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.
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 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.
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.
- 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)
- 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.
- If desired, blend in the sweetener. I recommend this for sipping; a little maple goes a long ways.
- 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.
- 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.