The Vita-Mix Gets Nutty: Homemade Vegan Milks And Nut Butters

June 28, 2010 by Keri

If you haven’t already checked it out, I’m so excited my guest post is up today on The Blissful Chef!  Thank you to everyone who stopped in to read it and to Christy for allowing me a few words on her space.  Christy also has a new ecookbook available today, The Blissful Chef – Cooking with the Seasons: Summer Edition, so if you aren’t sure what eating with the seasons entails for summer or need some new hot weather recipes, you should have one of those sent right to your inbox!

The Vita-Mix and I had a gloriously triumphant day.  Starting with the usual green juice for breakfast, we soon moved on to new and exciting things.  One of the first things I wanted to make as soon as we welcomed the new Vita-Mix into our home was my own vegan nut butter.  The only problem was I had managed to assemble a stockpile of nut butters worthy of a small army, so that in the event of nuclear winter or a massive worldwide nut butter shortage (Hey, you laugh, but it happened with frozen waffles!)  I’d still be good to go.  I felt guilty making a new jar of peanut butter when I knew there were 6 in the pantry, so after making my entire family survive on nothing but peanut butter for 4 months, I finally ran out and got to make my own Vita-Mixed jar of peanut butter.  And it was as fabulous as I had dreamt it would be.  I could be a smartass and make a “recipe  post” to list the ingredients, but I like you so I won’t.  It was really just peanuts.  Peanuts and horsepower, baby.  I’ve always purchased my nut butters in glass jars and then saved the jars, so now I have plenty of empty glass nut butter jars to fill.  I could even give my loved ones the gift of peanut butter for the holidays!

Vegan Condiment Recipes

By the time my excitement over do-it-yourself nut butter had worn off, I already had the almonds soaked and ready for my next conquest- the other thing I’ve been really wanting to make since I got the Vita-Mix.  Almond milk!  It seems intimidating, but it’s so easy.  I just tossed 3 cups of filtered water, 1 cup of soaked almonds, a drizzle of agave nectar, and a splash of vanilla extract in the blender.  After the ingredients were well blended, I strained the milk through cheesecloth to remove the excess almond pulp.  It’s sort of like milking a cow, except I don’t have to touch anyone’s nipples without their blessing!  I saved the almond pulp because I read somewhere it’s good for something, but I can’t remember what.  Do any of you have any good uses for the stuff?  I’m so happy with the thick, creamy, delicious outcome of my first time making my own almond milk.  I was worried it would turn out runny or bland and those almonds would have gone to waste.  It felt so good to give my son a glass of nut milk from my own kitchen tonight!!  Plus, think of all those cartons saved from ending up waste.  Now, I wonder if I can make strawberry almond milk…

Vegan Nut Milk Recipes

Vegan Nut Milk Recipes

Vegan Nut Milk Recipes

After the nut butter and nut milk, I gave my Vita-Mix a well-earned rest.  Lunch was the quinoa recipe from my guest post, because I made it last night to take a picture and then packed it up in the fridge to serve today.   It was actually really nice to have a healthy, tasty dish all ready to go!  Dinner was the last of the leftover coconut curry with a side of roasted broccoli.  All stuff you’ve seen on here already, so it’s a good thing I played with the Vita-Mix.

I should be getting Vegan on the Cheap in the mail any day now (Read: Expect upcoming posts about recipes from VotC).

What’s a food or condiment others typically purchase at the store you’re really proud of making homemade?

HealthBlogger Network
Get To Know Keri

I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Melissa G says:

    Or you could send “a gift of nut butter” to your loyal reader in Mpls…I’m just sayin’ 😉 lol I dream of the day when I too can own a Vita Mix. Oh the things I will make! As for what food I make that others purchase, I’d have to say cheese sauce. Thank you nutritional yeast for making that possible!

    • Keri says:

      I could! 😉 Mmm… cheese sauce! I’m having the hardest time finding the nutritional yeast with the B12 in it anymore. I guess I’ll just have to order online. :-/

  2. Rob says:

    Congrats on the VitaMix! We enjoy ours too, and have saved a fortune by making our own rice milk. What could be cheaper than cooked rice and water? Wow! And it’s a great base for all kinds of sauces. Nice to cook garbanzos, add some tahini, and make your own hummus too. Good and super cheap!

    Speaking of sauces, try soaking some raw cashews too. Then get out your copy of The Uncheese Cookbook. You have some major “cheese” sauce action to be a part of. Enjoy!

    • Keri says:

      Thank you! You’re right, cooked rice and water would be super affordable; I’ll have to start making that because I know we can’t afford to drink a pitcher of nut milk practically daily.
      Cashew sauces are magical. I’m definitely excited to get going with the “cheese” sauces.

  3. Averie (LoveVeggiesAndYoga) says:

    I want the deets on the PB. Was in just roasted peanuts, raw peanuts, salted or not, how many cups, what speed and for how long did you blend it. Add salt, agave, oil, anything? Nut butter can be tricky!!

    Great guestie recipe 🙂

    • Keri says:

      I just used 3 cups unsalted, dry roasted peanuts and that’s it. 🙂 I used the tamper until it started flowing smoothly through the blades and then let it go for about 30-45 seconds after that. I couldn’t believe I went from a bag of peanuts to peanut butter in under 3 minutes!

      And thank you for commenting on my guest post!! 🙂

  4. Rebecca says:

    Yummmmm…I want a Vitamix!! Try some Hazelunut Chocolate Butter 🙂

    • Keri says:

      Well, that just sounds dangerous. I’ll eat the whole batch in one sitting. 😛 But it’s definitely on my to-make list anyway!

  5. Danielle (Runs on Green) says:

    I have yet to make my own almond milk! But I need to get on that…

    I’ve heard you can dehydrate the pulp and use it as flour. So, almond pancakes, baked goods, crackers, etc.

    “It’s sort of like milking a cow, except I don’t have to touch anyone’s nipples without their blessing!” <– bahaha 😀

    • Keri says:

      You do!!!

      I knew I needed to get a dehydrator…. Haha. Me and my kitchen gadgets.

      What, too subtle? 😉

  6. Chris Poupart says:

    I have been doing raw nut butters for a few weeks now, and my two favourites are:

    * pecan chocolate maple (2 cups raw pecan, 2 tbsp ground raw cocoa and 2 tbsp maple sugar). and
    * walnut butter (2 cups raw walnuts).

    I use 2 cups of nuts at a time because I think that is the minimum amount that I can blend well in the vitamix, and it fits well into my smaller sized mason jars. The raw walnut butter /really/ surprised me.

    I have also done raw cashew butter, but I think next time I might mix it with a bit of walnut or a fattier nut, because it was too fudgy for me. But it /was/ delicious… naturally sweet, almost like cashew burfy, all it was missing was the spices.

    • Keri says:

      Thank you very much for these! I never would have thought to make walnut butter, or even pecan probably, but now I definitely will.

  7. Sarah S. says:

    I’ve heard that the leftover almond pulp is great for nut pates, raw cookies, and raw crackers (but the last two require a dehydrator).

    • Keri says:

      Thank you for the info! I’ll probably have to do the first one since I can’t shell out for a dehydrator right away. 🙂