Roasted nut milk

    1 hour 10 min

    Homemade nut milk made with roasted nuts is a dairy-free alternative to cow's milk and is easy to make. I use a mixture of almonds, hazelnuts, cashews, pecans, walnuts and Brazil nuts.

    1 person made this

    Serves: 4 

    • 200g raw mixed nuts
    • 950ml water
    • 1 tablespoon honey (optional)
    • 1 pinch salt (optional)

    Prep:10min  ›  Cook:10min  ›  Extra time:50min soaking  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with parchment and spread nuts on top of paper.
    2. Bake in the preheated oven for 5 minutes; shake the baking tray to flip the nuts. Continue baking until toasted, about 5 minutes more. Turn off the oven but leave the nuts in the oven until slightly cooled, about 10 minutes.
    3. Transfer nuts to a large bowl and top with water. Cover bowl and let soak for 30 minutes.
    4. Remove nuts from soaking water using a slotted spoon, reserving the soaking water. Place nuts in a blender; add 250ml of the soaking water. Blend on low for 30 seconds. Add another 250ml of the soaking water and blend again for 1 minute. Add the remaining soaking water and blend on medium for 30 seconds. Allow nut milk to rest for 10 minutes.
    5. Pour nut milk through a sieve into a glass container. Stir honey and salt into nut milk. Cover container and store in the fridge.

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    Reviews in English (1)


    I used roasted peanuts. After roasting I removed the thin covering around the peanuts, and soaked them overnight. Then I blended them with a date for sweetness and a pitch of salt. I changed the water before blending, wonder if this changes anything about the flavour. I used a very fine sieve to strain the milk. I added the milk to my morning coffee. It was creamy, the colour is rich, and the texture was almost similar to dairy milk. I'm likely to make it again.  -  12 May 2018  (Review from Allrecipes US | Canada)