Nama M1 Milk Maker Review (2026)

The M1 is a dedicated plant milk maker, not a blender with a fancy new label. That distinction matters more than it sounds.

With a regular blender, making nut milk means blending, then straining through a nut milk bag, then squeezing the life out of the bag, then cleaning a bag covered in wet pulp. It works, but it’s enough of an irritant that a lot of people do it once and go back to buying cartons.

Side note: the M1 doesn’t make soy milk (because soy beans are really hard and need a lot more processing)… so we buy that. But literally every other milk we make is done in our kitchen using the M1.

Pulp build-up left on Nama M1 blade

The M1 handles the whole process internally. You add your ingredients and water to the chamber, close the lid, and press the start button. A high-speed blade and built-in strainer blend and strain at the same time. Two minutes later, fresh milk comes out the spout and dry pulp stays in the chamber.

It’s a beautiful machine.

That is the whole process. There is no separate straining step. The pulp comes out a little wet but still usable in baking (or tossing into the trash). Ideally, we’d always have a way to use the leftovers but sometimes we don’t. Cleanup is rinsing the chamber, filter/strainer, and blade and takes only a few minutes at the sink.

Rinsing the strainer/filter under water for initial clean of M1

It is the kind of thing where once you have used it a few times, going back to the blender-and-nut-milk-bag method feels unnecessary.

The M1 is not limited to almond milk. Pretty much any nut, seed, or grain that works for plant milk works in the M1. Except soy milk. Soy beans are too hard and require lots of prep work.

But for most people, almond milk is the obvious starting point; it’s got a clean flavor, good texture, works in coffee and cereal. Oat milk comes out creamy and mild, great for lattes. The trick with oat milk is making sure you get the right water-to-oats ratio.

Freshly made nut milk

Cashew milk is richer and thicker, which makes it better for cooking or adding to recipes where you want more body. Coconut milk from shredded coconut is surprisingly easy and tastes nothing like the canned version.

You can also do macadamia, hemp seed, pecan, and blends of multiple ingredients. Once you have the ratio down for a base recipe, experimenting with flavors like adding dates, vanilla, cinnamon, or a pinch of salt takes about 30 extra seconds.

We have a collection of M1 recipes on the site if you want somewhere to start.

These are the three we make most often. All ratios are per batch in the M1.

Almond Milk: 1 cup raw almonds, 3 cups water, 2 Medjool dates, 1 tsp vanilla extract, pinch of salt.

Oat Milk: 1 cup rolled oats, 3 cups water, 3 Medjool dates, 1 tsp vanilla extract, pinch of salt.

Coconut Milk: 1 cup shredded coconut, 4 cups water, 3 Medjool dates, 1 tsp vanilla extract, pinch of salt.

No soaking needed for any of these. Add the ingredients, close the lid, press the start button. Adjust sweetness and vanilla to taste after your first batch.