March 4, 2024

Plant-Based Whole30 Homemade Nut Milk

Making homemade nut milk is easier than it seems. And it uses just a few ingredients that you might already have in your pantry. With the rising cost of groceries, this easy, do-it-yourself version can save you money at the store and leave you with a… dare I say… better-than-store-bought nut milk.

Homemade non-dairy milk vs store-bought

First, let’s do a quick analysis of homemade versus store-bought products, because the nutrition aspect is important, and there are small differences.

Store-bought will be fortified with nutrients like iron, calcium, and vitamin D. But there is a trade-off. They often have ingredients like gums and added sugar. 

That’s not always the case, though. If you’re in a rush and want a good, Whole30 Approved non-dairy option, Malk Organic Unsweetened Almond Milk can be your go-to! 

However, this recipe gives store-bought nut milk a run for its money. Per serving, this homemade non-dairy milk gives you 8 grams of protein (which is comparable to dairy milk) and also provides 2.4 milligrams (mg) of iron using all whole-food ingredients.

Homemade nut milk will be lower in vitamin D and calcium because they’re not fortified, but there are plenty of plant-based foods to ensure adequate consumption.

Nut varieties to use

To make homemade non-dairy milk, you can use a variety of nuts. In this recipe, I used cashews because they’re easier to break down in the blender. They also don’t have a skin, like almonds do, that need filtering out and creates additional waste.

The ratio for making homemade nut milk is 1 cup of nuts to 4 cups of water. The ratio of non-nut varieties like hemp milk is ½ cup of hemp seeds to 4 cups of water. When blending nuts and seeds, I found that using ½ cup of nuts and ½ cup of seeds with 4 cups of water worked well.

This recipe uses a blend of cashews and pumpkin seeds. Pumpkin seeds add a “natural fortification” of iron and act as a protein booster.

How to make nut milk

Making nut milk is seamless when you have a good blender. Without a good blender, it will be hard to achieve a smooth, creamy consistency.

Make it quicker: 

  • Tip 1: You don’t have to strain the milk. If you are looking for a smoother consistency, straining will help but it will also remove some nutrients. If you’re coming from store bought I would strain it and then slowly reduce how much you strain out each time. 
  • Tip 2: Add nut butter instead of nuts. You can make nut milk easily just using 2 tablespoons of Whole30-compatible nut butter with 4 cups of water. You can add in seeds if you want extra nutrients or you can leave it as is.

Plant-Based Whole30 Homemade Nut Milk


  • ½ cup cashews
  • ½ cup pepitas (pumpkin seeds)
  • 4 cups of water
  • 1 tsp of vanilla extract
  • 2 dates, pitted (optional)


  • Add all the ingredients into a high-speed blender and run on high until smooth—usually about 1 minute.
  • For a smoother texture, you can strain the milk or drink it as is. Drinking it unstrained adds more nutrients, but you'll just need to shake or stir before drinking or using.
  • Store in an air-tight jar in the fridge for up to 5 days.
Rhyan Geiger R.D. in a black top and jeans smiling at the camera.

Rhyan Geiger

Rhyan is a registered dietitian and two-time vegan author who specializes in vegan nutrition. She is the owner of Phoenix Vegan Dietitian where she helps others easily transition to vegan living. She has many years of experience in vegan nutrition and believes in positively impacting the world one bite at a time. Rhyan is an expert in this field and has been featured in many media outlets including Women’s Health and Business Insider. You can connect with her at or on Instagram @phxvegandietitian.