Make Your Own Nut Milk

Make Your Own Nut Milk

Nut milks make great non-dairy, vegan alternatives for the real thing. Many of the varieties you find on store shelves contain extra ingredients and sweeteners, so we recommend making it yourself in the ever-versatile Vitamix. All you need is water and nuts of your choice, so read on to find out how it’s done in the recipe below from the Vitamix team.

Because nut milks — such as almond or cashew milks — are made from uncooked nuts, they are often strained to remove any solids that may have not been fully incorporated when blended. Straining is easily done by placing a fine-mesh sieve over a large bowl.

For even smoother milk, line the strainer with a layer of cheesecloth. (If you make nut milks often, you might want to look into purchasing a reusable nut milk bag.) Slowly pour the milk into the sieve, allowing it to filter through at its own pace. You can also speed things up a bit by gently stirring the milk with a spatula or the back of a spoon to encourage it to pass through the sieve more quickly. Freshly made nut milks will last two to three days in the refrigerator.

Almond Milk

This recipe calls for the Vitamix Professional Series 750 Blender.

Preparation: 3 minutes

Processing: 2 minutes

Yield: 3 1/2 cups (840 ml.)


3 cups (720 ml.) water

1 cup (140 g.) raw almonds

Sugar or sweetener, to taste (optional)

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Switch machine to Start and slowly increase speed to Variable 10.
  4. Blend for 2 minutes or until desired consistency is reached.


To strain the milk:

Wash nut milk bag thoroughly before first use by placing in a bowl of warm, soapy water. Rinse thoroughly and hang to dry.

Place nut milk bag over a large bowl with sides hanging over.

Pour mixture to be strained through the bag.

Gather the top of the bag and pull the drawstring tight. Gently lift off the bowl. Liquid will start to filter through. To facilitate the straining process, gently twist the bag at the top. Carefully squeeze the bag, slowly working from the top down using a twisting motion. Do not squeeze too hard or the sediment will be forced through.

The resulting fibrous mash may be added to raw cookies, crackers, cakes, and other baked goods. After each use, turn the bag inside out and rinse under running water. You may want to add a drop of dishwashing liquid to remove stains. Hang to dry.

Certain foods, such as carrots, berries, and beets, will stain the nut milk bag. To remove stains, add 1 tablespoon of hydrogen peroxide to 4 cups of water. Soak for 5 minutes. Rinse thoroughly under running water


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