Add the flaxseed to a high-speed food processor/blender. Pour in the water and blend for a few minutes or until the seeds have broken down. Add dates, vanilla, and spices if using.
Remove the flaxseed gel*: let the milk rest for 3-60 minutes, then scoop out the slimy layer that has formed on the surface of the m
Pour the milk through a nut milk bag to collect all the pulp. This will help to collect any smaller viscous-y particles.
The flax milk is ready. Store in a glass bottle in the fridge for 3-5 days.
Video
Notes
*The flaxseed gel can be used in baking as a replacement for egg (e.g. in meringues) or as a face mask. **Homemade flax milk typically lasts for about 3 to 5 days when stored in the refrigerator.