Dairy-free milk is becoming very popular these days. Almond milk and coconut milk are readily available in stores. While store bought dairy-free milk is convenient, most of these also contain ingredients that may not be the best for long term use.
Making dairy-free milk at home is not only a healthier choice but it also more economical and you know for sure what’s in it. And best of all it’s really quick and easy to make!
All you need to do is soak the nuts/seeds overnight and blend with water in a blender and you have delicious fresh homemade nut milk under 3 minutes!
You can choose any nuts and seeds that you like. I love almond and coconut milk the most, however, I like to mix many of them together and generally select them based on seasons.
Winter: Almonds, brazil nuts, cashew nuts, coconut, flax, macadamia, sesame and walnuts
Spring: Pumpkin and sunflower seeds
Summer: Almonds, coconut, flax, macadamia, pumpkin and sunflower.
Here is a simple recipe for almond milk. You can use only almonds or combine other nuts/seeds for variety.
Homemade Almond Milk Recipe
1 cup raw almonds
3 cups filtered water
These are some suggestions; use any one or combination of your choice.
2- 3 Medjool dates (it lightly sweetens the milk)
1 tsp cinnamon
1 tsp nutmeg
1 tsp Pumpkin pie spice
1 tsp vanilla extract
1. Soak almonds overnight (or at least 8 hours).
2. Throw the soaking water
and pinch the almonds one by one to peel off the skin. Peeling them is an easy process … almost like a meditation 🙂
You can use unpeeled, soaked almonds as well but I like the taste and texture of the milk when I peel them.
3. Blend soaked and peeled almonds with water and your choice of flavoring in a blender for 2 – 3 minutes.
4. Strain it using a nut milk bag or cheesecloth if you like, I usually don’t strain them.
5. This will stay fresh refrigerated in a glass jar for 4-5 days.
How to use the dairy-free milk:
1. You can gently heat it up (without boiling) to drink with your breakfast or at bed time
2. You can make thicker milk with less water and use as dairy-free creamer in your tea/coffee. Cashew nut, macadamia and hazelnut (single or in combination) are good choice.
3. Add in soups and other recipes as dairy substitute