3 recipes for homemade milk alternatives
Nowadays, if you walk down the milk aisle of any grocery store in a major city, you’re likely to find over 10 different types and brands of non-dairy milk.
Making homemade plant-milk is a great option for those looking to reduce plastic waste, avoid unwanted additives like guar gum or cut down on spending at the store.
Use this guide to determine which alternative is the best for you based on time-efficiency, price and functionality.
Photo by Polina Tankilevitch / Pexels
The most time-efficient: hemp milk
There’s no need for soaking or straining in this recipe. Hemp milk is by far the easiest milk alternative to make in my book. It’s my go-to, especially when I’m in a time crunch before work and have no more than five minutes to spend in the kitchen.
For some, hemp milk can be an acquired taste. Honestly, this isn’t my favorite milk in coffee or tea. It can have a bitter aftertaste and can separate in hot drinks. However, it’s lovely in granola or simply by itself.
Ingredients:
1/2 cup hulled hemp seeds
3 cups water
2 teaspoons maple syrup
1 teaspoon vanilla
1/4 teaspoon salt
Tools:
Blender
Measuring cup
Measuring spoons
Directions:
Add your hemp seeds, water, maple syrup, vanilla and salt to a blender. Blend on high for about 45 seconds to 1 minute until there is barely any pulp visible.
Pour into a container and store in the fridge for up to five days.
Photo by Polina Tankilevitch / Pexels
The most accessible by price: oat milk
Oat milk is the cheapest milk to make in your kitchen, but it’s difficult to get right. So many times I’ve blended all my ingredients together to get a slimy, gloopy, completely unusable creation.
I’ve found that adding ice water and blending for a shorter amount of time is the secret to success. Follow this recipe precisely to get the best results.
Ingredients:
1 cup rolled oats (not instant)
4 cups cold water
3-4 pieces of ice
2 teaspoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Tools:
Blender
Nut milk bag or fine strainer
Measuring cup
Measuring spoons
Directions:
Add your oats, water, ice, maple syrup, vanilla and salt to a blender. Blend on high for 15 to 20 seconds (no more or the oats will start to warm and become slimy).
Strain through a nut milk bag or fine strainer. Make sure you do not squeeze or press on the pulp.
Discard the pulp or store for later use and strain your liquid one more time to remove all sediment. I love using my oat pulp in vegan banana pancakes or overnight oats.
Pour the oat milk into a container and store for up to three days. Occasionally, the mixture will separate and you will have to shake to combine before use.
Photo by Polina Tankilevitch / Pexels
The most functional: almond milk
Homemade almond milk can be used in just about anything. It’s the milk I make most often in my kitchen. The process is relatively easy, there isn’t a strong aftertaste and it also works great in coffee.
If you omit the sugar and vanilla, you can even use it for savory foods like soup and pasta sauce.
Ingredients:
1/2 cup almonds
2 1/2 cups water
2 teaspoons maple syrup
1 teaspoon vanilla
1/4 teaspoon salt
Tools:
Blender
Nut milk bag or fine strainer
Measuring cup
Measuring spoons
Directions:
Soak your almonds overnight or for at least six hours. (You can also soak them in hot water for 30 minutes if you’re short on time.)
In a blender, add your soaked almonds, water, maple syrup, vanilla and salt. Blend on high for about 1-2 minutes until the mixture is completely smooth.
Pour your blended ingredients through a nut milk bag or strainer to separate the pulp or the liquid. You can save the leftover almond fiber to add in baked goods or dry it in the oven to make flour.
Once your almond milk has been strained, pour it into a container and keep it in the fridge for up to five days.
Header Photo by Nataliya Vaitkevich / Pexels
