I love all sorts of nut & seed milks, starting with good ol’ almond.
However, buying good quality plant based milk can be costly. Other problem with them is – additives.
When you make your own milk at home, al you need is nut/seed of choice and water. Yes, shelf life is shorter, but it’s so easy to make that you can surely spare a few minutes 🙂
Your homemade milk will last a few days in the fridge, mine is usually empty quicker than it spoils, but I’d say 4 days tops.
Before making your milk, make sure to soak the nuts and/or seeds overnight.
Not only for the milk – soaking or roasting your seeds and nuts before consuming them helps them become more digestible and removes the phytic acid and enzyme inhibitors, which are anti-nutrients, especially with soaking.
Soaking them allows your body to absorb all the amazing minerals from nuts/seeds.
It’s really simple – combine nuts/seeds with water and a bit of salt, perhaps a teaspoon and let it sit in the fridge over night.
Before making your milk, rinse and drain the nuts/seeds and they’re ready to go.
If you choose to make oat milk, you can skip the soaking, which makes it even faster. What I love about oat milk is that is become thick and creamy when heated – you can use it in risotto or rice pudding recipes, if you enjoy thick and creamy foods. I do.
Now, your choices for nuts, seeds and their combinations are basically limitless.
Some of my favorites are sunflower seed milk, almond milk, sesame & hemp seed milk, almonds and pumpking seed milk, hazelnut milk, cashew milk, walnut milk, coconut milk, mixed milk – where I put a bit of everything I find around.
Play with it, tune into your creativity and into your body – if you listen, you’ll hear thw whispers of what it really wants.
All of these combinations are amazing, nutrient dense and delicious – you can’t go wrong!
Another thing you can play with is water content – if you want it thicker, use less water.
While usually the nut/seed (and oat) recipes call for 4 cups of water, I usually put 3. As said, I like it creamier.
To add flavor to your milk, you can really get creative – anything goes!
Some of my favorites are:
– bit of honey and cinnamon
– maple syrup and cinnamon
– cacao powder and maple syrup
– frozen strawberries
– few dates
What to do with leftover pulp?
If it’s oat milk pulp, you can put it straight on your face, it’s a beautiful face mask. 🙂
You can also freeze it and use it later.
You can use it to thicken sauces.
You can cook it into super creamy oatmeal or you can add it to other recipes, such as cookies, muffins, cakes, breads.
With nuts/seeds, what I always do is dehydrate them and use them as flour.
After making your milk, spread the pulp on the baking sheet and let it bake on a very low temperature (ca 50°-70°C/120°-150°F) for as long as it needs – it’s done when the pulp is no longer sticking to your hands.
Makes perfect banana cookies (let me know if you want recipe) for breakfast.
There are vegan cheese recipes for leftover pulp – I haven’t tried any, so I can’t recommend. I’m loving my cookies too much 🙂
What’s your favorite plant based milk? Have you ever tried making your own?
PLANT BASED MILK – BASE RECIPE
Easy, adaptable, cheap, healthy, homemade plant based milk
- 1 cup nuts/seeds of choice, or oats soaked, except if oats
- 2-4 cups water
- Pinch salt
- flavors of your choice optional
As simple as it gets – add nuts/seeds/oats, water and salt to the blender or food processor and combine. Usually, it’s done in a minute.
Strain through nut milk bag or cheesecloth.
If adding flavors, strain first, remove the pulp and then put it back to the blender/food processor with the flavors and mix.
Keep it in the fridge and enjoy!