What are the two ingredients in nut milk?

November 7, 2025 •

3 min read

Over 70% of people worldwide have some form of lactose intolerance, driving the demand for dairy-free alternatives like nut milk. The purest form of this popular plant-based beverage relies on only two primary ingredients, offering a clean, simple, and delicious alternative to commercial versions packed with additives.

Quick Summary

Pure, homemade nut milk is crafted from just two ingredients: nuts and water. Unlike many store-bought varieties containing thickeners, gums, and added sugars, the simplest version offers a clean, wholesome, and customizable dairy-free alternative for various dietary needs.

Key Points

Nuts and Water: At its core, the two essential ingredients for pure, homemade nut milk are a variety of nuts and filtered water.
Soaking is Key: Softening the nuts by soaking them overnight (or for a few hours for cashews) is a crucial step for achieving a smooth, creamy consistency and aiding digestion.
Customize Your Flavors: Optional additions like dates for sweetness, vanilla extract for aroma, or sea salt to enhance the flavor can be mixed in after the initial blending.
Avoid Additives: Unlike commercial versions that use thickeners, gums, and emulsifiers, homemade nut milk offers a cleaner, more natural product without unnecessary additives.
Simple Process: The recipe involves just a few steps: soaking, blending the nuts with water, and straining the mixture to separate the milk from the pulp.
Superior Taste and Texture: Homemade nut milk provides a richer, fresher, and nuttier flavor compared to its store-bought counterparts.

The Core Components: Nuts and Water

At its heart, the process of making nut milk is a simple marriage of a core nut and water. This minimalist approach ensures you get the purest, most natural flavor of the nut itself, without any of the fillers or additives found in most shelf-stable store-bought cartons. The type of nut you choose will significantly influence the taste, texture, and nutritional profile of the final milk.

The Importance of Soaking

While technically only two ingredients are required for the final product, the process almost always involves a crucial first step: soaking the nuts. Soaking softens the nuts, making them easier for a blender to break down completely, which results in a creamier, smoother milk. Soaking also helps reduce phytic acid, a natural compound that can interfere with the body's absorption of certain minerals. For harder nuts like almonds, an overnight soak (8-12 hours) is best, while softer nuts like cashews can be soaked for as little as 30 minutes in hot water.

The Blending Process

After soaking, the softened nuts are drained, rinsed, and combined with fresh, filtered water in a high-speed blender. The ratio of nuts to water can be adjusted to achieve your desired consistency. A common starting ratio is 1 cup of nuts to 3-4 cups of water. Blending on high for one to two minutes is usually enough to create a milky, opaque liquid.

Straining for a Smooth Finish

After blending, the mixture is strained to separate the smooth milk from the fibrous pulp. This can be done using a nut milk bag, fine-mesh strainer, or cheesecloth. Gently squeezing the bag is the best way to extract all the liquid. Some people, particularly when making cashew milk, may choose to skip this step if they prefer a thicker, pulpier consistency.

Customizing Your Homemade Nut Milk

While nuts and water form the perfect foundation, there are many optional ingredients you can add to enhance the flavor and nutritional content of your homemade milk. This is where you can truly make the recipe your own.

Sweeteners: A touch of natural sweetness can be added with maple syrup, pitted Medjool dates, or a little honey.
Flavorings: Vanilla extract, a pinch of sea salt, or a dash of cinnamon can elevate the flavor profile.
For Chocolate Milk: Adding cocoa or cacao powder is an easy way to make a delicious and healthy chocolate nut milk.

Homemade vs. Store-Bought Nut Milk: A Comparison


Feature	Homemade Nut Milk (Two Ingredients)	Store-Bought Nut Milk (Commercial)
Ingredients	Nuts and water (plus optional flavorings)	Nuts, water, thickeners (carrageenan, xanthan gum), emulsifiers, oils, stabilizers, added sugars, vitamins
Purity	Contains only the natural goodness of nuts and water. No additives.	Often contains a very low nut percentage, relying on additives for texture.
Flavor	Rich, nutty, and fresh taste. Flavor is pure and unmasked.	Flavor can be bland or have an 'aftertaste' from additives.
Texture	Can be adjusted from creamy to thin. Prone to natural separation.	Consistently smooth due to stabilizers, but can have a distinct 'mouthfeel'.
Shelf Life	Shorter shelf life, typically 3-5 days in the refrigerator.	Longer shelf life due to preservatives and stabilizers.
Cost	Often more cost-effective when buying nuts in bulk.	Can be more expensive for premium brands, and the price reflects processing and packaging.
Customization	Easily customizable with any flavorings, spices, or sweeteners.	Flavor is preset by the manufacturer; limited options.

Conclusion: The Ultimate Simplicity

The answer to "what are the two ingredients in nut milk?" is a testament to the power of simplicity. The combination of nuts and water creates a pure, wholesome, and incredibly versatile plant-based milk. This homemade version surpasses most commercial alternatives in freshness, flavor, and purity, giving you complete control over what you consume. Whether you're avoiding dairy for health reasons or simply prefer a cleaner product, making nut milk at home is a simple, rewarding process that delivers a superior result with just two basic ingredients.

Related Resources

Frequently Asked Questions

A good starting ratio is 1 cup of raw nuts to 3-4 cups of filtered water. You can adjust the amount of water to achieve your preferred level of creaminess; use less water for a thicker milk and more for a thinner consistency.

Soaking nuts is highly recommended, especially for harder nuts like almonds, as it helps soften them for a creamier blend. Soaking also improves digestibility by reducing phytic acid. While optional for softer nuts like cashews, it is still beneficial.

Because it contains no preservatives, homemade nut milk has a shorter shelf life than commercial versions. It will typically last for 3-5 days when stored in an airtight container in the refrigerator.

The leftover nut pulp can be saved and repurposed in various recipes. It can be dried to make nut flour, added to baked goods like cookies or crackers, or used in energy bites and smoothies to prevent food waste.

Yes, it is completely normal for homemade nut milk to separate into a milky layer and a clear, watery layer. This is because there are no stabilizers or emulsifiers. Just give it a good shake before each use to recombine the ingredients.

While it's possible to use roasted nuts, raw, unsalted nuts are recommended for the best flavor and texture. Roasted nuts have a different flavor profile and may not create the same creamy result as raw nuts. They are also less effective at absorbing water during the soaking process.

Store-bought nut milk often contains thickeners and emulsifiers like carrageenan or xanthan gum to create a thick, consistent texture. Homemade versions, made from just nuts and water, achieve their creaminess naturally. For a thicker consistency, use a higher nut-to-water ratio and a high-speed blender.