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Roasted Nut Milk

Rated as 4 out of 5 Stars

"Add a new dimension to your homemade nut milk by roasting a variety of nuts for a robust flavor. Delicious on its own or give your favorite recipe a boost by using this instead of dairy or plain alternative milks. It's amazing in coffee! Use the leftover pulp for smoothies, cookies, or pie crusts."
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1 h 10 m servings 321
Original recipe yields 4 servings


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  1. Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and spread nuts onto baking sheet.
  2. Bake in the preheated oven for 5 minutes; shake the baking sheet to flip the nuts. Continue baking until toasted, about 5 minutes more. Turn off the oven but leave the nuts in the oven until slightly cooled, about 10 minutes.
  3. Transfer nuts to a large bowl and top with water. Cover bowl and let soak for 30 minutes.
  4. Remove nuts from soaking water using a slotted spoon, reserving the soaking water. Place nuts in a blender; add 1 cup soaking water. Blend on low for 30 seconds. Add 1 cup soaking water and blend again for 1 minute. Add the remaining soaking water and blend on medium for 30 seconds. Allow nut milk to rest for 10 minutes.
  5. Pour nut milk through a sieve or a nut bag into a glass container. Stir honey and salt into nut milk. Cover container and store in the refrigerator.


  • Cook's Notes:
  • For the mixed nuts, I use 1/3 cup almonds, 1/3 cup hazelnuts, 1/3 cup cashews, 1/4 cup pecans, 2 tablespoons walnuts, and 2 tablespoons Brazil nuts.
  • Agave nectar can be used in place of the honey, if desired.

Nutrition Facts

Per Serving: 321 calories; 26.4 17.3 8.9 0 390 Full nutrition

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I used roasted peanuts. After roasting I removed the thin covering around the peanuts, and soaked them overnight. Then I blended them with a date for sweetness and a pitch of salt. I changed the...