Rich & Creamy Hazelnut Milk (and other non-dairy milk recipes)
Prep time
Total time
Remember that nuts to water ratios are completely subjective and easy to change. I make mine on the thick side, and simply thin out as needed. The thicker this milk is, the more strongly it flavors food/beverages with its nutty flavor, so keep that in mind. For use in sweet recipes, you can add vanilla and pure maple syrup, honey or stevia to taste. I soak the nuts overnight for better nutrition, but it also makes the nuts softer and easier to blend. Make sure you get nuts that aren’t rancid!
Recipe type: Beverage
  • 2 cups of raw hazelnuts
  • Generous pinch of unrefined salt
  • Filtered water
  1. In a medium sized bowl, place the hazelnuts, and then cover well with gently warmed filtered water. Stir in a generous pinch of salt, and cover. Leave at room temperature for 8-12 hours.
  2. Rinse well in a fine sieve. Place nuts in a high-quality blender along with 2 cups of water and blend for at least one minute, or until nuts are well blended.
  3. Cover a fine sieve with a layer of cheesecloth, and place over a bowl. Pour the hazelnut milk through, and then made a little “bag” of the cheesecloth by gather the corners together and gently squeeze the rest of the liquid out of the nut mixture.
  4. You can now use the ground up nuts to make crackers, etc. Or you can make a second, weaker batch of hazelnut milk by re-blending it with another 2 cups of water. You can use the second batch separate, or you can mix it with the first batch. If you don’t do this, I recommend that you thin your very rich and creamy milk with at least one more cup of water before use.
  5. This keep for about 5 days refrigerated, and will separate. Simply give it a quick shake before using.
Recipe by The Nourishing Gourmet at