Complete Guide to Homemade Nut and Seed Milk


Step 1Soak the nuts (or seeds) in filtered water using the minimum soaking times specified above, or leave overnight.

Step 2When ready, drain the nuts and rinse in cold filtered water.

Step 3Transfer to a high speed blender, add 4 cups of fresh filtered water and blitz until smooth.

Step 4Transfer to a muslin cloth or a nut milk bag and squeeze out the nut milk into a large bowl or jug. Note: you can keep the nut pulp and add to a smoothie or keto cake batter.

Step 5Transfer the milk back to the blender and blitz salt and vanilla (or any other suggested options). If using turmeric powder, also add a pinch of black pepper (significantly improves absorption of turmeric).

Step 6Serve fresh or pour into an airtight glass bottle and refrigerate. With fresh nut milk, the water and nut milk may separate in the fridge, just give it a shake before serving and you’re good to go.

Store in a fridge in an airtight glass bottle for 2-3 days, or pour into an ice tray and freeze for up to 3 months.