Instant Nut Milk made with 2 Ingredients in Just 2 Minutes!


Did you forget to pick up almond milk at the store? Were they out of dairy-free milk beverages that are safe for your needs? Or do you just need a little nut milk or seed milk for a smoothie or recipe you’re making? Don’t worry – I have the quick answer! This homemade instant nut milk takes 2 minutes or less, total. Yes, within seconds of saying, “darn, the non-dairy milk is gone,” you can have as many glasses of creamy plant-based milk as you need.

Instant Nut Milk Recipe - Easy, 2 Ingredients, and Just 2 Minutes! From your pantry. Dairy-free, Plant-based, Nut-free Option (Seed Milk), Paleo, and Keto-Friendly.

I’ve been making this instant nut milk recipe for over a decade, but I kept it a secret until about 5 years ago. I posted it here on Go Dairy Free, and it’s gone gangbusters online ever since. It’s been copied in a cookbook, by sites like Food52, and by numerous food bloggers. It’s even been made into instant dairy-free milk products!

Since we’re going through a time when this recipe can be extremely helpful, I’ve decided to update it to make sure you have it on hand. I’ve also added some tips and options to help it fit your needs.

Instant Nut Milk Recipe - Easy, 2 Ingredients, and Just 2 Minutes! From your pantry. Dairy-free, Plant-based, Nut-free Option (Seed Milk), Paleo, and Keto-Friendly.

Instant Nut Milk made with 2 Ingredients in Just 2 Minutes!

I still pick up dairy-free milk beverage at the store on occasion. But this all-natural blend is such a quick and healthy option that I rely on it often. You can use it for recipes (sweet, savory or baking), dousing on cereal or granola, or quick smoothies. It’s even tasty when you just need a glass of non-dairy milk for sipping.

And in some ways, this instant nut milk is better than store-bought. It tastes amazing, is free of additives of any kind, is relatively high in protein and “good” fats, and can be adapted to whatever you have on hand or need.

Choose Your Nut or Seed Butter

I’ve made peanut milk from peanut butter, almond milk from almond butter, cashew milk from cashew butter, and sunflower seed milk from sunbutter. I imagine almost any type could work well – including walnut, pecan, or pumpkin seed. You can even use coconut butter for a higher-fat keto beverage.

Pick Your Other Dietary Needs or Tastes

I use natural creamy nut butter made with just nuts and salt. I use salted because it helps round out the flavor, and most salted versions are still quite low in sodium. You can use a salted, no sugar added version like I do, choose an unsalted version, or pick one with a little sweetener.

Chunky Nut Butter Tips

If you only have a chunky version on hand, start with less water, and blend until it appears smooth. Blend in the rest of the water, and if possible, strain it through a fine mesh sieve, cheesecloth, or a nut milk bag, just to get any remaining pieces out.

No Waste or Almost No Waste

The creamier the nut butter, the less waste you will have. With soaked nut recipes, you have quite a bit of pulp leftover. With this quick version, it blends in. You might still have a little sediment if you run it through a nut milk bag, but not too much. That’s why you can use just 1 tablespoon per 3/4 to 1 cup, but in regular nut milk recipes it takes 1/4 cup of nuts (equivalent to 2 tablespoons of nut butter) to make 1 cup dairy-free milk.

Instant Nut Milk Recipe - Easy, 2 Ingredients, and Just 2 Minutes! From your pantry. Dairy-free, Plant-based, Nut-free Option (Seed Milk), Paleo, and Keto-Friendly.

Special Diet Notes: Instant Nut Milk or Seed Milk

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, plant-based, keto, and paleo.

5.0 from 1 reviews
Instant Nut Milk or Seed Milk (Just 2 Minutes!)
Prep time
Total time
You can halve, double, triple, or whatever multiple you need of this recipe to get as little or as much homemade nut milk as you need right now.
Recipe type: Drinks
Cuisine: American
Serves: 1 cup
  • 1 tablespoon creamy nut butter or seed butter (see Nut Butter Note below)
  • ¾ to 1 cup water
  • 1 teaspoon maple syrup or sweetener of choice, to taste (optional)
  1. Place the nut butter or seed butter in your blender with the water. Use ¾ cup for a creamier nut milk or 1 cup for a more standard milk beverage. Blend for 30 to 60 seconds.
  2. If desired, blend in the sweetener. I recommend this for sipping; a little maple goes a long ways.
  3. Nut butter can still have a tiny bit of sediment. If desired, pour the nut milk through two layers of cheesecloth before using, for the smoothest finish.
  4. This will keep in a container in the refrigerator for up to 1 week, but it will settle since there are no additives. Just give it a stir or shake, and use as you would any other dairy-free milk beverage.
Nut Butter Note: I use salted nut butter or seed butter because it provides a more well rounded flavor, and just a touch of sodium. But you can use unsalted, if needed.
Nutrition Information
Serving size: 1 cup Calories: 95 Fat: 8.5g Carbohydrates: 3.5g Sugar: 1g Fiber: 1.5g Protein: 3.5g

For More Easy Dairy Substitutes, Get Go Dairy Free!

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. So as much as I like homemade nut milk I never do it. It is a huge pain in the you know what in my opinion. Especially since we have a family of 5 and all I’d be doing is making nut milk if I tried to keep up. But this is amazing! LOVE cheat methods so I’m all in!

  2. I’ve made my own dairy-free milk several times before but I always forget about it now. It really is so easy to do, I’ll just have to do it more often :). Thanks for the reminder.

  3. This is genius, Alisa!! I used to make almond milk from scratch but to be honest, I found it tedious and so time consuming. But this is such a great option especially when we run out of milk…which has been happening quite often lately :s

  4. I’ve actually been thinking of trying to make my own nut milk, as the ones I buy have a lot of gums in them. I’ve just been too lazy. πŸ˜‰ This recipe is so fast and simple! Can’t wait to try.

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