Why I’ve reduced my dairy intake and how you can make your own dairy free nut milk!

So for quite some time now, I’ve struggled with hormonal acne, and oily skin. I currently work for a cosmetics company, and so I KNOW my skincare routine is the best for me. But we can’t always rely on cleansers and facial steamers. I tried quite a few different things, but I suppose if you have hormonal acne, there’s not a fat lot that you can do to stop it. I tried to do a lot of different things to help banish it, however, I still get those pesky painful mounds on my chin.

Having vegan friends has also had me thinking about milk, and the dairy industry. (Note, everybody is different, and this is my personal OPINION)  I know, I’m not vegan so I sound like a total hypocrite, but to me, it’s pretty weird that we drink another animals milk! Since realising this, I have cut down on my dairy intake significantly, I used to smother everything in cheese, and I drink a lot of tea, and that’s a lot of milk!  So I bought  soya milk, almond milk, hazelnut milk, and I found that after a week of this simple swap, my skin was brighter, my spots were healing quicker and my complexion was more even. I’m not lactose or dairy intolerant, so I don’t have to be completely dairy free, but it helps as I often make dairy free bakes to take to my boyfriend’s family gatherings (his sister is dairy free).

Anyway with this in mind, I was experimenting with different nut milks, and I fell in love with the homemade nut milks I was making. Cashew in particular was my favourite as my skin was GLOWING. Nuts have a great vitamin E content which really helps protect your skin as it has basic anti-oxidant properties!

Below is a simple recipe for making your own milks! You will need a blender or nutribullet or something similar, a muslin cloth and a bit of time, but it’s worth it!


Homemade nut milk

  • Servings: 10-12
  • Difficulty: easy
  • Print

A creamy dairy-free milk alternative.

Credit: thecoeliacsloth.com


  • 1 Cup Raw nuts of your choice
  • Water
  • Tsp of sweetener of your choice (if necessary)


  1. Soak the nuts in a bowl of water for at least 12 hours, and drain.
2. In a blender add the nuts, and 4 cups of water, then blend for around a minute.
3. Pop a sieve over a bowl, then line the sieve with a muslin cloth, and drain the nut and water mixture, squeeze the cloth gently to drain excess liquid. You can save the nut pulp afterwards to roast and create flour with.
4. The liquid left over is now your milk! Sweeten with any sweetener of your choice, and keep in a bottle or jug in your fridge!

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