Different Types of Nut Milks

Swapping out dairy used to mean picking between soy or… more soy.

But now? There’s a whole lineup of nut milks taking over shelves, lattes, and smoothie recipes everywhere.

Not Sure Which Nut Milk to Choose? You’re Not Alone

It’s kind of wild how fast plant-based milk has gone from niche to normal. I mean, walk into any coffee shop and there’s a checklist of non-dairy options like you’re ordering a custom mattress.

Almond? Oat? Cashew? Pistachio?

If you’re like me, you’ve stood in front of the fridge section frozen—not from the cold, but from having too many choices and no clue which one actually fits your vibe, your gut, or your morning protein shake.

So, let’s break them down and help you find your match. Whether you’re looking for something creamy, low-cal, eco-friendly, or just something new to mix into your routine.

Almond Milk: The Starter Pack

If nut milks were sneakers, almond would be the white Converse. Universal. Easy to find. Been around forever.

Almond milk has a mild flavor, a light texture, and works in pretty much anything—smoothies, cereal, coffee, you name it. It’s also naturally low in calories, which is great if you’re trying to lighten things up.

Things to know:

• Some brands add a bunch of gums or fillers to improve texture. Read the label if you’re sensitive to that stuff.
• It’s super light. If you’re a fan of thick, creamy drinks, this might feel a little too watery.
• It works best in cold drinks or as a base in smoothies. In hot coffee, it can sometimes separate.

Bonus: Almonds bring in a bit of vitamin E, which supports skin health and acts as an antioxidant. Win-win.

Cashew Milk: The Creamy Upgrade

Now we’re getting into decadent territory.

Cashew milk has a creamier, richer texture than almond milk, thanks to the higher fat content of cashews. If almond milk is like skim, cashew is like a creamy latte you sip slowly on a Sunday.

Cashew milk’s mild flavor makes it versatile—great in both savory and sweet recipes. And it steams better than almond milk, which makes it a dream for homemade lattes.

Why people like it:

• Creamy enough to replace half-and-half in coffee
• Still pretty low-cal, especially the unsweetened kinds
• Mixes well in soups and sauces for a dairy-free creamy boost

Here’s a tip: If you like making your own nut milks, cashew is the easiest. No straining required—just blend cashews and water, and you’re basically done.

Pistachio Milk: The Cool New Kid

Pistachio milk might not be in every store yet, but when you find it, try it.

It’s greenish (yep), slightly nutty, and kind of sweet. The flavor is more distinct than almond or oat, so it can take over a bit in recipes—but in a good way.

Why it’s worth trying:

• Naturally vibrant flavor—great in iced lattes or matcha
• Some brands (like Táche) keep it clean with short ingredient lists
• It has less of a carbon footprint than almond milk, which is water-intensive to produce

If you’re looking for a planet-friendly choice that still feels luxe, this one stands out.

Walnut Milk: Earthy and Under-The-Radar

This one’s for the bold flavor lovers.

Walnut milk has a dark, slightly smoky vibe to it. It’s not super sweet or creamy, but it has depth—kind of like the difference between milk chocolate and dark chocolate.

Things I’ve tried it in:

• Coffee (especially with cinnamon or nutmeg)
• Overnight oats
• Chia seed pudding with cocoa powder

Walnuts are known for their omega-3 content, which supports brain function. The milk isn’t packed with omega-3s like the nuts themselves, but it still brings in some added variety to your nutrient mix.

Tip: Look for unsweetened versions if you want to avoid added sugars—some brands add a surprising amount.

Macadamia Milk: Smooth Operator

Macadamia milk is smooth, subtle, and a little more luxurious-feeling than the basics. It has a natural sweetness and extra creaminess that makes your basic coffee feel like a treat.

Why I’m into it:

• It’s a great sub for milk or even creamer
• Holds up well when heated
• The flavor is gentle, so it won’t hijack your recipes

I find it super satisfying in my afternoon protein shakes. It almost tastes like I added ice cream (without the actual ice cream).

Plus, macadamias grow in more sustainable ways compared to almonds, especially when it comes to water use. A little bonus effect if you’re trying to eat more thoughtfully.

Hazelnut Milk: Your Secret Dessert Hack

Want your morning coffee to taste like Nutella without adding syrup?

Hazelnut milk brings all the chocolate-adjacent vibes, especially when paired with cocoa, espresso, or even banana.

I don’t use it every day, but it’s perfect for:

• Flavoring up baked oats or breakfast muffins
• Making rich hot chocolate
• Switching up your smoothie game with a nutty twist

It tends to be a little higher in calories than almond or oat, but also more filling. A splash of hazelnut milk in coffee? Delicious. A full glass with cookies? Dangerous (in a good way).

A Quick Word on Sweetened vs. Unsweetened

Flavor varies a lot from one brand to another—and a huge part of that is sweeteners.

If you’re watching sugar intake or just don’t want your drink to taste like vanilla cake, go unsweetened. Always scan the label. Some nut milks with “vanilla” in the name can have 10+ grams of added sugar per cup.

Try a few versions to find what feels right for you. Sometimes it’s worth paying a tiny bit more for one that’s cleaner, smoother, or just blends better with your go-to meals. Your taste buds (and stomach) will notice.

So, Which Nut Milk Should You Try?

Good question.

• If you’re brand new to this, almond is a safe (and easy-to-find) bet.
• Want something thicker and richer? Cashew or macadamia are your friends.
• Into bold flavors or coffee adventures? Pistachio or hazelnut might surprise you.
• If you love experimenting: Give walnut milk a shot.

Mixing it up from time to time isn’t a bad idea either. Different nuts = different nutrients, textures, and flavors.

A Small Step You Can Take Today

Just pick one nut milk you haven’t tried before, and give it a go.

Try it in your smoothie, your coffee, or just pour it over a bowl of granola. See how it makes you feel—not just physically, but mentally. Do you feel lighter? More satisfied? Less bloated? Sometimes, it’s the subtle shifts that have the biggest impact.

No pressure to become a plant-milk expert overnight. Just explore. Taste. Feel it out.

And next time you’re in the milk aisle for longer than expected, now you’ll know what you’re looking at.

Let me know which one you try—I’ve definitely got favorites, but I’m always curious to hear what works for you.