For making nut milk, a slow masticating juicer (also called a cold press juicer) is the best choice. It grinds nuts slowly and presses out the milk, yielding a creamy, pulp-free liquid with minimal oxidation. Centrifugal juicers are not suitable because they spin at high speeds, causing clogging, foaming, and a thin, watery result.
A slow masticating juicer is the ideal type for making nut milk because it mimics the process of a nut milk bag by grinding and pressing, producing a creamy, nutrient-rich milk. Centrifugal juicers fail due to high speed and mesh filters that clog with nut pulp. Twin-gear juicers also work but are more expensive and harder to clean. For occasional use, a blender and nut milk bag is a cheaper alternative.
- Best Type: Slow masticating (cold press) juicer: uses an auger to grind nuts and press out milk, giving creamy, pulp-free results.
- Why Not Centrifugal: Centrifugal juicers spin at 6000+ rpm, causing nut pulp to clog the mesh filter and produce foamy, thin milk.
- Twin-Gear Option: Twin-gear juicers also work, but they are pricier and require more disassembly for cleaning.
- Blender Alternative: A high-speed blender with a nut milk bag is a low-cost alternative for small batches, but yields less milk and more pulp.
Why Slow Masticating Juicers Work Best
A slow masticating juicer operates at 40-80 RPM. Its auger crushes almonds, cashews, or oats against a stainless steel screen, pressing out the liquid while the pulp is ejected separately. This low-speed process prevents heat buildup, preserving flavor and nutrients. The resulting milk is creamy and requires no straining because the screen catches fine particles. Most models have a dedicated nut milk setting or a blank screen that maximizes yield.
For example, the Omega NC900 or the Tribest Slowstar are widely used by home nut milk makers. They handle soaked nuts easily; simply soak raw nuts for 8-12 hours, drain, and feed them into the juicer. You can also add water through the hopper to adjust thickness. Cleanup involves rinsing the parts under running water—a quick process.
Why Centrifugal Juicers Fail for Nut Milk
Centrifugal juicers shred produce at high speed (up to 15,000 RPM) and spin the pulp against a mesh basket. Nut pulp is sticky and fibrous, quickly clogging the mesh and causing the machine to vibrate or stop. The centrifugal force also introduces air, creating foam and oxidation that alters taste. Even if you manage to push nuts through, the yield is low, and the milk is thin and watery.
Some centrifugal models claim to handle soft nuts, but user reports consistently show frustration. For instance, the Breville Juice Fountain series struggles with almonds, often requiring constant cleaning mid-batch. Stick with a masticating juicer if nut milk is a regular need.
How to Make Nut Milk in a Masticating Juicer
- Soak 1 cup raw almonds or cashews in water for 8-12 hours. Drain and rinse.
- Assemble juicer with the nut milk screen (or blank screen) and a pitcher under the spout.
- Feed nuts into the chute while the machine runs. Add a small amount of fresh water (about 1/4 cup per cup of nuts) to aid flow.
- Collect milk from the spout; dry pulp will exit separately. You can reserve pulp for baking or compost.
- Optional: Add a pinch of salt, vanilla, or dates to the milk and shake. Refrigerate and use within 3-4 days.
Twin-Gear and Other Alternatives
Twin-gear juicers (like the Green Star Elite) use two interlocking gears to crush and press nuts. They produce very high yields and smooth milk, but they are more expensive and have many parts to clean. They are best if you also juice leafy greens and wheatgrass.
For occasional use, a blender and nut milk bag is a practical alternative. Blend soaked nuts with water at high speed for 1-2 minutes, then pour through a nut milk bag into a bowl. Squeeze to extract milk. This method is inexpensive but yields less milk (some liquid stays in the pulp) and requires more elbow grease. A juicer is faster and more efficient for regular batches.
Key Features to Look For in a Nut Milk Juicer
- Low RPM: Under 100 RPM ensures minimal heat and oxidation.
- Nut milk screen or blank screen: Some juicers include a special screen with no holes for maximum extraction.
- Wide chute: Not critical for nuts, but helpful for adding water.
- Easy to clean: Look for models with dishwasher-safe parts or simple brush cleaning.
- Motor power: At least 150 watts to handle fibrous nuts without stalling.
Pro Tips
- Soak nuts in salted water to reduce phytic acid and improve creaminess.
- Add a soaked date or vanilla bean to the juicer along with nuts for naturally sweet milk.
- Run a handful of oats through after nuts to help push out remaining milk and clean the auger.
- Store nut milk in a glass jar and shake before each use, as separation is natural.
Common Mistakes to Avoid
- Using a centrifugal juicer expecting nut milk—it will clog and produce foam.
- Skipping the soak: dry nuts will produce a gritty, low-yield milk and can damage the juicer.
- Overfilling the chute: feed nuts one handful at a time to avoid jamming.
- Not rinsing parts immediately: nut residue dries hard and becomes difficult to remove.
FAQ
Can I use a blender instead of a juicer for nut milk?
Yes, a high-speed blender with a nut milk bag works well for small batches. Blend soaked nuts with water, then strain through the bag. It’s less efficient than a juicer and requires more cleanup, but it’s a budget-friendly option.
What about using a food processor?
A food processor cannot separate liquid from pulp, so you would still need to strain through a bag. It’s not recommended because the result is less smooth and the processor may struggle with small quantities.
Do I need a special strainer for nut milk in a juicer?
Most slow masticating juicers come with a nut milk screen (a solid disc with tiny grooves) that does the straining. If your model lacks one, you can use the regular screen, but the milk may contain some pulp. Alternatively, strain through a nut milk bag after juicing.
The Bottom Line
Choosing the right juicer for nut milk comes down to your volume and budget. A slow masticating juicer is the clear winner for regular, creamy batches. If you only make nut milk occasionally, a blender and nut milk bag will serve you well. Avoid centrifugal juicers entirely for this task. Happy juicing!
