There’s nothing quite as rewarding as the first time you make your own nut milk. Then you realise how super easy it is and you’ll never go back to shop bought. Especially as so many have thickeners or sweeteners that aren’t keto friendly.
I love it plain and unsweetened but feel free to experiment with other flavours too like cinnamon, adding nut butter or even Keto Nutella, it’s delicious. And it’s the perfect alternative to dairy for those who follow a dairy-free ketogenic diet or even vegan ketogenic diet.
Whether you are lactose intolerant or you are avoiding dairy for any other reason, this is the staple keto recipe for you. And it’s the perfect alternative to dairy for those who follow a dairy-free keto diet or even vegan ketogenic diet.
This creamy vegan keto nut milk goes really well with Martina’s Keto Cinnamon Toast Cereal, Anti-Inflammatory Keto Porridge or Low-Carb Chocolate Orange Spiced Granola. You can even use nut milk to make dairy-free ice-creams like this Keto Bounty Ice-Cream.
You can also substitute the almonds for any nuts or seeds you like, just make sure you check the soaking guide below for the correct times.
Soaking time for nuts and seeds- almonds and hazelnuts: 8 to 12 hours
- hulled sunflower seeds, pumpkin seeds, sesame seeds and pine nuts: 6 to 8 hours
- pecans, walnuts and Brazil nuts: 4 to 6 hours
- cashews, macadamia nuts and pistachios: 2 to 3 hours
- flax seeds: 1 hour
- poppy seeds and hulled hemp seeds: no soaking required
- chia seeds: not suitable for soaking and making seed milk
Hands-on: 10 minutes Overall: 10 minutes - 12 hours
| Total Carbs | 1.7 | grams |
| Fiber | 0.7 | grams |
| Net Carbs | 1 | grams |
| Protein | 1.2 | grams |
| Fat | 2.9 | grams |
| of which Saturated | 1 | grams |
| Energy | 34 | kcal |
| Magnesium | 27 | mg |
| Potassium | 366 | mg |
Macronutrient ratio: Calories from carbs (4%), protein (10%), fat (86%)
Ingredients (makes 4 cups) Basic ingredients:- 1 cup nuts or seeds such as almonds (either blanched or unblanched) (145 g/ 5.1 oz) or substitute with any nuts or seeds from the list above
- 4 cups cold filtered water (4 cups/ about 1 L), plus more for soaking
- pinch pink Himalayan or sea salt
- 1/2 vanilla powder or seeds from 1 fresh vanilla pod
- 1/4 tsp ground cinnamon
- 1 tbsp nut butter, seed butter or coconut butter (you can make your own)
- 1 tsp fine lemon zest or orange zest
- 1/4 tsp ground turmeric or matcha powder
- 1 tbsp cacao powder
- 1 tsp – 1 tbsp powdered Swerve or Erythritol or a few drops of stevia, or other low-carb sweetener from this list
Note: Nutrition facts are per 1 cup of almond milk, not including optional ingredients. Values for other types of nut and seed milk will be very similar.
Instructions- Soak the nuts (or seeds) in filtered water using the minimum soaking times specified above, or leave overnight.
- When ready, drain the nuts and rinse in cold filtered water.
- Transfer to a high speed blender, add 4 cups of fresh filtered water and blitz until smooth.
- Transfer to a muslin cloth or a nut milk bag and squeeze out the nut milk into a large bowl or jug. Note: you can keep the nut pulp and add to a smoothie or keto cake batter.
- Transfer the milk back to the blender and blitz salt and vanilla (or any other suggested options). If using turmeric powder, also add a pinch of black pepper (significantly improves absorption of turmeric).
- Serve fresh or pour into an airtight glass bottle and refrigerate. With fresh nut milk, the water and nut milk may separate in the fridge, just give it a shake before serving and you’re good to go.
Store in a fridge in an airtight glass bottle for 2-3 days, or pour into an ice tray and freeze for up to 3 months.
Here's our infographic on how to make nut & seed milk - click on it to see the large version. Feel free to pin, share and print it!
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