We don’t eat any dairy products at our house (a subject for another day), and we don’t often buy packaged soy, rice, or nut milk, so when I found out about this post with 6 different non-dairy milks that you can make at home, I thought it was worth sharing. I’ve not made these specific recipes, but we have experimented with some similar ones (especially cashew and sunflower seed milk), so I’m looking forward to trying these.
Lactose intolerance is more than just inconvenient and occasionally painful: It’s also expensive. Milk alternatives are pricey and some don’t really taste all that good. The best way to get around this problem is to make your own substitute.
The following milk alternatives must be refrigerated and tend to last from three to seven days. Fortunately, you can whip up another batch of most in less than 10 minutes.
Almond, Cashew or Sunflower Seed Milk
While almond is the most common nut used for this milk, you can substitute cashews or sunflower seeds. Of course, the more water you use the less flavor. The standard balance is one-part almonds to four-parts water.
- 4 ounces (1/2 cup) blanched almonds, cashews or sunflower seeds
- 1 tablespoon honey
- 1 cup water
- 3 to 4 ice cubes
- Soak or blanch brown-skinned nuts.
- Rinse to bring out the strongest flavor.
- Blend ice, almonds and honey on medium until smooth.
- Slowly add water until mix is of a milky consistency.
- Strain through muslin or cheese cloth.
- Squeeze until no liquid remains.
- Store in refrigerator for up to three days.
Read the rest of the post: 6 DIY Milks for Dairy Alternative Month