Fresh, delicious, dairy-free, homemade milk is quick, easy, and awesome. We promise.
Smoothies, oatmeal, morning coffee, sauces, and yes, even the occasional dessert, milk is a daily, sometimes hourly thing. So, why not make your own?
Making nondairy, naturally nutrient-dense milk is pretty simple, and there are tons of possibilities for adding extra flavours.
Here’s a handy guide to at-home, dairy-free milk-making.
Ratio: 1 cup (250 mL) raw almonds to 2 cups (500 mL) water
The milk will only last for two days in the fridge, so it’s best to make in small batches. Almond meal can be dried out in the oven, or kept as is to be added to smoothies and oatmeal.
Ratio: 1 cup (250 mL) raw cashews to 4 cups (1 L) water
Cashew milk will last up to 3 days in the fridge, so make sure to adjust the ratio to make the appropriate quantity for you.
Ratio: 1 cup (250 mL) shredded, unsweetened coconut to 2 cups (500 mL) water
This milk will last in the fridge for up to 4 days or in the freezer for 3 months, so feel free to make in bigger batches!
What to add
How you prefer to flavour your milk of choice is completely down to taste. Feel free to experiment with natural sweeteners such as vanilla, honey, or agave syrup, and spices such as cinnamon, nutmeg, and even cardamom can complement the nutty flavour perfectly.
Do you have any other favourite flavour pairings for homemade milk? Let us know @aliveHealth #aliveathome