Brazil nut milk recipe - Whether you're lactose intolerant or leading a vegan lifestyle try this alternative plant based nut milk.
It's been quite some time since I last made a nut milk recipe. I know to some people view these "how to" recipes as not as exciting as the main entree or even my dessert dishes
BUT......I strongly believe that you can benefit from learning how to make these seemingly tedious recipes.
My mother gave me this huge bag of mixed nuts - walnut, brazil and almonds which I was really grateful for.
While the aforementioned are my favourite nut combination, they are also very costly too.
My initial thoughts were to make a dairy free cheesecake similar to this raw chocolate cheese with an almond biscuit base and on second thoughts I decided to make a basic brazil nut milk recipe, after all it's been quite some time, don't you think?
Furthermore, while coconut milk is cheap and cheerful compared to the other nut milks - pistachio etc.. I was beginning to grow bored of making my smoothies with coconut milk and so welcome any newest additional to the nut milk family - brazil nut milk.
The taste and health properties of brazil nut milk
Brazil nut milk is extremely similar to cashew milk in texture, it's consistency is creamy so much so that you don't even need to use a emulsifier to omit separation.
Also, like most of the other nuts they contain a high dose of vitamin e that is great for skin elasticity, promotes smooth skin and helps to heal scars.
Brazil nut milk health benefits
Another positive thing to note about brazil nuts are the good fats known as mono-unsaturated fats (namely palmitolec and oleic acid which has been known to lower the bad cholesterol (LDL) and instead increase the good fat that our circulatory system needs (HDL).
A good example of where mono-unsaturated fats are utilised is the Mediterranean diet where plant based foods are primarily eaten in tandem with healthy fats sourced from nuts and oils.
Brazil nut milk nutrition
- High in healthy heart boosting fats
- Moderate amount of carbohydrates
- High levels of protein for muscle building/repair
- Packed with iron, potassium, selenium, magnesium and copper
How to make Brazil nut milk
- Add all of the ingredients (excluding the pink salt and vanilla) to a high speed blender and whiz for a minute or until a smooth consistency is present.
- Prepare a large jug with a cheesecloth over the top and begin to pour the nut milk into the cheesecloth.
- Squeeze the excess bits of milk out of the pulp that is compressed into the cheesecloth. Feel free to add the pulp to your smoothies, as not to waste anything.
- Remove the cheesecloth and then stir in the vanilla along with the pink salt.
Notes and tips
- Soak the Brazil nuts in water for an hour (to fast track things) or overnight if you prefer.
- Brazil nuts tend to be expensive so try to shop around for them and purchase them. in a large quantity to save money especially if you intend to make this milk on a regular basis.
- If you don't have a muslin or cheesecloth to extract the milk from the pulp a medium sized strainer works just fine.
- Store the milk in a glass jar in the refrigerator.
- The nut milk has a short shelf life so use within a few days.
- You can half the recipe to make a smaller batch.
- Make sure to reserve the excess pulp to add to smoothies or desserts.
- To impart in-depth flavour feel free to roast the Brazil nuts prior to turning them into milk.
Frequently Asked Questions
Is it okay to combine Brazil nuts with another nut to make my milk?
Yes, you certainly can do this!!
What can I use this nut milk in?
Desserts, smoothies, cereal, baking just anywhere that non plant based milk would usually be used.
Is it essential to include vanilla and dates?
No. the dates are added for a hint of sweetness, definitely not a dealbreaker if that and vanilla isn't included
Do I need to soak the nuts in advance?
Soak them for a hour but some people like to leave them soaking overnight. If you have a high speed blender like a Vitamix or Blend Tech the nuts should break down with ease.
Other nut milk recipes
- Homemade Cashew Milk
- Raw Almond Milk
- Coconut milk
- Quinoa Milk
- Hemp Seed Milk
Brazil nut milk recipe (vegan)
Ingredients
- 1 cup of Brazil nuts 130g
- 4 cups of filtered water 800ml/280z
- 1 teaspoon of vanilla extract or scrape of the vanilla pod
- 2 medjool dates optional
- ¼ teaspoon of himalayan pink salt
Instructions
- Soak the Brazil nuts in water for an hour (to fast track things) or overnight if you prefer.
- Drain off the water the that the Brazil nuts were soaked in.
- Add all of the ingredients (excluding the pink salt and vanilla) to a high speed blender and whiz for a minute or until a smooth consistency is present.
- Prepare a large jug with a cheesecloth over the top and begin to pour the nut milk into the cheesecloth.
- Squeeze the excess bits of milk out of the pulp that is compressed into the cheesecloth. Feel free to add the pulp to your smoothies, as not to waste anything.
- Remove the cheesecloth and then stir in the vanilla along with the pink salt.
Dahn says
Please be aware that as with Brazil Nuts you must limit your intake of the milk as well. Brazil nuts are HIGH in Selenium.
Brazil nuts are also associated with reductions in blood pressure.
Keep in mind, it always possible to have too much of a good thing; too much selenium can have toxic effects on the body, so you only need one or two nuts a day to get the benefits.
Charla says
Hi Dahn, I shall keep that in mind and thanks for sharing that bit of information with me.
Natalia says
Hi, how many days does the milk last in fridge?
Charla says
Hello Natalia, the milk should last for up to 4 days. I hope that helps!
Kathlene Ehrman says
Do you strain after soaking? Most nut milk recipes drain and rinse after soaking. JW! Thanks!
Kathlene
Charla says
Hi Kathlene. My apologies for not making that very clear. Yes, you should drain off the water that was used for soaking before moving onto the next step. I have updated the recipe card to reflect this 🙂
Xinef says
I like to make my nut milks with a different nut every time for variety, but Brazil nuts and cashews are my favorite so far. So creamy, with cashew milk tasting 'lighter' while Brazil nuts have a more distinct nutty taste, and the good oils are more prominent.
Add dates, vanilla, cinnamon, and possibly some vitamin/calcium supplements. I usually use it for cereal/muesli/oatmeal/champorado/smoothies/nicecream, or home-made milk chocolate. I usually don't strain nut milks, since I don't usually drink it 'raw', and even then I don't mind the 'crunchy' texture. Just give it a good shake, and enjoy 🙂
Charla says
Thank you for sharing that additional information and stopping by.
Linda says
Do you know if I could use the left over pulp to make nut flour?
Charla says
Yes, it should work if it's completely dried off first of all in a dehydrator.
Laura Nicole says
Hi Charla I just bought like 3kg of Brazil Nuts for making my own milk for the first time and this is how I founded your recipe 🙂 I wonder why do you use dates? Can it be done without this ingredient?
Charla says
Hi Laura. The dates are optional. I like to add dates simply for a slight hint of sweetness. Removing the dates from the recipe won't have any impact on the overall results.
Laura Nicole says
Thank you!
Ja'Net says
I came across your site when doing a Google search on making Brazil nut milk. I made your recipe today, it was my first time making a nut milk. It is absolutely delicious and very easy to make. Thank you!
Charla says
Yay! Thanks for such positive feedback Ja'Net
Shae says
Hi Charla! I'm new to your blog and I had Brazil nuts soaking since yesterday. I made the milk this morning. It's delicious. I substituted organic deglet noor dates; because that's all I had 😉 for medgool dates. I put the milk in my tea this morning and it was great!! Thanks for the recipe. My daughter loves spiced Brazil nut milk (made @ a local vegan restaurant). I'm going to put my spin on it w/your milk recipe.
Thanks a bunch!
Charla says
Hi Shae. Thank you soooooo much for your feedback. Spiced Brazil nut milk sounds amazing, will have to try that one too. Enjoy!
Ceil says
Hi Charla!
I decided to give your Brazil nut milk recipe a try last night...I think that it's now my fave nut milk!
My favourites had been cashew nut milk followed by hemp milk - just in case you were wondering.
Interestingly enough, I don't find Brazil nuts delicious - they strike me as very dry - but in your nut
milk recipe, they rock!
Thanks soo much for this gem...I'd never have tried this or the pistachio nut milk recipe for that matter,
if it weren't for you. 🙂
Have a wonderful day.
Charla says
Hi Ceil. Thank you so much for your constant feedback, it makes me believe in what I do. I'm evening thinking of creating videos to supplement my written tutorials.
Ebony says
Did you soak the raw Brazil nuts as part of the prep process? I really liked reading your article.
Charla says
Thank you. Yes soak them in water warm for an hour or overnight if you wish.
Ashley @ Fit Mitten Kitchen says
So I've been meaning to try my hand at homemade nut milks, and funny enough I have brazil nuts on hand! I thought I bought hazelnuts but realized today they were brazil nuts. I just need to get some cheese cloth now. Thanks for sharing!
Charla says
That's awesome Ashley. I strongly suggest putting those brazil nuts to good use and make some nut milk.
Sam | Ahead of Thyme says
I have never tried Brazil nuts but this sounds sooo good!! Saving this recipe! Thanks!!
Charla says
Thanks Sam, you are welcome 😉
Judith says
I really enjoyed this post. I'm vegetarian and I use store bought almond, rice or coconut milk a preference over dairy milk due to concerns of ingredients. I would prefer to make my own milk, which I will do as soon as I get a new blender. Do you have any recommendations for a good blender....
Thank you kindly. May God continue to bless you in all your endeavors.
Charla says
Hi Judith, thank you for commenting. Yes you will notice the difference once you make your own nut milk. It's a lot of fresher plus you know exactly what ingredients go into it since you're in complete control. In regards to a good blender I would highly recommend a Vitamix, that is what I use for all of my recipes. It's quite expensive (depending on your budget) but they have a 7 year warranty. I couldn't live without mine I use it every single day.
Kim Kremer says
It's quite good, but not as creamy as I expected. (Next time I'll reduce the amount of water.)
Any ideas as to the nutrient profile of the remaining pulp? I imagine I could do the math, but I'm hopeful someone has a ready answer.
Charla says
Hi Kim, thank you for the feedback. Sorry to hear that it wasn't as creamy as you expected. Thankfully the ratio of water can be adjusted to suit for the next time you make it. I don't have the nutrient info for the pulp only the milk 🙁
Bintu | Recipes From A Pantry says
I really need to try making my own nut milk.
Charla says
Bintu, you definitely should I promise you will like it.
peter @feedyoursoultoo says
Really informative post.
Charla says
Thank you!
Valentina says
I only tried Brazil nuts for the first time a few years ago. I love this use for them! And I love good fat. 😉
Charla says
Awesome glad you like them
Tamara says
Charla, this is such an important post! My adult son is lactose intolerant, and I'll try to remember to forward it along to him... Also, your photos are gorgeous. Bravo!
Charla says
Thanks Tamara, yes please do share this with him and feel free to browse my other gluten free nut milks.
Harper Slusher says
I've never though to make brazil nut milk before, Awesome idea! I love your blog!
Charla says
Thanks Harper