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HOME MADE NUT / SEED / OAT MYLK

Makes approximately 6 cups

Difficulty level: Easy

Time: 5 - 10 minutes (after soaking)

Jar of Milk with Straws

This mylk can be made using almost any nut or with seeds such as hemp.

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For best results try almond, macadamia, cashew, hemp or oat.

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Using a nut mylk bag is optional.

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Ingredients

 

1 cup of raw nuts, seeds or oats of your choice

​4 cups of filtered cold water

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Method

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  • If using nuts or hemp seeds, place in a bowl and cover with water.  Soak overnight.  
    (This process avoids phytates within the food, binding to minerals and stopping their absorption in your body)
     

  • Place your chosen nuts/seeds/oats into a blender or food processor.
     

  • Place the filtered water into the blender or food processor and blend on high for 1 minute.

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  • Congratulations! You have now made your nut/seed/oat mylk and can enjoy as is, if you choose.

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The next few steps are optional

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  • This step is optional.  Place a nut mylk bag into a large bowl, strain the contents of the blender/food processor through the bag. 

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  • Once all of the contents has been tipped through the bag, using clean hands strain the mylk from the bag into the bowl.  You will want to take some time with this step squeezing out as much as possible from the bag.
     

  • Pour the mylk into an airtight bottle and store in the fridge.  Will keep in the fridge for 3-4 days.

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  • Now store the nut remains into an airtight container.  This can be used in baking other products (biscuits, cakes, bread, etc) to ensure no food wastage.  You can also store in the freezer for up to 3 months.

Suggestions: 

- Roast your nuts prior to blending for a stronger nuttier tasting mylk

- Keep nuts/seeds in the mylk to receive the full nutritional benefit from the food

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