TWO years ago I wrote and posted a blog all about making your own nut milk and it’s been such a game changer in me lowing the toxins in my life and eating healthier that I’m excited to share this again with you!
So many of us are learning that dairy can be very harmful for our health and we’re starting to lean away from products like milk and cheese. The good news is that the alternatives are incredible.
But, when it comes to all those store bought “alternative” milks, we’re not always making a healthier switch by choosing these options.
Most nut milks are in fact LOADED with chemicals, SUGAR, and preservatives (hence why they last over a month!).
And 3 years ago I learned how incredibly EASY and QUICK it was to make my own milks at home.
Maybe you’ve never thought of this before and your mind is being blown right now, or perhaps you dabble with making your own once and a while but aren’t sure how to do it consistency.
Benefits of making your own milk:
- Save $$$
- Save on toxins and chemicals getting in your body
- Save the planet one carton at a time!
- Find new favourites to help you reduce the amount of dairy in your diet.
And today I want to share my favourite recipes AND uses with you!
Now, keep in mind that homemade versions of these milks generally only last 3-4 days in the fridge (the benefit of knowing there’s no chemicals and crap in your milk).
For each recipe below all you have to do is combine the ingredients in a high speed blender and blend on high for 1-2 minutes (I LOVE my Vitamix for this!)
Then, strain the milk through a fine mesh strainer or an organic cotton nut milk bag (my preferred option).
FAVOURITE USES: I love to play around with each of these milks to see what I enjoy best. I encourage you to try them and find your favourites too. I always have coconut milk in the fridge for making smoothies and my morning porridge. I also always have almond milk on hand as my go-to for coffee, tea, and turmeric lattes. Other great uses for these milks are in baking, sauces, overnight oats, and mixing in with eggs.
COCONUT MILK
4 C HOT tap water (not boiling)
1 C shredded unsweetened coconut
ALMOND MILK
4 C filtered water
1 C RAW almonds (soaked overnight)
CASHEW MILK
4 C filtered water
1 C RAW cashews (soaked at least 4 hours)
RICE MILK
4 C filtered water
1 C cooked brown or white rice
OAT MILK
4 C filtered water
1 C rolled or steal cut oats
You can easily spice up any of these milks if you like. Add vanilla, cinnamon, chocolate, or other spices to enjoy a flavourful and healthy drink!
I’ll never forget the first time I tasted actual real almond milk. It was love at first taste!
I can’t wait for you to start experimenting and testing these out for yourself!
Love & Light,
Dani