Foundation for Advancement in Cancer Therapy
Non-Toxic Biological Approaches to the Theories,
Treatments and Prevention of Cancer

Our 53rd Year

Basic Nut Milk

Nut milks can be used like dairy milks in most recipes. Great as a base for smoothies, with hot cereal or just a refreshing drink.

  • 1 cup raw nuts or seeds (almonds, hazelnuts, pistachios, pecans, walnuts, cashews, pumpkin seeds, sunflower seeds, etc.)
  • 2-3 cups pure water, preferably distilled, for soaking
  • 4 cups pure water for blending
  • dash unrefined salt (seasalt, Celtic, Himalayan)
  • optional flavor additions: a couple of dates or prunes, vanilla extract, nutmeg, cinnamon, raw honey, cacao or carob powder, etc.
  1. Soak nuts or seeds at least 4 hours in soaking water.
  2. Drain and save soaking water for plants or discard.
  3. Place nuts in a blender. For creamier milk, heat remaining 4 cups water to very  hot, but not boiling and add to the blender.
  4. If not using a high speed blender (e.g. Vitamix), you can strain the milk to remove any solid pieces or pulp.
  5. If desired, after straining quickly blend in any flavor additions.
  6. Transfer to an airtight glass container and chill. Keeps about 4-5 days in the refridge. Shake before using.