Flax milk has entered the marketplace. I was intrigued and picked up a carton for my husband to test out. Knowing that I’m highly sensitive to most fillers, additives and other things of the like that are in processed foods- I was’t really interested in giving it a trial run.
But making my own? Sure, why not. I always love a little challenge.
After some playing around I found I had the best results NOT soaking the flax seeds, as you would to make most other nut/seed milks. All I needed to do was throw my ingredients into a blender, strain and then I had milk.
I like the flavor of flax, so I enjoyed this milk. If you don’t like the distinct flavor of this seed, this recipe is probably not for you. Though adding a little flavoring (i.e.. vanilla hides the flax flavor well!)
Homemade Flax Milk.
3 Cups Cold Water
1/2 Cup Whole Flax Seeds
1/2- 1 cup additional water (to add after straining)
Liquid Sugar OR Stevia to taste.
Vanilla Extract to taste (or fresh vanilla bean).
- In a blender combine the 3 cups of water and 1/2 cup of flax seeds. Process for maybe a minute. Using cheesecloth or Pantyhose. (new ones – that you don’t mind cutting up!) Strain the milk. Tip: Pour a bunch of the milk into the cheesecloth, twist the top and then gently squeeze thick milk into a cup.
- To the strained thick milk add 1/2-1 cup of additional water. Sweeten to your liking and add a splash of vanilla.
- Store in the fridge. Yield 1-2 servings.
Flavor Ideas:
- Try blending the finished milk with fresh strawberries to make strawberry milk.
- Blend with a little cocoa powder for chocolate milk.
- Add a little almond extract or another flavor of choice.
- Warm up and spice with Cinnamon, Nutmeg etc.
- Add your favorite protein powder and blend well.
- This milk can be sweetened with dates. Combine milk and pitted dates until smooth in blender.
xo,
Brittany
{ 9 comments… read them below or add one }
I’m putting this one in my pocket for those days when I forgot to soak nuts and I need milk in a hurry.
Awesomeness, Brittany!
This sounds fantastic. We put Barleans High Lignan Flax Seed Oil in all of our soups and salad dressings, so I should LOVE this. Can’t wait to try it. Thank you! So, how many drops of liquid stevia do you recommend to start with? I like things on the not so sweet side.
I don’t like giving stevia recommendations as brands range in sweetness and people tend to have different preferences. Start with a few tiny drops and taste test before adding more
You could probably use flax meal instead of the whole seeds, right?
This looks great! How long will it last in the fridge?
I’m not sure to be honest. I just made this yesterday and used it up right away. I have a feeling that as it sits it may thicken a little and need to be strained again or watered down some more.
I’ve seen flax milk as well and have been curious but I’m with you on processed foods. This looks like a fun Saturday project! Great tip about using the pantyhose too — I never would have thought of that.
This looks great! I never thought about using flaxseeds for milk – did you use a normal blender or a high powered one like a Vitamix?
I’ve bought the unsweetened commercial version at Whole Paycheck. For what the product is, I think it’s too pricey. Am I so lazy as to not make it? Sheesh:s
In making your recipe, I used golden flax seeds. Using a Vita-Mix, I went from 1 to 10, flipped the high switch, and left it there for 30 seconds. Once strained and thinned out with some more water, I added a pinch of “real” salt. Salt helps to get rid of bitterness in liquids. Vanilla helps to mask the raw flavor of the milk. A kiss of sweetener, and I am thankful for your recipe!