3 non dairy milk substitutes


Homemade almond milk

Ingredients:

  • 1 and ½ cup raw almonds.
  • 6 cups water

Materials:

  • Sieve and/or cheese cloth
  • Or Nut milk bath
  • Blender
  • Container
  1. Soak almonds overnight or soak in hot water for 2 hours.
  2.  Add ingredients to the blender and blend for 5 minutes.
  3. Strain liquid over your container with the sieve. To ensure that almond pulp is strained completely place some cheese cloth in the sieve or purchase nut milk bags. I do like some of the pulp to remain in mine.

Notes:

  • Add more nuts or less water to taste.
  • Store almond pulp for later use. Best if kept in the freezer to prevent souring or use within 3-4 days.

Oat milk

1-2 serving if drinking
Ingredients:

  • ¾ cups of oats ( I used organic quick oats but the original recipe used steel cut.)
  • 2 cups of water

Materials:

  • Container ( This is about 16 oz)
  • Sieve and/or cheese cloth
  • Or Nut milk bath
  • Blender

Directions:

  1. Blend ingredients together in a blender for 2-5 minutes.
  2. Strain with a sieve.

Notes:

  • It has too strong a taste for my liking to just drink like I do almond milk.
  • I plan on using it for cooking because it’s creamier than almond milk.
  • It works well as coffee creamer.

I made porridge out of the pulp.

Cashew Milk

Ingredients:

  • 1 cup raw cashews
  • 4 cups of water

Materials:

  • Container
  • Blender

Directions:

  1. Add 2 cups of water and cashew to a blender and blend until smooth.
  2. Add the last of the water and blend until incorporated.

Notes:

  • This is meant to be a creamier milk. I use it as a cream substitute in some recipes.
  • Add more water as needed and be sure to blend until smooth.

xox,

Shalyse

Check out my other post:

b2s veggie stylepagan wedding

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