Quick & Easy

Dairy-free nut milks

Almonds, cashews, hazelnuts or pecans.
2 cup

These dairy-free nut milks from The Australian Women’s Weekly ‘Made from Scratch’ cookbook are great alternatives for vegans, the lactose intolerant, or as a delicious change from plain cow’s milk!

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1.Place nuts in a large bowl; cover with cold water. Stand, covered for 4 hours or overnight.
2.Drain; rinse nuts under cold water. Drain well. Process nuts with the water until smooth.
3.Place a medium sieve over a medium bowl; line with muslin. Strain milk through muslin. Place milk into a glass jar and refrigerate.

Save nut pulp, dry it out in a slow oven, and use for cereal toppings or add to curries and pastes. Using blanched almonds will create a whiter-coloured milk. Using a high-powered blender, such as a Vitamix, will create a smoother-textured milk. For a sweeter milk, add pure maple syrup, honey (for non vegans) or pureed dates. For vanilla milk, add the bean and scraped seeds of 1 vanilla bean or ½ teaspoon vanilla bean paste. For cinnamon milk, add 2 tablespoons of pure maple syrup and ¼ teaspoon ground cinnamon.


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