Non-Dairy MilksMaking milk is super simple as well as lots of fun as you create your desired tastes, flavours and consistency. Most of all though, you know exactly what is going into your milk! Here are a few tips before we get started to help you with your non-dairy milk making.
1. Always try to soak your nuts & seeds before making your milk. Not only do these blend easier but they also have a higher nutritious content due to the slight germination process that happens when they are soaked in water. 2. Always use fresh filtered water in your recipes as this will form the basis of your non-dairy milks. It is always a good idea to drink pure, fresh, alkaline water so that our cells receive lots of great nutrients from this. 3. Buy yourself a nut milk bag, strainer or small sieve to help you remove the pulp from the milk. Then your milk will be far more enjoyable. 4. Try adding some spices, essences or other natural flavourings to the mix - things like cinnamon, nutmeg, agave nectar, dates, vanilla essence or even strawberries can make your milk unique and perfect for you! 5. Always be creative & have lots of fun with your milk making. There are so many wonderful ways to make milk so please enjoy experimenting! |
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Non-Dairy Milk Recipes
Almond Milk
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Ingredients: 1 - 1.5 cups raw almonds (soaked overnight) 4 pitted dates (soaked overnight) 1 litre fresh filtered water 1/2 tsp vanilla essence Directions: Soak the almonds and dates in a small bowl overnight. Add all of the ingredients to a high powered blender and blend. Strain through a nut milk bag, small strainer or sieve and then store in the fridge. You'll probably get a 2 - 3 day shelf life. |
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Cashew Milk
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Ingredients:
1- 1.5 cups raw cashews (soaked overnight) 1 litre fresh filtered water 1 - 2 tbsp agave nectar (or other sweetener of your choice) 1/2 tsp vanilla essence optional: cacao powder (for chocolate milk) optional: a few berries of your choosing (for berry milk) Directions: Soak the cashews in a small bowl overnight. Add all the ingredients to a high powered blender and blend. Strain through a nut milk bag, small strainer or sieve and then store in the fridge. You'll probably get a 2 - 3 day shelf life. |
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Nut & Seed Milk
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Ingredients: 1/2 cup raw cashews (soaked overnight) 1/2 cup raw almonds (soaked overnight) 1 tbsp raw pumpkin seeds (soaked overnight) 1 tbsp raw sesame seeds (soaked overnight) 1 tbsp raw sunflower seeds (soaked overnight) 4 pitted dates (soaked overnight) 1 litre fresh filtered water 1/2 tsp vanilla essence optional: 1 tspn agave nectar (if you need that extra sweet taste) Directions: Soak everything overnight in one bowl. Add all the ingredients to a high powered blender and blend. Strain through a nut milk bag, small strainer or sieve and then store in the fridge. You'll probably get a 2 - 3 day shelf life. |
This recipe is brought to you by Love Inspiration
Soy Milk
(No Soy Milk Maker Required)
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Ingredients:
1.5 cups raw soy beans (soaked overnight) 6 cups water 2 tbsp agave nectar 1/2 tsp vanilla essence Directions: Soak the soy beans overnight and allow plenty of water so that the beans can expand. When ready, put 4 cups of water on the stove (in a good sized saucepan) and start to heat whilst you put your expanded soy beans into the blender with the remaining 2 cups of water. Blend until smooth. Pour the mixture into the now warm water and bring to the boil (please be super careful that it doesn't overflow). Once it has boiled, turn the heat down so that it simmers for 20 minutes. Now strain the okara for use in breads, cakes, pancakes etc and you will have some fresh soy milk ready to drink. Add any sweeteners, flavourings or spices you wish to this. |
Soy Milk
(With Soy Milk Maker)
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Ingredients: 1 cup raw soy beans (soaked overnight) 1 litre fresh filtered water 1 soyabella soy milk maker Directions: There are different types of soy milk makers so this process is for a Soyabella Soy Milk Maker. Place the soaked soy beans into the canister with 1 litre of water. Place lid on soy milk maker and press the 'milk' function. Wait 20 minutes and you have freshly made soy milk (without needing to strain the okara). Let cool, add any spices and sweeteners that you wish and serve. |
This recipe is brought to you by Love Inspiration
