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.


Recipe Summary

20 mins
20 mins
4 cups


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

104 calories; protein 3.5g; carbohydrates 5.6g; fat 8.2g; sodium 13.8mg. Full Nutrition

Reviews (1)

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Rating: 5 stars
I made 1/2 of the recipe, as it only lasts up to 3 days, and I'm not sure I'll use more than 1/2. It could even use more water, but I can always add that afterwards, as well as vanilla or sweetener. This is a great 'base' recipe! Read More