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2 bottles of fermented nut milk side by side
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Fermented Nut OR Seed Milk (any nut or seed | Paleo | Vegan)

Depending on what nut or seed you choose, these beautiful Fermented Nut & Seed Milks are great for many diets: Keto and Low Carb, Vegan, Paleo and GAPS, Whole30 and VAD. You can even make these probiotic milks extra high in protein.
Simply choose the nut or seed you love best, and let's make dairy-free, probiotic milk.
Course Beverage, condiment, Drinks
Cuisine American, middle eastern
Keyword fermented, gaps diet, homemade, nut milk, paleo, seed milk, vegan
Prep Time 20 minutes
Cook Time 1 day
Total Time 1 day 20 minutes
Servings 4 servings
Calories 293kcal
Author Megan
Cost $1-$5, depending on nut or seed variety and if you buy in bulk

Equipment

  • blender
  • warm location, such as seed mat or yogurt maker

Ingredients

  • 4 cups water for blending (Or 3½ cups water for a slightly thicker, creamier milk.)
  • 2 to 3 cups water for soaking
  • 1 cup nuts or seeds: blanched* almonds, hazelnuts, Brazil nuts, pecans, macadamia, walnuts OR seeds (pumpkin, sunflower, hemp; if you use flax, use only ½ cup seeds; if you use sesame, use the full 1 cup, but decrease the water to 3 cups), ideally raw and unsalted (By weight, this is about 150 grams, but varies with the nut or seed.)
  • 1/4 cup whey or yogurt (I use my homemade Oat Yogurt.)
  • 2 Tablespoons maple syrup or preferred sweetener (This sweetener is necessary for the recipe to work. The lactic acid needs food to consume. See Notes below for Keto.)
  • 2 teaspoons + 1/2 teaspoon sea salt divided

Instructions

  • Soak the nuts in 2 to 3 cups water + 2 teaspoons sea salt overnight.
  • Drain and discard water. Rinse nuts or seeds well.
  • Blend nuts or seeds with 4 cups water until mostly smooth, about 50 seconds on medium-high speed.
  • Add whey or yogurt, sweetener and sea salt, and blend again briefly to incorporate.
  • Strain the blended nut mixture, unless you use cashews or hemp seeds, using a nut milk bag or muslin/cheesecloth. (A tight-weave cloth is necessary, so you can twist it and squeeze out more milk.)
  • Transfer to fermenting container of choice. Screw on lid. Place in warm location, such a heated seed mat or yogurt maker, for 20 to 24 hours.
  • Shake and serve. Or refrigerate until ready to enjoy. Lasts in the fridge for 7 days.
  • Note: If you're thrifty and like to use your leftover nut pulp, great. It can be fermented at the same time you ferment your milk, because it also contains the beneficial microorganisms. Then you may use it in various ways.
    overhead view of leftover nut pulp after making milk

Notes

If you're making Almond Milk, and the almonds have skins on them ...

*If your almonds still have skins on them, add them to boiling water for 1 minute; then pinch off the skins with your fingers.

Keto and Low Carb Fermented Nut or Seed Milk

The actual net carbs of various fermented nut or seed milks will vary depending on the nut or seed used, and how long you ferment the milk.
For the lowest carb options, choose from the lowest carb nuts or seeds: pecans, macadamias, Brazil, almonds, walnuts and sunflower seeds.
Use whichever sweetener you prefer (not low carb), and then ferment for the full 24 hours so all of the sugar is consumed.
If you want your finished milk sweet, add your low carb liquid sweetener of choice after you're done fermenting, to taste.
You'll likely end up with a milk that has about 2 grams net carbs per 8 ounce serving.

How to make Protein Powder Fermented Pumpkin Seed Milk

Find Perfect Supplements Perfect Plant Protein powder HERE. Enter code BEAUTIFUL10 at check out for 10% off your entire order.
Ingredients
  • 3-1/2 cups filtered water
  • 2 level scoops Perfect Plant Protein
  • 1/4 cup probiotic yogurt of choice (fine to use dairy-free) or whey
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon sea salt
Instructions
  1. Purée all ingredients in blender (doesn't need to be a high-powered blender) on medium speed for 15 seconds.
  2. Transfer to fermenting container of choice. Screw on lid.
  3. Place in warm location, such a heated seed mat or yogurt maker, for 20 to 24 hours.
  4. Shake and serve. Or refrigerate until ready to enjoy.

Nutrition

Calories: 293kcal | Carbohydrates: 4g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 159mg | Potassium: 235mg | Fiber: 3g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg