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


Place the nuts and salt in a large jar or bowl and add as much filtered water as needed to completely cover the nuts. Soak overnight or for at least 8 hours. Rinse and drain the nuts. Blend the nuts and 4 cups fresh filtered water in a Nutribullet or other nutrient extractor 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 dehydrated brownies or body scrub