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How to Make Homemade Nut / Seed Milk

Once you taste homemade nut milk, you will NEVER buy synthetic vitamin, carrageen infused, and chemical-laden nut milk again.

There’s just no turning back.

It’s SO easy and absolutely delicious… It takes a little foresight since soaking the nuts/seeds with a little bit of sea salt is an important step in the creation of this nut/seed juice. So think ahead and make it happen.

I switch up the types of nuts (or seeds I use)… as using the same nut/seed milk over a long period of time can build an intolerance to it.

So I highly recommend mixing it up!

My favorite nuts/seeds are (all organic and raw):

  • Brazil nuts
  • Almonds
  • Cashews
  • Pistachios (kinds pricey)
  • Tiger Nuts
  • Hemp Seeds
  • Flax Seeds 
  • Pumpkin Seeds
  • Hazelnuts

Quick note when using cashews: When cashews are soaked for over 8 hours they become very soft. When pulverized they leave very little (if any) nut “flour” behind. This makes it so that straining isn’t necessarily creating a quicker and more simple nut milk-making process. BUT it is important to mix up your nuts and include a variety of nuts in your diet. 

Soaking your nuts/seeds overnight (minimum of 8 hours) with a little salt helps activate enzymes and deactivate enzyme inhibitors. Also, make sure to use organic RAW nuts… not roasted or salted. Just plain raw organic nuts.


Tools needed:

Blender, Vitamix, or something similar
All-natural nut milk bag
Airtight container – These are my favorite large mason jars! 


  • 3 cups of organic raw nuts/seeds
  • Sea salt (1 tbsp to soak and 1/4 tsp to add to milk)
  • 3-6 cups filtered water (obviously the creamier the milk the less water to add). I usually do a 1 part nuts/seeds to a 3 part water
  • 1 tsp vanilla extract or 1/4 inch organic vanilla bean (optional but really brings out the nuttiness)
  • 2 pitted dates (optional)


  • Soak nuts/seeds overnight in filtered water with about 1/2 – 1 tsp of salt. 
  • Rinse well and place in blender.
  • Add water. I prefer 1 part nuts to 3 parts water.
  • The less water the creamier the milk.
  • We drink A LOT of this nut liquid so I usually use the 1:3 ratio.
  • Blend for about 2 minutes.
  • Add vanilla extract, sea salt, and optional sweetener. Blend for about 1-2 more minutes. Pour milk and pulp through a nut milk bag and squeeze the remaining milk from the pulp.

Pour in an airtight glass container… I use theseThey are awesome and so versatile!

Store in the refrigerator for up to 4 -5 days… it may not last as long 🙂

Here are more nut milk recipes to check out! 

3 Ways to make Coconut Milk 
Pistachio Nut Milk
Homemade Hemp Milk 
Homemade Flax Seed Milk

Do you make your own nut milk? What kind of nuts do you use? Any tips? Please share!

This is one of MANY tips and recipes we utilize in the new  14 Days of Gut Healing Cleanse. It's a simple and straightforward program that guides you to implement so many amazing tips, like these, with support AND accountability. 

Thanks for stopping by! 

In wellness and love, 

Becky Wells
Nutritional Therapy Practitioner
Clean Living Educator & Advocate 




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