Make Your Own Plant Based Mylk 

Apart from delicious farm fresh raw organic milk, my body doesn't do well with dairy. Which is a shame because I come from the country with the best cheese in the world! Seriously, Dutch people really love their cheese.

But there are infinite possibilities when it comes to plant based dairy! Nut & seed cheese and milk are super delicious, and today I want to share more about how you can make your own plant based milk. 

I know that there are lots of pre-packaged options hitting grocery store shelves these days, but nothing tastes as delicious, offers as much variety, or packs the additive/preservative-free, nutrient punch that homemade does. And don't even get me started about the price tag on those non dairy milks in the store!

When you make your own milk, you will have leftover pulp, which makes the perfect base for cookies, cereal, crackers or macaroons! Pinterest is filled with yummy recipes!

Lets do this! 

Nut milk bag or cheesecloth
High speed blender
Glass jars and bottles for storage

Grains: barley, oat, spelt, millet, rice, buckwheat, amaranth
Nuts: cashew, hazelnut, walnut, almond, coconut, macadamia, brazil nut, pecans, pistachios
Seeds: chia seed, flaxseed, quinoa, sesame seed, sunflower seed, pumpkin seed, hemp seed

Add in?
Maca, Mesquite, Lucuma, Lemon zest, Lime zest, Orange zest, Lavender, Rosewater, Cinnamon, Cardamom, Nutmeg, Vanilla Bean, Cocoa, Cayenne, Turmeric, Fresh mint, Fresh thyme

Got everything ready? Here comes the how.

SOAK nuts, seeds, or grains by placing them in a bowl with filtered water and a pinch of sea salt. Different foods require different soak times (google is your friend) to removes enzyme inhibitors, improves digestibility and nutrient bioavailability, and helps everything blend more easily. Rinse thoroughly and drain. Do not use your soak water for milk, all of your enzyme inhibitors are in here, so use fresh water!

BLEND with filtered water. A high-speed machine like a Vitamix is preferable to really pulverize the mixture. A 1:3 ration of nuts/seeds/grains to water generally yields good results. I start with 2 cups of water and gradually add more water until I get the taste and consistency I like. Blend for about 1 minute. This can warm the mixture. Chill in the fridge.

SWEETEN the milk to taste with pitted dates, stevia, maple syrup, honey, coconut sugar, etc. I personally always add 1/2 teaspoon of vanilla to boost the flavors. See the add in list above for inspiration.

STRAIN Some foods like cashews, macadamias, and pecans yield smooth milks. However, with most other foods, like almonds, you will get some texture. You can enjoy it as is but I like to strain it for a smoother blend. Place a nut milk bag over a large container, pour the milk in, and gently squeeze the bag until all liquid has passed through. Repurpose the pulp, the make the best cookies in the world!

ENJOY Most milks will keep in the fridge in a sealed container for two or three days. Freeze any leftovers in ice cube trays for use later. Homemade milks can separate when stored. Just shake or blend again before drinking.

I personally use this milk in my coffee, smoothies and with my cereal in the morning. This is so delicious, you will never buy nut milk again!