Making homemade nut milks is actually easier and less time consuming than you might think. Once you get into the routine you just need to remember to soak some nuts overnight, and the next morning it is simply a matter of blend and strain (a nut bag is very useful)—you will then have fresh homemade nut milk for the next 3 days.
With the odd exception, most store bought milks like almond or rice milk may contain unhealthy sweeteners or carageenan, which although naturally derived it acts as an irritant to the digestive system. When you make your own nut milk you can sweeten it naturally with dates or a little raw honey and you get to play around with flavours and spices, a lot more fun.
We drink a variety of dairy-free milks at our house, homemade nut milks and high quality store bought milks for those busy times (Aroy-D Organic Coconut Milk and Pure Harvest Organic Rice Milk), because life isn´t always perfect. 😉
Below are two super easy recipes for almond milk and cashew milk, both are wonderful milks for homemade hot chocolates and smoothies.
Homemade Almond Milk
1 cup of raw almonds
3 cups of filtered water
pinch of salt
optional add ins: dates, raw honey, maple syrup, vanilla, cardamon, cinnamon
- Soak the 1 cup of almonds overnight in filtered water, cover with a tea towel.
- In the morning rinse the almonds and place in a blender with a pinch of salt
- Add one cup of water and blend
- Slowly add in the remaining 2 cups of water with any added sweeteners or spices and blend until smooth
- Strain the milk using a nut bag over a wide bowl
- Transfer to a bottle and refrigerate, it will keep well for up to 3 days. Most homemade milks will end up separating, just shake well before using.
Homemade Cashew Milk
Making cashew nut milk is just the same as above, except you don´t need to strain it! Cashew milk is lovely and creamy and makes a good base for adding in extra flavours. Experiment and have some fun.