By Mandy Froelich / Bloom for Life

Hey, darling.

I hope you are having a fabulous spring. The warm, buzzing energy has put me in a dynamic mood, and I’m feeling so inspired to create. This is good for you, I guess, because the fresh energy compelled me to put a guide together about how to make tasty nut mylks in the comfort of your own home. There are so many benefits to doing so, which we will discuss.

So, let’s get started, shall we?


What’s wrong with dairy?

We’re going to briefly touch on this subject because it’s one I’ve written a LOT about over the years. Here are a few links to clue you in:

Are nut mylks a viable alternative to regular dairy milk?

For so many reasons, yes! First of all, homemade nut mylks are bursting with nutrition, unlike pasteurized dairy milk which is mucus-forming and highly acidic. Though it is possible to “overdo it” on nuts and seeds, this is rare when you’re simply looking to cut down on dairy. On the contrary, you may find yourself feeling so much lighter, with less brain fog, skin issues, and digestive troubles.

Also, it’s worth mentioning that (at least, in my opinion), nut mylks (such as the recipe below) taste better and leave you feeling more level-headed. In a future guide, we will specifically focus on dairy alternatives, such as nut cheeses, store-bought vegan cheeses, and more.

Are raw mylks better than store-bought nut mylks?

Go two weeks drinking store-bought nut mylks, then go the next two weeks drinking homemade raw nut milk. You will feel the difference. Just because they’re vegan doesn’t mean the fillers aren’t mucus-forming and gunky to the lymphatic system. Homemade nut mylk tastes so much better, has no fillers, is full of living enzymes, and is soothing to the body.

“Just because they’re vegan doesn’t mean the fillers aren’t mucus-forming and gunky to the lymphatic system.”

What about the cost? Isn’t making your own more expensive?

Admittedly, yes. Store-bought nut milks have decreased in price. But, as is the case with investing in your health at any level, there are times when you may need to sacrifice convenience for well-being.

I don’t like store-bought milks because they are usually 4% almonds, lots of water, and gunky fillers. As a result, I’m more inclined to invest in raw nuts and seeds, and do the work to activate them, because I feel and know the difference.

At the end of the day, do what works best for you. But, if you’ve plateaud with your health and don’t know why, maybe kick it up a notch and make your own nut milks. It definitely made me feel better.

More questions?

If you have additional questions, contact me here. I will respond, as well as update this guide.


What You’ll Need:

There are a few tools you will need to make nut mylk:

My favorite nuts + seeds for making mylk:

  • almonds
  • brazil nuts*
  • cashews*
  • sunflower seeds
  • pumpkin seeds
  • walnuts
  • hemp seeds*
  • hazelnuts
  • pecans
  • = Most people don’t know that you don’t need to strain nut mylks made with hemp seeds, cashews, or brazil nuts. Like the other nuts, however, they do need to be soaked (for the reason below).

Soaking your nuts and seeds

Nature has a pretty neat mechanism to protect seeds from germinating too early: tannic acid. It’s an enzyme inhibitor which protects the seed from sprouting too early. Because the seed or nut is protected by tannic acid, the nut won’t germinate until it has been pooped out by the creature that ate it.

Tannic acid might not be too bothersome to birds, but it can adversely affect human gut health if too many nuts and seeds aren’t activated, or soaked then sprouted. As I mentioned above, cashew nuts, brazil nuts, and hemp seeds are the exception, although they do need to be soaked for 2-3 hours to soften and make desserts and mylks more creamy.

To remove tannic acid from your nuts and seeds, it is advised you soak (and sprout) them for 6-8 hours, or overnight. After the recommended period of soaking, rinse the nuts and seeds, and allow them to sprout for 1-2 days. You will need to rinse them every morning and night. Click here to learn more about the process.

Store extra-soaked nuts in an airtight jar in the refrigerator. Alternatively, you can dehydrate them and store them in the pantry.


Basic Nut Mylk recipe:

Preparation Time: 10 minutes (including cleanup)

Serving Size: 3-4


  • 1 cup of sprouted & soaked nut or seed of your choice (options below)
  • 3 cups filtered spring water
  • 3-4 dates
  • ½ tsp vanilla powder
  • Dash of sea salt


  1. Blend in a high-speed blender for 2-3 minutes, or until well-combined.
  2. Strain through a nut mylk bag (I use this one) in a large bowl.
  3. Store the contents in an air-tight container or jar for 4-5 days in the refridgerator. Contents may settle, so shake well before using.

I also really love this infographic from Life Hacker: 


Other considerations:

  • Want thicker, creamier milk? Add less water.
  • Have a favorite herbal infusion? Brew some and use it in place of the water.
  • Want an extra nutritional kick? Add some herbs, spiced or superfoods.

What can you do with nut mylk?

The options are endless!


Remember, you deserve to live a life you love,