Nut and seed milks recipe


  • Yield: 4 cups


  • 1 cup raw nuts or seeds of choice
  • 2 cups filtered water, for soaking the nuts or seeds
  • 4 cups filtered water, for the milk
  • pinch pink rock or gray sea salt
Optional Sweetener and Flavorings
  • 1–2 Tbsp raw liquid honey or coconut nectar or 2–3 medjool dates, pitted
  • 1 Tbsp pure vanilla extract or raw cacao powder
Optional Detox Boosters or Buttermilk Option
  • 1 Tbsp raw apple cider vinegar or organic lemon juice
How to Make It
  1. Soak the nuts or seeds in 2 cups water for 2 to 4 hours. Drain and rinse.
  2. In a blender, place 4 cups water, the salt and the rinsed nuts or seeds, and blend on high speed until liquefied.
  3. Strain the milk if necessary, pressing to extract as much liquid as possible.
  4. If using any of the optional ingredients, return the milk to the blender, and blend them in well.
  5. Transfer to Mason jars for storage.

Leave A Reply

%d bloggers like this: