Flaxseed Milk
"This flax milk recipe is perfection- it’s smooth, creamy, and satisfying. You can use whole flaxseeds or flaxmeal in this recipe, but I recommend whole seeds for a silkier mouthfeel."
-- @willamettetransplant
More from @willamettetransplant


Prep time 10mins
Serves or Makes: 4


  • 1/ 4 cup flaxseeds
  • 3 cup water


  • Step 1

    1. Add 1/4 cup flaxseeds, 3 cups of water, and a pinch of salt to blender cup. Blend for 10-15 seconds- yes that’s all you need!

  • Step 2

    2. Pour flaxseed milk into a container and let it sit for 10 minutes. Flaxseed milk is difficult to strain through a nutmilk bag or cheese cloth as it has a gelling characteristic- if you let the flax milk sit for 10 minutes the seed husks & fibers will separate, allowing you to scoop them out with a spoon! You can save the gell and add it to smoothies, baked goods, or use it as a flax egg! This tip is pure magic! The flaxmilk will separate into 3 layers: Flaxseed gell on the top, perfect flax milk in the middle, and a bit more flaxseed gell on the bottom! We want that pure center portion for a nice creamy flaxmilk!!

  • Step 3

    (TIP: if you let the flaxmilk sit & separate but are having a hard time scooping out the flax material, place in the freezer for 5 minutes. The flaxseed matter will firm up even more making it very, very easy to scoop out. This is what I usually do!) 3. After the milk has separated into layers and you have removed the top layer of flax matter, you can easily strain the rest of the milk through a nut milk bag- be sure to leave the last bit of flaxseed at the bottom and don’t pour it into the nut bag.

  • Step 4

    4. Flavor as you see fit and store, covered, in the fridge for 3-5 days. Recipes yields about 2 cups of flaxmilk, I like to add 1 teaspoon of vanilla extract, a pinch of cinnamon and 1-2 teaspoons of maple syrup.