Making your own alternative milk is surprisingly simple and, best of all, it is much cheaper that store-bought alternatives.
When you do it yourself, you get to control how creamy your milk is going to be (reduce water for thicker milk), and what kind of flavours are added in; some nice additional options are vanilla extract, sea salt, and cinnamon.
Try these alternative milk recipes and see how much your digestion improves. Each recipes makes the equivalent of 2 per cent milk and around 5 cups per recipe. Keep in the fridge for extra freshness.
How to make almond milk
- 1 cup of whole almonds
- 4 cups of water
- Soak almonds in the water overnight in a jar.
- The day after, blend the almond and water mixture until creamy and liquid.
- Strain the liquid through a cheesecloth, fine sieve, or nut milk bag.
- Drink up the milk, and keep the almond pulp for any healthy baking you might do!
How to make cashew milk
- 1 cup of whole cashews
- 4 cups of water
- Soak the cashews in water overnight in a jar.
- Drain the cashews. Add to a blender with two cups of fresh water.
- Pulse on a low setting and add in two more cups of water until smooth and lump-free.
- Strain through a cheese cloth, fine strainer, or nut bag.
- Keep the milk for your cereal, drinks, etc. and set the cashew pulp aside for healthy baking.
How to make oat milk
- 1 cup of old-fashioned rolled oats
- 3 cups of water
- Pour the oats and water into your blender and mix until smooth.
- Strain the oat milk through a nut milk bag, cheesecloth, or fine strainer. You may need to use your hands to squeeze out the milk.
- Discard the oat pulp when you’re done, and guzzle your fresh oat milk! Just remember, you can’t heat this milk up; great for muesli, not so great for porridge.