A Journey to Zero Waste Living

Flax Milk:
An Affordable, Easy-To-Make
Alternative to Cow’s Milk

I would be lying if I said that I preferred making plant-based milk at home vs. buying a carton. Mostly..because I really dislike cooking? Yup, the truth is that I don’t enjoy cooking on a daily basis. And I’m not a lazy person! I really like to experiment in the kitchen when I can take my time. And I absolutely love to eat. But I find cooking every day to be depleting and tedious. I’ll take cleaning the house over cooking, any day. (Is that just me?!) But if I don’t cook, I don’t eat sooo..c’est la vie!

I am a night owl but I’ve been forced to become a morning person because of my job. (The 5:45am alarm never seems to get easier.) So I often skip breakfast because I’m slow at getting ready in the morning. Eeehhh. I’ve been trying to simplify my routine and prioritize time to eat by opting for quick, hassle-free breakfasts: cereals, overnight oats, smoothies. None of these meals take me more than 5 or so minutes to prep and flax milk or flax flour tastes great in all of them!


+ & –

My feelings about cooking and the convenience of buying milk made it difficult for me to want to make plant-based milks at home. And I felt guilty about the carton even though I could recycle it. So earlier this year, I did the math for homemade almond milk and flax milk compared to store-bought alternatives. Let’s just say there is an obvious winner. But aside from money, there are other pros/cons.

A few reasons I liked buying milk in a carton:

  • It has a long shelf life (4+ weeks).
  • It is fortified with Vitamins B-12 and D.
  • Store-bought can be cheaper than homemade.
  • Did I mention I don’t like cooking?! 😀

But there are drawbacks:

  • Longer shelf-life = chalk full of additives and preservatives. Store-bought milks have 10+ ingredients when I can make them with 2!
  • The plastic bottle or plastic-lined carton introduces the risk of toxins leaching into the milk.
  • Cartons are not recyclable in many counties in the USA, so they are a huge source of landfill waste. Is carton recycling available in your area?

At the end of the day, making milk at home means no container, no preservatives, no chemicals, no risk of plastic leaching. And if you have access to bulk nuts and seeds, then you can make milk without producing any waste at all. The short shelf life of homemade milk can sometimes be a bit of a nuisance—it only stays fresh for 3-4 days in the fridge. This forces me to make small batches. It can feel like a drawback to not have the milk stay fresh in the fridge for several weeks. I have to remind myself that good, fresh food isn’t going to last nearly as long without adding preservatives or chemicals. The incredible convenience of super markets + grocery stores makes it easy for me to forget about the possible breakdown of the nutritional integrity of my food!

So why flax milk?



Let’s talk money. Last year I started making my own almond milk. The process is simple: soak almonds in water for 12+ hours, blend nuts with fresh water, strain out pulp, sweeten milk if desired, skim off foam, store in glass bottle in the fridge. A 32 oz batch of almond milk required 1 cups of almonds and ~4 cups of water. On average, 1 lb of almonds in the state of Virginia costs 12$/lb and contains approximately 3 cups of almonds. That meant it was costing me an average of $4 to make 1 quart of milk, $8 dollars to make a 1/2 gallon. I can buy a 1/2 gallon of almond milk for $4, half the cost. So homemade is not always more cost effective! For a while, I oscillated between buying almond milk in a carton and making it at home, depending on my travel schedule, what my expenses were in a given week, and if I had almonds on hand in the pantry. I had to keep in mind price, health, shelf life, waste. I was annoyed that I had to choose between a cheaper, less healthy, more wasteful option or a more expensive, healthier, waste-free option.

I’ve tried most plant-based milks on the market: almond, soy, rice, cashew, coconut, flax. Last year, I randomly decided to buy a carton of flax milk instead of almond milk. I was instantly hooked. I prefer flax milk to other milks because I think it has the most neutral taste and has the closest flavor to fat free cow’s milk. Once I discovered flax milk, I found a recipe online and realized that it was even easier to make than almond milk because you don’t have to soak the seeds in advance. I went to the grocery store and was delighted to find that golden flax seeds are only $3/lb and 1lb contains 2 cups of flax seeds.  For a 32 oz batch of flax milk, I use 1/2 cup of flax seeds and ~4.5 cups of water, costing me a grand total of ***drumroll please*** $0.75! A 1/2 gallon only costs $1.50 to make but it costs $5 at the store. Making flax milk instead of almond milk saved me $6.50 per 1/2 gallon! Homemade flax milk has a nuttier flavor than the store bought version but I still prefer it to almond milk. So I’ll be sticking with homemade flax milk from now on.

Above: Bulk golden flax seeds, second-hand glass bottle with fresh milk, metal funnel, and cotton flour cloth.

Flax Milk


  • Glass bottle (32oz / 1L)
  • Flour cloth, nut bag, or fine metal sieve
  • Large bowl
  • Funnel
  • Blender


  • 1/2 cup (150g) flax seeds, any color
  • 4.5 cups (~1L) cold water
  • Maple syrup, vanilla, or dates for sweetening (optional)


  1. Rinse flax seeds.
  2. Place the seeds and cold water into the blender.
  3. Blend seeds on high for 1 minute, rest for 1 minute. Blend for 2 more minute, rest for 5 minutes. Blend for 30 seconds.
  4. Pour liquid through cloth or sieve and into large bowl, separating the pulp and the milk. Be sure to squeeze the pulp by hand or using a spoon to ensure you extract all the milk out of the cloth/ strainer.
  5. Rinse out blender and pour strained liquid back into blender. Pulse milk for 30 seconds.
  6. If you wish to sweeten the milk, add a dash of maple syrup, vanilla, or 1-2 dates to the milk and blend together until well combined. I prefer my milk unsweetened!
  7. Using a funnel, pour milk into an airtight glass container and store in the refrigerator for 3-4 days. Shake bottle well before each use.


  1. Spread the flax seed pulp onto a metal cookie tray.
  2. Bake the pulp in the oven on low heat (~150° F/ 65° C) until dry, between 1-2 hours.
  3. To make flax flour, transfer dry pulp to a food processor and pulse for 30 seconds – 1 minute.
  4. Store flax flour in airtight jar in a cool, dark place. Add to smoothies, cereals, or baking recipes for a great source of fiber!



I had blood work done this spring for the first time since transitioning to a plant-based diet. All of my values were great except for a slight deficiency in Vitamin D. I was given the choice of taking a daily supplement or increasing my intake of Vitamin D fortified foods. Flax milk is fortified with 25% of your daily intake of Vitamin D, so I opted to buy a carton and bask in the sunlight everyday to get my levels back up into the normal range. When I finished my 1/2 gallon, I cut out the spout and fit it onto a small Ball Jar! I use this container to take salad dressings or other condiments to work for lunch. I recycled the rest of the carton. Now it’s back to homemade!


17 comments so far.

17 responses to “Flax Milk:
An Affordable, Easy-To-Make
Alternative to Cow’s Milk”

  1. Meera says:

    Neat and useful write-up considering all the related aspects. I love it. Thanks

    • janefrancescrosby says:

      I appreciate that, Meera! I hope you try the recipe and like the taste of flax milk. 🙂 Thanks for reading!

  2. Alvin Ulrich says:

    U can really reduce the price of flax milk if u can buy flax in bulk. Farmers get about $0.25 per pound or less for regular flax, double or triple that for organic. U are paying about ten times that amount!

    • janefrancescrosby says:

      Hey Alvin, I am sure you are right that I could get it for a much better price if I ordered in real bulk (multiple lbs). Unfortunately, I dont have a lot of space for that kind of food storage in my kitchen, so for now I opt to buy it at the grocery store. In the future, I will definitely look into ordering flax seeds in a big bag online!

  3. Tee says:

    Excellent post. I really appreciated and relate to your thought process! Loved the cost-analysis and am looking forward to making this recipe and using your jar spout idea! Thanks and keep up what you’re doing! This is the first post I’ve read of yours and it will not be the last!


    • janefrancescrosby says:

      Thanks for reading, Tee! I hope you liked the recipe, you should let me know how the milk turned out for you!

  4. Inge says:

    I’ve tried all the different types of non-dairy milk available on earth except flax! How could I not have found that? Which blender do you use? I guess that’s my first step towards homemade nut milk and I’m a bit worried about the high cost for a really good blender.

    • janefrancescrosby says:

      Hi Inge! Actually, I am still using a really cheap blender that I got back in college–over 8 years ago. I honestly don’t even know the brand, I think I got it on clearance at a department store for around $20 USD. The nice thing about flax seeds is that they are small and blend easily, so you don’t need a fancy blender. You could even look for one second-hand! (Flax seeds are easier on the blender blades than hard nuts like almonds.) And I use cotton cheese cloth to strain. If you make it soon, let me know how it goes!

  5. Oh my god this recipe is so perfect. I have a bunch of flax seeds I need to get rid of and we finally replaced our blender this weekend.

    • janefrancescrosby says:

      Then I’m so glad you found this recipe when you did, Sarah! Let me know how it then out and if you like the taste. 🙂

  6. Celia Garcia says:

    So happy I found this recipe! Will ground flax seeds work? That’s what I currently have on hand.

    • janefrancescrosby says:

      Hi Celia!

      I’ve actually never tried this recipe with flax meal or ground seeds, but I think it would work just fine! You may need to add a touch more water, so keep an eye on the consistency and make sure it isn’t too thick or gelatinous before filtration. And whatever you use to strain the liquid– flour cloth, metal seive, nut milk bag, etc– make sure it is fine enough to filter out all the tiny pieces of flax! Aside from that, I think the milk will taste delicious with ground seeds. 🙂 Let me know how it goes!

  7. […] **** I’ll review some non-dairy milk soon and really get down to the reason I try my best to make my own when I can, but for now, I’ll leave you with this… I prefer making flax milk because it’s rather simple and it’s stocked with omega-3s which is helpful if you aren’t eating fish. Check out this recipe here. […]

  8. annemarie says:

    Have you tried heating flax milk and does it change at all when heated?

    • janefrancescrosby says:

      Hi Annemarie! I haven’t tried heating the flax milk alone, but I often make oatmeal with it and will put it in warm beverages without any issues!

  9. Alyssa H says:

    Thank you!! I tried it and it came out great!! A little thick but I added water…and it was even better when chilled for a bit longer… Also, I only had the roasted flaxseeds so it gave my milk a nuttier flavor…It doesn’t bother me too much, but I will try again next time with the regular seeds. Thanks again!

    • janefrancescrosby says:

      I’m so glad you liked it, Alyssa! I also usually end up adding a little extra water as I go. And I agree, it’s so good when chilled! Good to know that you can used roasted flax seeds just like you can the raw flax seeds.

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