Brazil Nut Milk

Brazil Nut Milk

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
  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:


  1. Emily says

    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? :)

  2. Dan Agnew says

    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.

  3. Christina says

    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)

  4. Maria says

    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!

    • Elana says

      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.

  5. Laura Nugent says

    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.

  6. Deborah says

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

  7. says

    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!

    • Alissa says

      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!

  8. Serena says

    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! ;)

  9. Marilyn says

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

  10. says

    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!

  11. Jessica says

    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

    • Stephen Mark says

      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.

  12. says

    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?

  13. Jessica says

    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!!

  14. Madz says

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

  15. Brenda says

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

  16. Madfortulips says

    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!

  17. Sue says

    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. :)

  18. Megan says

    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.

  19. Sandy says

    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.

  20. Judy says

    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?

  21. JoAnn says

    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!

    • says

      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?????

      • Nat says

        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:)

        • Elana says

          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 :-)

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. For substitutions, the only way to know is to try!