If you’re tired of buying the same old bland almond milks at the grocery store, then it’s time for a change. This guide will teach you how to easily make your own dairy-free homemade plant-based milks, whether you want to use almonds, macadamia nuts, hemp seeds or pumpkin seeds!
Most recipes on the internet for nut milk come up with almond milk – but why limit yourself to one nut, when there are so many nuts and seeds to choose from?
If you’re looking to reduce your dairy consumption and substitute some flavourful nut milks instead, then this guide is just the thing you need.
Most nuts require soaking time over night, and the same goes for seeds. If you are looking to make rice milk, then you need to cook your rice before making the milk (and soak it beforehand too). For the purpose of this article, I will only be showing you how to make nut and seed milks.
You can literally use any nut and/or seed you can think of. Almonds, macadamia nuts, hazelnuts, pumpkin seeds, sunflower seeds, hemp seeds, shredded coconut, you name it!
I have also included some optional ingredients if you want to flavour your nut and seed milks. A lot of the nut milks you buy in store have some kind of sweetener, so if you like your milks a bit sweeter, then adding in the “optional” ingredients is a good idea!
Dairy-Free Homemade Plant-Based Milk Recipe
– 1 cup of nuts and / or seeds (soaked overnight for 8-12 hours)
– 4 cups filtered water
– Optional: 1 tbsp. coconut oil, 1 tbsp. vanilla, 3 pitted dates, 1/4 tsp. salt, pinch of cinnamon
1. Soak your nuts and/or seeds overnight
2. Drain and rinse your nuts and/or seeds
3. Blend your nuts and/or seeds with 4 cups of filtered water in a high-speed blender
4. Line a large glass bowl with cheesecloth or a nut milk bag
5. Pour blended nuts and/or seeds into your bag/cheesecloth and squeeze and press to extract around 3.5 cups of milk
6. Pour fresh milk into the clean blender, and add in optional ingredients (if you choose to do so) – blend on high
7. Pour milk into air-tight containers and store in the fridge. Should last about 1 week!
Check out this awesome guide by Jodi at whatscookinggoodlooking.com