Milk Your Nuts

by Paul Jarvis

Hi there,

Let’s have a candid talk about milking nuts. Yes, it’s a running joke with myself and my ebook, but I talk about it because I care. Let me dispel some myths about making your own nut milk.

1. It’s easy. Takes me no more than 5 minutes start to finish. I put a bowl of almonds in water before I go to bed. In the morning I rinse them, blend with about 5-6x more water than nuts and strain them through a nut milk bag into a container. That’s it. I don’t bother adding anything else to it (do that later if you want, by adding: agave, maple syrup, vanilla, cacao, etc) and the whole process is over as fast as my coffee can percolate.
Squeezing out my nut sack. Homemade hemp milk.

2. It’s cheap. Cheaper than buying a carton of soy or almond milk in the store. I buy bulk nuts online for about 60-70% less than stores sell them for. In Canada, I use realrawfood, and in the US you can even order large bags of organic nuts from Amazon (I’m sure there are other suppliers). I get almost 30 1.9L mason jars of nut milk per 5lb bag of almonds, which is what, less than $2 a jar? Better than the $5/carton I could pay for organic nut milk in the store. Hopefully you’ve got a blender. So your investment is a $10 nut milk bag (which lasts a very long time – mine’s still going after 3 years).

3. It’s better. I dare you to try the best “cartoned” nut milk against some you made yourself. Yours will have at most 3-4 real ingredients. The store-bought kind is full of preservatives and other long-words that don’t sound like food.

4. There’s no waste. Yes, cartons are recyclable, but they also need to manufactured, transported and recycled, then processed all over again. It’s kind of wasteful (recycling is the least useful ‘R’ in ‘reduce, reuse, recycle’). If you order big bags of nuts, you’re not using or creating a HUGE whack of packaging. The earth with french kiss your face for using less stuff.

5. It’s funny. Think of all the jokes (most of which I’ve used to death) you can use with your friends and co-workers about making your own nut milk each week. It doesn’t get old.

So go forth and start milking nuts! And leave your best jokes below.
homemade granola with homemade nutmilk  


Written by Paul Jarvis

Paul Jarvis is the author of Eat Awesome. He’s a web designer, author and gentleman of adventure. His latest book is Everything I Know.

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  • Matt

    What do the nuts taste like after they have been milked? (serious)
    Do they lose flavor?

  • girlswantmynutmilk

    Way to squeeze your nut sack!

  • Andreas


    inspired by this blogpost i just milked some almonds too. Any idea what to do with the leftover nuts? i mean the pulp that’s left in the nutmilkbag.

    awesome blog,
    kind regards from switzerland

  • Michael J. Fenster

    What kind of nutbag should i buy? there are a few different ones on amazon, some with a few bad reviews… which one do you have that you have been using for years?

  • Paul Jarvis

    hi DM – exactly what Jah said – if you put 1c nuts into your blender, use 5-6c water. if you put 2c nuts, then 10-12c water (although that’d be a MASSIVE blender!).

  • D.M.

    This is awesome! What do you mean by ” blend with about 5-6x more water than nuts”? I’m a bit confused by the measurement, how do you measure 5 to 6 more times water than nuts and you blend them in a blender? Thanks!

    • Jah G

      If using 1 cup of nuts, blend with 5 to 6 cups of water. If 2 cups nuts, 10 to 12 cups water, etc, etc.