1-Minute Dairy Free Milk Alternative
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5 from 1 vote

1-Minute Milk Beverage

Out of your favorite dairy free milk? Whip up a batch of this easy 1-minute milk beverage with whatever nuts, seeds, or grains you have on hand. It works wonderfully in smoothies, atop cereal, or in recipes that call for milk.
Prep Time1 min
Total Time1 min
Course: Beverage
Cuisine: Dairy Free, Gluten Free, Low FODMAP, Paleo, Vegan, Vegetarian
Keyword: homemade almond milk, non dairy milk recipe
Servings: 2 cups
Calories: 102kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 1/4 cup unsalted nuts seeds, or grains (see Nut, Seed, & Grain Note below) or 2 tablespoons nut or seed butter
  • 2 cups water or as needed
  • Pinch salt omit if using salted nut or seed butterOptional Add-Ins
  • Vanilla: 1/8 to 1/4 teaspoon vanilla extract
  • Sweetener: 1 or more teaspoons of your favorite sweetener such as honey, maple syrup, brown sugar, or coconut sugar or a few drops of pure stevia extract
  • Fruit-sweetness: 1 pitted and soaked softened date
  • Spices: 1/8 teaspoon ground cinnamon or other warm spice
  • Omega-3s: Grind up to 1 tablespoon of flax seeds with the nuts or grains. Ground flaxseed doesn’t make a good base on its own as it isn’t very “milky.”


  • If using nuts, seeds, or grains, put them in your spice grinder or small food processor and whiz until powdered or beginning to take on a thick butter consistency, about 1 minute.
  • Put the ground nuts, seeds, or grains, or the nut or seed butter, in your blender and add the water and salt (if using). Once you get used to this recipe, you can adjust the liquid amount up or down to suit your desired consistency. Blend for 30 to 60 seconds, or until creamy.
  • If desired, pour the liquid through a sieve lined with cheesecloth or a nut milk bag to remove any remaining nut bits.
  • If using any optional add-ins, return the milk beverage to your blender, add your chosen ingredients, and blend until smooth, about 30 seconds.
  • Store in an airtight bottle or container in the refrigerator for up to 3 days. It will settle and thicken as it sits. Simply thin with more liquid, if needed, and give it a quick blend.


Nut, Seed, & Grain Note: You can customize the milk to suit your smoothie, breakfast, baked good, or meal recipe. {Alisa} My go-to “milks” are cashew and oat. Other nuts that work well as a base include almonds, macadamias, and hazelnuts. Hemp seeds also blend nicely, but they do have a more pronounced flavor. For sunflower seed milk, I recommend using sunflower seed butter rather than the seeds.
EA's Note: I had fun experimenting with this recipe and tired it with with almonds, hazelnuts, oats, and pecans. You'll also want to try different ratio's of ingredients. Start with 1/4 cup nut/seed/grain to 2 cups water, but add more if you like a creamier beverage like I do.
Because I didn't have a small food processor, I just poured the nuts {or oats} into the blender with the water, blended on high speed for about 45 seconds, then strained the mixture through a nut milk bag ~it worked really well! 
Also, you can expect the milk to separate, so it's easiest to store it in large mason jars, and simply shake it up before serving.
Low FODMAP Option: Use any low FODMAP nuts, seeds, and grains.
Paleo Option: Use any nuts or seeds of choice.
Nutrition Information: Based on making milk with 1/2 cup of almonds to 2 cups of water.


Calories: 102kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Sodium: 12mg | Potassium: 126mg | Fiber: 2g | Calcium: 55mg | Iron: 0.7mg