Brazil Nut Milk
You can make raw Brazil nut milk by blending raw nuts with water and sweetener. It is simple and delicious.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 1/2 cups
unsweetened Brazil nut milk:
- 1 cup raw Brazil nuts, soaked for 3 hours
- 3 cups filtered water
- Pinch of Celtic sea salt
sweetened milk (unsweetened milk, plus below):
- 1 teaspoon natural vanilla extract
- 1/4 cup pitted dates (or 2 tablespoons pure maple syrup), plus more to taste
- 1 tablespoon sunflower lecithin (optional)
chocolate milk (sweetened milk, plus below):
- 2 tablespoons cacao powder, plus more to taste
cinnamon milk (sweetened milk, plus below):
- 1 teaspoon ground cinnamon, plus more to taste
strawberry milk (sweetened milk, plus below):
- 3 cups fresh strawberries, plus more to taste
To soak the Brazil nuts, place them in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 3 hours. (For more information on soaking read here.)
Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the Brazil nuts several times to remove the anti-nutrients and enzyme inhibitors.
Throw the rinsed Brazil nuts, water, and salt in your blender, with any additions (if using), and blast on high for about 60 seconds, until smooth and creamy.
Store the milk in a sealed container in the fridge. Activated Brazil nut milk (made with soaked Brazil nuts) will keep for 2 to 3 days in a very cold fridge. Un-soaked Brazil nut milk will keep for about 5 days.
Learn how to make nut milks and get the plant-based milking cheat sheet.
Photo by Trent Lanz; styling by Alicia Buszczak
Brazil nut milk, sounds interesting and yummy! I have a ton of sesame seeds, maybe I should try making some sesame seed milk.
Brazil nut milk is fantastic! Sesame seed milk is too. I will post that recipe in the next month too. YUMMO!
Definitely been wanting to switch it up from almond to brazil milk. I eat Brazil nuts everyday. The last few paragraphs are really alarming. In the past, I’ve read Brazil nuts contain very little phytic acid. Can you please provide links for this as well as the selenium toxicity? Thanks so much, <3
Bri – check out the articles on Mercola.com which link to other articles and research. http://articles.mercola.com/sites/articles/archive/2007/09/27/can-selenium-protect-you-from-cancer.aspx The soaking link is on the bottom of the post.
Have you tried freezing extra and using later?
Yes! It freezes really well. I freeze extra milk all the time. Either freeze in ice cube trays for little bits of milk to add to smoothies and drinks etc. Or, freeze in a larger container. You may want to shake to revive the texture or blend again for the smoothest consistency.