Homemade Flaxseed Milk
Drink - non-alcoholic, Photos in directions
Ingredients
1/4 cup whole flaxseeds OR 1/3 cup flaxseed meal
3 cups water
Pinch of salt
Optional Flavorings: Vanilla Extract Honey, Maple Syrup, or Dates
Description
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.
Be sure to read the instruction on how to make flaxseed milk because the steps aren’t the same as other homemade plant milks, this recipe has a twist!
I like to add 1 teaspoon of vanilla extract, a pinch of cinnamon and 1-2 teaspoons of maple syrup.
Directions
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!
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!! 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!)
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.
Flavor as you see fit and store, covered, in the fridge for 3-5 days.
Notes
Tips
Let’s dive into some tips for how to make homemade flax milk in the tastiest and easiest way. The first time I tried flaxseed milk I thought it was more bitter than other dairy-free milks. We have experimented with this recipe in so many ways, here are our tips & tricks on making flaxseed milk!
Use A Nutmilk Bag. Some recipes online suggest that running homemade flax milk through a sieve or fine mesh strainer is sufficient. However, this allows a decent amount of the seed husk/pulp to stay in the milk, changing the color to brown and increasing the bitter flavor. Use a nut milk bag to thoroughly strain homemade flaxseed milk.
Toast The Flaxseeds. We prefer to gently toast the flaxseeds in a skillet prior to making flax milk. This seems to help cut down the bitter aftertaste as well as a slimy texture.
Left- before straining, Right- perfectly smooth after straining!
Why is Flaxseed Milk Slimy? This is similar to homemade oat milk! Flaxseeds have natural gelling properties which is why they are commonly used to make flax eggs for vegan baking. If the ratio of water to flaxseeds is too low, the milk can have a slimy texture. Using hot water increase the likelihood of a slimy flaxmilk- so use cold water instead. Also, don’t over blend the flaxseed milk, 10 seconds in a blender and it’s ready. The longer you blend it, the more slimy/gel-like it gets.
Be patient when straining. Flaxmilk is more difficult to stain through a nutmilk bag than almond or coconut milk due to the gelling or mucilaginous quality of flaxseeds. This can coat the inside of a nut milk bag which slows down the straining. This is why we recommend letting the milk sit for 10 minutes to separate then scooping off the flax gel. It is worth it, flaxmilk that is strained through a bag is far superior in taste and texture!
Do I have to let the milk sit then scoop out the pulp? You can pour this into a container and drink with the pulp for more fiber if you’d like- the milk will separate, gently shake before drinking.
However, the gell portion that you separate is a usable flax egg! Flax eggs are common ingredients in alternative baking, like vegan and gluten-free baking! Alternatively, the flax gell that you remove from the flax milk you can add to oatmeal, baked goods, smoothies, and bread!
On Storing & Using
Flaxseed milk is easy to use in cooking and recipes just as you would use almond or soy milk. Freshly made flaxseed milk will last for 3-4 days in the fridge. As flaxseeds are an excellent source of omega-3 fatty acids, ensure your flaxseeds or flaxseed meal are fresh and store them in the refrigerator or freezer to preserve their quality!
How long does flaxseed milk last? Fresh flaxseed milk can last from 3-5 days in the fridge. I’ve had batches last longer than this frequently- ensure your blender and cheesecloth/ nut bag are clean to extend the shelf life of your homemade flax milk!
Does flaxseed milk go bad? Homemade flaxseed milk can go bad after 3-5 days in the fridge or if left out at room temperature.
What does it taste like?
Flaxseed milk has a mild taste with nutty and bitter undertones. It is easy to add flavors and sweeteners to and remind me of a blend between almond and oat milk. If you are sensitive to the bitterness we listed tips on how to cut down the bitter flavor earlier in this post.
Flax milk vs. almond milk: Flaxseed milk has a less nutty, more bitter taste than almond milk. Flax milk has a milder flavor than almond milk and a pleasantly thicker/creamier consistency!
Flax milk vs. soy milk: Soy milk has a more neutral flavor profile compared to flaxseed milk, it’s also has a thicker consistency than flax milk.