Dairy-free milk - Homemade Nut/Seed Milk

Makes 3 cups

  • ½ cup raw nuts/seeds (almonds, walnuts, pecans, pumpkin seeds, or sesame seeds)

  • 2 cups water

  • ¼ teaspoon vanilla extract (optional)

1.    Soak nuts/seeds for about 8 hours (optional, but recommended).

2.    Dump soaking water & rinse nuts/seeds.

3.    Add soaked nuts/seeds and 2 cups water to a high-speed blender and blend on high for about one minute until very smooth.

4.    Strain through a small mesh sieve with 2 layers of cheesecloth. Squeeze if necessary.

Serve & enjoy!

Tip: You can double the recipe and store the milk in an airtight container in the fridge for up to 7 days.

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Disclaimer: I am not a medical doctor or Registered Dietitian. The information presented is purely to share my experience and for entertainment purposes. As always, check with a doctor before making any fitness or nutrition changes. The author and blog disclaim liability for any damage, mishap, or injury that may occur from engaging in any activities or ideas from this site.

recipeslaurie mallon