There was a time after I discovered I was lactose intolerant when I thought all of my dairy-loving dreams had been crushed right before my eyes (and later was secretly thankful when I learned more about conventional dairy). At the time there weren’t many milk alternatives—aside from flavored soy milk (yuck!)—until I discovered that insanely delicious milk could be made from nuts and seeds.
Flash forward a few years and countless varieties of plant-based milks line store shelves. It’s great to have options and convenience, but you’re getting a little more than you bargained for in that carton of almond milk: stabilizers, emulsifiers, thickeners and preservatives. There should only be two ingredients in nut milk—nuts and water—the rest has no business lurking in your carton and could potentially be harmful to your health.
Make it From Scratch!
I prefer my nut milk fresh, clean and pure (thank you very much). Luckily, it only takes a few minutes of active time to make your own milk at home.
There are countless tutorials out there, so I won’t bore you with the details except to say:
- Soak some nuts and/or seeds, (soaking makes for a smoother blend with less pulp, but also activates enzymes, improves nutrient bioavailability and neutralizes phytic acid. Read more about that here.)
- rinse them off,
- blend with 4 parts water,
- strain out the pulp.
That’s it. Um…well, I guess there’s not much to bore you with.
After you’ve mastered the illusive art of straining nuts blended with water, you can really go wild! Add any number of herbs, spices and flavorings to your heart’s content:
- Don’t have almonds? Use a different nut or seed, or combination.
- Allergic to nuts? Get some seeds soaking.
- Want thicker, creamier milk? Add less water.
- Have a favorite herbal infusion? Brew some and use it in place of the water.
You get the idea. Become a plant milk mad scientist and see where you end up. Your own signature milk blends await!
To give you some extra inspiration, I created a fun little infographic – The Nut Milk Formula. I’m sorta proud of this little baby, so I hope you enjoy it:
Thank you! Download your Nut Milk Formula Infographic:
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My Current Obsession
Classic chocolate milk is always nice. Simple as can be and made to order as sweet or chocolatey as you like. One blend that I’m really lovin’ is a super potent, anti-inflammatory, flavor packed turmeric chai blend. Delicious served over ice and downright comforting served steaming hot. A milk for all seasons!
So get out that nut sack and start milkin’ it already! Or if you prefer, the less exciting nut milk bag, cheese cloth or fine mesh sieve.
I want to know: What’s your favorite blend? Share in the comments below.