Soy milk is the go-to alternative to dairy but sadly almost all commercially farmed soybeans come from genetically modified crops making it far from being a healthy alternative. Unfermented soy also disrupts our hormone levels. Another popular alternative, rice milk, offers few nutritional benefits and typically contains many additives to improve its texture. So I stay clear of the stuff.
Then there’s almond milk in all its creamy deliciousness. It’s sweet and subtle tasting and is gentle on the stomach making it a great substitute for cow’s milk for those people who are sensitive to dairy (that’s me). Its mild taste allows for it to be used in sweet and savory dishes alike.
Even almond milks that can be easily found at most grocery stores are often loaded with sugar, preservatives and other questionable additives. One of them being Carrageenan which is a thickener and emulsifier that is best avoided. So in an attempt to cut back on the additives found in store-bought almond milk, I made my own. I was surprised by how easy and affordable it is to make. It’s now a staple in my household. I enjoy it in my chai tea, coffee, smoothies, and granola and I use it in every recipe that calls for milk. My family and I can’t get enough of the stuff.
I am delighted to share my go-to recipes with you.
View Kelly’s Profile here and try her Healthy Breakfast Granola.
Almond Milk
- I cup raw almonds
- 4 cups of filtered water
- 1 pitted date or stevia to sweeten (optional)
- pinch of sea salt (optional)
- 1 tsp vanilla extract or vanilla seeds scraped from bean or a pinch of vanilla powder.
- Soak the nuts in water overnight with ½ tsp of pink salt or sea salt. This helps to reduce the level of phytates and breaks down enzyme inhibitors.
- Rinse almonds then place in a high-speed blender with water. Blend for several minutes until all the nuts have been broken down and it is smooth and creamy.
- Strain mixture through a nut bag or cheese cloth to remove almond skins and pulp. I personally prefer using a (clean) stocking as it catches all the little bits and makes the milk creamier.
- Put the mixture back into the blender and add sweetener (date, stevia or honey) as well as vanilla.
- Store milk in a glass jar and place in the fridge. Drink within 3-5 days.
Cashew Nut Milk
- 1 cup Cashews, soaked in water overnight and rinsed.
- 4 cups Water
- 1 pitted Date, honey or stevia to sweeten
- Blend in a high-speed blender for several minutes until smooth and creamy.
- This recipe will produce milk that is similar to whole milk.
- For lighter milk, add an extra cup of water
Cashew Nut Cream
- 1 cup of cashews soaked in cold water overnight
- pinch of salt or squeew of lemon for savory cream
- drop of natural sweetener if using for dessert
- Drain cashews and rinse.
- Place in a blender with filtered water that covers the nuts by 1 inch.
- Blend on high for several minutes until very smooth.
- If you are looking for a thicker cream, just reduce the amount of water in the blender so that it only just slightly covers the cashews.
- Add a pinch of salt and a squeeze of lemon for a savory cream or a drop of a natural sweetener if you plan on using it in a dessert.
- I use cashew nut cream in place of regular cream in soups, casseroles, pasta sauces and desserts.
