Vegan milk and curd are no longer pantry mysteries. Every jar of Dhatu nut or seed butter is also a concentrate waiting to become a glass of plant milk or a bowl of dairy-free curd — in minutes, with no soaking, no blending whole nuts, and no waste. Here is everything you need to know.
Why Make Milk and Curd from Nut Butters?
Conventional nut milk recipes ask you to soak raw nuts overnight, blend, and strain — a process that discards much of the fibre and creates wet nut pulp. Nut butter skips all of that. The nuts are already stone-ground; the oils are already released. You simply whisk and dilute. The result is fresher, more consistent, and takes two minutes instead of two hours.
Coconut Butter: Rich, Creamy, Traditional
Dhatu's Organic Coconut Butter is made from whole coconut flesh — not extracted oil — making it uniquely suited to producing a full-bodied coconut milk with fibre and protein intact.
Vegan Coconut Milk
- Soften 3–4 tbsp coconut butter by placing the jar in warm water for a few minutes.
- Stir it into a little warm water first to form a smooth paste — this step prevents clumping.
- Gradually whisk in 250 ml warm water until fully combined.
- Strain through muslin or a nut-milk bag for a silky coconut milk.
Tip: Blend 1:1 with almond butter or cashew butter for a milder, more neutral flavour.
Vegan Coconut Curd
- Heat coconut milk to just steaming — do not boil.
- Stir in 1 tsp agar agar (dissolved in a little warm water) for a firmer set. Strongly recommended for coconut milk.
- Cool to 37–40°C (warm to the wrist, not uncomfortable).
- Add a vegan curd starter, a probiotic capsule, or 2 tbsp of your previous vegan curd as culture.
- Cover and keep undisturbed at 25–35°C for 8–14 hours.
- Refrigerate for at least 4 hours before serving. A little liquid on top is normal — stir or blend smooth.
Almond and Cashew Butter: The Mildest, Creamiest Options
Activated Almond Butter and Organic Cashew Butter produce the two most neutral, versatile plant milks — the go-to choice for lattes, smoothies, overnight oats and vegan cheese making.
Vegan Almond or Cashew Milk
- Loosen 2–3 tbsp butter in a little warm water to form a paste.
- Gradually whisk in 250 ml warm water until smooth.
- Strain through muslin for a silky finish, or leave unstrained for more body.
Vegan Almond or Cashew Curd
- Heat nut milk to just steaming and cool to 37–40°C.
- Add your vegan culture — starter, probiotic capsule, or previous vegan curd.
- Keep undisturbed at 25–35°C for 6–12 hours, then refrigerate 3–4 hours.
Cashew curd is the creamiest and most neutral. Almond curd is slightly lighter — an excellent dairy-curd substitute in Indian cooking.
Sprouted Peanut Butter: High-Protein Plant Milk
Dhatu's Sprouted Peanut Butter produces one of the highest-protein plant milks available — 26g protein per 100g means each glass carries meaningful nutrition. Whisk 2–3 tbsp into 250 ml warm water, strain if desired. For curd, ferment 6–12 hours; peanut curd has a hearty, robust flavour that pairs well with savoury dishes.
Pumpkin Seed and Sunflower Seed Butter: Mineral-Dense Plant Milks
Both Pumpkin Seed Butter and Sunflower Seed Butter produce earthy, distinctive milks extraordinarily rich in micronutrients — magnesium, zinc and iron from pumpkin; Vitamin E and selenium from sunflower. Use 2–3 tbsp per 250 ml warm water, loosen and dilute gradually, strain to taste. Blend 50:50 with cashew or almond butter for a more neutral result. Ferment into curd using the same 6–12 hour process — best blended with a neutral nut milk base.
Sesame Butter (Tahini): Calcium-Rich Plant Milk
Dhatu Organic Sesame Butter contains more calcium per 100g than dairy milk — making sesame milk one of the most calcium-dense plant milks you can make. The flavour is bold and earthy; blend 1:1 with almond or cashew butter for a milder result. Sesame curd has a distinctive character that works beautifully as a savoury dressing or dip base.
Tips for the Best Results
- Temperature is everything: 37–40°C is the sweet spot for culture activation — warm to the touch, not uncomfortable.
- Don't disturb the curd while it sets: Movement breaks the protein network. Set it and leave it.
- Agar agar for firmer coconut curd: Dissolve 1 tsp in warm water and stir into the coconut milk before cooling. Dramatically improves texture.
- Starter culture options: Any vegan probiotic capsule (Lactobacillus-based) works reliably. Once you have your first vegan curd, 2 tbsp of it is your starter for the next batch.
- Adjust richness to taste: 2–4 tbsp per 250 ml is the starting range — experiment to find your preferred consistency.
Shop the Range
Every Dhatu nut and seed butter in our Nut & Seed Butters collection is made from a single ingredient — no additives, no preservatives. Each one doubles as a clean base for plant milk and vegan curd.
- Organic Coconut Butter — Rich coconut milk and curd with MCT fats and fibre
- Activated Almond Butter — Mildest, most neutral plant milk and curd
- Organic Cashew Butter — Creamiest vegan curd in the range
- Sprouted Peanut Butter — Highest-protein plant milk
- Pumpkin Seed Butter — Richest in magnesium, zinc and iron
- Sunflower Seed Butter — Highest Vitamin E, 100% nut-free
- Organic Sesame Butter Tahini — More calcium than dairy milk