HOMEMADE PLANT-BASED MILKS

August 1, 2018

 

Years ago, dairy milk was commonplace and a staple in almost every household. Nowadays, we understand the possible negative side effects of consuming dairy, and individuals and families are shifting towards alternative plant-based milks like almond, oat, cashew and coconut, amongst many others. Though they should be composed of simple ingredients, even the organic store bought brands can be loaded with a long list of preservatives, artificial flavors and other additives.

Making your own nut milks at home is super easy, more cost effective, much healthier and generally only includes two easy ingredients-nuts and water!

 

These recipes are clean and delicious and all the extra sweeteners or flavors are interchangeable with any nut or seed. Purer ingredients like dates, vanilla extract, cinnamon and maple syrup give a huge flavor boost, without all the extra chemicals that they store-bought brands add. Add more or less water to adjust to your desired consistency, then store in the fridge for 2-4 days.

 

BASIC ALMOND MILK

 

Likely, the most well-known almond milk, it is the one you have to soak the longest and the one that you absolutely have to strain using a nut milk bag. The leftover almond pulp is great for making cookies or bread, too!

 

 

1 cup raw almonds, soaked for at least 8 hours

3-4 cups water

¼ tsp sea salt

 

  • Drain almonds and add them and fresh water and sea salt to a blender-blend until creamy

  • Strain through a nut milk bag and save leftover pulp

 

 

 

 

 

MAPLE WALNUT MILK

 

Earthy, nutty and one of the creamiest, this milk is great as the basis for warm drinks or for where heavier cream might be needed.

 

 

1 cup walnuts, soaked for 2 hours

3-4 cups water

2 tbsp maple syrup

¼ tsp sea salt

 

  • Drain walnuts, then add all ingredients to blender and blend until smooth

 

 

 

 

 

CINNAMON CASHEW MILK

 

The creamiest of the bunch, cashews neutral taste makes them ideal for both sweet and savory cooking, especially for thickening soups or as the base for casseroles and sauces.

 

 

1 cup cashews, soaked for 2 hours

3-4 cups water

1 tsp cinnamon

¼ tsp sea salt

 

  • Drain cashews, then add all ingredients to blender and blend until smooth

 

 

 

 

 

COCONUT DATE MILK

 

The boldest of flavor, just on it’s own, coconut milk also only requires a short soaking time, so it’s easy to make when you’re in a rush.

 

 

1 ½ cup unsweetened coconut flakes, soaked in hot water for 10 minutes

3 cups water

¼ cups pitted dates

¼ tsp sea salt

 

  • Drain coconut, then add all ingredients to a blender and blend until creamy

  • Strain through a nut milk bag

 

 

 

 

VANILLA HEMP MILK

 

Another short-soak, hemp seeds are easily blendable, but make for a really creamy, more savory consistency. If you want to make this milk, adding other sweeter ingredients will help tone down it’s super earthy taste.

 

 

½ cup hemp seeds, soaked for 10 minutes

3 cups water

2 tsp pure vanilla extract

¼ tsp sea salt

 

  • Drain hemp seeds through a mesh strainer, then add all ingredients to blend and blend until creamy



 

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