• Mindful Carbing

Homemade Nut and Seed Milks

Updated: Oct 8, 2018

A complete guide to make your non dairy milks at home


Nut and Seed Milks are super easy to make and once you make them you will never go back to buying them from a store. Whether you are lactose intolerant or you are avoiding dairy for any other reason, this is the staple low carb recipe for you.


You need to start with raw nuts and seeds. Roasted / salted nuts and seeds will not work while making the non-dairy milk. Also note that the most important step in making any non-dairy milk is to soak the nuts and seeds to make it effective and give you the nice, smooth and creamy texture.

Minimum soaking time for nuts and seeds:

  1. Almonds and Hazelnuts: 8 to 12 hours

  2. Pecans and Walnuts: 4 to 6 hours

  3. Cashews and Macadamia nuts 2 to 3 hours

  4. Flax and Hemp seeds: 1 hour

Nutrition Information of Nut and Seed Milk (1 Cup)

*Note: Nutrition information may vary slightly. Nutritional information is negligible for all other ingredients

Recipe yields - 4 cups of nut/seed milk


Prep Time: 2 mins Cook Time: 10 mins


Ingredients for Almond Milk

  1. 1 cup nuts or seeds such as Almonds

  2. 4 cups cold filtered water (4 cups/ about 1 L), plus more for soaking

  3. pinch of pink Himalayan or sea salt

Method of Preparation

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

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

  3. Transfer to a high speed blender, add 4 cups of fresh filtered water and pinch of salt and blitz until smooth. Depending on your blender, this can take 5-7 minutes

  4. Transfer to a muslin cloth or a nut milk bag and squeeze out the nut milk into a large bowl

  5. Serve 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.

  6. Store in a fridge in an airtight glass bottle for upto 3 days.

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