Nut Milk Ratio (Nuts to Water)

1

Raw soaked nuts — Soaked 8–12 hours for almonds or hazelnuts; 2–4 hours for cashews; oats need only 30 minutes

4

Filtered water — Cold or room temperature; avoid warm water, which promotes oxidation and off-flavors

pinch per 4 cups milk

Optional salt — Balances nuttiness; ¼ tsp fine sea salt is a common starting point

to taste

Optional sweetener — 1–2 dates or 1 tsp maple syrup per batch; omit for savory applications

Drain and rinse soaked nuts thoroughly to remove enzyme inhibitors and any bitterness from the soak water. Combine with fresh filtered water in a high-powered blender at a 1:4 ratio by volume. Blend on high for 60–90 seconds until completely smooth and white. Strain through a nut milk bag or a double layer of cheesecloth, squeezing firmly to extract all liquid. For cashews, straining is often unnecessary as they blend to a completely smooth consistency. Store refrigerated for up to 4 days; shake well before each use as separation is natural.

• Always start with the nut-to-water ratio by volume, not weight — measuring cups keep it intuitive.
• Soaking time matters: under-soaked almonds yield a chalky milk; properly soaked nuts blend to a uniformly white liquid.
• Squeeze the nut bag firmly to extract the final third of liquid, which is the richest portion.
• Save the leftover nut pulp (okara) for baking — it works well in cookies, energy balls, or as a binding agent.
• For barista-style frothing, a 1:3 or slightly richer ratio performs better and produces a more stable foam.
• Avoid UHT water or tap water with strong chlorine taste — it will overpower the subtle nut flavor.

• Rich nut cream (1:2)

  Double the nut concentration for a pouring cream texture; ideal for pasta sauces, soups, and coffee drinks

• Light drinking milk (1:5 to 1:6)

  Thinner body with a delicate flavor; best for cereals and light smoothies

• Cashew milk (unstrained)

  Cashews' soft texture allows a 1:4 ratio to blend silky-smooth without straining; produces a neutral, very creamy milk

• Oat milk (different technique)

  Oat 'milk' uses a 1:4 ratio but requires a brief, cold blend (20–30 seconds) to prevent sliminess from over-releasing starches; never soak oats overnight

• Hazelnut milk

  Toast hazelnuts lightly before soaking for a richer, more complex flavor; strain well as skins can be gritty

• Béchamel (Milk to Roux)

  Nut milk can substitute dairy milk 1:1 in béchamel, but the richer 1:3 concentration is preferred to maintain body

• Oat Milk Ratio

  Similar volume ratio (1:4) but requires entirely different technique to avoid sliminess

• Coconut Milk Dilution

  Full-fat canned coconut milk can be thinned to a similar body at roughly 1 part coconut milk to 2–3 parts water

1. 1.Plenty More — Yotam Ottolenghi
2. 2.The Homemade Pantry — Alana Chernila
3. 3.Artisan Vegan Cheese — Miyoko Schinner

Confidence: high