Making your own nut milk at home is easier than you might think and tastes so fresh and creamy. This simple oven-roasted version brings out a rich, toasty flavor that’s perfect for smoothies, coffee, or just sipping on its own.
Start by heating your oven to 350°F (180°C). Line a baking sheet with parchment paper and spread the nuts out in a single layer. Pop them in the oven and toast for about 5 minutes, then give the pan a shake to flip the nuts around. Keep toasting for another 5 minutes or so, until they’re nicely toasted. Once done, turn off the oven but leave the nuts inside to cool down for about 10 minutes.
Next, transfer the nuts to a large bowl and cover them with water. Let them soak for half an hour to soften up. After soaking, scoop the nuts out with a slotted spoon, but save the soaking water—you’ll need it for blending.
Put the nuts into your blender and start by adding 1 cup of the soaking water. Blend on low for about 30 seconds. Add another cup of the soaking water and blend for a full minute. Finally, pour in the remaining soaking water and blend again on medium speed for 30 seconds. Let the nut milk sit for 10 minutes to settle.
Strain the milk through a fine sieve or nut milk bag into a glass jar or pitcher. Stir in some honey and a pinch of salt to taste. Cover it up and pop it in the fridge—your homemade nut milk will keep fresh for a few days.
- Make sure to spread the nuts evenly on the baking sheet for uniform roasting.
- Keep an eye on the nuts while roasting to avoid burning; they can go from golden to burnt quickly.
- Use warm water when blending to help extract more flavor and nutrients from the nuts.
This nut milk has a rich, toasty flavor that comes from roasting the nuts before blending. It’s a great dairy-free option that’s creamy and fresh without any additives. Plus, it’s easy to customize with your favorite nuts or sweeteners.
Enjoy this milk chilled on its own, or add it to coffee, smoothies, or cereal for a nutty twist. It also works well in baking or cooking as a dairy substitute, adding extra depth to your dishes.
Store the milk in a sealed container in the refrigerator for up to 3-4 days. Shake well before each use, as natural separation may occur. Avoid freezing, as it can change the texture and flavor.
