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Homemade Nut or Seed Milk


1 cup raw almonds (or other nut or seed), soaked

3 1/2 cups filtered water

2 to 4 pitted Medjool dates, to taste

1 whole vanilla bean, chopped or 1/2 tsp. vanilla extract

1/4 tsp. cinnamon

Small pinch of fine sea salt


Place nuts or seeds in a bowl and cover with a couple inches of water. Soak the nuts/seeds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water
for 1 hour. Rinse and drain well. Place drained nuts/seeds into a blender along with the filtered water, pitted dates, and chopped vanilla bean. Blend on the highest speed for 1 minute. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes so be patient! Rinse out blender and pour the milk back in. Whisk in the cinnamon and sea salt. Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. Store in the back of the fridge for coldest milk. Shake the jar well before drinking as the mixture separates when sitting.

Recipe adapted from: 

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