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Vegan Brazil Nut Milk

Vegan | Anti-Candida | Gluten-Free
Course Breakfast, Drinks
Servings 4


  • 2 cups brazil nuts soaked in filtered water up to 4 hours
  • 1 vanilla bean
  • pinch sea salt
  • 6 cups filtered water
  • 1 dropper liquid stevia


  1. Place the brazil nuts and vanilla bean in filtered water and soak for up to 4 hours.

  2. Next, discard the soaking water and rinse the nuts and vanilla bean in a fine mesh strainer.
  3. Now place this into a vitamix or another high powered blender with the remaining ingredients.
  4. Starting on low speed, blend slowly working up to high speed until you have a creamy consistency. About 1 – 2 solid minutes of blending.
  5. Using a nut milk bag, cheese cloth or an extremely fine mesh strainer strain the pulp out of the milk and discard.  If using a fine mesh strainer, I suggest straining a couple times to get it as smooth as possible.

  6. Store in a sealed glass jar in the fridge for 3 – 5 days.