Non-Dairy Milks are super simple to make and delicious. There has been a lot of discouragement with store-bought almond milk as testing showed very little almonds are even used in these commercial products. In addition, too many additives make it unhealthy. Instead of paying for water and additives, try making your own. You will be amazed at how fresh and delicious it is! You can even retain your almond pulp to use in baked goods (like my delicious black bean brownies) for zero waste.
1 cup nuts or seeds of choice (almonds, Brazil, pecan, hemp, or a mixture)
3-4 cups filtered water (depending on how creamy you like it)
Milk bag for straining (or cheesecloth)
Optional ingredients: ½ t vanilla, 1 T coconut nectar, honey or 2 dates, dash of sea salt
- Soak nuts or seeds overnight as necessary in cool filtered water.*
- Blend nuts and water until smooth in high powered blender.
- Pour mixture through nut-milk bag and squeeze out liquid into pitcher or bowl.**
- Put strained liquid back in blender and add any optional ingredients. Blend well.
- Store in glass container with lid for up to 5 days.
* Almonds and pecans should be soaked overnight and rinsed well prior to making milk.
** Retain pulp and dry/dehydrate and make into almond meal for baked goods.
I hope you will find that non-dairy milks are super simple to make and much healthier than store-bought. Other than nut and seed milk, you can make oat, rice, or coconut milk using the same methodology. Simply use cooked rice, rolled oats, or soaked shredded coconut instead of the nuts in recipe above. Enjoy and let me know how it goes!
Linda is passionate about educating the importance of food on our overall health bringing empowerment and good health to those willing to learn. Linda’s motto, “Attaining health one bite at a time,” is achieved through simplifying nutrition and healthy food preparation without sacrificing taste. Ask about personal plant-based cooking instruction and health consultations