Homemade Lavender Nut Mylk

Homemade nut mylk is so easy: soak, blend, strain, and sip. Creamier than any store bought version and with no nasty additives or bad sweeteners. This recipe is for activated hazelnut and cashew mylk with a little calming lavender, but you can design your own blend—adding different herbs, spices like cinnamon, or raw cacao, vanilla, or citrus zest. Why soak the nuts? It not only makes them easier to blend, but we activate nuts to help remove the enzyme inhibitors that make it difficult for our bodies to breakdown and digest. If you consume a lot of nuts like most vegan/plant-based eaters, activating is an easy and recommended step!

Try this creamy, dreamy mylk warm before bedtime to help drift you into better beauty sleep!

To your health and happiness! xx, Juli

Homemade Lavender Nut Mylk (makes about 1 litre)

  • 1/2 cup activated hazelnuts (soaked at least 4 hours)
  • 1/2 cup activated cashews (soaked at least 2 hours)
  • 2 cups filtered, pure water
  • pinch of sea salt
  • a sprig of fresh organic lavender
  1. After the nuts have soaked for at least 4 hours, drain the soaking water.
  2. Place the activated nuts, sea salt, and lavender into a high speed blender with 4 cups (1 liter) of pure filtered water until the nuts are completely crushed.
  3. Using a nut cloth, strain the mylk liquid into a large bowl. (If you have a nifty ChufaMix, pictured above, this process eliminates the need for the nut cloth and bowl.)
  4. You can save the nut meal, dehydrate it, and use it for something else, such as baking. (Honestly? I usually never keep it because it’s too much work for so little nut meal, but if you’re making many litres per day for commercial purposes, it’s probably worth it.)