Tag: nut milk

Easy Homemade Nut Milk: Almond, Cashew, Hazelnut, Macadamia

nut milks

Making your own nut milk is SO easy! All you need is a blender (I prefer Vitamix), a nut milk bag or cheesecloth, raw almonds, cashews, hazenuts, or macadamia nuts and filtered water. I soak the nuts for 24 hours to remove the dust or any mold from shipping and handling, which also improves the nutritional value. Then drain the nuts and use fresh filtered water to blend. Cheese cloth is great because you get so much in one package, it’s so versatile, and you can use it on a million things (making nut cheese, poaching fish, nut milks, straining seeds from fruit, and lots more.) However, I bought a nut milk bag and it is so much faster and easier to use the nut milk bag.

I use nut milk in so many things. I cook with it any time a recipe calls for milk and no one can ever tell the difference. I also use it in my smoothies to make them creamy. You can add it to coffee or tea, cereal, or just have a refreshing glass with ice.

The milk will stay fresh about 3-5 days in the refrigerator. I keep them in mason jars, since each jar is about 2 cups and this recipe makes 4 cups. I use two jars so the milk stays fresher for use later in the week.

Once you try homemade nut milk it will be almost impossible to drink store-bought milk again, which is pumped with artificial crap to keep it fresh on the shelves. Read my article about nut milks and their ingredients.

The sad part is that a typical consumer would have no idea about what is inside of store bought nut milk or that it’s actually bad for you. The toxic ingredients found in commercial nut milks stress your immune system and weaken your health. The ingredients are also misleading and include words such as Vitamin A Palmitate, which can cause birth defects and bone fractures. Vitamin D2, which if taken in excess, can cause headaches, nausea, vomiting, abdominal cramps, muscle weakness and bone pain. But the worst thing about store-purchased almond milk is it usually doesn't even contain much nuts!

In light of this, I suggest making your own nutritious and delicious nut milk. And the great part is, it’s really easy!


  • 1 cup raw almonds, cashews, hazelnuts, or macadamia nuts
  • 2 cups water, for soaking
  • 4 cups cold filtered water, for blending
  • High power blender (I prefer Vitamix)
  • Nut Milk Bag or Cheesecloth


Soak the nuts in 2 cups of water overnight. Drain the nuts and rinse. Blend 1 cup of nuts and 4 cups of cold water on high for 2 minutes. Pour the nut mixture into the cheesecloth or nut milk bag. Squeeze out excess milk. Pour into mason jars or a milk jug. Save the leftover nut meal for future recipes.

You can do this by heating the nut meal at 170 degrees Fahrenheit for 2 hours. Make sure to mix the nut meal frequently while baking to dehydrate the water from making the milk. Use Chef V’s Nut Milk right away or store in an air tight container for up to 2 weeks.

You can add some nut milk to your Green Drink to make it a little creamy. Yum!

How To Make Nut Milk Creamy & Healthy

Chef V reveals the surprising truth about problematic nut milk ingredients and lays down a recipe for a clean and creamy almond milk you’ll be sure to love.

It’s kind of weird if you think about it: humans are the only species on Earth that drink the milk of another species. But I’m not one of them. I stopped drinking regular milk years ago, even before becoming a certified nutrition therapist. Even if you’re not lactose-intolerant, conventional dairy milk can be one of the highest inflammatory foods. And you certainly don’t need cow’s milk to get your daily dose of calcium. You can get plenty of it from plant-based foods.

As more and more people realize the connection between dairy products and inflammation in the body, sales of plant-based milk have soared. In fact, the plant-based milk market is expected to be worth nearly $43 billion globally by 2029.

But just because it’s plant-based doesn’t necessarily mean it’s healthy or tasty. Many store-bought brands of plant-based milk have 2 big problems. First of all, some of them contain a very concerning ingredient I’ll tell you about. And secondly, if you’ve ever sampled a diverse range of almond, cashew, oat, coconut, rice and soy milk, many of them are so lacking in natural ingredients that they have the mouthfeel of water.

So keep reading because further down, I’ll share with you my recipe for homemade almond milk that’s so creamy and clean, you can have as many cups of it as your belly desires without worrying about bloating.

The Ingredient In Nut Milk That Gives Lab Rats Ulcers

Not all plant-based milks have this concerning ingredient I’m about to reveal. But many nut milks do. Even if you go shopping at so-called health-food stores like Whole Foods, this ingredient may very well be lurking in some brands of nut milk.

So, have you ever heard of carrageenan? It’s a food additive that actually comes from a very healthy source: seaweed. Sea veggies are probably the most underrated food in the west. But carrageenan is not the same as eating sea vegetables that are served in Asian restaurants.

Food manufacturers add carrageenan to certain products like plant-based milk to thicken, emulsify (blend liquid ingredients that normally don’t like to blend like oil and water), and stabilize.

When it comes to controversial nutrition topics, carrageenan is right up there with cholesterol. There are some people who think the dangers of carrageenan are overblown. So what are those dangers? Well, I did some research because I wanted to see for myself what all the debate over carrageenan was all about.

And we’ll start with something that should make your stomach turn after reading this. So in this research study, it said that carrageenan has been associated with intestinal ulcers in animals that are used in experiments. And because of this, the researchers concluded that the pervasive use of carrageenan in Western food production should be reconsidered.

I don’t know about you, but that’s enough motivation for me to learn how to make my own almond milk!

And not only that, a study from way back in 1988, long before nut milks were booming, said that carrageenan damages the cells of the intestinal lining. So that means that carrageenan could be an ingredient that’s directly responsible for causing leaky gut.

These weren’t the only two studies I found that raised some big questions about carrageenan. But you get the idea.

Make Milk Healthy Again

So how can you tell if there’s carrageenan in the plant-based milk you like or are considering buying? Read the food labels. It’s as simple as that.

In general, when you’re buying any type of food or beverage that comes in a carton, bottle, jar, etc., it should contain only a handful of ingredients. That means it’s been minimally-processed.

You’ll notice that when you look at the ingredients label in many best-selling brands of nut milk, there’s a dozen or more ingredients.

I realize not everybody is going to have the interest or the time to make their own nut milk (It actually doesn’t take much time or effort!). But at the very least, if you’re going to purchase nut milk in the store, choose a brand with the least amount of ingredients, without carrageenan. And also choose a product that’s unsweetened to reduce your intake of added sugars.

Some nut milk producers have realized that carrageenan is a dubious ingredient. And so they have switched it with other stabilizers like gellan gum. I tried to dig up some negative dirt on gellan gum. But thankfully it seems to be fine for digestive health.

Make Nut Milk Creamy Again

I can’t stand the taste of store-bought almond milk. It’s basically glorified water with some synthetic vitamins and preservatives. You’re better off just drinking water and taking whole-food derived vitamin supplements.

Some brands of almond milk are so watered down that it should be illegal for them to call it “nut milk.” In fact, Blue Diamond, one of the most popular brands of plant-based milk, has been hit with more than one lawsuit over the years because of false marketing claims. In 2015, Blue Diamond was hit with a class action suit because its almond milk was found to contain only 2% almonds!

2% might be good when you’re talking about the percentage of milk fat in relation to the total weight of the milk (2% milk). But when it comes to almond milk, 2% of the ingredients being only 2% won’t cut it for making creamy milk.

Chef V’s Recipe for Creamy, Delicious, Preservative-Free Almond Milk

Thirsty for some healthy almond milk? Learn how you can easily make it by clicking here.

My homemade almond milk only contains two ingredients: organic almonds and pure water. You can actually taste the nutty richness of the almonds.

Welcome back to drinking milk!

Chia Seed Pudding

Chia seed pudding is great for breakfast, and kids love this recipe. Chia seeds are tiny superfood heroes. They come in either white or dark brown/black and have a huge nutritional profile. The contain Calcium, Manganese, and Phosphorus, and are packed with fiber, protein, and healthy omega-3 fats. They are basically tasteless so you can add them to nearly any kind of dish.  – Veronica

chia seed pudding



  • 1 cup chia seeds
  • 2 1/2 cups Chef V’s Raw Almond Milk
  • 1 tablespoon raw coconut nectar (I like Coconut Secret)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon, optiona
  • Pinch sea salt

Fresh fruit, dried fruit, shredded unsweetened coconut, raw nuts


Place all of the ingredients except for toppings in a bowl and stir until well combined.

Let the mixture sit for 5 minutes, then stir with a fork. Repeat this process every 5 minutes for about 30 minutes, or until the chia seeds have soaked up all the liquid.

Chill pudding for 2 hours before serving. Top with your favorite garnish and dig in.

Creamy Carrot Soup – Made with Nut Milk

Chef V’s Tips: Many raw food recipes call for soaking nuts. Why? Soaking nuts (from 2 hours to overnight) improves the flavor and nutritional value of the nuts by releasing dust, residue and tannin into the water, leaving the nuts with a softer, buttery texture and increasing their digestibility. Never use the soak water – always discard it.

A healthy variation on this soup adds fresh ginger and fresh turmeric.

carrot soup


  • 1 to 2 teaspoons coconut oil or cold-pressed olive oil
  • 3 cloves garlic, minced or pressed
  • 2 cups sweet onion, diced
  • 1 1/2 pounds (about 5 cups) carrots, peeled and chopped
  • 5 cups vegetable broth
  • 2 to 3 tablespoons grated fresh ginger
  • 3/4 cup cashews, soaked and drained
  • 1/2 cup Chef V's Raw Nut Milk or coconut milk
  • Sea salt and freshly ground black pepper, to taste


fresh chives, flat leaf parsley, raw cashews

For a healthy variation to this recipe, add 1 tbsp fresh ginger and 1 tsp fresh turmeric.


Heat the oil in a large stockpot over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Add the carrots, vegetable broth, and 2 to 3 tablespoons of grated ginger. Bring to a boil.

Reduce the heat and simmer for about 20 minutes, or until the carrots are tender. Turn off the heat and allow the soup to cool for 10 minutes. Drain and rinse the cashews well.

Add the cashews and nut or coconut milk to the soup. Transfer to a Vitamix in batches, if necessary, and process until smooth. Taste the soup and season with salt and pepper, if desired. To serve, ladle the soup into bowls and garnish as desired.

© 2021 Chef V, LLC.