The benefit of making your own nut milks is that they don't contain any added thickeners, preservatives or other hard to pronounce ingredients. I definitely still use the store bought boxed milks, but I like to make my own as well. They are very easy to make and can be sweetened and flavored to your liking. I typically make mine plain so I can use them in different recipes and sweeten them according to the recipe. I have only made almond and cashew milk, but I think you could use other nuts as well or even sunflower seeds.
Recipe: Almond and Cashew Milk
Ingredients
- 1 cup of raw almonds or cashews, soaked overnight and rinsed
- 2-3 cups filtered water (depending on desired thickness) for almond milk or 4 cups for cashew milk
- 1-2 tsp vanilla extract to taste (optional or use vanilla beans)
- Any sweetener to taste (optional)
- dash of sea salt
Instructions
- In a Vitamix or blender, combine the water and nuts
- Blend on high for a minute or two until almonds turn into tiny pieces and cashew milk is smooth
- The cashew milk is ready to go if you prefer a creamier milk
- The almond milk needs to be strained through a nut mesh bag (cheese cloth has too large of holes, so layer it if you try that)
- Store both milks in a sealed glass pitcher or jar in the refrigerator for 2-3 days
I use fresh unflavored almond milk in my Dairy Free Ranch Dressing recipe and also my Dairy Free Hot Cocoa Recipe.
Kate's Healthy Cupboard - Gluten Free Recipes