How to Make 4 Alternative Milks
Need an alternative to everyday lactose milk? Your options are endless and super easy to make at home!
There are lots of dairy-free milk alternatives on grocery store shelves, but did you know you can easily make your own at home? Whether it's to save money, have control over the ingredients in your diet or avoid additives found in many store-bought alternative milks, you can make your own dairy-free milk with just a few simple ingredients. Just gather nuts, oats or coconut and soak, blend and strain your way to your own dairy-free homemade milk.
1 Almond or Cashew Milk
First, soak nuts.
Regardless of the nut of choice, the basic formula for nut milk is the same: 1 cup raw nuts to 3 or 4 cups water. All nuts also benefit from soaking prior to being blended, as pre-soaking creates a creamier result.
For almond milk, place 1 cup raw almonds in a bowl and cover with cold water to about 2 inches above the almonds. Allow to soak overnight or for up to 2 days. The longer the nuts soak, the creamier the milk they'll produce. If soaking for longer than overnight, change the soaking water once. For cashew milk, soak 1 cup raw cashews and follow the same steps as almond milk.
When ready to make the milk, drain and rinse the almonds, discarding the soaking liquid.
2 Blend the Almond or Cashew Milk
Place drained, soaked nuts in a blender with 3 or 4 cups of very hot filtered water — the water should not be boiling. If you don't have a blender, a food processor can be used, though a blender creates a smoother texture.
If desired for flavor, add 1 teaspoon vanilla extract, 1/8 teaspoon kosher salt or sea salt and about 1 and 1/2 teaspoons liquid sweetener such as agave nectar, stevia or honey to the blender.
Blend on low speed for a few seconds to combine. Increase speed to high and blend until creamy and smooth, about 1 to 2 minutes. The mixture will expand some as it blends, so be sure to not fill the blender to the top to start.
3 Strain the Almond or Cashew Milk
Strain the mixture through a fine mesh strainer, cheesecloth or thin kitchen towel to remove any nut bits. If using cheesecloth or a kitchen towel, place it over a large mixing bowl. Slowly pour the milk from the blender over it. Carefully gather together the corners of the cheesecloth or towel and lift up. Squeeze into the mixing bowl until all liquid is extracted.
You can store in the refrigerator for up to 3 or 4 days. Shake milk before using.
4 Oat Milk
First, soak oats.
Place 1 cup old-fashioned oats in a bowl and cover with cold water to about 2 inches above the oats. Allow to soak for around an hour. Drain and rinse the oats to remove some of the oats' starch. Be sure to discard the soaking liquid.
5 Blend the Oat Milk
Place drained oats and 3 cups filtered water in a blender. Blend on high until smooth, about 30 seconds.
6 Strain the Oat Milk
Strain through a fine mesh strainer, cheesecloth or thin kitchen towel to remove any oat bits. If using cheesecloth or a kitchen towel, place it over a large mixing bowl. Slowly pour the milk from the blender over it. Carefully gather the corners and lift up. Squeeze into the mixing bowl until all liquid is extracted.
Once strained, stir in 2 teaspoons vanilla extract, 1/8 teaspoon kosher salt or sea salt and about 1 to 2 tablespoons liquid sweetener such as agave nectar, stevia or honey, to taste.
Store in the refrigerator for up to 3 or 4 days. Shake milk before using.
7 Coconut Milk
First, soak coconut.
Coconut milk takes just two simple ingredients to make: unsweetened shredded coconut and water.
Place 2 cups unsweetened shredded coconut in a blender. Add 4 cups very hot water. Let sit for 5 minutes to allow the coconut to soften. Do not drain or discard the water.
8 Blend the Coconut Milk
Blend at low speed a few seconds, then on high speed for 1 to 2 minutes until creamy and well combined.
9 Strain the Coconut Milk
First pour coconut mixture through a colander into a pitcher or bowl to get most of the coconut bits out. Then strain again through cheesecloth or thin kitchen towel to remove any remaining smaller bits.
Store in the refrigerator for up to 4 days. Shake before using.