Almond milk is the most popular dairy milk alternative out there and it is commercially available in many different brands. But once you’ve made fresh almond milk at home, it’s tough to go back to any of those store bought versions. The taste doesn’t even compare.

After you get the hang of making almond milk, then it’s time to expand your horizons. Have fun with some other versions to keep things fun and flavorful. Here are three of my favorite nut/seed milks that are easy, yummy and bound to keep you from getting bored of those almonds.

Brazil Nut Milk: Soak 1 cup of brazil nuts in 2 or more cups filtered water with 1 tsp salt overnight. The salt helps to deactivate the enzyme inhibitors that are in all nuts. Always soak your nuts, and they will be much easier to digest. Drain and rinse the nuts, add them to your high speed blender with 4 cups of filtered water and blend, blend, blend! Strain through a sprout or nut milk bag. Find out more about brazil nuts and try this smoothie recipe.

Hazelnut Milk: Soak 1 cup of hazelnuts in 2 or more cups filtered water with 1 tsp sea salt overnight. Drain and rinse. Blend with 4 cups filtered water and strain through a sprout or nut milk bag. Hazelnuts have the highest content of folate out of tree nuts and are also a good source of manganese and copper. I like to use hazelnut milk in my chocolate smoothies for a Nutella inspired flavor.

Hemp Seed Milk: No soaking needed! Hemp seeds don’t have enzyme inhibitors so this is an excellent choice when you need to make up a quick milk. Blend 1/4 cup hemp seeds with 2 cups filtered water. I don’t strain my hemp milk but you certainly can for a smoother texture. Hemp seeds are full of essential fatty acids and are high in protein.

I hand cracked all the nuts for making my milk!

Store these milks in the fridge and use them within 3 days. They don’t have preservatives so they won’t last as long as store bought versions. While it isn’t necessary, you can upgrade the flavors by adding sweet spices like cinnamon and vanilla, a pinch of sea salt, and sweetener of choice when you are blending.

If you do decide to purchase store bought nut/seed milk, choose organic and a brand that is carrageenan free (this is known to cause inflammation). Sometimes convenience wins, and that’s okay, just be conscious of the brand you choose and understand the flavor won’t be as fresh.