My 3 Favourite Dairy Alternatives & How To Make

Off the Moo-juice (or thinking about it) but have no idea what to put on your cereal, or in your coffee, or what to use when baking?

Today, supermarkets are getting flooded with non-dairy options but unfortunately many are laden with additives and preservatives to enable it to have a long shelf life.

Plant-Based Milks Are:
— Lactose Free.  If you’ve suffered from digestive issues, this is your saving grace!
— Zero Saturated Fat (animal fat) *exception is Coconut Milk which contains Medium Chain Saturated Plant Fats.
— A source of Omega 3โ€™s and 6โ€™s โ€“ an essential fatty acid.

So which Plant-Based Milks best suits your needs?

Almond Milk is a light milk. Great for breakfast granola, to add to smoothies or muffins. However, it can be a bit watery for adding to coffee.

 

How To Make Your Own

1 cup Almonds, raw unsalted
4 cups filtered water
Strainer or a Nut Milk Bag

Soak almonds in a large bowl of  filtered water overnight on the counter.  In the morning, strain water and rinse well.  Add almonds and 4 cups filtered water to a blender and blend on high speed.  Using a nut-milk bag or strainer, pour contents through, separating the pulp from the milk, set aside.  Pour almond-milk into a jug and keep in fridge. Keeps fresh for 3-5 days.  Freeze Pulp, or dry using dehydrator or oven to make almond flour.

 

Cashew Milk is a richer thicker milk perfect for frothing up and making a cappuccino or latte ๐Ÿ™‚ Cashews have a higher fat content than almond milk making it creamier.

How To Make Your Own

1 cup Cashews, raw unsalted
4 cups filtered water
Strainer or a Nut Milk Bag optional

Soak cashews in a large bowl of  filtered water overnight on the counter.  In the morning, strain water and rinse well.  Add cashews and 4 cups filtered water to a blender and blend on high speed.  I don’t generally strain mine as the heavy sediment (not much) just drops to the bottle of the bottle. I just give it a shake before using. Keeps fresh for 3-5 days.  

Seed Milk is very light, good for those with nut-allergies and, although a bit watery for adding to coffee/tea, is excellent for baking.

How To Make Your Own

1 cup seeds, pumpkin or sunflower, raw unsalted
3 cups filtered water
Strainer or a Nut Milk Bag

Soak seeds in a large bowl of  filtered water overnight on the counter.  In the morning, strain water and rinse well.  Add seeds and 3 cups filtered water to a blender and blend on high speed.  Using a nut-milk bag or strainer, pour contents through, separating the pulp from the milk, set aside.  Pour seed-milk into a jug and keep in fridge. Keeps fresh for 3-5 days.  Freeze Pulp, or dry using dehydrator or oven to make seed flour.

But if you really can’t be bothered making your own (even though I don’t think it’s much bother), then when shopping look out for…

a) Unsweetened โ€“ read the label!  Many store-bought brands have added sugar or WORSE aspartame. 
b) Carrageenan โ€“ added to stabilize and thicken nut-milk.  Avoid, as it causes digestive issues.
c) Organic โ€“ no GMO ingredients, pesticides or herbicides. Especially important for store bought soy milk.
d) Additives – read the label! Many have added stabilisers and preservatives,  oils etc. Being mostly water it needs a lot of ‘extra’ stuff to stop it from going off.

 
Let me know which one is your favourite! Nat x

 

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