Easy DIY Non-dairy Milk

Serves 4

5 Minute Prep Time

By Paige Snyder on August 2, 2016 , categorized in Breakfast, Smoothies

Easy DIY Non-dairy Milk

If you are looking for great alternatives to milk that are natural and have ingredients you feel good about giving to your family, this easy DIY non-dairy milk will be up your alley. This recipe is quick and customizable for every picky eater you are feeding.

Milk alternatives on the shelves have seemingly endless combinations; you can have this freedom in your own home while controlling every ingredient. Some possible options include: almond, coconut, flax seed, chia seed, Brazil nut, macadamia nut, walnut, sunflower seed, oat, rice and many more!

If you like a little more sweetness and flavor feel free to toss in your favorite extracts, spices, herbs and sweeteners to taste. No more taking whatever is on the shelf, your creation is 100% catered to your taste. Experiment with all or your favorites in the kitchen, maybe you’ll try a Brazil and macadamia nut horchata, mint coconut milk hot chocolate, or the classic unsweetened almond vanilla. It’s your kitchen and they’re your rules to make or break.

Once you’ve made the nut milk, use it anywhere you would use milk! You can even make your own non-dairy nut milk yogurt at home.

These nut milks are easily made in either a high-speed blender or a food processor, and the leftover pulp can be saved to be used later in baking as a flour substitute. The milk will keep in your fridge for three to five days refrigerated, or you can freeze it to thaw later.

Ingredients

  • 1 cup of your favorite nuts, seeds or oats: almond, coconut "meat", flaxseed, chia seeds, brazil nut, macadamia nuts, walnuts, sunflower seeds, oats, rice (a combination is fine)
  • 3 cups of filtered water
  • Optional: sweetener (dates, maple syrup, monk fruit extract, stevia)
  • Optional: flavor (cinnamon, nutmeg, cayenne, vanilla, cocoa, mint leaves)

Preparation

  1. Place all of the ingredients in a high speed blender.

  2. Blend for 3 to 5 minutes.

  3. Strain in a nut milk bag, cheese cloth or fine mesh strainer.

  4. Use just like you would with other milks.

Paige Snyder

Paige Snyder works at Vega as a Regional Educator. She is a plant-based nutritionist who specializes in sport performance, stress management, and achieving your optimal weight. Paige is currently completing her Masters in Nutrition from the University of Bridgeport, and loves to develop raw dessert recipes.

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