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.
No matter what nut you choose, be sure the nuts are raw, unroasted and unseasoned. Roasted, salted or seasoned nuts will negatively impact the flavor and texture of the milk.
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.
Adjust the amount of water to create the desired milk consistency, with less water yielding a thicker milk and more water yielding a thinner milk. Nut milk made with 4 cups water is about the consistency of skim dairy milk, while 3 cups water creates a consistency more similar to whole dairy milk.
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.
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.
BLEND THE OAT MILK
Place drained oats and 3 cups filtered water in a blender. Blend on high until smooth, about 30 seconds.
If using a high-powered blender, you may only need to blend the oats for about 10 seconds. Blending too long can break down the oats too much and make the milk gloppy.
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.
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.
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.
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.
Coconut milk isn’t just for drinking! You can use it in recipes too. It makes a great replacement for low-fat canned coconut milk.