Nut and Seed Milk

Once you understand the principles of making soy milk and rice milk, you can easily make milk from many other nuts and seeds.

The first principle is to soak the seeds or nuts in water (cold, warm, or hot) long enough so that the seeds/nuts become soft, but not so long that they sprout or spoil. They will take longer to soak in cold water than in warm or hot water;  however, hot water is probably best avoided. Once seeds or nuts are well soaked and swollen with water, they can be ground and made into milk with the Soy Milk Maker.

The second principle is to use the correct amount of seeds or nuts for each operation. The rule of thumb is that soaked seeds or nuts should not exceed 2/3 of the filter cup volume. If you add too many seeds at once, the machine may not grind them fine enough to extract as much milk as possible, or the milk will be so thick that it will scorch the heating element.

Use common sense when you try something new for the first time with the Soy Milk Maker. Be prepared to stop the machine by unplugging the Power Cord after pressing the START button if you hear unusual noises or see something unusual happening.

People have made milk from the following seeds and nuts:

Brazil Nut Milk, Cashew Nut Milk, Coconut Milk, Hazel Nut/Filbert Milk, Macadamia Milk, Millet Milk, Peanut Milk, Pecan Milk, Pine Nut Milk, Pumpkin Seed/Pepita Milk, Quinoa Milk, Rice Milk, Sesame Seed Milk, Soybean Milk, Sunflower Seed Milk, Walnut Milk, etc.

If you have a good recipe, please email us at We will post it here.

If you really need a recipe book to make milk from these seeds and nuts, there is a book titled, MILK RECIPES FROM NUTS & SEEDS. This book is not written for use with the Soy Milk Maker, but it would be certainly much easier using the machine. You will appreciate the machine when you see how complicated it is to make milk using the methods described in the book.