Understanding Nut Milk: How long do you soak nuts for milk?

November 11, 2025 •

4 min read

Soaking nuts is an age-old practice that significantly improves taste, texture, and digestion. For anyone interested in making homemade dairy-free options, a common question that arises is: How long do you soak nuts for milk?.

Quick Summary

Soaking nuts before making milk improves texture and nutrient absorption by breaking down phytic acid. The ideal soaking time varies based on the nut's hardness, ranging from a couple of hours for cashews to overnight for almonds.

Key Points

Neutralizes Phytic Acid: Soaking breaks down phytic acid, a compound in nuts that inhibits nutrient absorption and can cause digestive issues.
Enhances Digestion: By removing enzyme inhibitors, soaked nuts are gentler on the digestive system and easier to process.
Softens for Creaminess: Soaking softens nuts, resulting in a significantly smoother and creamier milk when blended.
Soaking Time Varies: Different nuts require different soaking times; harder nuts like almonds need longer periods (8-12 hours), while softer ones like cashews require only 2-4 hours.
Repurpose Nut Pulp: The leftover pulp is versatile and can be used to make flour, add to smoothies, or create energy bites, reducing food waste.
Choose Raw Nuts: For best results, use raw, unsalted nuts, as roasted nuts lose many of their heat-sensitive nutrients and flavor benefits.

The Importance of Soaking Nuts for Milk

Before diving into the specific soaking times, it is essential to understand why this simple preparation step is so beneficial. Raw nuts contain natural compounds called enzyme inhibitors and phytic acid. These compounds act as protective mechanisms for the nuts but can interfere with human digestion and mineral absorption. By soaking nuts in water, you start the germination process, which neutralizes these inhibitors and makes the nutrients more bioavailable to your body.

Additionally, soaking helps to achieve a superior texture for your homemade nut milk. The nuts absorb water, softening them considerably, which results in a much creamier, smoother final product when blended. Without soaking, especially if using a standard blender, your milk may turn out grainy or watery.

General Rules and Techniques for Soaking

The fundamental process for soaking nuts is straightforward, but a few key practices can enhance the results:

Use the right water: Always use clean, filtered water for soaking. Submerge the nuts completely, using enough water to cover them by at least two inches, as they will expand.
Add salt (optional): A small pinch of salt can help neutralize enzyme inhibitors and improve the final flavor.
Control the temperature: Most recipes recommend soaking nuts overnight in the refrigerator, especially during warmer seasons. Some methods also use hot water for a faster quick-soak.
Rinse thoroughly: After soaking, always discard the soaking water. This water contains the leached-out enzyme inhibitors and acids. Rinse the nuts under fresh, cold water until the water runs clear.

Nut-Specific Soaking Times

The general rule of thumb is: the harder the nut, the longer the soak. Below is a list of common nuts and their recommended soaking durations for optimal milk-making:

Almonds: A hard nut that benefits from a long soak. Recommended time: 8 to 12 hours, or overnight.
Cashews: Softer and easier to blend. Recommended time: 2 to 4 hours. A quick soak in boiling water for 15-30 minutes also works well.
Walnuts: Medium-hard nut. Recommended time: 4 to 8 hours. Some suggest up to 24 hours for a creamier result.
Macadamia Nuts: High in fat and relatively soft. Recommended time: 2 to 4 hours. Over-soaking is unnecessary and can break down their delicate oils.
Hazelnuts: Harder nut. Recommended time: 8 to 12 hours.
Pecans: Softer nut. Recommended time: 4 to 6 hours. Soaking is technically optional, but it improves creaminess.

Making Homemade Nut Milk: The Process

Once your nuts are properly soaked, the rest of the process is quick and simple:

Add nuts and fresh water to a blender. A common ratio is 1 cup of soaked nuts to 4 cups of filtered water, but this can be adjusted for your desired creaminess.
Blend. Start on a low speed and gradually increase to high. Blend for 1 to 2 minutes, or until the liquid appears milky and opaque.
Strain (for most nuts). For a silky smooth consistency, strain the liquid through a nut milk bag or fine-mesh cheesecloth into a large bowl. For softer nuts like cashews and macadamias, straining may be optional.
Flavor (optional). Add sweeteners like dates or maple syrup, vanilla extract, or spices like cinnamon, and give it a quick final blend.
Store. Pour the finished nut milk into an airtight container and store it in the refrigerator for 3 to 5 days. Always shake well before serving, as separation is natural.

Comparison of Common Nut Milks


Nut Type	Ideal Soaking Time	Texture	Flavor Profile	Key Nutritional Notes
Almond Milk	8-12 hours	Creamy, but can be grainy if not strained	Nutty, slightly sweet	Low in calories, good source of vitamin E
Cashew Milk	2-4 hours	Very creamy, no straining required	Mild and neutral	Great source of healthy fats, often creamier than almond milk
Macadamia Milk	2-4 hours	Smooth and rich	Buttery and slightly sweet	High in heart-healthy monounsaturated fats
Walnut Milk	4-8 hours	Rich and smooth	Earthy, slightly bitter (discard tannins in soak water)	High in omega-3 fatty acids
Hazelnut Milk	8-12 hours	Rich and fragrant	Distinctly nutty, familiar flavor	Good source of vitamin B6 and fiber

What to Do with Leftover Nut Pulp

One of the best parts of making nut milk at home is that you can repurpose the leftover pulp into other delicious and healthy dishes. Here are a few ideas:

Nut Meal/Flour: Spread the pulp on a baking sheet and bake at a low temperature (around 200°F) until dry and crisp. You can then process it into a fine flour for use in baking.
Energy Bites: Combine the pulp with dates, oats, seeds, and a little maple syrup to create no-bake energy bites.
Smoothie Booster: Add a spoonful or two of the pulp to your morning smoothie for an extra boost of fiber and nutrients.
Baking Ingredients: Mix the pulp into muffins, bread, or cookies to add texture and nutritional value.

Conclusion

Soaking nuts is a simple yet powerful step that significantly improves the quality and nutritional benefits of your homemade nut milk. The ideal soaking time depends on the specific nut, but planning ahead ensures a creamy, smooth texture and unlocks better nutrient absorption. By following the recommended guidelines and experimenting with different nuts, you can easily create delicious, fresh, and additive-free plant-based milks at home. This process not only elevates your dairy-free options but also allows you to make the most of every part of the nut by repurposing the pulp into other culinary creations. For more plant-based recipes, you can explore resources like Minimalist Baker.

Frequently Asked Questions

Soaking nuts helps to neutralize enzyme inhibitors and phytic acid, compounds that can hinder digestion and nutrient absorption. This process also softens the nuts, resulting in a creamier and smoother milk texture.

Almonds should be soaked for at least 8 hours, or ideally overnight, to soften them sufficiently for blending and to deactivate their enzyme inhibitors.

No, it is not necessary to strain cashew milk. Due to their softer nature and high fat content, cashews blend into a very creamy, smooth consistency, leaving little to no grainy pulp behind.

Yes, you can quick-soak nuts like cashews or almonds in boiling water for 15-30 minutes if you are short on time. However, this method will not provide the same nutritional benefits as a longer, cold soak.

While soaking is recommended for most nuts to improve texture and digestibility, it is not strictly necessary, especially if you have a high-speed blender. Soaking benefits harder nuts like almonds more than softer ones like cashews.

Homemade nut milk, when stored in an airtight container in the refrigerator, typically lasts for 3 to 5 days. It is important to shake the container before each use as natural separation will occur.

The leftover nut pulp can be repurposed in many ways. You can dry it to create nut flour for baking, add it to smoothies or oatmeal for extra fiber, or use it as a base for energy bites or crackers.