Posted on March 11th, 2017

Nut/seed milks can be a great staple to anyone’s diet. Often if you are intolerant to lactose and/or dairy you would already be familiar with alternative milks such as almond or rice milk.

Often the store bought brands of nut milks are full of lots of other ingredients and very little of the main ingredient ‘THE NUTS’. This is why making your own is recommended. If you missed my comparison on nut milks check this out.

Seed milks are great for those who suffer nut intolerances and can be more affordable to make as you require less quantities to yield the same quantity of milk.

Purchasing organic nuts/seeds are always a great option, however as long as you purchase raw, natural unsalted ones you are doing a great job 🙂

Nut Milks

I have provided a basic guide of quantities required to make a tasty milk.

You will need:

• 1 cup of nuts (almonds, walnuts, hazelnuts, pistachios, cashews) – soak overnight
• 3-4 cups filtered water – depending on how strong you like your milk
• 1 tsp vanilla essence or paste
• 1 medjool date (pitted), 2 tsp raw honey or rice malt syrup – optional

Instructions

1. Drain and rinse nuts in filtered water.
2. Place nuts, dates, vanilla paste and water into a blender on high speed until a smooth milk consistency is reached.
3. Strain milk through a nut milk bag over a medium sized bowl and squeeze gently until you are left with the pulp.
4. Pour into a glass bottle and store in the fridge for 4-5 days.

Tips

• If dates are not soft and juicy, soak in boiling water for 10 minutes before blending.
• If you are using cashews you won’t need to strain the milk.
• If you are using brazil nuts they do not require soaking.

Seed Milks

You will need:

• ½ cup of seeds (sunflower, pumpkin, hemp, flaxseed) – soak overnight except for hemp and flaxseeds they do not require soaking
• 3-4 cups filtered water – depending on how strong you like your milk
• 1 tsp vanilla essence or paste
• 1 medjool date (pitted), 2 tsp raw honey or rice malt syrup – optional

Instructions

1. Drain and rinse seeds if required in filtered water.
2. Place seeds, dates, vanilla paste and water into a blender on high speed until a smooth milk consistency is reached.
3. Strain milk through a nut milk bag over a medium sized bowl and squeeze gently until you are left with the pulp.
4. Pour into a glass bottle and store in the fridge for 4-5 days.

Tip

• If dates are not soft and juicy, soak in boiling water for 10 minutes before blending.

Other Helpful Suggestions

• You can use the leftover pulp in baked goods such as cakes and muffins or even to make raw treats.
• You can be creative and mix nuts and seeds together to make a milk and adjust quantities until you find your desired taste.
• You can even blend in fresh strawberries or other berries into the milks to change the flavour and add in other flavourings such as coffee, cacao powder and cinnamon for something different.

My Favourite Blends

• Sunflower Seed and Pumpkin Seed Milk (1/4 cup sunflower seeds & 1/4 cup pumpkin seeds)
• Almond and Walnut Milk (1/2 cup almond & 1/2 cup walnuts)
• Hazelnut and Coffee Milk (1 cup hazelnuts & 2-3 shots of fresh espresso)
• Macadamia and Cashew Milk (1/2 cup macadamias & 1/2 cup cashews)

Be creative and experiment with your favourite nuts and seeds 🙂