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New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

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Brazil Nut Milk

Brazil Nut Milk

August 29, 201458 Comments Affiliate Links

Brazil Nut Milk is rocking my world. This dairy-free milk tastes just like the real thing according to my older son. I think this nut milk recipe is the bomb. Brazil Nut Milk is a fabulous dairy alternative. It’s creamy, smooth, and easy to make, with only 3 ingredients.

I serve Brazil Nut Milk with my paleo, grain-free Mulberry Granola. It’s also delicious on top of Paleo Porridge, or in Dandelion Coffee. If you miss cookies and milk, try my Primal Chocolate Chip Cookies and a glass of this incredible dairy-free milk!

Brazil nuts not only taste great, they are super healthy. Loaded with vitamins, antioxidants, and minerals, Brazil nuts are a fantastic source of selenium which protects cells from damage and can lower the risk of certain cancers. Brazil nuts also lower LDL cholesterol, the “bad” cholesterol.

If you’ve been wondering how to make nut milk, you’ll love this delightfully easy brazil nut milk recipe!

Print Recipe
Brazil Nut Milk
Serves:4cups
Ingredients
  • 2 cups brazil nuts
  • 1 vanilla bean
  • 4 cups water
Instructions
  1. Soak brazil nuts and vanilla bean in a large bowl of water for 8 hours
  2. Discard soaking water, and rinse brazil nuts and vanilla bean
  3. Blend brazil nuts, vanilla bean, and 4 cups of water in a vitamix
  4. Use a nut milk bag to strain pulp from milk, save pulp for another use
  5. Serve

This milk is similar to a whole milk (as opposed to skim or low-fat). If you’d like to make it a little less creamy, simply increase the water in the recipe from 4 cups to 5. If you’re looking to use the leftover pulp from this recipe, try my pulp crackers.

Here are some of my other homemade dairy-free milk recipes:

  • Cashew Milk
  • Almond Milk
  • Coconut Milk
  • Yummly
  • Tweet
« Meatballs
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Comments

  1. Emily says

    May 23, 2016 at 5:05 am

    I didn’t read ALL the previous comments so I don’t know if this has been covered.
    I’m curious about the nutritional info, specifically selenium and other minerals. How much is left in the mill and how much in the pulp?
    Looks yummy. I have some Brazil nuts on my counter, waiting right now.
    And my other question, does anyone know what Brazil nuts are called in Brazil? :)

    Reply
    • Elana says

      May 24, 2016 at 5:23 pm

      Emily, thanks for your comment. Here is more info on nutrition for my recipes:

      https://elanaspantry.com/nutrition-information/

      Elana

      Reply
    • Fernanda Galvez says

      September 23, 2016 at 12:33 pm

      In Brazil they are called Castanha do Para. Castanha means nut and Para is a state in Brazil.

      Reply
    • Vero says

      January 17, 2017 at 7:16 am

      In portuguese they are castanhas

      Reply
  2. Dan Agnew says

    February 5, 2016 at 3:48 pm

    You have very appealing Paleo recipes. i am going to try a number of them. Thank you. But I have to ask you if you can tell me where to purchase 2 or 3 swing top milk bottles like the one in the picture on the how too make brazil nut milk. I’d love to have a coup of those in my collection.

    Reply
    • Elana says

      February 5, 2016 at 9:13 pm

      Hi Dan, over the years I have purchased these bottles at thrift stores and flea markets :-)

      Reply
  3. Christina says

    June 11, 2015 at 6:02 am

    I love your recipes and your site, but please be careful with Brazil nut milk. I believe you can overdose on selenium using it. Maybe use it as a mixed milk with another nut. I read this on a naturopathic pharmacist’s blog. (Suzy Cohen)

    Reply
    • Elana says

      May 25, 2016 at 1:13 pm

      Thanks Christina!

      Reply
  4. Maria says

    May 8, 2015 at 1:52 pm

    Hi Elana! Thanks for the Brazil nut milk recipe… I love Brazil nuts, and I’m very excited to try this new nut milk! Just a quick question before I start the blender: I buy a brand of Brazil nuts that come pre-sprouted. Do I still need to soak them before preparing the nut milk? Thanks for your input!

    Reply
    • Elana says

      May 25, 2016 at 1:13 pm

      Hi Maria, I haven’t ever tried making this milk using pre-sprouted Brazil nuts, so not sure if that will work. If you do experiment please let us know how it goes.

      Reply
  5. MyMansBelly says

    January 22, 2015 at 10:07 am

    I’ll bet this milk tastes better than almond milk because brazil nuts have a much richer flavor. I might actually have to make my own nut milk now.

    Reply
    • Elana says

      May 25, 2016 at 1:14 pm

      I hope you love it!

      Reply
  6. Laura Nugent says

    November 15, 2014 at 7:29 am

    This is by far my favorite nut milk and I’ve tried quite a few, both homemade and store bought. Thank you so much for this idea! It has made my morning tea so much more enjoyable.

    For anyone interested, I am still using the nut milk that I made 5 days ago and it seems just fine. There is no off taste or smell. I’m assuming that I’m near to reaching it’s limit but think that it will easily last up to 7 days in the fridge.

    Reply
    • Elana says

      May 25, 2016 at 1:14 pm

      Laura, so glad you liked it!

      Reply
  7. Deborah says

    October 22, 2014 at 3:05 pm

    How long will a nut milk keep? I’m thinking probably only a couple of days at most. Can someone please advise! :) Thank you!

    Reply
    • Elana Amsterdam says

      October 22, 2014 at 10:44 pm

      Hi Deborah,

      Mine usually keeps for around 3 days in the fridge.

      Elana

      Reply
  8. Katy says

    October 16, 2014 at 12:36 pm

    My favorite is hazelnut milk, in coffee, in cacao or plain. And my daughter loves it too.

    Reply
  9. Paul says

    October 6, 2014 at 6:26 pm

    I love trying different kinds of milk and have never stumbled across brazil nut milk before. Sounds intriguing.

    Reply
  10. accole695 says

    September 22, 2014 at 11:44 am

    I didn’t know making nut based milk was so easy. I’m excited not to buy it at the store now that I know how to make it. Thanks.

    Reply
  11. Kate Markell says

    September 21, 2014 at 10:26 am

    Elana, I am a huge fan and long time user of your web site. I love your style, it is easy to follow, simple to make and always turns out great. I, too, have been healing from a long term illness. My story is a success story and I am so grateful. 4 years ago I was unable to work and was in constant, totally debilitating pain. This had been going on for 14 years prior with varying degrees of severity. After having seen everyone (meaning EVERYONE!) for a solution, I came across one and have been on that protocol ever since. My dietary needs change but the one thing that is constant is little to no grains and absolutely no wheat, corn, soy ect. I tend to augment your recipes to fit what I can use, what I have around and what is easy to pull together. My top go to recipes are: chocolate chip cookies (made in a bar), brownies, coconut bars, and muffins- either the lemon poppyseed or blueberry augmented with nuts or added cranberries. I made the most amazing batch of your honey cake with the addition of some wild roses I had harvested and made oil out of- they made the most delicious cake. The oil went into a batch of lotion. All of it filled my sensual appetite! I, too, love having savory dishes around as much as my husband loves having the sweets nearby. You asked what people were looking for in terms of this and I wanted to pipe in. Today, I am prepping for a trip- I always need to think about food for travel and orienting, not relying on eating wherever I go until I can find something. I am wanting a quiche that can be made in cupcake holders. I have done this before and there are other recipes out there but I have a hunch you will perfect it. Please! In fact, this type of thing- binder + veggies + small portable portion could be a number of recipes. I hope that is helpful to you. Thank you, you are a household name and I can not recommend you to enough people!

    Reply
    • Alissa says

      November 17, 2014 at 10:46 am

      Hi Kate, I have made ‘portable mini fritattas’ many times.I line a typical cupcake/muffin pan with foil cupcake liners from the local grocery store. Place the foil liners in each of the muffin tins in the pan. Then you can make the mini-fritattas one of two ways: 1) in a large bowl mix up all your veggies, meats, spices or any ingredients you’s like to have in the fritatta and add egg whites or scrambled eggs. Than using a 1/2-cup measuring cup scoop the mixture into the foil cupcake liners. You can top them with a little cheese, if you eat dairy. Then bake them at 350 degrees for about 20 minutes until they are firm to the touch. Take them out of the oven and let cool for 5 minutes. Then transfer them to cool on a baking rack. They are delish! They freeze well and travel well in a tupperware or similar type of container. Some ideas for combinations include – onion/mushroom/red pepper, spinach/salmon/bell pepper, brocolli/scallion/cheese, etc. etc. Enjoy!

      Reply
  12. Serena says

    September 17, 2014 at 7:35 am

    This looks really easy! I buy almond milk and I didn’t know that it could be made so easily. I will definitely try to make it myself and I will also give a chance to this brazil nut version. I haven’t even heard about this kind of milk so it will be something new for my family as well. I’m always glad to find gluten-free homemade substitutions so that I know for sure that my food is absolutely gluten-free. I’m worried so much because lately I’ve discovered that restaurants which are said to be gluten-free don’t really have to be. Did you know? I was very surprised! Thank you once again for your milk recipes! ;)

    Reply
  13. Marilyn says

    September 16, 2014 at 4:52 pm

    I, also, was worried about the toxicity of eating too many Brazil nuts. Does anyone have any info on this? Otherwise it sounds wonderful.

    Reply
    • Carol says

      February 27, 2018 at 8:34 pm

      I would also like to know, I have read that you should only eat one or two Brazil nuts a day as to not overdose on selenium..maybe a blend of almonds and Brazil nuts would work as an alternative.

      Reply
      • Elana says

        February 28, 2018 at 12:32 pm

        Carol, yes, selenium toxicity is a real thing so I wouldn’t guzzle tons of this milk every single day. But it’s good to rotate foods anyway :-)

        Reply
  14. Jillian (@jillian_CLS) says

    September 16, 2014 at 7:55 am

    I’ve been wanting to try Brazil nut milk for a while. Currently, I’m obsessed with homemade cashew milk. Not only is it tasty, but cashews are a relatively cheap nut (compared to almonds and Brazil nuts). One day, though…Brazil nut milk!

    Reply
  15. Line says

    September 15, 2014 at 5:53 am

    Check out my new food blog!
    I think it’s going to be fun and exciting in time

    http://www.lifeandthelemons.com

    Also, take a look at my Facebook page:
    https://www.facebook.com/lifeandthelemons?ref=bookmarks

    Reply
  16. Kimberly says

    September 14, 2014 at 11:18 pm

    Wondering how long a homemade nut milk will keep in the fridge? I just discovered your website…really enjoying it! Thank you!

    Reply
  17. Morgan says

    September 6, 2014 at 11:37 am

    I love making Brazil nut milk. My toddler loves it and it makes the best chia pudding!

    Reply
  18. Jessica says

    September 5, 2014 at 12:46 pm

    This looks great! I’m always looking for a really creamy alternative. Sometimes I get tired of Almond milk and coconut milk. I must try! thank you

    Reply
  19. Cloe J says

    September 4, 2014 at 1:38 pm

    Oh this looks delicious! I’ve been searching for a milk alternative for a long time and this looks super simple to make. Thanks for sharing!

    Reply
  20. Pam Solomon says

    September 3, 2014 at 10:59 am

    Wow! I never would have thought to use Brazil nuts. Thanks for sharing this great idea!

    Reply
  21. Joan says

    September 1, 2014 at 2:33 pm

    Hi Elena How do you make dandelion coffee? Thanks

    Reply
  22. kathleen deaton says

    August 31, 2014 at 9:13 am

    Brazil nuts are wonderful. This looks delicious as a beverage or to enjoy with granola!

    Reply
  23. Lisa says

    August 31, 2014 at 4:55 am

    Love to mix them…..like…..coconut and almond!!

    Reply
  24. snottydog says

    August 31, 2014 at 4:04 am

    It would be even easier done this way – if there’s such a thing as brazil butter?!

    http://glutenfreeeasily.com/how-to-make-almond-milk-in-less-than-3-minutes/

    Reply
  25. Batya Leidner says

    August 31, 2014 at 1:04 am

    What can you suggest as an alternative to a vitamix?

    Reply
    • Stephen Mark says

      February 13, 2016 at 2:21 pm

      i found a Ninja Ultima blender on a clearance rack at Meijers one day. this Ninja has the regular blender blade at the base in addition to the ninja blades attachment. The other Ninja blenders that only have the Ninja blades doesn’t blend efficiently. It also has the speed adjustable knob like a Vita-mix. It works way better than the regular Ninja and the Health master one i had that Montel promoted. those are junk! 110 bucks….great find.

      Reply
  26. Irene Alora says

    August 30, 2014 at 2:02 pm

    I too was wondering about the toxicity of Brazil nut milk. About 6 Brazil nuts contain double the tolerable amount of selenium you can consume. Even eating 3 on a daily basis can lead to eventual selenium toxicity. Symptoms may include a metallic taste, garlic odor on the breath, hair loss, brittle nails, fatigue, nausea, rash, diarrhea, runny nose, cough and nerve pain. It’s a shame because I really like Brazil nuts. Does anyone know the amount of selenium in a cup of Brazil nut milk?

    Reply
  27. Jessica says

    August 30, 2014 at 10:58 am

    I was actually thinking about whether people make nut milk out of Brazil nuts yesterday afternoon and whether or not it would be good. My what timing!!

    Reply
  28. Madz says

    August 30, 2014 at 10:08 am

    consuming too many Brazil nuts can be extremely toxic! Look up ‘selenosis’. You exceed the daily limit after two or three nuts

    Reply
  29. nancy says

    August 30, 2014 at 10:05 am

    Joann’s house of nuts in Maryland mail order check Internet may find other places.

    Reply
  30. Lor says

    August 30, 2014 at 9:00 am

    Elana, Do you leave the skins on the nuts when you make the nut milk?

    Reply
  31. Michelle @ Vitamin Sunshine says

    August 29, 2014 at 11:13 pm

    Yum! Love this idea. Will have to track down some brazil nuts!

    Reply
  32. Brenda says

    August 29, 2014 at 8:41 pm

    Since Brazil nuts are high in selenium, just don’t drink to much of this especially
    if you take a multivitamin that contains selenium.

    Reply
  33. Madfortulips says

    August 29, 2014 at 8:07 pm

    I make hazelnut, almond and coconut milk and love it! I got so tired of all the other “stuff” in nut milks so I decided to do some research and make my own. I save the nut meal in small batches then put in low warm oven to dry out, then run the stuff through my food processor to make nut flour for my GF flours I create. Have never tried Brazil nuts but you can bet I will now!

    Reply
    • cindy says

      August 29, 2014 at 9:40 pm

      oh, that is a great idea for the leftover pulp!

      Reply
  34. Sue says

    August 29, 2014 at 7:59 pm

    I recently quit dairy but was having a hard time finding a milk that I liked in my morning coffee. My daughter suggested Hazelnuts and BINGO I love it, to me it tastes like the half and half I used to use no added flavor. It’s definitely not like the flavored Hazelnut creams you can buy. Now I will have to try Brazil Nut you have piqued my interest. I really appreciate you and all the work you do for people like me. :)

    Reply
  35. Megan says

    August 29, 2014 at 7:57 pm

    Hi Elana — one question about the vanilla bean. Do you use it whole or scrape the seeds out into the mix? (love to hear answers to the other questions above too). Thanks from a fellow Boulderite.

    Reply
  36. Sandy says

    August 29, 2014 at 7:33 pm

    Hi Elana. Thanks for all your wonderful recipes, which are very helpful to me since I have a gluten sensitivity and thyroid disorder. Can I make nut milk in a regular blender or perhaps a food processor? I don’t own a Vitamix.

    Reply
  37. Sandy K says

    August 29, 2014 at 7:25 pm

    Where to you get your nuts in bulk? Also do you buy them out of the shell?

    Reply
  38. Judy says

    August 29, 2014 at 7:01 pm

    I use both cashew and almond milk. I hadn’t thought of Brazil nut milk so the next time I’m at the Nifty Nut House i will have to pick me up a pound to try out.

    Question: Are your Brazil nuts raw or roasted?

    Reply
  39. JoAnn says

    August 29, 2014 at 6:42 pm

    I make hazelnut and put it in coffee – it’s fantastic!! I’ve also made walnut, which I love to use to make smoothies. We make a date shake with walnut milk that is a dessert for us!

    Reply
    • Petra says

      August 30, 2014 at 9:15 am

      I love hazelnuts. I have made so many milks but never hazelnut…. I bet it will be delicious mixed with coconut milk.

      Reply
  40. Danielle @ Chits and Chats and Chocolate says

    August 29, 2014 at 2:17 pm

    Oooh, this looks good! I love experimenting with different types of nut milk. So far, I’ve made almond, peanut, and pecan, so it’s probably about time to give Brazil a try. Where is the best place to buy Brazil nuts for cheap?

    Reply
    • Nan says

      September 15, 2014 at 4:02 pm

      Was not clear on the vanilla bean. I am use to cutting open and scraping the inside to get the flavor. You just use the whole outer casing and blend in the vitamix?????

      Reply
      • Nat says

        October 10, 2016 at 8:21 pm

        Hi from what I’ve seen on tv cooking shows they always cut/slice the bean in half and scrap out the inside of the bean which has a dark bean paste which yu remove with a butter nife:)

        Reply
        • Elana says

          October 11, 2016 at 10:10 am

          Nat, that is one way to get the vanilla seeds out of the pod. The way I do it in this recipe (putting the entire vanilla bean pod into the blender) saves time and effort, and also extracts more flavor :-)

          Reply

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