Creamy Homemade Mylk

I am so grateful for the creation of cows milk substitutes, but if you look at the list of ingredients on dairy alternatives, it can be a bit lengthy. Like any parent, I want the best for my daughter, which is why I began making my own nut and seed mylks at home. They're creamy, tasty and so good for you! Use them in cooking & baking, pour them over some homemade granola or just drink it straight!


  • 1 cup organic almonds* (soaked over night)
  • 4 cups filtered water
  • 1-2 dates (optional)


  1. -The night before, or at leased 8hrs prior, soak the nuts

    -Drain and rinse the nuts and place them in a blender with the water and dates (if using)

    -Blend on medium-high for about 1 minute

    -Pour the mylk into a nut mylk bag and squeeze (may take quite a few minutes to get all of the mylk out).

    -Store the mylk into a sealed glass jar and keep in the fridge for 4-5 days

    *I encourage switching it up! Try using cashews, hazelnuts, pecans, pistachios, macadamia nuts etc. 

    **Hemp mylk is a great nut free alternative and it is even easier to make; simply use the same ratios as above, but there is no need to soak the seeds or strain the mylk through a nut bag! This is my favorite to give Norah.