Nuts and Seeds Milk


1/2 cup raw nuts and/or seeds of your choice (almonds, cashews, sunflower seeds, hemp seeds, pumpkin seeds, etc.)
2 cups fresh water
5-6 pitted dates (optional, for sweetness)
Pinch of salt (optional)
1/2 teaspoon vanilla extract (optional)


Soak the nuts and seeds: Place your chosen nuts and/or seeds in a bowl and cover them with plenty of cold water. Soak for at least 8 hours, or overnight, for best results. Hemp seeds don’t necessarily need soaking, but it can improve their texture.

Blend the mixture: Drain the soaked nuts and seeds. Add them to a blender along with the fresh water, and any additional ingredients you’re using (dates, salt, vanilla extract). Blend for 2-3 minutes, until the mixture is as smooth and creamy as possible. You may need to scrape down the sides of the blender occasionally for even blending.

Strain the milk: Pour the blended mixture through a cheesecloth or nut milk bag set over a large bowl or pitcher. Squeeze the bag well to extract as much liquid as possible. Discard the pulp (leftover nuts and seeds).

Taste and adjust: Give your fresh nut and seed milk a taste. You can add a pinch of salt for a more balanced flavor, or adjust the sweetness with additional dates or another sweetener of your choice (honey, maple syrup).

Serve: Enjoy your homemade nut and seed milk chilled or at room temperature.


Experiment with flavors: This recipe allows you to customize the nut and seed combination to your preference. Almonds and cashews create a creamy milk, while sunflower seeds or pumpkin seeds add a nuttier flavor. Hemp seeds can add a subtle earthy note.
Thicker consistency: If you prefer a thicker milk, use less water or add some of the leftover pulp back in after straining.

: The fresh nut and seed milk will keep in the refrigerator for up to 2 days in an airtight container.

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