While choices are great, when was the last time you took a look at the ingredients on the back of your favorite alternative carton? It's surprising how much EXTRA junk goes into these bevvies and it's not good. What is good is that making your own alternative milk is as easy as 1-2-3. Stick with me and try it for yourself. You'll never believe how easy it is!
Homemade Nut Milk1 cup raw almonds or cashews, soaked overnight in 2-3 cups of clean water, then drained
4 to 5 cups of water
2 teaspoons pure vanilla extract
3 dates, soaked for 20 minutes or use stevia or honey
- Place the nuts in your blender with about 4 to 5 cups of water. A Vitamix makes quick work of this task, but any high speed blender or food processor will do the job. Blend on high for 45-60 seconds until smooth.
- Strain the nut milk through a nut bag. Almonds will leave behind quite a bit of pulp that can be dehydrated or dried and added to your baking.
- Add the milk back to your blender and process again with vanilla and dates if you are going for a sweetened and flavored milk. Pour into a clean glass jar or pitcher and store in the fridge. Best to use within a week.
Homemade Oat Milk1 cup gluten-free oats, soaked overnight in 2-3 cups of clean water, then drained
3 cups of water
- Place the oats and water in your blender. Blend on high for 30-45 seconds until smooth.
- Strain the oat milk through a fine mesh colander or strainer. The oat pulp can also be saved and added back into a bowl of oatmeal, used as an addition to baking or can be added to smoothies to help yield a creamier texture.
- Oat milk is thinner than nut milk, but naturally sweeter. You can sweeten and flavor just like you would nut milk.