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30-Second Nut Milk (Raw Food)

This gem of a recipe was found in the 2005 cookbook, Raw Food -- Real World. NOTE: For those who might be concerned about whether or not agave nectar is a raw food, here is a quote from the internet = "To make the agave nectar, sap is extracted from the pina, filtered, and heated at a low temperature, which breaks down the carbohydrates into sugars. Lighter and darker varieties of agave nectar are made from the same plants. Because of the low temperatures used in processing many varieties (under 118°F) raw foods enthusiasts generally regard agave nectar as a raw food."

5.0 · 3 reviewsRecipe card by Sydney MikeEditorial by recipesvibrant · Updated October 15, 2026
FruitNutsVegan< 15 MinsEasy
30-Second Nut Milk (Raw Food)

Total time

2 min

Servings

2

Calories

101.3

Category

Beverages

This 30-second nut milk is the ultimate shortcut for raw food enthusiasts who need a creamy, instant dairy alternative without the hassle of overnight soaking or straining. By blending high-quality almond butter and coconut butter, you achieve a luscious, emulsified base that works perfectly as a stand-alone drink or a rich foundation for your morning smoothies.

Ingredients

Makes 2 servings

  • 2 almond butter
  • 2 bottled water
  • 1 sea salt
  • 2 vanilla extract
  • 1/2 coconut butter

Method

  1. Place all the ingredients in a blender & puree until smooth.

  2. Can be used as a beverage 'straight up,' or as an ingredient for other shakes requiring a nut milk.

Cook's notes

  • Use high-speed blending to fully emulsify the coconut butter, ensuring the fats are completely integrated for a velvety mouthfeel.
  • Opt for raw, unsalted almond butter to maintain a neutral profile, which allows the vanilla extract to shine through.
  • If you prefer a thinner consistency for cereal or coffee, simply increase the water ratio by an additional half-cup.
  • Add the sea salt last to taste, as it is essential for elevating the floral notes of the vanilla and the richness of the nut butters.

Easy swaps

  • Instead of Almond butter, use Cashew butterCreates a much creamier, more neutral milk that mimics the texture of dairy whole milk.
  • Instead of Coconut butter, use MCT oilUse this if you want a liquid consistency that does not solidify when chilled.
  • Instead of Vanilla extract, use Vanilla bean pasteProvides tiny, beautiful vanilla specks and a more intense, aromatic flavor profile.
  • Instead of Bottled water, use Filtered spring waterUsing mineral-rich water improves the overall flavor clarity of the finished nut milk.

Frequently asked

Do I need to strain this milk through a nut milk bag?

No, because this recipe uses nut butter instead of whole nuts, there is no fiber pulp to remove, making it completely waste-free.

Why does my milk solidify in the fridge?

The coconut butter contains saturated fats that naturally harden when chilled. Simply let the bottle sit on the counter for five minutes or run it under warm water to liquefy it again.

Is this milk suitable for frothing in coffee?

Yes, the combination of almond and coconut fats provides enough structure for a light froth, especially if you heat it gently before steaming.

Can I make this nut-free?

Absolutely; substitute the almond butter with sunflower seed butter for a delicious, nut-free version that maintains the same creamy texture.

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