…variety of & how to make it yourself.
Making plant-based milks from nuts & seeds is one of my favorite pantry practices. This creation is something I love to have around because it is so diverse and delicious! The topic of milk and dairy can bring up many thoughts in regards to health, vitamins, the food industry, etc. For the sake of not writing a novel on the subject, I’m simply going to share my personal preferences as well as provide an easy and delicious way to make a milk alternative for those who are interested.
My consumption of milk and dairy products has dwindled over the years and it has become a choice of mine to avoid them. This decision is mostly in part because I have tuned in and learned that they tend to upset my body in various ways. Fortunately, I have discovered the DELICIOUS & NUTRITIOUS alternative that nuts & seeds can provide and I have learned that plant-sourced milk makes me feel great! Furthermore, making it yourself is not only easy and rewarding but it is, in my humble opinion, superior in taste and nutrition to any store-bought milk alternatives. Whether you are someone who prefers to eat dairy or not, I encourage you to give this milk-makin’ practice a try for diversity and enjoyment.
Variety of Milk Alternatives
Plant-based milks can come from many sources such as soy, almond, hemp, rice, etc. My personal preference for both my health and the satisfaction of my taste buds is to focus on nuts & seeds rather than beans and grains. The milk products from sources such as almonds, walnuts, hemp, and pumpkin are so sweet and tasty! Also, making milk from nuts & seeds ensures a raw, activated product whereas using beans and grains generally involves cooking. As always, I encourage you to experiment and see what you like.
Making Your Own Nut & Seed Milks
Making your own milks creates a higher-quality product than buying them from most commercial sources. More often than not, store-bought milk alternatives have not only been cooked (destroying enzymes and nutrients in the process) but they generally have additives such as preservatives, thickeners, artificial sweeteners, and artificial colors. This is not to make the statement that these store-bought alternatives are “bad” but it is to say that a homemade version can be raw, free of harmful additives, and made with nutritious love and intention. Yes please.
I’m going to walk you through the simple steps of making one of my favorite milk alternatives— Almond Milk
*Keep in mind that the proportions (1:3 1/2) and the instructions can be used for any nuts or seeds that you are interested in using including walnuts, hazelnuts, sunflower, pumpkin, pecan, cashew, etc. just check out my soaking page for the ideal soaking time.
Making Almond Milk
A Step-By-Step Process
Step 1: Measure out 1 cup of dry almonds (preferably raw & unsalted)
Step 2: Cover with a generous amount of water and let soak overnight (or about 8 hours)
Step 3: Rinse almonds well
Step 4: Place almonds in blender, add 3 1/2 cups of water and BLEND! until very smooth…
Step 5: Place a nut milk bag or a strainer over a wide-mouth container
Step 6: Pour blended mixture through the nut milk bag
Step 7: Pick up the bag and SQUEEZE!
Viola! You’ve got fresh almond milk!
Step 8: Pour Milk into a container and enjoy fresh or refrigerate (will keep in the fridge for 3-7 days)
Step 9: (optional) place the nut pulp on a sheet to dry it out in either a dehydrator or an oven. This dried product can then be easily ground to create a beautiful and useful almond flour. Just make sure that it is fully dry before storing. I love doing this because it means there is not a waste product and it gives me a valuable raw and gluten-free flour alternative!
There you have it, a super simple way to make nut & seed milks—homemade, fresh, and delicious. Happy Milking!
With health & heart,