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Recipe: Dairy-Free Homemade Nut/Seed Milk

Got a dairy intolerance? Milk doesn't have to be off limits....in fact it can taste even better than you ever imagined1 Check out this easy recipe and use it in any other recipe that calls for regular 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)

[if !supportLists]1. [endif]Soak nuts/seeds for about 8 hours (optional, but recommended).

[if !supportLists]2. [endif]Dump soaking water & rinse nuts/seeds.

[if !supportLists]3. [endif]Add soaked nuts/seeds and 2 cups water to a high-speed blender and blend on high for about one minute until very smooth.

[if !supportLists]4. [endif]Strain through a small mesh sieve with 2 layers of cheesecloth. Squeeze if necessary.

Serve & enjoy!

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

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