Homemade Seed & Nut Milk

Almond milk
Cashew milk
Pumpkin seed milk
Flax milk
Hazelnut milk
Hemp milk
Coconut milk
Any other nut/seed you’d like to try!

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How to Use Leftover Nut Pulp

Making nut milk at home leaves you with a unique (and useful and tasty) byproduct: the nut’s strained pulp. Whatever you do, don’t throw this away! You can freeze it — either in a zip-top bag or in ice trays — and pop it out to toss into smoothies. You can fold the nut pulp into quick-bread batters or pancakes, or add it to warm oatmeal. My favorite use? Folding the nut pulp into granola before baking — it makes the clumpiest, crunchiest granola ever!

You can also spread it out on a baking sheet and bake it in a low oven until completely dry (two to three hours). This dry nut meal can be kept frozen for several months and used in baked goods.

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Hemp milk has a unique, nutty flavour and is reassuringly nutritious, as well as being rich in omega-3 and -6 fatty acids.