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A bowl of tigernuts soaking in water.

Homemade Tigernut Milk

Recipe By : Michelle McCowan
5 from 1 vote
A creamy, slightly sweet plant-based milk that is perfect for teas, coffee and lattes!
Pin Recipe
Soaking Time 1 d
Total Time 1 d 10 mins
Dietary GF, Nut Free, Oil Free, Soy Free, Sugar Free, Vegan
Season(s) All Seasons
Difficulty Moderate
Yield 1 Quart / 4 Cups


  • High Speed Blender


  • 4 cups Filtered Water (plus extra for soaking)
  • 1 cup Tigernuts


  • Place tigernuts in a glass container and cover with water (giving an inch or two above as tigernuts will soak up some of the water).
  • Cover with a lid and let the tigernuts soak for 24 - 48 hours.
  • Strain the water and rinse the tigernuts if you're not using the soaking water. If you prefer a more flavourful milk, add the tigernuts along with soaking water into your blender.
  • Add four cups of filtered water if you strained your tigernuts. Add three cups if you added the soaking water.
  • Blend on high for a few minutes and get the tigernuts ground as much as you can. You will see little bits floating around, especially if the tigernuts have not been skinned.
  • Once the tigernuts are blended to a fine pulp, pour through a nut milk bag or a clean cloth and squeeze the milk out. This will give you a smooth, pulp-free milk!
  • Use up right away or store in the refridgerater in a sealed jar for up to three days.


You can always play around with the water - tigernut ratio to get the consistency of your liking. Add less water to get it thicker and more to make it thinner.

*Shake well before using as all the nutritious fibre settles to the bottom!


Serving: 1cup | Calories: 270kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Sodium: 15mg | Fiber: 6g | Sugar: 9g | Calcium: 7mg
Total Servings : 4 Cups
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