Homemade seed milk

Between lactose intolerance and concerns over practices in the dairy industry - how the cows are fed and medicated, and how the milk is processed - making your own fresh and homemade seed milk, or nut milk, is a great way to go.

Most often I make pumpkin seed milk to add to my overnight chia porridge, but you can use the same process for any type of seed or nut.  It is best to soak nuts for several hours, and rinse them, prior to using. 

In a blender place:

  • 2 cups of water
  • 1/3 cup of pumpkin seeds (or other seed/nut)

and blend well.  Transfer to a glass jar with a tight-fitting lid and refrigerate.


When I use this for cereal, I don't strain it at all.  You don't notice the thicker milk and it provides additional fibre which we're all lacking in our diets.



If you want a less thick/more watery version for other uses, you can get a milk bag to strain the pulp.  Be sure to save and freeze the pulp to add to muffins or other baking.

You may want to add additional flavour if you're using the milk as a beverage.  As well, straining out the pulp will leave you with less volume. In that case blend with:

  • 4 cups water
  • 2/3 cup of seeds or nuts
  • 2 dates, or to taste
  • a splash of vanilla

If your ingredients are of a good quality, your milk will last in the fridge for a few days.  Separation is normal, just shake it before use.