nut milk

Nut milk is a plant-based beverage produced by grinding nuts with water and straining to remove solids, creating a creamy liquid that mimics the appearance and texture of dairy milk. The most common varieties include almond milk, cashew milk, macadamia milk, and walnut milk, though coconut milk (technically from a drupe) is often grouped similarly. The production involves soaking and blending nuts with filtered water, then filtering through cheesecloth or fine mesh to separate the liquid from the pulp.

The resulting beverage has a naturally mild to rich nutty flavor depending on the nut variety, with color ranging from white to cream to tan. Nut milks are inherently lower in fat than whole nuts due to the dilution with water, and their consistency and creaminess vary by nut type—cashew milk tends toward richer texture, while almond milk is lighter and more watery.

Nut milks serve as dairy-free alternatives in both sweet and savory applications, functioning as direct substitutes in coffee, tea, cereal, and baking recipes. They are used in smoothies, soups, sauces (particularly cashew-based cream sauces in vegan cuisine), and desserts including ice cream and custards. In Asian cuisines, nut milks have traditional uses in curries and sweet preparations; almond milk appears in medieval European cuisine and Middle Eastern sweets. Commercial nut milks are often fortified with vitamins and minerals to approximate dairy milk's nutritional profile. Homemade versions offer greater control over sweetness and texture, though they lack the shelf stability and fortification of commercial products.