Plant milk is a great choice for everyone, whether you are trying to minimize your dairy intake or not. It is rich in protein and depending on your choice of nuts and seeds, also high in minerals and vitamins.
Sometimes, I really enjoy the convenience of store-bought cashew milk. I always choose it plain, trying to avoid extra ingredients. Honestly, the best plant-based milk is homemade milk. It always tastes better and also allows you to control the amount of sweetness and infuse flavors as well as regulate the thickness. It’s fun to make it too!
My favorite part is simplicity of the process: all you need is a high speed blender and a cheesecloth (or nut-milk bag).
- 1 cup nuts or seeds or a mix (raw almonds, cashew nuts, macadamia nuts, hazelnuts, sunflower seeds, hemp etc)
- 4 cups fresh water
- a pinch of sea salt
- 2 dates, pitted, or raw honey
- 1 tsp
- vanilla bean, cardamom seeds, cinnamon
- First, soak the nuts/seeds. Place them in a bowl or jar, cover with twice as much water and let it soak over night. Rinse them the morning after (To make the process faster, Instead of soaking overnight, you can place the nuts in a very hot water for 1-2 hours, the effect will be the same).
- Then, place in a high speed blender together with 4 cups water and a pinch of salt. Blend for a couple of minutes.
- Place a nut milk bag or cheesecloth over a mixing bowl and pour the blended mixture into it.
- Strain the milk through the nut bag until only the pulp is left. Use your hands to squeeze out the last drip of milk. Add spices. (If you wish to add dates, blend a couple of soft dates with a little bit of milk in a blender until smooth. Then mix it with the remaining milk).
- Transfer milk to a glass jar or covered bottle and refrigerate. Will keep for up to a few days. Shake well before drinking, as it tends to separate
You can also watch the whole process of making nut milk in the video below
The recipe of the most economical plant milk – oat milk is here.
Experiment and stay cool!