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Plant-based milks
If you’ve got a cup of nuts, seeds, oats, or coconut, you’ve got milk! Fresh and frothy homemade dairy-free milk alternatives are way easier than you think to make at home. Plus, they are affordable and all-around waste-free. You can even customize and personalize the milk to your liking. You want unsweetened vanilla cashew milk? Sure! Or, how about cinnamon hemp milk? You got it. What about an almond pumpkin pie–spiced milk sweetened with a little stevia? Yep, you’re covered.
SERVES
4
Ingredients
- 1 cup nuts or pumpkin seeds, soaked, rinsed, and drained or 1 cup oats or 1 cup hemp seeds or 2 cups unsweetened flaked or shredded coconut or any combination list in directions
- 4 cups cold water
- Pinch sea salt
Add-ins (Optional)
- 1 tablespoon pure Vanilla Extract, 1 teaspoon ground cinnamon , 1⁄2 teaspoon ground nutmeg, 1⁄4 teaspoon ground allspice, 1 teaspoon ground ginger , 1⁄4 teaspoon ground cardamom, 4 drops stevia (or to taste ), drizzle of maple syrup or honey or 2–4 pitted dates, 1⁄4 cup berries (for berry-flavoured milk
Directions
TIP: Any nut milk will benefit from the nuts being soaked overnight. However, note that softer nuts like cashews can be used with only an hour or two of soaking if you are pressed for time. Here are some general soak times to guide you:
- Almonds: 12 to 48 hours .
- Brazil nuts: No soaking required.
- Cashews: two to 24 hours.
- Hazelnuts: 12 to 48 hours Macadamias: six to 12 hours.
- Peanuts: six hours.
- Pecans: four to six hours Pistachios: No soaking required Pumpkin seeds: six to 12 hours.
- In a large jar or container, add the desired plant-based milk source and immerse it in water. If needed, soak at room temperature or in the fridge for eight to 12 hours or overnight (depending on the nuts you are using).
- Drain and rinse the milk source well. Place in a blender with cold water, salt, and any additional flavourings. Using the highest setting, blend until smooth, one to three minutes.
- Strain the milk through a strainer lined with a double layer of cheesecloth or through a nut milk bag draped over a bowl. Twist the fabric from the top down to squeeze out as much milk as possible. Reserve the pulp for another use (see tip).
- Pour into a clean glass jar or jug with a lid, such as a recycled glass milk jug. Enjoy!
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