to make homemade almond milk, I drink a smoothie everyday with (store bought) your recipe just came up on my Instagram and I just soaked my almonds! Thank you and its easy.


  • Amy

    Hi aren’t some almonds chemically bleached? These chemicals could then released in the soaking and blending process. Could you recommend some non – chemically treated nut brands? thanks

  • Andrew

    Curious, if I didn’t strain the almond skin from the milk, does it still taste good, just chunky? I have a Vitamix Blender and would blend it in that and then mostly use the milk to smoothies.

    • You’re correct, it’ll have a pulp to it and sink to the bottom- gritty really. I would recommend straining it! The only one you don’t have to is hemp seeds.

      • Andrew

        Thanks. Also just yesterday I learned that most almonds are being sprayed with PPO (propylene oxide). I was so upset because no company discloses this on their packaging.

        Have you ever written an article about hidden chemicals in other foods that most people don’t know about, besides the “dirty dozen”. I am nervous what other foods have dangerous things added to them. It would be an interesting topic.

        Love the website, keep up the great work!

  • Carolynn

    Fantastic! I never realized how easy it is to make my own almond milk. And then making flour out of the pulp? Genius!

  • Andrew

    I just made the Almond Milk & Almond Flour, but had a couple of questions:

    1.) do you think adding a real vanilla bean to the milk would taste good (blending the vanilla bean and milk in my Vitamix)

    2.) It took forever to dry the Almond Flour, about 3-4 hours. Is it possible I over dried it (it’s not browned at all), is it possible to over dry? would it still taste good in recipes?

    Thanks, love the website!

    • 1) YES!
      2) It’ll take many hours for it to dehydrate, I actually use my dehydrator for 1 day or overnight, it shouldn’t brown and you want it to be completely try like regular flour xx

  • Can you save the almond pulp for a few days for dehydrating, if you don’t have time to dehydrate when you make the milk? If so how would you store it. Can you make hemp seed milk? What is maximum amount of time you can soak almons before using them? I LOVE all your recipies , THANK YOU!

    • Yes, you can store the almond pulp in the fridge until you’re ready to dehydrate it- I wouldn’t let it sit longer than 2 days before dehydrating though. Hemp seed milk is made the same way (stated in blog!) except no filtering since the seeds are so teeny tiny 😉

  • Natassia

    I’ve been drinking non-dairy milks for ages, and I’ve been nervous to make my own because I thought it would be complicated! I am going to try this, and I think I’ve bought my last carton of almond milk!!

    • It’s so easy and you can have a lot of fun with mixing and combining different nuts/seeds together. xx

  • demi

    hi.the almond pulp flour behaves and tastes same as store bought???and also can i use less water in nut milks or it must be 4cups per cup of nuts???thanks

    • Yes, you can use almond flour from making nut milks in the same way you would use store bought 🙂

  • Sheila

    thanks for your recipes! this is so easy to make! i love how frothy the texture is! i tried to replace cow milk with almond milk many times, but i hated the taste…however the real thing makes all the difference!

    • McKel Hill

      It does, doesn’t it? Fresh almond milk tastes so much better than any store bought 😉

  • Christie

    I’m sorry if this is a dumb question, but does the calcium remain in the milk, or in the pulp? I’ve been making a dairy alternative for my 1 year old (recently weaned), who is having some digestive issues. I make a mixture of almond milk, coconut milk, and beef collagen. I’ve figured the recipe out to be very close in calories, fat, protein, and calcium to whole cows milk, but now that I’m making my own coconut and almond milk I would like to check my numbers again.

    Thanks much 🙂

    • McKel Hill

      Nuts and seeds (especially sesame seeds) contain calcium, so yes the nutrients will remain in the milk. Cows milk and dairy is fortified with calcium and vitamin D. I can’t speak to your 1 year old, but recommend asking your physician about that question!

    • RunBunniRun

      Avacados are high in fat content and so is olive oil. Look into getting a flax seed oil incorporation going on it to the childs diet for needed Omega Fatty Acids 3-6

  • Abby

    Hey! I was wondering where I could find a cheesecloth, or if there are any other things that can be used as a substitute.

    • McKel Hill

      You can find cheesecloth at any grocery store (most grocery stores) or order a nut milk bag for less than $5!

  • Katie


    I was wondering if you could explain to me the purpose of discarding the water the almonds are soaked in, and why you have to replace it with fresh water. I’ve made almond milk a few times now and I don’t understand how it would affect the finished product. I’ve tried searching online for an answer, but I’ve had no luck.


    • McKel Hill

      Great question! The goal is to also breakdown the almond shell and the “anti”nutrients found in the almond shell such as phytic acid. By replacing it with fresh water, you have fresh almond milk with less phytic acids!

  • Jessie

    Curious if you have the nutrition facts for the homemade almond milk? Wondering if we can adjust the almond to water ratio to adjust calories for my daughter’s blenderized diet. Thank you.

    • McKel Hill

      I don’t, but if you go to the FAQ page you can see directions on how to import the recipe to myfitnesspal.com to get a breakdown 😉

  • Joana

    Hi! Is it recommended or not to heat up hemp seeds? I’ve read somewhere that it destroys the healthy oils, therefore it should only be used in cold dishes or added to a dish after it is prepared. Thank you for your help!

    • McKel Hill

      Great question! You don’t need to heat up hemp seeds to make the nut/seed milk, use raw 🙂

      • Joana

        Thanks for your reply, but can you tell me if hemp milk is safe for cooking?

        • RunBunniRun

          Hi there,
          In a Raw Vegan diet is is okay to heat foods to about 140* F or 60* C because any high it would begin to deplete nutritional value. Keeping in that in mind and knowing that when somehting it heated it is easier to incorporate it nutrition into something else it would make sense that you take both of these ideals and make you hemp milke the way you see fit.

  • Alex Arockiasamy

    Hello McKel Hill,
    Just wanted to know if one can make good quality nut based/ seed based milk using the NutriBullet Blender?

    Thanks in advance.

    • Hi Alex! You can certainly try, but most likely it won’t turn to a butter consistency. The blade has to be quite high speed to break down the nuts into a butter. Nut milk would be more likely to be successful, but give it a try and let me know how it goes!

    • Ashley K

      Yes you can! That is what I have been using to make mine. It works very well! 🙂

  • I’m sure you can conduct a nutrient analysis on the final nut milk product, through more advanced testing/software that I don’t own! But looking at the bigger picture, it does contain most of the nutrition from the nut since it’s being pulled out through blending and straining. Obviously fiber is the most obvious component we don’t keep in the nut milk! Great question

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