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)

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

Dump soaking water & rinse nuts/seeds.

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

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

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

RecipeKelly MorganRecipeComment