I just cannot get enough of this Gorgeous Brazil Nut Milk recipe, compliments of Raw Food, Real World by Matthew Kenney and Sarma Melngailis. I add it to my Tulsi Rose Tea and use it as a base for my latest Chia pudding obsession.


  • 1 cup raw brazil nuts, soaked for 2 hours or overnight
  • 1 tbsp raw honey
  • Stevia, to liking
  • 1 tsp vanilla extract, I use Frontier Natural Products Organic Vanilla Extract
  • 1-2 tbsp coconut butter
  • pinch of Himalayan sea salt
  • 6 cups filtered water

Combine ingredients in high speed blender for 2 minutes. Strain through nut milk bag and refrigerate in air tight container.

This weekend I steeped 3 bags of Tulsi Rose tea, waited for it to cool down and used it in lieu of the filtered water. Tastes divine!

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