Although buying a carton of almond or cashew milk is convenient (not counting the trip to the store!), making it at home is quicker than you might think. Plus, it’s cheaper because it only requires two ingredients to whip up a large batch. This easy hack makes your favorite nut milk to sip in a tall glass or enjoy with coffee in 30 seconds!
Typically, making nut milk from starch involves soaking nuts like almonds, cashews, or walnuts for four to eight hours (sometimes longer) in water. Then, blending them with filtered water in a blender until combined before straining in muslin cloth so that the milk is smooth. It’s not a complicated process but it is a long one, so if you’re in a pinch or forgot to re-up on nut milk from the store this simple trick will provide you with this tasty drink in less than a minute. Not to mention, it doesn’t contain any added ingredients or preservatives so you’re getting a truly natural dairy-free alternative!
TikTok user @lilsipper_official shares her speedy homemade nut milk recipe, which she claims is the reason why she hasn’t had to buy it at the store since 2017 (sign us up!). First, she places a heaping tablespoon of smooth cashew butter in a blender with about two cups of water. She notes that you can use your favorite nut butter like almond or peanut for this recipe. Also, she adds that for a thicker consistency pour in less water and for a thinner texture use more water.
Next, she blends the cashew butter and water for 30 seconds until the mixture comes together to form a white liquid, meaning the nut milk is ready to enjoy! Using a smooth nut butter means you don’t have to strain it to remove those annoying little pieces of nuts that would make it hard to drink. Watch her video below to see how it comes together in a flash:
I tried this hack out by blending one and a half tablespoons of walnut-cashew butter with two cups of water for 30 seconds before pouring it in a glass to do a taste test.
I was really surprised to see how much it resembled store bought nut milk and my measurements were perfect because it had a noticeably nutty flavor without it being overpowering. This recipe gave me roughly two cups of nut milk, most of which I mixed with one tablespoon of honey, a splash of vanilla extract, and a sprinkling of cinnamon to give it some sweetness.
the hassle of soaking and straining a ton of hazelnuts, cashews, or walnuts. Next time, I’ll make a bigger batch and store it in the fridge for three to four days to pour into coffee, matcha tea, and any other coffee shop-inspired drinks I decide to make!