Almond Milk (how to make nuts and seed milk)
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 4
  • 1 cup raw almonds (or other nuts and seeds of your choice)
  • 3 cups water (or 2 cups for a richer milk)
  • 3 pitted dates (or sweetener of your choice)
  • A dash of non-alcohol vanilla extract (optional)
  1. Soak the almonds for 12 hours (nuts for 12 hours, seeds for 6 hours except for short soak nuts like cashew 2-4 hours, macadamia 2 hours, Brazil nuts 3 hours). Drain and rinse.
  2. Add all ingredients into the blender. Blend until smooth.
  3. Set a nut milk bag into a bowl and pour the mixture into the bag. Ring the bag completely.
  4. Store the milk in an airtight container and refrigerate. Keeps for 3 days.
Store the pulp in refrigerator (keeps for 3 days) or freeze it.
Pulp can be used in smoothies, crackers, cookies, etc.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at