Homemade nut milks are surprisingly simple and straightforward to make. You can use virtually any nut and almost all of them are interchangeable, for instance, I’ve successfully made almond, hazelnut and cashew milk using this basic recipe.
Like a good vegetarian with a sustainable living blog should, I go for nut milks instead of dairy for a couple of reasons. The first being, I like the taste better than regular milk! It’s yummy. You can add additional yumminess with a dash of cinnamon, nutmeg, honey or dates to sweeten it up, and well, I like that. Second, regular dairy does not make me feel amazing and I have a truly difficult time stomaching the milk itself as well as all the none yummy and sweet things that are added to it, such as rBGH.
rBGH (Recombinant Bovine Growth Hormone) is a growth hormone made in a lab that is given to dairy cows so that they will produce more milk. Studies have found that rBGH causes the cows to develop utter infections and other ailments which means they are then treated with more antibiotics that can be absorbed by humans which can potentially cause us to be resistant to overtime. It’s been proven that this is not healthy for dairy cows and the studies of its effects on humans are inconclusive. Although it’s banned in Europe, Canada and other countries, it’s permitted here in America.
My thoughts on this, in a word: ew.
Organic Valley sells rBGH-free milk and is not having any of this “inconclusive” nonsense (go, you guys). They have a fantastic page dedicated to facts about rBGH, why humans nor cows should bother with it and the harm it has on America’s dairy farms as well as the people whose livelihood depends on those operations.
So, anyway, back to nut milk. It’s easy and like I said before, so yummy.
» INSPIRED ACTION
Making something from scratch can give you a greater appreciation for the foods we consume day in and day out. Getting to know the ingredients, the process and the effort involved allows us to be more conscious in the kitchen. Plus, most nut milk doesn’t just make milk, there is a leftover nut meal that can be used for granolas, flour substitutes and more.
Choose organic nuts when you can. If you have an option to fill a container (non-plastic!) and buy in bulk, go for that instead. Be a zero waste chef!
If you’re purchasing regular, dairy milk, be informed and know why you’re buying the product, what’s in it and its effects. Make empowered decisions and be a conscious consumer that values all life on earth.
Homemade Nut Milk Recipe
Makes approximately 3 cups or 7-10 days worth of nut milk
- 1.5 cups nuts (almonds, hazelnuts, walnuts or cashews work well)
- 3 cups water
- Dash of salt
- 1 teaspoon of sweetener (honey, cinnamon, nutmeg or 1-2 pitted dates)
- Medium size mixing bowl
- Large mason jar with lid
- Measure out the nuts and place them in the mason jar. Fill the jar with water and tightly seal the lid. Soak the nuts for at least 6-8 hours
- Strain out the soaked nuts and rinse and add them to the blender with the 3 cups of water, salt and sweetener
- Blend on high for about 1-2 minutes
- Fold a piece of cheesecloth in half and place it in a strainer. Place your strainer over a medium sized mixing bowl and pour the blended nut mixture into the strainer.
- Allow the liquid to drain and then gently squeeze the rest out to remove all excess liquid. Complete until finished.
- Place the leftover nut meal on a baking tray and allow it to dry out.
- Add the nut milk back to your mason jar and store in the refrigerator.
*Note: Cashew milk does not need to be strained! Woohoo. In order to make it less thick, I like to add a quarter to a half cup more water and blend it for longer so it’s enjoyable to drink.