Many different nuts and seeds can be purchased or made at home into milk substitutes.  This can be very helpful if you are on an allergy rotation diet, lactose intolerant or just looking for some different taste and health benefits.  Nut and seed milks can be used in many recipes as a substitute for dairy milk.    Any sort of cookie, cake, bread or biscuit can use this milk.  Puddings are not recommended, which is also the case with Rice Milk.  Try a milk shake or smoothie for a tasty alternative.  The RECIPE section of this site has a recipe for a Mocha Freeze that would work well with a nut milk.

Pecan,  Walnuts, Cashews, Brazil nuts, Almonds, Filberts, Sunflower Seeds, Pumpkin Seeds, Sesame seeds and other nuts can be made into milk using a basic recipe.  Use the same proportions when mixing and if the resulting liquid is too grainy, strain through a cheesecloth or if you would like a little particulate to get through, use a fine sieve.  All milk should be kept in the refrigerator and used within 4-5 days.

Basic Nut Milk Recipe:

1/2 cup nut or seed
2 cups water

- Put nut or seed into blender and grind until finely ground.
- Add 1/2 cup water and blend on lower speed and then turn blender to high.
- For a regular blender you will need to run it on high for a few minutes. For a Vitamix it will be less time, around 30-45 seconds.
- Pour in the remaining water and blend well. Use a spatula to scrape the sides if needed (with the blender off obviously!).
- Pour into clean jar and refrigerate.
- For a sweetened milk, try a little vanilla extract instead of sugar. Start with a 1/4 tsp and check for your taste preference.