Homemade Nuts Milks

Creamy Raw, Vegan Brazil Nut Milk Makes 3 Cups



1. Place all ingredients into a high speed blender and blend them till totally smooth.

2. Lay a double layer of cheesecloth or a nut milk bag over the mouth of a large mason jar or another large container into which you can strain the liquid. Hold the cheesecloth or nut milk bag in place with a rubber band by slipping the rubber band over the cloth, and around the mouth of the container.

3. Pour the nut milk through the cheesecloth or nut milk bag, and into the container. You may need to work in batches. Allow it to strain for 1-2 hours. You can compost or save the Brazil nut pulp for a raw recipe, or discard it. Transfer the nut milk to an airtight container. It will keep in the fridge for 2-3 days.

Raw Almond Milk - Makes 3.5 cups

  • 1 cup raw almonds, soaked in water
  • 3.5 cups filtered water
  • 2-4 pitted dates
  • 1 whole vanilla bean, chopped (or 1/2-1 tsp vanilla extract)
  • 1/4 teaspoon cinnamon
  • small pinch of fine grain sea salt, to enhance the flavor

1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
2. Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean. Blend on highest speed for 1 minute or so.
3. 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.
4. Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine. Pour into a glass jar to store in the fridge for up to 3-5 days.

Note: Shake jar very well before using as the mixture separates when sitting.

Chocolate Cashew Milk Makes about 1 quart


1. Rinse and drain cashews. Combine with water in blender and blend until smooth.
2. Strain contents of blender through a nut milk bag.
3. Return to blender and add remaining ingredients.
4. Chill for at least an hour before serving. Store in refrigerator for up to 4 days.
5. Enjoy!

Pumpkin Seed Milk Makes about 2 cups milk

  • 1 cup raw pumpkin seeds soaked for about 4 hours
  • 2 1/2 - 3 cups filtered water or more to taste
  • 1 tsp vanilla extract 
  • 3 pitted dates
  • 1 Tbsp coconut butter 
  • pinch of salt
1.Place all ingredients in your Vitamix and start blending at low speed. Sweeten to taste.
2. Strain the milk with a nut bag. Make sure you wash the bag as soon as you are done so you can reuse again and again.
3. To strain: place your nut milk bag over a large glass container, large jar or jug. Pour the milk into the cloth and then squeeze it until every last drop is out.
Note: Don’t waste the pulp. Save it and dehydrate it, and then use it to make cookies and crusts.

Sesame Seed Milk

  • 1 cup of sesame seeds
  • 4 cups of water
  • 1 tablespoon of honey
  • 1/8 teaspoon of vanilla 
  • pinch of sea salt

1.Soak the sesame seeds overnight (at least 8 hours) in some water.
2.Rinse and drain them before using them for the milk. I put a piece of fabric in a strainer to prevent the seeds from falling through the strainer.
3.Put the rinsed seeds with the honey, the salt and the four cups of water in a blender.
4.Blend until the seeds are broken up and the water has a milky color.
5.Put the strainer with the fabric on top of a container or bowl and pour the mixture through it.
6.You can help this process by using a spoon scoop through the pulp until the milk sips through.
7.Pour the strained milk in a glass bottle and store in the fridge. It will keep well for a couple of days.
Note: Don't throw away the seed pulp, my next recipe will be a cookie recipe with this leftover pulp.