Lavender Vanilla Nut Milk


½ cup Raw Almonds

½ cup Brazil Nuts

¼ cup Hazelnuts

½ teaspoon dried Lavender

½ teaspoon Vanilla Extract

1 Dates, pitted

2 teaspoons Honey

4 cups Filtered Water


In a bowl, cover the nuts with about 1-inch cold water. Cover and let sit at room temperature overnight (at least 12 hours) or up to a few days.

Drain and rinse the nuts. Combine the nuts, lavender, honey, date, and 4 cups fresh water (not the soaking liquid) in a blender. Blend for 3-4 minutes at the highest speed. Strain the mixture using a nut bag or a fine-mesh sieve lined with cheesecloth. If you are using a sieve and cheese cloth, you might want to strain twice to get a smoother milk. Press the mixture to extract as much of the liquid (milk) as possible.

Store in a clean, glass jar in the refrigerator for up to 2-3 days.

Photographed by Alli Shepherd.