Oat, Nut, and Seed Milk

Photo: Bryan Gardner
Prep Time:
15 mins
Total Time:
8 hrs 15 mins
Makes 21/2 to 3 cups

Our versatile recipe for plant-based milk works great with old-fashioned oats as well as with raw almonds, cashews, walnuts, and pecans. For a gluten- and nut-free option, try using hemp seeds.


  • 1 cup preferred nuts or old-fashioned rolled oats, or ½ cup hulled hemp seeds

  • Kosher salt

  • 1 to 2 teaspoons pure maple syrup, optional

  • 1 to 2 teaspoons pure vanilla extract, optional


  1. Cover nuts or oats in 2 inches cold water. (Hemp seeds do not need to be soaked.) Refrigerate overnight.

  2. Drain and rinse, then transfer to a blender with 3 cups room-temperature or cold water and a pinch of salt. Blend until completely smooth.

  3. Strain mixture through a fine sieve lined with two layers of cheesecloth, pressing on solids to extract as much liquid as possible.

  4. Add maple syrup and vanilla to taste, if desired. Transfer to sealed containers and refrigerate until cold before serving. Milk can be refrigerated up to 1 week. Shake well before serving.

Cook's Notes

You can also use a nut milk bag instead of cheesecloth when straining.

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