HazelNut Milk


  • 1 cup Raw Hazel Nuts soaked overnight (about 12 hours- See Bottom on How to Soak Nuts)
  • 2 cups of filtered water or more depending on your preference
  • 1 tsp alcohol-free pure vanilla extract  (optional)
  • 3 – 4 pitted dates, OR 3 Tbsp real organic maple syrup or other sweetener
  • 1 Tbsp NON GM soy orsunflower lecithin (optional to emulsify and make creamy)
  • 1 Tbsp coconut butter (optional if you want a richer milk)
  • pinch ofCeltic sea salt or Himalayan salt
  1. Place all ingredients in yourVitamix/Blender and start blending at low speed. Quickly accelerate to high speed until all of the nuts are completely pulverized – about 1 minute.
  2. Sweeten to taste.
  3. You could flavour the milk with 1/4 cup raw cacao and sweeten to taste for chocolate hazelnut milk.
  4. Consume unstrained for the most nutritional benefit, or for a smoother, more homogenized-style milk strain the milk with a nut bag, fine mesh sieve. You can find nut milk bags from health food stores or from raw online stores. Make sure you wash the bag as soon as you are done so you can reuse again and again.
    To strain: place your nut milk bag over a large glass container, large jar or jug. Pour the milk into the cloth and then squeeze it like a cow teet until every last drop is out.
  5. Keep in a sealed glass jar in the fridge for two days, possibly three if kept very cold.
  6. Don’t waste the hazelnut meal. Save it and dehydrate it, and then use it to make cookies, crusts.
  7. Makes about 2 cups milk.


Use raw organic nuts and seeds wherever possible.

  1. Place the desired nuts or seeds in a glass bowl and cover them with warm distilled, purified or filtered water with a teaspoon of Celtic Sea Salt dissolved in it. You will want to use a ratio of at least 2:1. Two parts water to 1 part nuts or seeds.
  2. Keep the bowl at room temperature and cover with a flour sac cloth or thin tea towel that breathes. Soak the food for the recommended amount of time (in the char below) to make them as digestible as possible.
  3. The soaking water will contain all of the toxic enzyme inhibitors which we are trying to remove. So proper rinsing is really important. Drain the food and rinse thoroughly until the water comes out clear in the final rinse. Some people recommend doing a final rinse with a diluted solution of apple cider vinegar in order to remove any remaining bacteria.

As a general rule with nuts: the harder the nut, the longer you need to soak. Long soak nuts such as almonds, pistachios and hazelnuts are best soaked for about 12 hours. Common medium soak nuts are walnuts, brazil nuts and pecans. They require less soaking time as they swell more quickly as they are oilier. Short soak nuts are cashews, macadamias and pine nuts. They require the least amount of soaking as they do not contain inner skins, and therefore not as many enzyme inhibitors.

See below for more specific guide times for soaking each specific thing.

Remember that the longer nuts, seeds and grains are soaked the more they swell and become water logged. If you are following quantities in recipes, particularly from sources that don’t soak their nuts, you might want to hold back some of the water recommended in the recipes in order to achieve the desired consistency. It is also really important to rinse and drain several cycles to ensure you remove all of the enzyme inhibitors.

Generally my rule is “floaters are bloaters.” Throw out any nuts that float to the top as they are generally rancid. It is better to be safe than sorry. Discard them and you will be better off. It is not uncommon to have a few floaters every time you soak. One other thing to note is that with some of the soft creamy nuts like cashews and macadamias, over soaking can remove some of the rich healthy oils that you want to utilise. For most nuts, the easiest and convenient thing to do is to soak right before you go to bed, and rinse, drain and dehydrate as soon as you wake up. Or soak before you go to work in the morning and then rinse drain and dehydrate overnight while you are sleeping. Then they are ready to use for breakfast in the morning!

Here are some more specific guide times for the grains, nuts and seeds that I use most often:

Food Soaking Time (Hrs) Sprouting Time (Days)
Almonds 8-12 No Sprouting or 3 Days
Adzuki Beans 8-12 4
Amaranth 8 1-3
Barley 6 2
Black Beans 8-12 3
Brazil Nuts 3 No Sprouting
Buckwheat 6 2-3
Cashews 2-4 No Sprouting
Chickpeas/Garbanzo 8 2-3
Flaxseeds ½ No Sprouting
Hazelnuts 8-12 No Sprouting
Kamut 7 2-3
Lentil Beans 7 2-3
Macadamias 2 No Sprouting
Millet 5 12 hours
Mung Beans 8-12 4
Oat Groats 6 2-3
Pecans 6 No Sprouting
Pistachios 8 No Sprouting
Pumpkin Seeds 8 3
Radish Seeds 8-12 3-4
Sesame Seeds 8 2-3
Sunflower Seeds 8 12-24 hours
Quinoa 4 2-3
Walnuts 4 No Sprouting
Wheat Berries 7 3-4
Wild Rice 9 3-5


You can soak the quick way in order to soften foods so that they liquefy better. This is helpful for all blenders. But particularly important for conventional blenders.

To soak nuts, seeds, and grains the fast way: place the food in a glass bowl, cover with boiling water and let soak for 10 minutes or more. Drain thoroughly, discard the soaking liquid, and rinse. Soaking the fast way has no nutritional benefit and destroys live enzymes.


To dehydrate activate nuts, seeds, and grains:

  1. Spread the thoroughly rinsed food out on mesh trays and place them in the dehydrator. If you don’t have a dehydrator you can place them on a tray in the oven on the absolute lowest setting of warm – which is no higher than 100 Fahrenheit. But a dehydrator is preferable.
  2. Leave your dehydrator set to 100 degrees Fahrenheit and set the timer for 24 hours, and check them after about 18 hours to make sure they are completely dry.
  3. After they are dry, leave them in the dehydrator with the power off for a further 24 hours to ensure they are completely dry.
  4. Place them in sealed glass jars and store them in the fridge for later use in recipes.

Just a tip – if the nuts are not completely dry before you store them, they will quickly gather some very undesirable mold. So make sure they are crunchy before storing away. I let me nuts completely cool for a while before I store them and I leave the lid off the glass container for a further amount of time. I have been burnt by mold before!


To sprout nuts and seeds you can use a special sprouting jar (which can be purchase online store or from health food stores) or use a mason jar. They are inexpensive and can be sterilised and reused.

  1. Place your soaked and rinsed nuts or seeds in the sprouting jar and cover with the lid or cloth.
  2. Lay your jar down on an angle on a sunny windowsill or kitchen bench to allow the excess water to drain, and leave to sit in the light.
  3. Every eight hours or so, thoroughly rinse the contents of the jar by filling it with water, placing a lid on the jar, and shaking, and then draining.
  4. Repeat this process every eight hours making sure you get all of the water out each time by laying the jar at an angle.
  5. Keep the jar in the sunlight when your nuts or seeds start to sprout and continue the process until fully sprouted.
  6. Do a final very thorough rinse by rinsing and draining a few times and then allow the sprouts to dry thoroughly. If they are not completely dry they will spoil. I have had that happen before!
  7. Once completely dry to the touch, store sprouts in the fridge for use. Most sprouts will keep in the fridge for 2 – 3 days.

Works Cited:

“Vitamix Recipes | Smoothie Recipes | Healthy Blender Recipes.” Vitamix Recipes | Smoothie Recipes | Healthy Blender Recipes. Web. 8 Apr. 2015. <http://healthyblenderrecipes.com/&gt;.


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