Nut milks are incredibly delicious and a great substitute for milk, especially for vegans or for those who cannot consume dairy. They are a great source of protein and are great on their own or added to smoothies, coffee or tea or over a bowl of granola.

Some store bought nut milks may contain sugar and preservatives. To ensure that you are not consuming anything that you don’t want to, when you are drinking nut milks, it is so easy to make your own at home. What’s more, when you make your own nut milk you’ll be reducing the amount of packaging that you have to throw away.

You can add flavors such as cacao, carob, fruit, and any natural sweeteners that you like. Here’s 5 healthy recipes for some great tasting nuts milks that you can make at home:

1 Homemade Almond Milk

Ingredients

• 1 1/2 cups raw almonds
• As much spring or filtered water as needed
• ½ tsp natural vanilla essence

How to make

Place the almonds into a large bow and Blanch them by pouring boiling water over them. Allow the almonds to sit in the boiling water for a few minutes. Remove the skins by rubbing the almonds between your fingers. Dry the almonds with a clean towel and place into a powerful blender, such as a Vitamix or a NutriBullet, with 2 cups of water. Add the vanilla essence and some more water and continue blending. You can gradually add more water to get the consistency you want. A few tablespoons of maple syrup is nice is you want it sweetened. If you like you can strain your nut milk to remove the almond meal. Use a cheesecloth draped over a strainer (or a nut milk bag available at most health food stores), squeeze out the milk and store in a mason jar in the fridge. And there you have it.

TIP: Its actually better the day after you have made it as the foam has settled and the flavors have mixed together.

2  Creamy Cashew Milk

Ingredients

• ½ cup raw unsalted cashews
• A pinch of sea salt
• As much spring or filtered water as needed

How to make

Soak the cashews in a bowl of water for about 8 to 10 hours.  Strain and discard the water the cashews were soaking in. Place the cashews and a cup of water into a powerful blender and liquefy. Gradually add more water and blend again to get the consistency you like. Pour into a mason jar and store in the fridge.  It’s that simple! As with Almond Milk, Cashew milk is better the next day after the foam has settled.

3  Hazelnut Milk

Ingredients

• 2 cups of raw hazelnuts
• A pinch of sea salt
• As much spring or filtered water as needed

How to make

Soak the hazelnuts in a bowl of water and leave overnight. Strain and discard the water. Place the hazelnuts and a cup of water into a powerful blender and liquefy. Gradually add more water and blend again to get the consistency you like. Pour the liquid into cheesecloth draped over a strainer and squeeze out the milk.  Pour into a mason jar and store in the fridge.

4  Pistachio Nut Milk

Ingredients

• 1 cup of raw shelled pistachios
• As much spring or filtered water as needed

How to make

Place pistachio nuts and about 4 cups of water, into a powerful blender and liquefy. Add more water if you want a thinner consistency. Pour milk into a bowl using cheese cloth over a strainer, separating the pulp from the milk. Pour into a mason jar and store in the fridge. For a great flavor variation add 1 tsp ground cardamom seed and 1 tsp vanilla extract.

5  Sesame Seed Milk

Ingredients

• ½ cup sesame seeds
• As much spring or filtered water as needed

How to make

Blend the ingredients in a powerful blender adding as much water as you need to get the consistency you want. You can add about ½ teaspoon of raw honey if you would like your sesame milk sweetened or some spices such as cardamom, cinnamon or nutmeg.

Have fun experimenting!

Always choose fresh and preferably organic nuts to make your nut milks.

Shake your nut milks well before use.

Because there are no preservatives they are really only good for about 2 to 3 days in the fridge.

DO NOT use these recipes if you are allergic to nuts.