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How to Guide – Nut & Seed Milks

There are a number of reasons making your own nut and seed milks from scratch is very good to do. First of all homemade milks always taste much better, are fresher and you can be 100% sure what goes into them, so many supermarket based ones are full of additives! Secondly, they work out more cost effective – for example, 1 Litre of homemade almond milk using our whole almonds would cost you around 98p to make, supermarket alternatives are usually at least twice that, the more pure almond milks with shorter shelf life a lot more. Finally, you’ll be reducing your packaging waste, no carton needed, you can simply make and store in the fridge for when you need.  Remember our whole almonds now come in our biodegradable bags too!

In our guide below we show you how to make Almond, Pumpkin Seed and Hazelnut Milk with our nuts and seeds. These are three delicious, nutrient packed milks. All three milks are also great for those looking to avoid dairy.  We also give guidance on which ones have the best uses for hot chocolate, coffee, cereals, overnight oats and more.

Equipment you’ll need

High Speed Blender

Nut Milk Bag (something like this) or a very thin towel

Makes : 750ml to 1L depending on how creamy you’d like it

Storage: Store in the fridge for up to 5 days

Best used for: Hot Drinks (Best in Hot Chocolate), Cereals, Overnight Oats, Porridge & Smoothies

Almond Milk

1 cup (100g) Almonds (our Whole or Blanched will do)

3 cups (750ml) Water  

pinch of Salt

optional, 1 tbsp liquid Sweetener (such as our Coconut Blossom Syrup or or 2 Dates

optional, 1/4 teaspoon Vanilla Powder

Method

Measure out the almonds into a bowl. Cover with water and leave to soak overnight

Drain the water and place in a high speed blender with the 3 cups of water, pinch of salt and any additional add ins we suggest. Blend on high for about 2 minutes or until you’re left with a creamy smooth looking liquid. Taste the mixture to check you’re happy with the flavour/sweetness. Add another 250ml of water if the milk is too thick.

Pour the mixture into a large mixing bowl or jug with a nut milk bag in it. Strain the nut milk through the bag. Pour the milk into a sealed container and store in the refrigerator. Use the pulp that’s left behind to make biscuits, energy bites or baked goods.

Makes : 750ml to 1L depending on how creamy you’d like it

Storage: Store in the fridge for up to 5 days

Best used for: Cereal, Overnight Oats, Porridge & Smoothies

Pumpkin Seed Milk

1 cup (65g) Pumpkin Seeds (our Grade AAA ones are best for flavour)

3 cups (750ml) Water

pinch of Salt

3 of our Dates or 1.5 tbsp Liquid Sweetener of Choice (Such as Our Agave or Coconut Blossom Syrup)

Method

Measure out the pumpkin seeds into a bowl. Cover with water and leave to soak overnight

Drain the water and place in a high speed blender with the 3 cups of water, pinch of salt and any additional add ins. Blend on high for about 2 minutes or until you’re left with a creamy smooth looking liquid. Taste the mixture to check you’re happy with the flavour/sweetness. Add another 250ml of water if the milk is too thick.

Pour the mixture into a large mixing bowl or jug with a nut milk bag in it. Strain the nut milk through the bag. Pour the milk into a sealed container and store in the refrigerator. Use the pulp to that’s left behind to make biscuits, energy bites or baked goods.

Notes

Unlike the almond or hazelnut milks, the sweetener is important in this recipe and not optional. We also recommend using this over cereals and oats but not in drinks.

Makes : 750ml to 1L depending on how creamy you’d like it

Storage: Store in the fridge for up to 5 days

Best used for: Hot Drinks (Best for Coffee or Hot Chocolate) Cereals, Overnight Oats, Porridge & Smoothies

Hazelnut Nut Milk

1 cup (150g) Hazelnuts (blanched or whole)

3 cups (750ml) Water

pinch of Salt 

optional, 1 tbsp liquid Sweetener (such as our Agave or Coconut Blossom Syrup) or 2 of our Dates

optional, 1 tsp vanilla powder

Method

Measure out the hazelnuts into a bowl. Cover with water and leave to soak overnight

Drain the water and place in a high speed blender with the 3 cups of water, pinch of salt and any additional add ins. Blend on high for about 2 minutes or until you’re left with a creamy smooth looking liquid. Taste the mixture to check you’re happy with the flavour/sweetness. Add another 250ml of water if the milk is too thick.

Pour the mixture into a large mixing bowl or jug with a nut milk bag in it. Strain the nut milk through the bag. Pour the milk into a sealed container and store in the refrigerator. Use the pulp that’s left behind to make biscuits, energy bites or baked goods.

Chocolate Hazelnut Milk

For easy chocolate milk, blend together 200ml of hazelnut milk with +/- 50g of our Chocolate Seed Smoosh!

Other Nut Milks

Simply Substitute the 1 cup of hazelnuts for Cashew Nuts or Macadamia Nuts for a delicious creamy nut milk

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