This post and the photos within it may contain affiliate links. If you purchase something through the link, I may receive a commission at no extra charge to you.
I am a plant-milk junkie.
That’s why I got a nut milk maker, that makes the nut milk in less than a minute.
The result is creamy, delicious, and less wasteful!
In this article, I will share with you 3 EASY and DELICIOUS ways to make your waste-free PLANT MILK.
I will show you how a nut milk maker works, too!
We will go through:
1. 3 Ways of making DIY plant based milk:
- How is nut milk made?
1: HOMEMADE nut milk in a blender with a nut bag
- How to make nut milk without a nut bag?
2: Plant-based milk with nut butter
3: Homemade plant milk with a nut milk maker – SOYABELLA
- Is it faster to make nut milk with a blender or with Soyabella?
- Can I freeze my homemade nut/oat milk?
- Which method is easier?
- Is there a difference in the taste?
- What to do with the leftover pulp?
- How long does homemade nut milk last?
- Is it cheaper to make your own nut milk?
- How do you sweeten nut milk?
- How to make almond milk without a nut bag?
- Why should we soak the nuts before making nut milk?
- Why does homemade nut milk separate?
- Is it necessary to strain almond (nut) milk?
- Where can you buy a nut milk maker, such as Soyabella?
1. 3 Ways of making DIY plant based milk
How is nut milk made?
Very simple – you will need nuts (or nut butter), water, and blender, or nut milk maker, such as Soyabella. (Amazon link)
Nut milk is made by blending nuts with water and then straining the mixture to remove the solids.
These are the 3 most popular ways you can make homemade nut milk!
1: Homemade nut milk in a blender with a nut bag:
- 100g (2/3 cup) nuts/oats
- 1 liter of water ( ~4 cups)
- nut milk bag
- Soak your nuts, for at least 4 hours, or do a quick soak - bring water to boil, and place the nuts in the water for 15-20 minutes. (if you use oats, you don't have to soak them)
- Place the nuts in your blender with 1 liter of water, and blend.
If you use oats, then do 10-20 seconds on, then 10 seconds off, to avoid slimy milk.* Repeat the blending process for a few cycles.
- Pour in a bowl, and strain with the nut milk bag**.
- Transfer to a bottle/jar and store in the fridge for up to 4 days.
- *Sliminess comes from overheating the blender, which warms up the oats. This may cause the final product to be a bit gluey.
- **If you don't have a nut milk bag, you can also use cheesecloth, coffee filter, a fine mesh bag or cotton fabric.
- You can do milk by mixing different nuts. For instance - 50g hazelnut, and 50g cashews is a very good combination.
- You can add cinnamon, vanilla extract, or cocoa powder if you want to create a specific flavor.
- You can add agave, or dates if you wish to make sweet.
This is a very simple way; however, I wasn’t able to stick to it. That’s why I will share with you 2 more methods.
2: How to make plant-based milk without a nut bag? –
There is a simple way to make nut milk without a nut bag:
- 4-5 tbsp (~60-70g) nut butter
- 0.9ml (4 cups) water
- Maple syrup (Optional)
- Add to your blender:
- about 4 tablespoons (that's around 60g) nut butter such as almond butter
- 0.9ml (4 cups water)
- Optional: Add maple syrup or another liquid sweetener
- Then blend. Once it's done, pour in a glass bottle/or a jar and voila. You have your nut milk without the need for straining.
- If it's too thin, add more almond butter, or try adding less water.
- Add agave or maple syrup to sweeten the milk.
3: How to make plant milk with nut milk maker?
Finally, there is a very simple and quick method, that requires a nut milk maker.
You can make plant based milk in less than a minute with Soyabella! The recipe is:
- 100g ( 2/3 cup) nuts/oats
- 1 liter (~4 cups) of water
- Soyabella machine
- Soak your nuts, for at least 4 hours, or do a quick soak - boil water, and place the nuts in the boiling water for 15-20 minutes. (if you use oats, you don't have to soak them)
NOTE: Soaking isn't necessary to make the milk with the machine, it is recommended to maximize health benefits. You can omit the soaking if you wish.
- Place the nuts in the small metal top part of the machine and close it good.
- Add water (between 0.9 - 1.1 liter) to the stainless steel chamber.
- Make sure to attach the top part of the machine to the stainless steel chamber well! Then, click "Mill."
- The cycle will "grind" the nuts, and it will run for about 10 seconds. Once the cycle is over, the red light (next to the buttons) will flash. Repeat this step between 3-5 times, depending on how thick and creamy you want your milk to be.
- Once you are done, transfer the milk to a bottle/jar. Store in the fridge for up to 4 days.
- You can add a bit more nuts or oats, to make your milk thicker.
- Before you start, you can add flavors inside the stainless steel chamber, like cinnamon, vanilla or cocoa powder, or agave/ dates to sweeten the milk.
NOTE: Soaking isn't necessary to make the milk with the machine; it is recommended to maximize health benefits. You can omit the soaking if you wish.
Watch the video and see how it works:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
2. Frequently asked questions:
Using a nut milk maker such as Soyabella is a bit faster, and it will make the whole process quicker.
When you place all the ingredients in the machine, you just have to push a button and you will have milk in less than a minute.
On the second place is the blender method with nut butter – since you don’t have to strain anything.
With a blender, you will have to strain the milk, which doesn’t take too much time, but it is the slowest method.
Yes, you can freeze your homemade nut milk. Almond milk, cashew milk, oat milk, coconut milk – you can freeze them without any negative effect on flavor.
I tried to do it with cashew milk, and oat milk and the texture ended up a bit different. However, most people don’t have any trouble with freezing their nut milk.
You can give it a try, in case you make a few batches at once, which will be ideal if you don’t have time to do it every few days.
All of the methods are effortless. The difference is that the process of making milk with the Soyabella machine might be slightly faster.
No. The milk from the shop often has additives and sugars or even oils.
So, when you make your homemade milk, you will just use water and nuts (and if you add some other flavors).
Then, it comes to the thickness you will make it – if you add more water, it will be more watery. If you add less – it will be thicker.
That’s the cool part about making your milk – you can make it how you like it the most. I love homemade milk much more, especially hazelnut milk!
But I needed some time to get used to the taste.
There might be a slight difference in the taste, but it is very similar.
I prefer a bit more to the taste of the milk with the Soyabella machine. It becomes very creamy!
But in general, it depends on how much water you use, are you adding additional flavors, and if you are sweetening the milk with something.
The taste will always vary, but with experimenting, you will find your favorite way of making it.
You can use the pulp in:
- cake recipes
- baked goods, such as brownies
- add in your homemade granola
- if you make oat milk, you can make porridge with the leftovers
Homemade almond/nut milk can last around 4-5 days in your fridge, and about 2-3 months if you freeze it.
The milk will get bad if you keep it for a week or more. You may see color, texture, or smell changes. If it smells similar to sour milk, or it has thick parts, then the milk went bad.
It mostly depends on how cheap you buy your nuts. Also, if you do only nuts, or you mix nuts, with other things.
In general, it can be much cheaper, if you do half nuts and half oats or coconut flakes.
You can sweeten your homemade nut milk with dates, maple syrup, agave nectar, date sugar, xylitol, or raw sugar. You will need 1-2 tbsp for 1 liter of milk (~4 cups).
No nut bag? No problem! You can also use cheesecloth, coffee filter, a fine mesh bag, or cotton fabric.
Soaking softens the nuts, which also helps the flavor to be much creamier.
Soaking also removes the nuts’ phytic acid and enzyme inhibitors, making the nut milk much easier to digest.
If you tried making homemade nut milk before, you know that sometimes, the fat from the and the water separate over time, because fat and water cannot mix.
If this bothers you and you want to avoid it, you can add sunflower lecithin when you make your plant-based milk.
Sunflower lecithin will act as a fat emulsifier – it will bring the fat from the almonds and the water together, holding them together.
However, if this doesn’t bother you, simply shake the milk before drinking.
It is better to strain your milk if you use almonds. Otherwise, it will have a grainy taste, which isn’t very nice.
However, if you use a high-speed blender and (soaked) cashew nuts, you don’t have to strain it!
Sometimes you can find Soyabella on Ebay. I bought mine from there (secondhand).
You can also get it from Amazon.
As you can see, there are plenty of ways to make your homemade nut milk.
The main benefits are that:
it will be completely waste-free (especially if you get your nuts from a bulk store)
it will be much healthier
it can be cheaper
If you have any questions, feel free to ask in the comment section below!