How to make your own Nut Milk


Making your own nut milk is really fun and easy. Actually, not only is it easy, but it is also a great way to avoid all the starchy fillers in commercially made nut/soy milks, maximize nutrient availability, and save money. You can also feel really good about it regardless if your goal is to avoid dairy, or optimize your diet for fertility, pregnancy, or healing your gut!
Give it a try!

  1. Soak* one cup of organic nuts (or seeds) in warm, salted water for 7 hours or overnight.
  2. If using almonds, pinch one side of the nut to remove the skins before using. If using other nuts and seeds, you can leave them as is.
  3. Place your soaked nuts (or seeds) in a blender or food processor with 4 cups water and whizz away!
  4. Strain your nut milk through a cheesecloth or fine mesh strainer into a clean jar or container.
  5. Optionally, you can add a couple drops of grapefruit seed extract to help keep your nut milk longer. Freshly made nut milk does not keep as long as a commercially made one, so make sure to use it up within three days or so.
  6. Spread the nuts that have been ground up in the process on a baking sheet and dry them in the oven at 200 degrees. These can be used again as a topping for crumble, granola, or ground into a flour for baking.

*Soaking your nuts helps neutralize the enzyme inhibitors that naturally occur in them, thus increasing beneficial enzymes that improve the bioavailability of nutrients. This means more vitamins and minerals for you!

For a richer milk, try using ½ cup almonds, ½ cup macadamias. Have fun experimenting with different nuts and seeds and see which ones you enjoy the most!

~ blog entry by Julia Dascalescu

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