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- Hey munchies, I'm Alyssia if you're new.
Welcome!
I use milk in a lot of recipes,
but it's almost never dairy milk.
Actually, I can't even remember the last time
I used dairy milk.
But you can sub out most any kind of non-dairy milk
for most recipes, depending on what you've got
for the flavor.
Today I'm showing you how to make your own non-dairy milk
seven ways, and I've got a free e-book for you
to top it off, with three additional ways.
Stay tuned.
We'll get started with the most basic: a nut milk.
I'm making cashew milk because it's my personal favorite,
but you can use any nut that your prefer.
Almond for a classic almond milk, or even hazelnut,
pecan, or walnut.
For most of these recipes, the procedure is similar.
Start with your raw ingredient, add water,
and soak overnight.
Drain the water and add the nuts to a blender,
along with some additional filtered water.
I love my food processor, but I do find that a blender
is easier and less messy to work with for homemade milks.
Let that go for a good few minutes
until it's milky and smooth.
Then we're gonna use a handy dandy nut milk bag
to strain the mixture.
You can get these on Amazon pretty cheap.
I'll link some in the description,
but there are tons of types,
and you can also use a kitchen towel
or a few layers of cheese cloth if you don't have
or don't wanna get a nut milk bag.
I'm making a bunch of milks today, so I invested.
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Use your hands to get as much liquid out as possible,
really squeeze it out, and what will be left in the bag
is your pulp, cashew pulp in this case,
which you can totally save for adding to smoothies,
or you can dry it out and use it as a nut flour for baking.
No need to waste, which is pretty cool.
Transfer the milk to an airtight container and refrigerate.
It will last three to four days in the fridge.
These milks will separate after some time
since there's no carrageenan, and they're all natural,
but just give them A quick shake to reintegrate
and you're good to go.
Cashew milk tastes similar to almond milk,
but is perhaps a little less nutty and creamier.
Okay, so that is the oh so basic nut milk.
Shall we get on to the rest?
And guess what: none of them are nuts.
That's nuts!
Let's do coconut milk next, which really only needs
plain, unsweetened coconut shreds.
I wanted to show you guys that you can
also add in fun flavors to your non-dairy milks,
so I'm going to make this on a strawberry coconut milk,
but you could leave it plain or swap out
and of these flavor ideas I'm showing with any of the milks,
and the instructions for how to do that specifically
are in that free e-book you're gonna get.
Don't worry about taking notes.
Soak the shreds in water for a few hours.
It doesn't need to be overnight.
Add that mixture to a blender with strawberries
and blend for a good few minutes.
So in case you're confused, in your wanted plain
coconut milk, you would just not include the strawberries.
Nothing else needs to change.
Strain that mixture through your nut milk bag
or tool of choice and voila!
A naturally sweet and decadent coconut milk.
Now, strawberry coconut milk is mostly good
for drinking, or you could use it for smoothies,
oatmeal, overnight oats, et cetera, but plain coconut milk
is also great for curries, soups, and cooking.
Homemade coconut milk is not great for frozen treats
because it doesn't have enough fat solids.
Okay, next up is rice milk: cinnamon flavor.
You can make rice milk with cooked or uncooked rice,
and you can use white or brown.
I actually like the flavor of uncooked and prefer white,
so I am soaking uncooked long-grain white rice
in water overnight.
Drain it, add additional water to a blender
with some cinnamon for flavor,
maybe even a pinch of salt, and let it rip.
Continue on accordingly.
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Rice milk actually has a pretty mild taste.
It's light and a little bit sweet naturally,
which pairs really nicely with that cinnamon.
This is almost like something I've had before.
Horchata, anyone?
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Thumbs up if you are enjoying these
non-dairy milk recipes, please!
Matcha oat milk.
Oat milk is one of my favorite types of milks,
and it's becoming more and more popular.
The main ingredient: oats, of course!
I prefer to not soak oats and just add water
at the time of, but some people do like to soak them.
I also use rolled oats, but some people
make this with steel-cut oats.
Then you can just add high quality matcha powder.
It should be bright green, not dull,
or else it will taste bitter, and then blend and strain.
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As plain oat milk, this does have sort of a strong
oat flavor, which I like, but it will depend
how you wanna use it if your should consider
using oat milk as an option.
Either way, oat milk is full-bodied, flavorful,
and so versatile.
Blueberry hemp milk.
This one doesn't require soaking, which is nice.
It's made from hemp seeds, which means you're getting
antiinflammatory effects of the omega-3s,
as well as protein.
Blend together raw hemp seeds, water, and blueberries,
if you want the flavor, until milky.
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Strain and serve.
Hemp milk has a nutty flavor.
For all of these milks, so you know,
the amount of water can totally be adjusted
if you want a thicker or a more prominent texture,
or a thinner and less noticeable texture.
Hemp milk is one of the more naturally thin non-dairy milks,
so it isn't ideal for adding to your coffee.
It's better for just drinking or cereal, oatmeal, et cetera,
especially with those blueberries.
Vanilla soy milk.
When it comes to making soy milk,
the most important factor is your beans.
Use good quality, mature soy beans,
which are going to be white.
I got these on Amazon, and we'll link them.
Soak the beans overnight with water.
Notice how much the absorb the water
and really plump up in size.
Drain and then add additional filtered water
and blend until milky.
Soy milk is the one milk that you need to heat
to help the flavor.
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Add the mixture to a saucepan and bring to a boil.
Reduce the heat to low and cook for 15-20 minutes,
stirring regularly.
The longer you cook, the less bitter
and sweeter it will become.
Skim the foam topping, allow it to cool,
and then you can remove the skin that forms on top.
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Add the cooled mixture with vanilla extract
to your nut milk bag, strain, and enjoy.
If you wanted a fruit flavored soy milk,
like berry flavored, you'd wanna blend the berries
with the cooled, strained soy milk,
and then strain once more.
Voila!
I am not gonna lie, I have a soy milk weakness.
It's so tasty, even unsweetened and plain,
because it has a natural sweetness that is so satisfying.
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The last one I'm sharing today here
is a sweet sesame milk.
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Soak raw sesame seeds for a few hours
and then blend with water and dates.
You know the drill.
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Dates are a great way to add natural sweetness
to any of these milks when you make them plain too,
but paired with the sesame flavor, oh man.
Something about sesame and dates just reminds me of caramel.
I love it.
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Okay, so there were seven different non-dairy milks,
but I also have three more: a mango quinoa milk,
a chocolate chia milk, and a golden banana milk
in that free e-book that you can get
by clicking the link in my description.
FYI, you can also do blends of these milks,
like a macadamia hemp or a coconut cashew, for instance,
and I've included a few recipes with those types
of mix and match ideas in the e-book as well,
but I do encourage you to get creative
and make your own combos too.
You saw how easy it was, and it's so nice to know
that I can make all of these at home
without any added ingredients that just aren't necessary,
and they'll be more affordable than buying
the cleaner options at the store.
I hope you enjoyed these recipes.
Let me know your favorite non-dairy milk
in the comments below.
If you found this episode fun, or helpful,
or learned something, would you share it
with someone you know?
I appreciate you, and I will see you next week
right here.
Remember, it's all a matter of mind over munch.