Non-dairy Milk Recipes – saving you from natural flavors, additives, and gums!
1.Easy cashew milk:
Soak 1 cup whole cashews or cashew pieces in a bowl of water, overnight, covered by 2” of water.
Drain, rinse, and drain again in the morning.
Now, put your soaked cashews in a heavy duty blender, and fill it with water. We use a Berkey water purification system. Puree. Add vanilla and/or sweetener or choice but it doesn’t need it.
Refrigerate & enjoy.
Yes, you are reading this correctly. You do not strain cashew milk. In fact, it will sort of stay mixed even in the fridge. You can put it in a jar with a lid and shake it a little before use. This is truly one of my favorite milks to make and drink!
2.Easy Rice Milk:
Assuming you’ve cooked up a batch of brown rice, take 1 cup of your already cooked rice and put it in a heavy duty blender.
Fill the blender with water. Again, we use a Berkey system.
If desired or allowed on your diet, add sweetener (honey, organic maple syrup) and liquid vanilla.
Puree. After puree’ing, you have 2 options. Let the rice particles sink to the bottom and then pour off the “milk”……..or…….strain the mixture through a nut milk sack.
Refrigerate and enjoy.
3.Easy Organic Almond Milk:
1 cup organic raw almonds (because almonds are highly sprayed)
2-3 cups of purified water
1/2 tsp organic vanilla extract
You’ll need: 1 nut milk bag (you can use cheese cloth and a strainer if you don’t have a nut milk bag)
1. Soak one cup of organic, raw almonds in non-chlorinated water for 12-24 hours
2. Drain the almonds you had soaking for 12-24 hours, add them into your blender along with 2-3 cups of water (the less water you add the more creamy the almond milk will be.
I always add 2 cup of water per 1 cup of almonds, dates, and vanilla extract. Blend for a minute or two. Once it is completely blended and mixed, pour your almond milk through the nut milk bag (or chees clothe and strainer) into a bowl. Squeeze as much of the liquid from the nut milk bag as possible.
Once all the milk has drained through the bag you can either toss the remaining almond pulp or lay it on a cookie sheet and dry it out in the oven at 175 F and you will have your own homemade almond meal (not blanched almond meal because it will have had the skins on it).
4.Homemade Hemp Milk
1/2 cup raw shelled hemp seeds (hemp hearts)
3 cups purified water
pinch of fine sea salt
plain or vanilla liquid, if desired…or other sweetener (organic maple syrup, honey)
Place all ingredients in a high-powered blender and blend until the liquid becomes white and creamy, and hemp seeds are completely blended in.
Strain through a nut milk bag and store in a glass jar in the refrigerator for up to 4 days. Shake before using. Makes 3 cups and supplies you with healthy omega 3 fatty acids!
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