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Homemade Nut Milk

This recipe is simple, but a bit messy.  I typically double the recipe - it depends how fast you will drink it, as it only lasts a few days in the refrigerator. 

By soaking your nuts, you significantly increase the digestibility and create a "living food."  You'll find the taste far superior to the boxed nut milks, and you have much more variety in nuts/seeds when you make it yourself.

To make SCD-compliant, use honey to sweeten.
To make low phenol, use nut other than almonds.
To make it sugar-free, use stevia or xylitol

You can even ferment it to make yogurt or kefir.

1 C nuts/seeds (any)
Filtered water for soaking nuts
3 C filtered water
Vanilla extract
A sweetner - anything you like: a few dates, maple syrup, xylitol, stevia

I like using almond, cashew, or macadamia nuts.  You can also use pine nuts, walnuts, Brazil nuts or anything you like, except peanuts.  Soak nuts with a "skin" (such as almonds, pecans or walnuts) overnight.  In a hurry, soak nuts for at least 2 hours.  For those that are soft with no skin (such as cashews and macadamia nuts),  no  soaking is necessary.

Drain water used to soak nuts. 

Combine nuts, fresh water, dates (if used) and blend until creamy. 

Strain the milk by pouring the liquid through a vegetable juicer (which strains out the pulp), or with a muslin or other cloth. 

Sweeten and flavor with vanilla and sweetener to taste.

Nut milk will keep two to three days in the refrigerator (no longer).

Dietary Compliance

  • Corn-free
  • Egg-free
  • Feingold Diet/Low Phenol
  • GFCF (Gluten-free/casein-free)
  • Low/Lower-sugar
  • or cane sugar-free
  • Rice-free
  • SCD (Specific Carbohydrate Diet)
  • Soy-free
  • Vegetarian

Meal Category

  • Beverages

Contributed By Julie Matthews

Healthful Living creation by Julie Matthews

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