Raw Nut Milk (Gluten & Dairy Free) Recipe

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Servings: 4


  • 1 cup of grains, nuts or seeds
  • 3 cups of pur­fied water
  • 3 tbps of nat­ural sweet­en­ers (raw honey, maple syrup, raw agave), 3 or 4 pit­ted dates can also be used as sweetener
  • 1⁄4 tsp Celtic Sea Salt (Optional)
  • 1 tb coconut but­ter (Optional)
  • 1 tb Non-​Gm sun­flower or soy lecithin (optional, will add creaminess)


  1. Soak the nuts, seeds, or grains.
  2. Hard shelled nuts such as almonds and pis­ta­chios should be soaked for about 12 hours.
  3. Medium shell nuts such as wal­nuts and pecans should be soaked about 6 hours.
  4. To soak place them in large bowl; for 1 cup of nuts use 2 cups of puri­fied (fil­tered water). Cover the bowl with a cloth.
  5. Drain and thor­oughly rinse the nuts, seeds or grains with fil­tered water.
  6. Put the nuts and other ingre­di­ents in a blender with 3 cups puri­fied water.
  7. Blend for about 1 minute or until thor­oughly liq­ue­fied. Strain if desired. Enjoy.
  8. Place left over milk in a tightly sealed glass jar and store in the refrig­er­a­tor. It will keep 2 to 3 days.
  9. *Note: Oat milk can be made using the same pro­ce­dure as above, but do not soak the oats. Blend whole uncooked oats and then strain. Alter­na­tively you can cook the oats in boil­ing water and then blend them.


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