Many people today have started to stray away from dairy products. Instead they are choosing alternatives such as almond and even hazelnut milks. Unfortunately, even some of those items still contain preservatives. They may also contain carrageenan, an ingredient which studies have correlated to increasing risks of glucose intolerance, stomach ulcerations, and some cancers.

There’s got to be a better way, right? There is. You can make your own.

Judy Nicassio, a certified nutritionist at Rejuvena Health & Aesthetics, LLC, shared the following recipe. (Photo provided by Katie Snyder).

Nut milk process, by Katie Snyder
Nut milk process, by Katie Snyder


1 cup nuts of your choice (preferably raw and organic)

4 cups very hot pure water

1/8 teaspoon sea salt

Use liquid stevia to taste (optional)


Place nuts in a large bowl and add pure water to cover by approximately 2 inches.  Let soak for at least 12 hours (the longer the nuts soak, the creamier texture of the milk).

Drain nuts and discard liquid.

Puree nuts, 4 cups of hot water, and sea salt in a blender on high speed until very smooth, approximately 2 minutes.

Strain through a fine-mesh sieve or nut milk bag (easy to purchase online) into a medium bowl, pressing down on solids.  Discard nut pulp.

If you prefer a thinner texture, add more water to desired consistency.

Store in airtight container (mason jars work well) and chill until cold.  OR you can also pour the nut milks into ice cube trays.  Once frozen, remove and transfer to plastic bags for convenience.