Homemade Dairy-Free Milk
Author: 
Recipe type: Beverage
Serves: 2-4 cups
 
Ingredients
  • 1 cup of nuts or seeds (almonds, cashews, hemp seeds, pumpkin seeds, etc.)
  • 2-4 cups of water (depending on how thick and creamy you like your milk)
Instructions
  1. Soak your nuts overnight in water (filtered water if you've got it). Drain the nuts, then add to a blender with 2-4 cups of water. Two cups will yield a thick milk, while four will be thinner. Blend.
  2. There are a few ways to strain your milk:
  3. Place a very fine sieve over a large bowl, then pour the milk through it. Press down on the nut pulp with the back of a spoon to squeeze all the milk out.
  4. Line a strainer with a big piece of cheesecloth and place it over a large bowl. Pour the milk through the cheesecloth, then wrap up the pulp in the cheesecloth and squeeze the heck out of it.
  5. Using a nut milk bag, place the bag into a bowl and pour the milk through it. Squeeze, squeeze, squeeze.
  6. Store in the fridge for up to five days, or put it in containers or ice cube trays in the freezer and defrost as needed. Shake before using.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/allergen-friendly-remix-a-guide-to-dairy-free-milks/