Save money by making your own dairy free milk at home

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From Natural News

milkYou can make a variety of non-dairy “milks” at home by blending raw nuts, seeds, or grains with filtered water. A partial list of nuts and seeds that can be used to make milk includes: Almonds, Brazil nuts, cashews, coconuts, hazelnuts, hemp seeds, flaxseeds, macadamia nuts, millet, oats, pecans, pistachios, pumpkin seeds, sesame seeds, sunflower seeds, quinoa and rice.

Benefits to making your own dairy free milk

• Significantly less expensive than store bought
• Free of additives, preservatives
• Control of quality, taste and texture
• Control of ingredients
• Control of sugar levels

Non dairy “milk”

There are some optional ingredients listed that can improve the flavor and texture of your milk. I tend to keep it basic, as I frequently use these non dairy milks in raw food recipes.

Non Dairy Milk
Recipe type: Milk
Serves: 3-4 cups
  • 1 cup nuts, seeds or grains
  • 3 cups filtered water
  • OR for chia, flax or sesame milk:
  • 4 Tbsp. seeds chia, flax or sesame
  • 3 cups filtered water
  • Optional ingredients:
  • 3 Tbs. sweetener (such as powdered coconut sugar, pitted dates, raw honey, maple syrup, or stevia to taste).
  • 1 Tbs. coconut butter (for texture)
  • 1 Tbs. non-GMO soy or sunflower lecithin (to emulsify and add creaminess)
  • 1 tsp. natural vanilla extract (enhance flavor)
  • Pinch of Celtic sea salt (enhance flavor)
  • Fruit to create flavored milks
  1. Soak nuts, grains, or seeds for desired time. (See last link at end of article). Soaking removes enzyme inhibitors, improves digestibility and nutrient bio-availability, and helps everything blend more easily.
  2. Drain nuts, grains, or seeds. Rinse and then place in high speed blender with 3 cups filtered water. Add any optional ingredients, and blend on high until fully liquefied, about 1 minute.
  3. Strain with a nut milk bag, if desired. Milk will keep for two to three days stored in a sealed glass jar in the fridge.
  4. Homemade milk will separate; just give it a shake before pouring.


New to non-dairy milks? Here are some definitions of the steps needed to make your own at home

Soaking: Simply place your grains, nuts or seeds in a bowl cover with filtered water.

Blending: Simply add your grains, nuts or seeds to a Vitamix with filtered water and blend for 1-2 minutes. If you like your milk a little thicker you may want to start with 2 cups of water and gradually add more till the consistency is to your liking.

Sweeteners: This is a personal preference, as some people like things sweeter than others. Experiment with powdered coconut sugar, pitted dates, raw honey, maple syrup, or stevia. Add a little at a time until it’s perfect for you.

Flavoring: Be bold and try adding carob, cocoa, lucuma, maca, fruit, spices or whatever you’re in the mood for. Consider dividing your milk into pint jars and make a variety of new flavors to try. That way if you really don’t like the taste you didn’t ruin the whole batch. Consider vanilla extract to give your flavors a boost. Adding a non-GMO lecithin or coconut butter can help to keep your milk from separating. (I leave these out and simply give the milk a quick shake before pouring).

Straining: This is also a personal preference; some people like their milks really smooth, while others welcome the additional fiber. To strain milk, simply place a nut milk bag over a large bowl and pour in milk. Gently squeeze the bag until the liquid has passed through. Pour into containers, label and refrigerate. Re-use the leftover pulp in cookies, crackers or body scrubs.

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Drew Canole

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Drew Canole is a rockstar in the world of fitness, nutrition and mindset, with a huge heart for others and doing his part to transform the world, one person at a time.

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