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Your Guide To Flaxseed Milk

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This flax milk recipe is perfection- it’s smooth, creamy, and satisfying. You can use whole flaxseeds or flaxmeal in this recipe, but I recommend whole seeds for a silkier mouthfeel.

Be sure to read the instruction on how to make flaxseed milk because the steps aren’t the same as other homemade plant milks, this recipe has a twist! Also, read on past the recipe card for tips and tricks about how to make easy flaxseed milk….

Let’s go get into some trouble in the kitchen, shall we?

A glass of homemade flaxseed milk.
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A jug pouring flaxseed milk into a glass

How To Make Flaxseed Milk

★★★★★ 4.9 from 15 reviews
  • Author: Adriana
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: ~2 cups
  • Category: Flaxseed recipes
  • Method: Blender or Food Processor
  • Cuisine: Vegan
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Description

Let’s make homemade flaxseed milk! This flax milk recipe is vegan, keto, gluten-free, and super easy to make at home with a blender. An added bonus: homemade flaxseed milk is far less expensive than buying it at the store and it only contains 2 ingredients: Flaxseeds and water!

I usually add a sweetener and a dash of vanilla extract, but we’ll get to that later…


Ingredients

Scale
  • 1/4 cup whole flaxseeds OR 1/3 cup flaxseed meal
  • 3 cups water
  • Pinch of salt
  • Optional Flavorings: Vanilla Extract, Honey, Maple Syrup, or Dates

Instructions

a measuring cup of flaxseeds

1. Add 1/4 cup flaxseeds, 3 cups of water, and a pinch of salt to blender cup. Blend for 10-15 seconds- yes that’s all you need!

Ingredients in a blender for flaxseed milk

2. Pour flaxseed milk into a container and let it sit for 10 minutes. Flaxseed milk is difficult to strain through a nutmilk bag or cheese cloth as it has a gelling characteristic- if you let the flax milk sit for 10 minutes the seed husks & fibers will separate, allowing you to scoop them out with a spoon! You can save the gell and add it to smoothies, baked goods, or use it as a flax egg! This tip is pure magic!

The flaxmilk will separate into 3 layers: Flaxseed gell on the top, perfect flax milk in the middle, and a bit more flaxseed gell on the bottom! We want that pure center portion for a nice creamy flaxmilk!!

flaxseed milk in a glass

(TIP: if you let the flaxmilk sit & separate but are having a hard time scooping out the flax material, place in the freezer for 5 minutes. The flaxseed matter will firm up even more making it very, very easy to scoop out. This is what I usually do!)

3. After the milk has separated into layers and you have removed the top layer of flax matter, you can easily strain the rest of the milk through a nut milk bag- be sure to leave the last bit of flaxseed at the bottom and don’t pour it into the nut bag. 

a hand squeezing the pulp out of flaxseed milk

4. Flavor as you see fit and store, covered, in the fridge for 3-5 days.

Recipes yields about 2 cups of flaxmilk, I like to add 1 teaspoon of vanilla extract, a pinch of cinnamon and 1-2 teaspoons of maple syrup.


Notes

Continue reading past the recipe card for:

  1. Tips on making
  2. How to store flaxseed milk
  3. How to adjust the taste

Keywords: Flax milk recipe, Flaxseed milk recipe

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Tips On Making

Let’s dive into some tips for how to make homemade flax milk in the tastiest and easiest way. The first time I tried flaxseed milk I thought it was more bitter than other dairy-free milks. We have experimented with this recipe in so many ways, here are our tips & tricks on making flaxseed milk!

Use A Nutmilk Bag. Some recipes online suggest that running homemade flax milk through a sieve or fine mesh strainer is sufficient. However, this allows a decent amount of the seed husk/pulp to stay in the milk, changing the color to brown and increasing the bitter flavor. Use a nut milk bag to thoroughly strain homemade flaxseed milk.

Toast The Flaxseeds. We prefer to gently toast the flaxseeds in a skillet prior to making flax milk. This seems to help cut down the bitter aftertaste as well as a slimy texture.

Two glasses of flaxseed milk
Left- before straining, Right- perfectly smooth after straining!

Why is Flaxseed Milk Slimy? This is similar to homemade oat milk! Flaxseeds have natural gelling properties which is why they are commonly used to make flax eggs for vegan baking. If the ratio of water to flaxseeds is too low, the milk can have a slimy texture. Using hot water increase the likelihood of a slimy flaxmilk- so use cold water instead. Also, don’t over blend the flaxseed milk, 10 seconds in a blender and it’s ready. The longer you blend it, the more slimy/gel-like it gets.

Be patient when straining. Flaxmilk is more difficult to stain through a nutmilk bag than almond or coconut milk due to the gelling or mucilaginous quality of flaxseeds. This can coat the inside of a nut milk bag which slows down the straining. This is why we recommend letting the milk sit for 10 minutes to separate then scooping off the flax gel. It is worth it, flaxmilk that is strained through a bag is far superior in taste and texture!

Do I have to let the milk sit then scoop out the pulp? You can pour this into a container and drink with the pulp for more fiber if you’d like- the milk will separate, gently shake before drinking.

However, the gell portion that you separate is a usable flax egg! Flax eggs are common ingredients in alternative baking, like vegan and gluten-free baking! Alternatively, the flax gell that you remove from the flax milk you can add to oatmeal, baked goods, smoothies, and bread!

A glass of flax milk next to a flax egg.

On Storing & Using

Flaxseed milk is easy to use in cooking and recipes just as you would use almond or soy milk. Freshly made flaxseed milk will last for 3-4 days in the fridge. As flaxseeds are an excellent source of omega-3 fatty acids, ensure your flaxseeds or flaxseed meal are fresh and store them in the refrigerator or freezer to preserve their quality!

How long does flaxseed milk last? Fresh flaxseed milk can last from 3-5 days in the fridge. I’ve had batches last longer than this frequently- ensure your blender and cheesecloth/ nut bag are clean to extend the shelf life of your homemade flax milk!

Does flaxseed milk go bad? Homemade flaxseed milk can go bad after 3-5 days in the fridge or if left out at room temperature.

What does it taste like?

Flaxseed milk has a mild taste with nutty and bitter undertones. It is easy to add flavors and sweeteners to and remind me of a blend between almond and oat milk. If you are sensitive to the bitterness we listed tips on how to cut down the bitter flavor earlier in this post.

Flax milk vs. almond milk: Flaxseed milk has a less nutty, more bitter taste than almond milk. Flax milk has a milder flavor than almond milk and a pleasantly thicker/creamier consistency!

Flax milk vs. soy milk: Soy milk has a more neutral flavor profile compared to flaxseed milk, it’s also has a thicker consistency than flax milk.

A jug pouring fresh flaxseed milk into a glass.
What Exactly Is Flaxseed Milk?

Flaxseed milk is a plant-based milk made from whole flaxseeds or ground flaxseed meal and water. Flax milk is an affordable vegan, keto, and gluten-free option- it’s also nut-free as flax is classified as a seed.

Flaxseed milk has an impressive nutritional profile boasting omega-3 fats, fiber- both soluble and insoluble, and protein. This dairy-free milk can be used in a variety of ways and has a flavor similar to almond milk.

FAQS ABOUT FLAX MILK
  1. Can flaxseed milk be frozen? Flaxseed milk can be frozen for up to 1 month. Defrost in the fridge prior to use.
  2. How to make flax milk taste better? The taste of flaxseed milk benefits from adding a flavor like vanilla or almond extract, and a sweetener. Ensuring the flaxseeds or flax meal are fresh is beneficial for the taste of flaxmilk as flaxseeds & meal have a short shelf life.
  3. How long does flax milk last? Homemade flaxseed milk lasts 3-5 days when properly stored in the fridge; storebought varieties last 7-10 days after opening.
  4. Does flaxseed milk have protein? Flaxseeds do contain protein, 1 tablespoon of whole flaxseeds has nearly 2 grams of protein, healthy fats, and is loaded with omega-3 fatty acids!
Previous Post: « Clementine Upside Down Cake
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  1. Reggie

    01/10/2020 at 9:39 am

    Wow. The separation tip makes a world of difference!! I couldn’t get this through a nutmilk bag.

    ★★★★★

    Reply
    • Adriana

      01/10/2020 at 6:25 pm

      Yes! Glad to hear that- I put a hole in TWO nutmilk bags while testing this recipe. Not anymore 🙂

      Reply
  2. Chloe Sagar

    02/13/2020 at 7:54 am

    This worked awesome. I tried other recipes for flaxseed milk and they were gritty and pulpy.

    ★★★★★

    Reply
    • Adriana

      02/17/2020 at 4:11 pm

      Happy to hear that Chloe! Yes, letting the flaxseeds congeal and separate really helps 🙂

      Reply
  3. Whitney

    02/24/2020 at 11:06 am

    Thank you so Much for your tips. My first flax was the best. And hopefully not my last. It was a bit strong tasting and my kids didn’t like it. They like walnut and hemp the best. Can’t get them to like it. I am hoping that will change? Can you make it chocolate milk for a better taste?

    ★★★★★

    Reply
    • Adriana

      02/25/2020 at 1:01 pm

      Hi Whitney!

      Yes, I totally get this! Flax milk definitely has a more bitter/ ‘green’ or ‘vegetal’ taste compared to nut-based milks!

      Yes- you could easily add some cocoa powder (start with 1-3 teaspoons) to this recipe, maybe with a touch of vanilla extract or 1/4 teaspoon almond extract (almond extract is really strong, just a little!)

      You can also try diluting it a bit. Make the recipe as-is, then once it’s strained and creamy, add another 1-2 cups of water to the container you are storing the flax milk in and shake to combine!

      Hope this helps!

      Reply
  4. Josefina

    04/03/2020 at 2:40 pm

    Hello Adriana,
    I tried this milk, but I mixed half flaxseed milk with half cashew milk. I really liked it that way. I also put the flaxeed milk in the fridge for a few minutes, per your suggestion of putting it in the freezer to help it separate. I’m about to make a second batch. Thank you so much for sharing.

    Reply
    • Adriana

      04/03/2020 at 6:53 pm

      SO happy to hear this! Love the spin you put on it 🙂 Have a great weekend!

      Reply
  5. Katie

    04/04/2020 at 5:35 pm

    Hi Adriana!

    I only have flaxseed meal – does using the meal change the texture at all?

    Reply
    • Adriana

      04/04/2020 at 6:12 pm

      Katie–

      Flaxseed meal will work! It is slightly more work to strain. As the recipe states, I’d use 1/3 cup flaxseed meal vs. 1/4 cup whole flaxseeds as flaxseed meal is ‘fluffier’ and less dense than whole flaxseeds.

      In recipe testing this, flaxseed meal was more work to strain– so I’d blend this flax milk then set it in the fridge or freezer for ~10 minutes to help the flaxseed matter thicken at the top of your flax milk. Then it’s easy to scoop the majority off and strain as usual.

      Hope this helps & have a great weekend!

      Reply
  6. Rebecca Jones

    04/08/2020 at 5:58 pm

    Easiest homemade non-dairy milk I’ve made so far! Besides maybe hemp but I think I prefer this! Thank you so much!

    ★★★★★

    Reply
    • Adriana

      04/09/2020 at 5:20 pm

      Thanks so much, Rebecca!

      Reply
  7. Taylor

    06/06/2020 at 7:16 pm

    I’m so curious of your thoughts on or if you experimented with soaking the flax seeds first, does it get too gelatinous if soaked? I know with a lot of nut milks … my go to being pumpkin seed milk, that soaking before sort of breaks down some of the things ( enzymes?? i don’t remember) that make it a little harder on our digestion, so soaking allows us to absorb more of the vitamins and minerals, so I’m tempted to soak the seed first for a few hours and see what happens, but if you tried and failed, would save me the hassle. Haha, thank you for this recipe 🙂 It is what has brought me to your blog for the first time, I am a former Portlander now living in California.

    ★★★★★

    Reply
    • Adriana

      06/07/2020 at 12:29 pm

      Hi there!

      Yes, I did experiment with soaking the flaxseeds first and it was MUCH more difficult to strain and separate the solids in order to have a silky, pulp-free milk! You can soak the seeds, then strain and dry them prior to making milk if you like!

      I believe it’s phytic acid, seeds/nuts are sometimes soaked prior to cooking or consuming to decrease the amounts of phytic acid.

      Reply
  8. Taylor

    06/06/2020 at 7:20 pm

    Oh, I also meant to ask, I am so excited about the flax egg tip here, that is pure magic, I haven’t baked with flax egg yet (I’m not vegan but try to adopt more and more of it into my daily life) so I have been really curious about flax eggs, they’re just so expensive in store. I’m also wondering if you have any pro tips on storing the ‘egg’ after separating, is it also the same fridge shelf life as the milk? Any tips on measuring the amount of flax egg to replace egg in recipes… I imagine I would just eyeball about the same size as an egg and use that? Thanks!! 🙂

    Reply
    • Adriana

      06/07/2020 at 12:36 pm

      Yes, flax eggs are incredibly easy to make! The leftover flax pulp (the flax egg) from making this flax milk recipe will last for about a week in the fridge. You can also freeze it and defrost as needed for baked goods!!! 🙂

      Chicken eggs are usually 3-4 tablespoons in volume– the vegan baking ‘standard’ flax egg is 3 tablespoons flaxmeal + 1 tablespoon water, which the flaxseeds absorb… so a flax egg in nearly all recipes out there is 3 tablespoons! Just measure this directly from the leftover flaxseed pulp that separates out from the flax milk.

      Flax eggs are excellent egg substitutes, especially if your baked goods contain gluten. When used in BOTH gluten-free AND vegan baking substitutions, they don’t bind as effectively.

      Reply
      • Taylor

        06/07/2020 at 3:25 pm

        Yayyy, thank you for the quick 411! <3

        ★★★★★

        Reply
  9. MG

    07/22/2020 at 6:34 pm

    I didn’t toast the flaxseeds first and it wound up looking like light cloudy transparent tea. I will try toasting though any more tips will help. I don’t like food preparing so I want to get it right

    Reply
    • Adriana

      07/26/2020 at 6:58 pm

      Hi MG,

      Thanks for stopping in! Flaxseed milk isn’t as thick or as white as traditional milk is– how are you wanting to adjust the taste or final outcome?

      Reply
  10. Sarah H

    08/19/2020 at 3:35 pm

    This worked like a dream! Can I use the flax pulp to make crackers?

    ★★★★★

    Reply
    • Adriana

      08/20/2020 at 7:20 pm

      Hi Sarah!

      I honestly think you could– you’d have to play with it to find the proper wet ingredient to dry ingredient ratio.

      Reply
  11. Cross

    08/20/2020 at 1:37 pm

    Hello thanks for the recipe, I have several question if you don’t mind.
    How long this homemade flaxseed milk can sit out in room temperature? Like the hour limit.
    Do u think commercial product use preservative?
    Is there any preservative that can be used for this homemade flaxseed milk?

    ★★★★★

    Reply
    • Adriana

      08/20/2020 at 7:18 pm

      Hi there!

      I’d say it’s okay at room temperature for 1-2 hours, but should be stored in the fridge. Yes, many commercial products use gums, stabilizers, and preservatives! I honestly can’t think of a natural preservative that would greatly extend the shelf life. You can try making a double batch and freezing/defrosting some to see how that affects the taste and texture 🙂

      Reply
  12. Sally Lincoln

    08/22/2020 at 12:38 pm

    I occasionally have problems with the flaxmilk separating and precipitating when I have it in my coffee, especially if I’ve added vanilla and a sweetener. I’ve tried gum arabic as a stabiliser, but it doesn’t seem to help.

    The stuff I get at the store doesn’t do that….what gives?

    Reply
    • Adriana

      08/22/2020 at 2:09 pm

      Hey Sally–
      Yes, great question, this can happen with homemade plant milks. If you look up the ingredients in most popular brands (I just looked up Good Karma flax milk) and they are using tapioca starch, a protein isolate, lecithin, gellan gum, and xantham gum… all of which contribute to a creamy, homogenized end result! Through limited experimentation with xantham gum, I would say playing with that is your best bet! It can be pricey, so if you have a great health food store nearby, they probably sell it in the bulk bins so you can purchase a small amount to test with: a tiny amount of xantham gum goes a long way!

      Hopefully this was helpful. Have a fabulous rest of your weekend 🙂

      Adriana

      Reply
      • Stephan

        04/29/2021 at 6:55 am

        Thanks Adriana!

        Great article. Simple and good recipe. I make it in a Nutribullet — blend it and let it settle in the Nutribullet, scoop out the top layer and then just pour into a bottle. No nut bag. It does have a slight bitter taste with no added flavouring, but a little vanilla mellows that out.

        ★★★★★

        Reply
  13. MEGAN

    09/21/2020 at 10:50 pm

    Thank you for sharing! This works perfectly for me.

    ★★★★★

    Reply
    • Amy H

      12/07/2020 at 9:11 pm

      Hello there! I have a question. Is there a way to make this milk but with little or no protein? I ask because my son has PKU and can’t have much protein in his diet. (he can only have 6g of protein a day) I used to buy Good Karma without added protein, and we both loved it! But it’s become impossible to find without added protein. I decided to look up recipes to see if I can make it myself. This recipe is the best I have found, full of details and tips.

      ★★★★★

      Reply
  14. Angie

    04/20/2021 at 8:13 am

    Hello, as I’m making flax milk but I’m wondering if i can use this milk for chia pudding? Is it safe?

    Hope to hear from you soon
    Thank you for your time
    Angie

    Reply
    • Adriana

      05/18/2021 at 11:32 am

      Hey Angie,
      Yes! You can use this to make chia pudding 🙂

      Reply
  15. Carol Huhs

    06/19/2021 at 11:14 am

    This is the most comprehensive guide to making flax milk I have found. WONDERFUL information!!! Thank you so much! I am so wanting to replace the store bought, which I love the taste of more than any other plant-based milk, so this detailed information will really help!

    ★★★★★

    Reply
    • Adriana

      06/26/2021 at 12:33 pm

      Thank you, Carol!!

      Reply
  16. Farhin Ahmed

    10/17/2021 at 3:12 pm

    The recipe is pretty nice and seems to be the easiest way to make flax milk. However, mine turned out to be more translucent. Maybe it’s the strength of the blender. But other than that, I love how I can still enjoy cereal with it without having to taste it!

    ★★★★

    Reply
  17. Tory

    06/04/2022 at 11:31 am

    The only thing I did differently was blend for 30-40 seconds but I have a little ninja, so maybe a bigger blender would take less time. I used cinnamon and vanilla but no sweetener and it’s perfect.

    ★★★★★

    Reply
  18. Jan

    07/21/2022 at 7:32 pm

    Hi Adriana,
    Can you use flaxseed milk or the gel to make vegan ice cream? I am hoping to make dark chocolate vegan ice cream. Was initially thinking I would need an avocado but now starting to think there could be a balance between the flax gel and milk that could be optimal?

    Reply
  19. Debbie

    08/27/2022 at 1:01 pm

    Mine turned out very thin like skim milk and yellow in color. Tastes good and I did toast them first.

    ★★★★

    Reply
  20. FitCrunchyFam

    02/22/2023 at 8:33 pm

    I made this today with whole flaxseeds toasted as stated in recipe and I used a vitamix to blend. I also used your separation tip and then a nut milk bag. The milk looks like yours in the photo but it is not creamy. Can I make it creamy by adding more flaxseed to water ratio?

    Reply
    • Adriana

      03/14/2023 at 8:16 pm

      Hey there-
      If you increase the flaxseed to water ratio the milk gets very difficult to strain and has a more gelatinous texture. Flaxseed milk is lower in fat than other plant milks thus the lack of ‘creamy’ mouthfeel. You could try a blend- flax/coconut or flax/cashew for a creamier texture.

      Reply

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