Quick Milk

Out of milk? With a little bit of nut butter, you can whip up a batch of non-dairy milk in minutes.

Yield: 1 cup

Time: 2 minutes


  • 1-cup measuring cup
  • 1 Q jar
  • immersion blender


  • 1½ to 2 T nut or seed butter*
  • about 1 c water


Place butter in the measuring cup and then fill the rest of the way with water. Transfer to the jar.

Blend until smooth, about 1 minute.


* Pretty much any kind of nut or seed butter can be turned into milk, but if you’re making something with a very delicate flavor, you’ll want to be careful with strong flavors like tahini (sesame seed butter) and sunflower seed butter. I like cashew butter for sweet baked goods, and a mix of tahini with either cashew or almond butter for savory items.

Quick milk is ideal for baking, and it can also be used when making a milk-based soup or sauce. However, you may need to add more water because certain butters, like cashew, thicken a great deal when heated.


Abbreviations  |  Conversions  |  Cooking tips

Quick non-dairy milk

Quick milk made from cashew butter