Homemade Hazelnut Milk

Prep Time 10 min


  • 2 cups raw hazelnuts
  • 3 1/2 cups water
  • 1 tsp vanilla extract or ground vanilla bean
  • optional add ins: 2 dates or honey for a sweet taste


  1. Soak the hazelnuts in water overnight.
  2. Drain and rinse.
  3. Put the rinsed hazelnuts, water and vanilla into a blender and blend for about 2 minutes.
  4. Cover the fine mesh strainer with the cheesecloth and pour the blended mixture slowly into the strainer. I only do a small amount each time.
  5. Grab the cheesecloth and “milk” the nuts until it seems like you can’t get any more.
  6. Empty the leftover “meal” onto a lined baking sheet.
  7. Repeat these steps until the whole mixture is strained.
  8. Using a funnel, carefully pour the milk into a container and store in the fridge. It should keep for at least a week.


Recipe Notes

Keep in mind that it will separate in the fridge so you will have to give it a good shake before using it. You can dry out the leftover meal in the oven. Bake it on about 200 for a few hours until it feels dry. It think you can do it in the dehydrator as well. I have plans for the meal as well so make sure you save it.

© 2013 My Whole Food Life. All rights reserved.