Nut milk

Nut / seed milk

Milk can be made from walnuts, cashews, hazelnuts, almonds, macadamia or pine nuts and also from various kinds of seeds (sunflower, pumpkin, hemp etc.)


  • 1 coffee cup of nuts, ideally soaked for 4-12 hours* (milk can be made of any kind of nuts or seeds)
  • 1 teaspoon of honey or agave syrup, dates, prunes, coconut (for sweetening, not required)
  • hint of vanilla bean, cinnamon, 1/2 teaspoon of vanilla extract or any of your favorite spices (for taste, not required)
  • 1 teaspoon of raw cocoa powder (for raw cocoa milk)
  • 2-3 coffee cups of water – if you prefer thicker milk, use less water and vice versa


Put all ingredients into the blender and blend until they form a smooth mass. Then pour the content into nylon stocking through a strainer or directly and squeeze out all the milk. Milk can also be flavored with cinnamon, nutmeg or other spices. Milk can be kept in a sealed bottle or container in the refrigerator for 2-4 days. Raw milk can be flavored with cocoa powder resulting in delicious raw cocoa milk. Pureed pulp from nuts can be used for mashes or cocktails.

* Reason for soaking of nuts is their better digestibility and simultaneous activation of enzymes.

Poppy – seed milk

Milk made of poppy seeds is very rich in healthy oils and minerals like iron, copper, calcium, potassium manganese, zinc and magnesium.

Ingredients (for approx. 1,2 liters):

  • 200 g of poppy seeds
  • 2 liters of water



Soak poppy seeds for 2-3 hours in warm water and then blend them in the blender using high RPM. Strain the poppy milk through a fine sieve or cloth. If you prefer finer consistency of the milk, repeat sieving several times.