Nut Milks


Having made the positive step to ditch dairy, most of us will have then made the switch to another convenient pre-bottled vegan milk.

But most store brought, plant based milks contain preservatives, emulsifiers, and colours or are super super healthy, cost up to £4 a litre and have the shelf life of a lemming.

Bottled coconut milk is around 6% actual coconut. ‘Milk Drinks’ are basically well branded sugar water. Almond milk can be just 2% almond (so that’s around 9 almonds that you’re paying for). And soy milk is still subject to trail, as debates around hormone disruption and the side effects of the milk’s other ingredients and manufacturing processes continue.

I QUIT!

As of this week we have started making our own raw organic vegan milks.

These simple milks last up to 5 days, cost less than £1 a litre & contain only actual food.

It will be well worth the 2 minutes it takes to make them up (once you’ve invested in your own jugs)!

 

COCONUT MILK.

Add ingredients to your blender.

  • 1 can organic coconut milk (400ml)
  • up to 1 litre mineral water (add until you have your desired thickness)
  • 1 tsp – 1 tbsp maple syrup (to taste)
  • 1/8 tsp Himilayan pink salt (to taste)

Blend until smooth. Store in a sealed jug or bottle in the fridge. Storing in a bottle means that the milk can be easier to mix if it separates. Just shake. Consume within 5 days.

 

CASHEW MILK.

Soak your nuts for at least 20 minutes. If you are in a rush, you can cover them with boiling water for at least 5 minutes. Drain. Add ingredients to your blender.

  • 1/2 cup of cashews (add more to make a thicker milk/cream)
  • up to 1 litre mineral water (add until you have your desired thickness)
  • 1 tsp of nutritional yeast + vitamin B12
  • 1 tsp – 1 tbsp maple syrup (to taste)
  • 1/8 tsp Himilayan pink salt (to taste)

Blend until smooth. Drain through a nut bag or cafetière. A cafetière will be quicker, but a nut bag can provide a much smoother milk. Store in a sealed jug or bottle in the fridge. Storing in a bottle means that the milk can be easier to mix if it separates. Just shake. Consume within 5 days.

 

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ALMOND MILK.

Soak your nuts for at least 12 hours and drain. Add ingredients to your blender.

  • 1/2 cup of almonds (add more to make a thicker milk/cream)
  • up to 1 litre mineral water (add until you have your desired thickness)
  • 1 tsp of nutritional yeast + vitamin B12
  • 1 tsp – 1 tbsp maple syrup (to taste)
  • 1/8 tsp Himilayan pink salt (to taste)

Blend until smooth. Drain through a nut bag or cafetière. A cafetière will be quicker, but a nut bag can provide a much smoother milk. Store in a sealed jug or bottle in the fridge. Storing in a bottle means that the milk can be easier to mix if it separates. Just shake. Consume within 5 days.

 

HAZELNUT MILK.

Soak your nuts for at least 8 hours and drain. Add ingredients to your blender.

  • 1/2 cup of hazelnuts (add more to make a thicker milk/cream)
  • up to 1 litre mineral water (add until you have your desired thickness)
  • 1 tbsp – 2 tbsp maple syrup (to taste)
  • 1/8 tsp Himilayan pink salt (to taste)

Blend until smooth. Drain through a nut bag or cafetière. A cafetière will be quicker, but a nut bag can provide a much smoother milk. Store in a sealed jug or bottle in the fridge. Storing in a bottle means that the milk can be easier to mix if it separates. Just shake. Consume within 5 days.

 

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OAT MILK.

Add ingredients to your blender.

  • 1/2 cup of organic gkuten-free oats (add more to make a thicker milk/cream)
  • up to 1 litre mineral water (add until you have your desired thickness)
  • 3 dates
  • 1 large pinch of Himilayan pink salt (to taste)

Blend until completely smooth. Store in a sealed jug or bottle in the fridge. Storing in a bottle means that the milk can be easier to mix if it separates. Just shake. Consume within 5 days.

 

AND LET US KNOW HOW YOU GET ON MAKING YOUR OWN MILK.

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