Homemade Flax Seed Milk


DIY flax seed milk can not only save money but also keep you from using the store-bought kind with chemicals and additives. Adjusting the amount of water used can also produce a thicker outcome giving you a creamier texture to use in place of cream in recipes.

Prep Time:
20 mins
Total Time:
20 mins
4 cups


  • ½ cup flax seeds

  • 4 ½ cups water


  1. Blend flax seeds and water in a blender on high for 1 minute; allow to rest for 2 minutes. Blend again on high for 1 minute; allow to rest for 5 minutes. Blend again for 30 seconds.

  2. Pour milk through a nut bag or a strainer lined with cheesecloth into a pitcher or glass container; press solids with back of a spoon to extract liquid. Gather cheesecloth around solids; twist and squeeze to extract all the liquid.

Cook's Notes:

Store in the refrigerator for up to 3 days in an airtight container. Flax seed has a gelling effect so give it a good shake before using.

Use the flaxseed pulp in another recipe but don't throw it down the drain, it has a gelling effect that will clog pipes. Use a tablespoon of dried pulp in your gluten-free baking to aid in binding and boost your fiber.

Nutrition Facts (per serving)

104 Calories
8g Fat
6g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 104
% Daily Value *
Total Fat 8g 11%
Saturated Fat 1g 4%
Sodium 14mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 5g 19%
Total Sugars 0g
Protein 4g
Vitamin C 0mg 1%
Calcium 57mg 4%
Iron 1mg 6%
Potassium 160mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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