• Laura

Homemade Flaxseed Milk

Updated: Oct 1, 2019

Since starting my Whole30 journey, I came back to dairy free milk alternatives that I could make at home. I do not make a lot of nut milk usually, as I rely on dairy, but since I started Whole30 I made alternative milks a couple of times and I still use them in moderation. Instead of making the well-known nut milk staple – almond milk – I decided to try making flax milk.

Hand holding a glass filled with flax milk, a glass bottle in the background

The very big advantage this milk has over other nut milks, is that the seeds don’t require prior soaking. Flax milk is also very creamy, much more so than my homemade almond milk. I tried making it with both brown and gold flax seeds and I prefer the golden flax seed version since it has a much milder flavor than the brown flax seed version. So if you would like to have a milder taste I strongly recommend using the golden seeds.

You can use this milk like you would any other nut milk. I ended up not putting it in my coffee, since I realized I do not like the taste of coffee with any kind of nut or seed milk and much prefer drinking it black. However, I did use this milk to make my morning porridge or add it to smoothies and it worked out great. Check out the recipe below and do let me know if you decide to try making it yourself!

A glass and a glass bottle on a white table, bottle is filled with flaxseed milk


50 gr golden flax seeds

750 ml water

6 dates


1. Take all of your ingredients and put them in a high speed blender. There is no need to pre-soak the ingredients (unless your dates are very dry, then you can soak them a little bit before you blend them, just remember to discard the water they were soaking in)

2. Blend for around one minute, or until you see that most of the seeds have broken down. The water will immediately get a creamy color. I blended in intervals of 10-15 seconds, until I was satisfied with the result.

3. Take a large bowl and a fine mesh bag or a linen cloth, since the next step is draining the milk through the fabric. I used a gauze handkerchief since it was all I had at hand. I then poured a bit of the liquid from the blender into the fabric, secured it on top and slowly squeezed out the milk into the bowl. Once you’ve squeezed the first round, open up the cloth and remove the flax seed remnants to ensure your cloth doesn’t get clogged. Continue doing this until you’ve squeezed all of the milk.

4. Skim the top foam layer from the milk in your bowl.

5. Transfer milk to a glass bottle and chill in the fridge.