Quick Homemade Flax Milk (gluten/dairy/nut/soy/coconut free)

Quick Homemade Flax Milk (gluten/dairy/nut/soy/coconut free)

Quick Homemade Flax Milk

Flax milk has entered the marketplace. I was intrigued and picked up a carton for my husband to test out. Knowing that I'm highly sensitive to most fillers, additives and other things of the like that are in processed foods- I was't really interested in giving it a trial run.

But making my own? Sure, why not. I always love a little challenge.

After some playing around I found I had the best results NOT soaking the flax seeds, as you would to make most other nut/seed milks. All I needed to do was throw my ingredients into a blender, strain and then I had milk.

I like the flavor of flax, so I enjoyed this milk. If you don't like the distinct flavor of this seed, this recipe is probably not for you. Though adding a little flavoring (i.e.. vanilla hides the flax flavor well!)

5 Minute Homemade Flax Milk

Yield: 1-2 servings.


  • 3 Cups Cold Water
  • 1/2 Cup Whole Flax Seeds
  • 1/2- 1 cup additional water (to add after straining)
  • Liquid Sugar OR Stevia to taste.
  • Vanilla Extract to taste (or fresh vanilla bean).


  1. In a blender combine the 3 cups of water and 1/2 cup of flax seeds. Process for maybe a minute. Using cheesecloth or Pantyhose. (new ones - that you don't mind cutting up!) Strain the milk. Tip: Pour a bunch of the milk into the cheesecloth, twist the top and then gently squeeze thick milk into a cup.
  2. To the strained thick milk add 1/2-1 cup of additional water. Sweeten to your liking and add a splash of vanilla.


Store in the fridge.


Flavor Ideas:

  • Try blending the finished milk with fresh strawberries to make strawberry milk.
  • Blend with a little cocoa powder for chocolate milk.
  • Add a little almond extract or another flavor of choice.
  • Warm up and spice with Cinnamon, Nutmeg etc.
  • Add your favorite protein powder and blend well.
  • This milk can be sweetened with dates. Combine milk and pitted dates until smooth in blender.


Brittany Angell

11 comments | Leave your own

  1. Debi

    I’m putting this one in my pocket for those days when I forgot to soak nuts and I need milk in a hurry. 😀 Awesomeness, Brittany!

  2. Barbara

    This sounds fantastic. We put Barleans High Lignan Flax Seed Oil in all of our soups and salad dressings, so I should LOVE this. Can’t wait to try it. Thank you! So, how many drops of liquid stevia do you recommend to start with? I like things on the not so sweet side.

  3. Janell

    You could probably use flax meal instead of the whole seeds, right?

  4. Sarah @ The Healthy Diva

    This looks great! How long will it last in the fridge?

  5. Val @ Tips on Healthy Living

    I’ve seen flax milk as well and have been curious but I’m with you on processed foods. This looks like a fun Saturday project! Great tip about using the pantyhose too — I never would have thought of that.

  6. Zoe

    This looks great! I never thought about using flaxseeds for milk – did you use a normal blender or a high powered one like a Vitamix? 🙂

  7. Linda

    I’ve bought the unsweetened commercial version at Whole Paycheck. For what the product is, I think it’s too pricey. Am I so lazy as to not make it? Sheesh:s

    In making your recipe, I used golden flax seeds. Using a Vita-Mix, I went from 1 to 10, flipped the high switch, and left it there for 30 seconds. Once strained and thinned out with some more water, I added a pinch of “real” salt. Salt helps to get rid of bitterness in liquids. Vanilla helps to mask the raw flavor of the milk. A kiss of sweetener, and I am thankful for your recipe!

  8. Gypsy Jules Yogini

    Thanks for this fabulous idea, I can’t wait to experiment! I’ve been doing coconut milk but already do coconut water & coconut oil, so it’s nice to get a little more variety. Another different & delicious ‘milk’ I found here in Thailand is Job’s Tears milk. YUM. I have no idea if that grain can be found in the states or elsewhere, but it’s very common in SE Asia. SO delicious! Although it is sometimes called ‘chinese barley’ it is gluten free and not in the barley family. Also delicious toasted with nutritional yeast and/or herbs.


  9. Monique

    Hi there, i just tried this milk, just the water and flax…it came out literally all thick-ish foam and no milk, and the foam has a slight slimy texture to it as well…any idea why it turned out like this? I used a blender used for making smoothies, it’s all i have, it’s not a fancy blender. I blended for 2 mins total. I used tap water, it wasn’t warm. And i used brown flax. Tnx in advance.

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