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A jug pouring flaxseed milk into a glass

How To Make Flaxseed Milk

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

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…


Scale

Ingredients

  • 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