Alternative milks are a great substitute or upgrade from standard dairy milk. The tendency when swapping out milk is to purchased boxed milks; however, it’s simple to make a number of alternative milks at home each week that can save you money.

All of these milks can be spiced up however you prefer. We recommend keeping them basic so they are easily adaptable for use in multiple dishes throughout your week. Once you learn the technique, apply it for all sorts of nuts and seeds.

GF/DF/V 4 servings

Raw Nut Milk


  • – 1 cup raw almonds or nuts, soaked in water for 4-6 hours
  • – Alternative: 4 tablespoons raw almond butter
  • – 4-6 cups water

1. Cover the raw nuts with water to just above the nuts in a glass bowl. Let sit for 4-6 hours. This releases the enzyme inhibitors and creates enzyme-active plump almonds to milk in your blender. This step is optional, but creates a nice thick milk that will be easy to digest.
2. Strain the nuts to remove the soak water and enzyme inhibitors. Place the nuts in the blender with 4 cups of fresh water. Blend on high for 1 to 2 minutes. The mixture will be naturally full of pulp at this point and thick.
3. Line a glass jar that can catch at least 24 ounces of liquid with a cheesecloth or nut milk bag. Grip the cloth well with your hands.
4. Slowly pour the nut mixture a little at a time into the cloth or bag. Stop when your hands begin to fill up around the bag or cloth. Then squeeze out the thick creamy milk into the glass container, leaving behind the pulp.
5. Place the pulp in a storage container and repeat this step until the entire mixture has been “milked.”
6. Store for up to 5 days in the refrigerator. Stir or shake prior to use.

1. Use pre-ground almond or other nut butter.  Simply combine the butter and water into a blender, and blend on high very well.
2. Store for up to three days in the refrigerator, and shake before using.

Tip: Fold the almond pulp into recipes for baked goods or dry it in a dehydrator and grind down to a flour once dry.

Coconut Milk


  • – 1 cup shredded coconut, soaked in water for 1 hour
  • – Alternative: fresh coconut flesh
  • – 4-6 cups water
  • – Pinch of Kosher or sea salt

1. Soak the shredded coconut for about an hour in water. If using fresh coconut, no soaking is necessary.
2. Strain the coconut, and discard the soaking water. Then add 4 cups of fresh water and coconut to a blender. Mix on high until well combined.
3. Add a pinch of salt to your final milk to bring out the coconut flavor. Store for up to 3 days in the refrigerator. Shake or stir prior to use.
Tip: Find nut milk bags online and in health food stores.

Hemp or Chia Seed Milk


  • – ½ cup hemp or chia seeds
  • – 4 cups water

1. If using chia seeds, soak the seeds for approximately 20 minutes prior to using.
2. Add the seeds and water to a blender. Cover with lid. Blend on high until well combined. It should be rich and creamy.
3. Store this milk in the refrigerator for up to 5 days. Shake milk prior to each use.

Tip: Both types of seed milk are delicious with cinnamon or a drop of stevia. One trick is to add a pinch of salt so you can bring out the natural sweetness of the milk itself.