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Homemade Nut Milk

Why Homemade?

Nut Milks can be a rich source of absorbable minerals such as calcium, phosphorous, magnesium, manganese and boron. All of which support bone health.

They are also an excellent source of essential fats, and fat soluble Vitamin A,E and K supporting brain function, focus, the immune system and hormone production.

However where the nutrient content of any product is depleted is in the processing.

Processing & Production

The affects on nutrient levels

  • Heating of the product during production and processing denatures and reduces nutrients

  • Time between production of the product and consuming the product

  • Added Ingredients such as seed oils, sugar and gums can impact the healthfulness of the product. These ingredients are inflammatory and disrupted to the gut and have a negative impact on the immune system.

Make Your Own at Home

This is way easier and more time affective than you think. Plus it saves time spent going to the grocer, waste from the packaging going into landfill (BIG TICK) and increases the nutrients available to you in the product. Oh and it's YUM!

The nuts you choose to use can vary! Mix and Match to find a flavour you love best. Jenna's Nut Milk Recipe


  • 1.5 cups nuts (Cashew, almond and coconut work well, you can do single nuts or combination)

  • 1L filtered water

  • Muslin Cloth or Nut Milk Bag for straining


  • Soak nuts in a bowl of water for 3 hours

  • Strain the water from the nuts, and rinse nuts well

  • Add the nuts and 1L of water to a blender

  • Blend for 30 seconds on medium- high

  • Using a Nut Milk Bag or Muslin cloth, strain the milk from the nuts into a container.

  • Then transfer the milk to a glass bottle and store in the fridge for 3-5 Days.

  • The milk can also be frozen.

Use the nut pulp in cakes, biscuits or make into crackers.

It can also be frozen to be used at a later date.

Nut Milk Pulp Crackers:


· 1 Cup of Nut Pulp (fresh)

· 1/2 Cup tapioca Powder

· Himalayan Sea Salt

· Salt and Pepper

· Handful Rosemary


Preheat oven to 180° and line a tray with baking paper.

In a Bowl, mix the nut pulp, tapioca, rosemary, salt and pepper to combine.

If the mix is too wet, add more tapioca.

If the mix is too dry, add a little water.

Spread seed mixture on tray into one big rectangle.

With a knife, slice through the wet mix to form cracker shapes to your mix. This will make it easier to ‘crack’ the crackers apart once cooked

Bake for roughly 45 minutes or until it dehydrates. You can slow this process down to retain more nutrients, and dehydrate at 50 degrees over 6-7 hours, but frankly I can't wait that long. They taste too good!

Once dry, pull them out of the oven to cool

Once cool, crack into the size you want and enjoy with your favourite toppings! Enjoy this post? Share it on your socials and tag me @jennas_nourishing_life Happy Day! Jenna Poole!

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