Nut-Based Milk Cookbook
Nut-Based Milk Cookbook
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Master the Art of Plant-Based Milk — Creamy, Clean, and Totally Customizable
Say goodbye to store-bought cartons filled with gums, oils, and preservatives. The Nut-Based Milk Cookbook is your all-in-one guide to making delicious, nutrient-rich dairy-free milk at home—from almond and oat to cashew, coconut, and beyond.
Whether you’re dairy-free, vegan, or just looking for a cleaner, more flavorful alternative, this guide helps you craft your own nut, seed, and grain milks using whole food ingredients and simple tools.
Why This Cookbook?
This isn’t just a recipe collection—it’s a full plant milk system designed to give you control, confidence, and creativity in the kitchen.
✔️ Learn how to make over 15 different types of dairy-free milk
✔️ Save money and avoid unnecessary additives
✔️ Customize sweetness, flavor, and thickness to your taste
✔️ Discover eco-friendly tips for zero-waste pulp use
✔️ Make barista-style milk that steams and froths beautifully
With clear instructions, soaking charts, and expert tips, you’ll master plant-based milk that’s smoother, tastier, and better for your body.
Who Is This Book For?
✔️ Anyone looking to ditch store-bought milk and make their own from scratch
✔️ Dairy-free and vegan eaters craving cleaner, more natural alternatives
✔️ Health-conscious shoppers avoiding additives, gums, and preservatives
✔️ Families with food sensitivities needing nut-free or sugar-free options
✔️ Home cooks and DIY foodies who love making wholesome staples
✔️ Anyone curious about plant-based, sustainable living
Ingredients & Dietary Suitability
Total Recipes: 30+
Dairy-Free: 100%
Gluten-Free: 100%
Soy-Free: 100%
Refined Sugar-Free Options: ~80% (Most recipes use dates, maple syrup, or no sweetener at all)
Vegan-Friendly: 100%
- What's Inside
- What You'll Need
- Free Gifts
✔️ Step-by-step instructions for making 15+ nut, seed & grain-based milks
✔️ Customizable recipes for almond, cashew, oat, coconut, hemp, and more
✔️ Flavor add-ins like vanilla, cacao, cinnamon, and chai
✔️ Natural sweetener options and sugar-free variations
✔️ Zero-waste recipes for using leftover pulp (cookies, crackers & spreads)
✔️ Soaking time charts, storage tips, & milk-making tools guide
✔️ Allergen-friendly substitutions and nut-free alternatives
Chapters 1–3: Foundations & Tools
Learn the benefits and history of homemade plant-based milk
Understand the differences between nuts, seeds, grains & coconut
Get familiar with the tools, ingredients & soaking techniques
Chapters 4–6: Core Milks
Step-by-step instructions for almond, cashew, coconut, oat, and hemp milk
Learn how to adjust consistency, flavor, and creaminess
Master proper blending and straining techniques for silky-smooth results
Chapters 7–9: Flavors, Sweeteners & Extras
15 Delicious Nut-Based Milk Recipes
Discover natural flavor infusions: vanilla, cacao, dates, cinnamon & chai
Customize sweetness levels with maple syrup, honey, or fruit
Learn how to froth, heat, and store your milk for lattes or baking
Chapters 10–11: Bonus Milks & Pulp Recipes, Troubleshooting
Make unique milks from quinoa, pumpkin seeds, hazelnuts & more
Troubleshoot common issues (separation, wrong ratios, bitterness, etc.)
Get zero-waste with creative recipes for leftover pulp—cookies, crackers, and spreads
Chapters 12–13: Storage, Substitutions & FAQ
Learn how to properly store and extend the shelf life of homemade milk
Get tips for ingredient swaps based on allergies or availability
Basic Kitchen Tools: Blender (high-speed recommended), nut milk bag or fine mesh strainer, large mixing bowl, glass jars or bottles for storage, measuring cups and spoons
Key Ingredients: Raw nuts (almonds, cashews, hazelnuts), seeds (hemp, sunflower, pumpkin), coconut, oats, filtered water, natural sweeteners (dates, maple syrup, vanilla), optional spices (cinnamon, cardamom, cacao)
✔️ Flavor Pairing Guide (Vanilla, Maple, Cacao & more)
✔️ Nut & Seed Soaking Chart for better digestion
✔️ Printable Milk-Making Checklist to streamline your prep and storage
✔️ Zero-Waste Recipes for leftover pulp: cookies, crackers, energy bites & more
