Nut Milk & Flour

There’s something spellbinding about blending activated nuts – swollen and salty from soaking – into a foaming concoction of plant-rich milk. 

Fresh Nut Milk:

  • 4 cups filtered water (and more for soaking) 
  • 1 cup organic raw almonds, cashews, or walnuts 
  • 1 teaspoon of Pink Himalayan or Celtic sea salt
  • 1 nut milk bag


  • Blender 
  • Nut milk bag (cheesecloth or a mesh-strainer can work) 


Place the nuts and salt in a large bowl and add as much water as needed to completely cover the nuts. Soak overnight, uncovered. If you forget this step, submerge the nuts in boiling water and soak for at least 1 hour. Rinse and drain the nuts.

Blend the nuts and 4 cups fresh filtered water in a high-powered blender until smooth, white liquid forms (usually about a minute depending on your blender). Pour the mixture into a nut milk bag, collecting the fresh milk in a large bowl below. Squeeze the bag to extract any remaining liquid. Refrigerate the milk for up to 5 days in an airtight container.

Optional: to make nut flour, spread the wet nut pulp evenly across a dehydrator sheet and dehydrate for 2-3 hours at 115 degrees. Once completely dry, blend the pulp into a smooth powder to make nut meal/flour for baking. Store in the refrigerator. Alternatively, use the wet pulp for a luxurious salt scrub (see recipe). 

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