Well For Life

Well For Life

How to Make Nut and Seed Milk and Why

There are many reasons to make your own nut and seed milk. Cows milk is acidic and inflammatory for the body, it is also very mucous-forming and can aggravate the immune system. When we consume dairy products in large quantities, it imbalances our calcium-phosphorus ratio. When this occurs, calcium is then released from the bones to regain proper calcium/phosphorus proportion and therefore depletes our body’s calcium stores and the amount of calcium available in the bones.  If you are concerned about where you can get your calcium, it is naturally present in an array of plant food— from grains and legumes to fruits, vegetables, nuts, and seeds. You’ll even find it in seaweed and blackstrap molasses.

The nut & seed milk bought in shops are expensive, very watered down, and often loaded with preservatives, refined or artificial sweeteners, emulsifiers, and stabilizers. On the other hand, homemade nut & seed milk are nutritious and delicious. They are rich in antioxidants, such as vitamin E, they provide healthy mono & poly-unsaturated fats, minerals like magnesium, zinc, and selenium.  They also provide the option for sugar-free milk if desired.

You can use virtually any nut or seed to make milk – it depends on your preference. My favorite milk is hemp as it is one of few plant-based complete proteins, containing all the essential amino acids, and is rich in omega-3 fatty acids.

The following are popular homemade plant milk:

Nut Milk:              Almonds, Cashews, Brazil, Walnuts, Pecans, Hazelnuts

Seed Milk:           Sesame, Pumpkin, Sunflower seeds, Hemp

Other options:    Coconut, Oat,


How To Make Nut or Seed Milk


  • 100g raw, unsalted almonds, or any raw nuts or seeds
  • 1.5 litres of water


  1. Soak the nuts & seeds: Place the nuts or seeds in a bowl and cover with water. Cover the bowl with a cloth and let sit overnight at room temperature The nuts and seeds will plump as they absorb water and should feel a little squishy if you pinch them.
  2. Drain and rinse the nuts & seeds: Drain the nuts or seeds through a fine-mesh strainer or colander, then rinse them thoroughly under cool running water.
  3. Combine the nuts or seeds and water in a blender: Place the nuts or seeds in a blender (or a food processor) and add the water.
  4. Blend on high speed: Pulse the blender a few times to break up the nuts or seeds, then blend continuously on high speed until they are broken down into a very fine meal, the water will now be white and opaque.
  5. Strain out the nut or seed meal: Line a large jug with a milk bag/cheesecloth and pour the meal mixture into the nut milk bag. Gather the nut bag or cheesecloth around the nut or seed meal and twist close. Squeeze and press to extract as much milk as possible. Nut milk bags or cheese clothes work well for straining the nut milk, but you can also use a thin cloth with a loose weave like linen.
  6. Sweeten to taste: Taste the nut or seed milk, and if a sweeter drink is desired, add the dates or sweetener of choice.  Blend the dates with the milk.
  7. Add flavouring: If desired add flavouring below for an extra taste. Blend until you reach a smooth texture.
  8. Refrigerate the nut milk: Store the milk in sealed containers in the refrigerator for up to 4 days.

Optional ingredients for flavour/taste:


Vanilla Milk:                  1/2 teaspoon of vanilla extract & 1 -2 pitted Medjool dates

Chocolate Milk:            add 2 teaspoons of natural cocoa powder & 1-2 Medjool dates

Turmeric spiced Milk:   add 2 teaspoons of freshly grated turmeric & 1–2 Medjool dates

Berry Nut Milk:              add ½ cup of berries

Matcha Green Power:   ½ teaspoon of Matcha green powder & 1-2 pitted Medjool dates

Why you Soak Your Nuts

Soaking removes the nuts’ phytic acid and enzyme inhibitors, making the nuts easier to digest. Soaking softens the nuts, making them creamy-dreamy. The size of your nuts will impact the soaking times. For example, peanuts require six hours, while large cashews really need at least 12 hours.  I usually leave the nuts to soak overnight. You cannot over-soak the nuts.

How to Use Leftover Nut Pulp

Making nut milk at home leaves you with the byproduct of nuts and seeds strained pulp. Whatever you do, don’t throw this away! This can be used in smoothies or added to homemade granola or porridge.  You can freeze it – either in a zip-top bag or in ice trays. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (two to three hours). This dry nut meal can be kept frozen for several months and used in baked goods.