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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


  1. Hi Lauren, this sounds interesting! Since developing Ulcerative Colitis, I am no longer tolerant of dairy or nuts, so this sounds like a possible alternative for me. I also struggle to maintain a healthy blood sugar level. Mine is often low. How do you think this milk recipe would affect someone who has issues with hypoglycemia in addition to UC?

  2. I love tigernuts! My 5 year old son also loves them. We use both the whole tiger nut as a snack, as well as the ground up tigernuts in smoothies. Now that I know I can make milk, I’ll just use the pulp in smoothies, as you suggest. Thanks for the tip!

  3. Do you use them with the skin?
    I just found some without the skin and am wondering about nutrients in the skin and if they would still be the same resistant starch with the skin.

    Sorry if this sounds like a stupid question, I have never seen them in person.

  4. Well you have me intrigued. I’ve never heard of tigernuts. And I’m really not trying to be skeptical here but I can’t help but wonder if the reason there’s no allergy related to them is because people have never heard of them before! LOL. Either way, I remain intrigued and will be on the lookout for them!

  5. What about a “cracker” similar to Danielle Walker’s Rosemary Raisin Almond Pulp cracker? The almond version is good–now I want to find tigernuts in Canada to try for the extra nutrition. Thank you trailblazer Lauren!

  6. Donna,

    In Canada you can buy tigernuts online from (there’s a dot in there, don’t know if you can see it: well(dot)ca.

    Lauren, did you ever hear back from Organic Gemini about their resistant starch claim? I’m hoping it’s really true. I really like the taste of tigernut milk as opposed to almond or coconut milk. (sure wish it were more affordable)

    I’m also wondering if anyone has tried making the milk in a nut milk machine like a Soybella?

  7. Well, I ordered a bag…..interesting. My husband and son were not thrilled, nor was I…..BUT….it seems like something I could get used to. I’m holding onto the bag for when we start our Whole30 in about a week… just might come in handy as a chewy snack for that! 😉

  8. Lauren, I have made this recipe twice, exactly as you outlined, and it tastes great but after a day in the fridge turns into a glue like consistency. Unfortunately I cannot drink it at this point and even have a hard time cleaning the pitcher. Any ideas what could be happening? I love the drink and want it to last :). P.S. – Great blog, thanks for your unique information and style.

    • Hi Gina,
      I had this happen to me too, super gross and slimy by the third day. The first time I made it, I used a different recipe that called for boiling water to blend with the tiger nuts and this did not happen. The other problem I had with this cold water recipe is a thick hard layer of starch on the bottom that I could not get mixed back into the milk, even though it had only settled for about an hour. I ended up pouring the milk off and putting it into another jar. I don’t want to lose the resistant starch benefit so I tried this cold water recipe. I blended up a whole vanilla bean with the cold water batch so wondering if that had anything to do with it. Anyone have any more info on this problem?

  9. I have some tiger nuts soaking right now! It’s so fun trying out new foods. Gina-I wonder if the gluey consistency is because of the starch content. It would act as a natural thickener, like arrowroot starch. What about warming up the milk a little or letting a glass sit out on the counter to get to room temp before using?

  10. Although this is an intriguing food, it is also very invasive if you’re thinking about growing it. The root system once established is very hard to eradicate and can go down 60 cm into the ground. Leaving even a tiny piece of the root can regrow. It’s a kind of sedge which means the upper aerial parts are tough grass and though I haven’t see this particular cultivar, suspect it has very cutting edges making it hard to harvest without heavy leather gloves. If you are thinking of having it grow in your garden, in order to keep it under control, I suggest putting down at least a 60 cm barrier into the ground, and at seeding time, cover it with cloth to keep it from spreading. Otherwise, it grows in sandy soil and tolerates acid soil as low as 5 pH. It invades crops and eats up nutrients which otherwise would go to the intended planting. Better to purchase it from some place else would be my advice. Certified Permaculture Designer, Diann Dirks –

  11. Hi Lauren. This sounds very interesting. I learned in your posts that most nuts are over consumed, and contain unhealthy fats,( omega 6 ‘s) . So I am wondering about the new Cashew milk that a certain company is putting out . I was reading about a young mother who loves this hot, with carmel on top! She ,and her family are consuming this milk daily on cereal as well as the hot drink. Do you think this ok? I to love cashews,and read they are good for your brain, I am cutting back on the almonds, and recently started the golden coconut oil

  12. So, I’ve gone through your site. Now, to give you some perspective, I am someone who follows a lot of studies, and does a lot of research on items put into my body, however, can’t afford everything, either. Also, I seek help from my homeopathics specialist who made up his own technique by way of NRT ( You may have heard of him: Dr Gary Lasneski. If not, not biggie.

    Now, all that being said, I also follow advice from those with a PHD in nutrition. I realize this means nothing to naturalists, but these people are constantly doing studies, and researching foods and what they do to our bodies. My problem with your blog is you never cite study resources, but only claims made by other bloggers. I find these “scare tactics” a bit unfair to those who are prone to believing “everything on the internet”. Furthermore, those who are finding ways to better their life/health/families, probably go crazy reading a great deal in your blog.

    Since I couldn’t contact you (I realize you’re a very busy girl, but I find that strange just the same), I was wondering if you happened to have a list of studies about the almonds and their polyunsaturated fats wreaking havoc on ones body, studies on almond milk in cartons, studies on Stevia (many of which were debunked, including the artificial sweetener study)… I think that’s it for now.

    I’ll be flamed for this post, most certainly, but that’s OK. I like to see these studies and make the decision for myself. I realize you have a disclaimer, but when posting from other blogs, that still makes me a bit weary about your claims. If avoiding these have helped many, I’d be curious to hear what exact ailment went away when seemingly never consuming proteins and only eating coconut and eggs (occasionally, I see).

    My apologies if this sounds snippy, it’s not meant to.

    Good luck with your studies and your career.

  13. I just bought a commercial brand of tigernut milk. I left it in the fridge for a few days and it went funky on me! It contained only tigernuts & salt and was weeks before its expiration date.

    How will making it at home last longer? The commercial brand urges you to consume theirs within 1 day!

    How many days can I keep this refrigerated for max??

  14. I too had the problem of the resistant starch settling to the bottom in a hard, unmixable layer. I tried heating the coconut milk to boiling after blending it, then letting it cool and straining. I found it never separated, and was good and fresh for the whole 5-6 days it took us to finish the batch I made. I also always soak it in the fridge. You have to soak it longer but it makes the milk stay fresh longer.

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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