Creamy Nut Milk

There’s something grounding about making your own nut milk. The process is slow, simple, and intentional — and the taste is richer, creamier, and more alive than anything store-bought.

I love making a fresh batch once a week. It feels like a little act of devotion to my body, knowing every sip is clean, nourishing, and made by hand. No gums, no thickeners, just real ingredients chosen with care.

Ingredients

• 1 cup nuts or seeds of choice (almonds, cashews, walnuts, Brazil nuts, hemp, sunflower… mix for depth of flavour) I like to mix and match or just go with almonds

• 5 cups cold filtered water

• 1 medjool date (for gentle sweetness)

• A pinch of sea salt (enhances flavour & trace minerals)

How to Make It

1. Soak your nuts overnight (skip soaking hemp seeds). Drain and rinse well.

2. Blend nuts, water, sea salt, and date for 3–4 minutes until silky smooth.

3. Strain through a nut milk bag or cheesecloth for the creamiest texture.

4. Pour into a glass jar and store in the fridge for 3–4 days.

Bonus: Save the nut pulp — it’s perfect in smoothies, oatmeal, or baking.

This homemade milk is more than a recipe — it’s a ritual of slowing down, choosing quality, and nourishing your body with ingredients you trust. Every pour feels like a quiet luxury.