If you're looking to decrease your dairy and/or soy intake, nut milks are just what you need. Naturally high in nutrients and minerals and low in calories, they are delicious on their own, mixed into smoothies or poured over cereal. They can even be used in baking.
Store-bought nut milks often contain harmful ingredients such as carrageenan, which help make them thicker and shelf-stable but can be dangerous to your body. Lucky for you, nut milks are easy to make at home, using just a few ingredients. Plus, you can play around with different ingredients and different types of nuts to make homemade nut milks that will trump anything you can buy at the store.
Some of the more common nut milks are almond milk and cashew milk, but you can also use pecans, macadamia nuts or whatever other nuts you enjoy. Ingredients such as dates, vanilla and various spices can be added to create different flavors. Kiersten at Oh My Veggies posted a delicious recipe for cinnamon vanilla cashew milk that highlights the creativity you can exercise when you do it yourself.
To make your own nut milk, you'll need a couple of things in addition to nuts and water. A high-speed blender is necessary to blend the nuts, and a nut milk bag is useful for straining the mixture. Nut milk bags can be found at Whole Foods and other health food stores. You can even order nut milk bags on Amazon. Start with making this homemade almond milk. Once you have the process down, have fun experimenting!
Homemade almond milk
Serves 6 to 8 glasses
- 1 cup of raw, organic almonds
- 3 to 4 cups of filtered water
- Put the almonds in a bowl or jar and fill with filtered water. Allow them to soak for 24 to 48 hours.
- Drain the almonds and put them in a blender.
- Add the filtered water to the blender and blend at the highest speed until the almonds are completely broken down, pulsing the blender if needed.
- Pour the almond mixture into a nut milk bag or cheesecloth over a large measuring cup or bowl. Squeeze the bag as needed to extract all of the milk from the almond meal.
- Pour the almond milk into a large milk jug or other glass bottle with an airtight lid.
- Store your almond milk in the fridge and shake gently before using. Use within two or three days of making.