How to make your own nut milks

When it comes to smoothie making, I’m nuts for nut milk! And while I usually buy it by the carton in the refrigerated section of the grocery store, it is possible (and easy) to make it yourself.

One of the reasons to make your own is because of the BPA often present in canned coconut milk. And some of the cartoned varieties of both of these kinds of milk contain a number of preservatives and sweeteners. (With almond milk, it’s very difficult to source brands that have nothing but “almonds” listed on their ingredient labels.)

Making nut milk will be much easier if you have a nut milk bag (you can find these easily online) and a high-power blender from a good quality brand like Blendtec. If you blow out the motor in your blender from trying this, please don’t send me hate mail! LOL

To make coconut milk

All you need is 2 cups of organic, unsweetened shredded coconut and 4 cups of hot water.

Blend the coconut and water on high until you have a thick and creamy liquid. (If there’s no room in your blender, you can do this in batches.) Strain the milk into your nut milk bag to remove the bits of coconut. A fine mesh colander and cheesecloth would do the same thing, but it is a fussier process.

Flavor as you wish (pure vanilla or a pinch of cinnamon, perhaps!) and drink immediately or store in the refrigerator for up to 4 days.

Save the coconut pulp to make it into coconut flour. Just spread the pulp on a parchment-lined baking sheet and bake on very low heat (no higher than 170) for about 35 or 40 minutes. You’ll know when it’s done when it’s completely dry. Grind it up in your food processor until it’s the consistency of coconut flour.

To make almond milk

For making almond milk, you need 1 cup of raw almonds and 4 cups of room temperature water (plus more water for soaking).

Soak your almonds in water for 8 hours or overnight, and rinse the almonds before placing them in the blender with your 4 cups of fresh water. Blend on high until you have produced a milk. Strain through your nut milk bag, and store for up to 4 days in the fridge.

Don’t discard the almond pulp. Try dehydrating it to make almond meal by following the same process as with the coconut pulp. This process will take about twice as long for the almond pulp as it did for the coconut. You can also use your almond pulp in smoothies or for Paleo granola, cookies, or muffins!

Amazing, right?

So there you have it—inexpensive nut milk AND a coconut flour recipe too! You really can save a lot of money by making your own!

Looking for a great way to use your homemade nut milk? Try our FREE 7-day program: The Hot Melt Sprint!

0 Responses

  1. there are some mesh veggie bags that Ball canning jars sell with their large variety of canning supplies sold at various big box retailers. they are only a few dollars and make great nut milk bags. we’ve also used a bag that a paint supplier sells called a paint strainer bag. they are probably available at regular paint stores, as i can’t find them at home depot or lowe’s anymore.
    these are also great for squeezing out the last bits of juice from the juicer pulp after making juice.

  2. i also just strain as I go depending on what I’m using the nut milk for. I blend mine up in my vitamix, then I jar it and use it with the pulp in smoothies, or on cereals or in a nut cream. for a recipe that I don’t want the pulp in, then I use a little mesh strainer. ….there are valuable minerals left in the pulp so you don’t want to pitch all of it.
    you can also use it as a binder in raw dessert pie crusts.

  3. i do this all the time i get the big bags of organic coconut dried, plus i use the smoothie mix and 1 cup blue berries and a cup of strawberries 1 banana and my green powder i get from Yuri Elkaim his new greens. that’s it .i use my vitamix all the time and i also save my coconut and dry that too. as i add that to my gluten free cookies i make .

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