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By Dr. Bahareh Moshtagh, ND


Contains nuts.

Vegan and gluten free.


  • 1 cup raw nuts:

    • almonds, hazelnuts, pistachios, pecans, walnuts, cashews, brazil nuts, mac

  • ⁣⁣⁣4 teaspoons  of sweetener:

    • agave syrup (nectar)/ cane sugar/ maple syrup/ date syrup 

  • ⅛ teaspoon kosher or sea salt⁣⁣⁣⁣⁣⁣


𝘐 𝘩𝘢𝘷𝘦 𝘮𝘢𝘥𝘦 𝘵𝘩𝘪𝘴 𝘣𝘦𝘧𝘰𝘳𝘦 𝘸𝘪𝘵𝘩 𝘥𝘢𝘵𝘦𝘴 𝘢𝘴 𝘴𝘸𝘦𝘦𝘵𝘦𝘯𝘦𝘳𝘴 𝘣𝘶𝘵 𝘐 𝘩𝘢𝘷𝘦 𝘯𝘰𝘵𝘪𝘤𝘦𝘥 𝘵𝘩𝘢𝘵 𝘪𝘵 𝘪𝘯𝘵𝘳𝘰𝘥𝘶𝘤𝘦𝘴 𝘣𝘢𝘤𝘵𝘦𝘳𝘪𝘢 𝘢𝘯𝘥 𝘤𝘢𝘶𝘴𝘦𝘴 𝘵𝘩𝘦 𝘮𝘪𝘭𝘬 𝘵𝘰 𝘴𝘱𝘰𝘪𝘭 𝘧𝘢𝘴𝘵𝘦𝘳. 



  1. Place nuts in a large bowl and add water to cover  the brim by  2 inches. Let stand at least 12 hours (this is key for silky, non-gritty results; the longer the nuts soak, the smoother the milk will be).⁣⁣

  2. Drain nuts; discard soaking liquid.

  3. Purée nuts, sweetener, salt, and 4 cups of very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes.

  4. Strain through a fine-mesh sieve into a medium bowl, pressing down on solids

  5. Freeze nut pulp for later to make a protein bar or to bake a cake.

  6. Thin nut milk with water as necessary to reach desired consistency (You can also add your water when you wish to serve the mylk). Note: If you use filtered and boiled water  this will help preserve your nut milk longer.

  7. Transfer mylk to airtight container and chill until cold. Make sure your container has been boiled for 10 minutes or left in the oven for 20 minutes at 225 degrees Celsius to preserve your milk longer. ⁣⁣


  • When you wish to drink your mylk warm, you may add turmeric powder, cacao etc to spice up your drink.

Recipe adapted from:⁣⁣

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