how to make almond milk from nut butter
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You can make almond milk (or other homemade nut milk) in no time at all with this ingeniously easy hack.

If you’re anything like me, you’re avoiding going to the supermarket at all costs right now. Time to get creative with what’s already in your pantry!

While you’re at home baking, eating cereal, making smoothies, and more, you may be running through your nut milk rather quickly. Instead of heading to the store to buy more, or spending your night soaking the nuts you have, you can make nut milk in less than a minute with something you probably have on hand: nut butter.

The Easiest Homemade Nut Milk Ever

how to make homemade nut butter

MAIKA 777 / Moment / Getty Images

This hack is almost too easy to believe, but it’s true: If you blend nut or seed butter with water, you have nut milk! You can use any nut or seed butter your heart desires—I’ve made mine with tahini, almond butter, walnut butter, and more. You can even mix multiple kinds of nut and seed butters if you want to get fancy.

Related Reading: How to Make Homemade Nut Butter

The beauty of this hack is that you can have nut milk in an instant, and you can make a small amount at a time so it doesn’t go bad. If you only use a splash in your morning coffee, you can make just a cup of milk at a time instead of buying or making a big container. There’s no soaking or straining (generally—see note below) required, and you can keep an extra few jars of nut butter in your pantry so you are always prepared. And I promise it will taste better than what you buy in the store.

What You Need to Make Almond Milk (Or Other Nut Milk)

  • nut or seed butter
  • water
  • pinch of salt (optional)
  • additional flavorings as desired
  • blender

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Steps to Making Almond Milk (Or Other Nut Milk):

1. Add one tablespoon of nut or seed butter for every one cup of water to your blender. You can be flexible here—experiment with more or less depending on how thick and creamy you like your nut milk.

2. Drop in any additional mix-ins you want for flavor. These can include dates, honey, or maple syrup for sweetness, cinnamon, cardamom, cacao, vanilla extract, or whatever sounds good to you for flavor. This is optional, and can be added to taste!

3. Add a pinch of salt, if you wish, for enhanced flavor and shelf stability.

4. Blend for 30 seconds to a minute until it’s all incorporated.

5. Pour into a bottle* and store in the fridge for 5-7 days. It may separate in the fridge, so shake before each use.

*Note: If you are using a very gritty or chunky version of nut butter, you may want to strain it before storing it in the fridge.

8-Ounce Glass Milk Bottles, 6 for $9.49 from The Container Store

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Now that you have a seemingly endless amount of nut or seed milk available to you, you may be wondering what you can use it for. Nut milk is very versatile, and depending on what type of nut or seed butter you use, it may be interchangeable for regular milk in many recipes.

Here Are Some of My Favorite Ways to Use Nut Milk:

  • Froth the nut milk to use in your matcha latte, hot chocolate, or cappuccino.
  • Blend it with cacao powder, maple syrup, and a pinch of salt for homemade chocolate milk.
  • Use it in any baking recipe that calls for nut or oat milk.
  • Make a chia seed pudding using your homemade nut milk as the base.
  • Swap it as a replacement for regular milk or cream in sauces.
  • Add it to your smoothies for some extra fat and creaminess.
  • Use a splash in your morning coffee.
  • Make a big batch of nut milk and freeze in ice cube trays to use in smoothies or if you just need a small amount for a recipe.
  • You’re never too old to enjoy a big bowl of cereal with homemade nut milk!

However you use it, this kitchen hack allows you to turn a pantry non-perishable into your supply of nut milk for days and weeks to come.

Related Reading: How to Make Easy Oat Milk

More Handy Tips & Tricks

50 Kitchen and Food Hacks That Will Change Your Life

Header image courtesy of MAIKA 777 / Moment / Getty Images

Sara Weinreb is a writer, sustainability and design thinking strategist, herbalist-in-training, and host of the Medium Well podcast. Sara’s writing on sustainability, wellness, mindful living, and mission-driven business has been featured in Forbes, mindbodygreen, USA Today, Byrdie, and Cherry Bombe, amongst others. When she’s not writing and shopping in the bulk section of health food stores, you can find Sara on the yoga mat, making herbal elixirs, having solo dance parties, and hanging out with her growing collection of plants. She shares her adventures and misadventures at @saraweinreb.
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