Whether your vegan, sensitive to dairy or just simply don’t care for cow or goat mylk I have got you covered! These are super simple recipes with lots of yummy options to spice things up a bit.
There are so many alternatives to dairy. Whether your vegan, sensitive to dairy or just simply don’t care for cow or goat mylk I have got you covered! These are super simple recipes with lots of yummy options to spice things up a bit.
Nut Mylks… First your going to need to soak your nuts. Some people don’t soak them… its possible not to if you have a high speed blender. However, I have a Vitamix and I still soak mine as I just think the mylk is creamier that way.
First wash off your nuts in a colander. Then place them in a bowl and cover them with filtered water. I soak overnight or at least 4 hours.
Some people blanch and peel the nuts (pour boiling water over them when your done soaking them, let them sit in the boiling water for 5 minutes then place them in cold water to cool them, then you can pop the peels off. I do not blanch.
Place the almonds in a high speed blender. As for the amount of water you put in, well there are variables. With Almonds I put about 2 cups of almonds to about 6 cups of water. If I want it to be very creamy and rich I put less water. If I want to stretch it a bit and want more of a skim mylk sometimes I put more water. Blend until it is completely liquid and milky.
Now pour this mixture through a nut mylk bag. You will milk the bag until all the liquid is out. You can save the pulp for making baked goods. I freeze it until later when I am ready to dry it in the dehydrator then I put it in Ziplock bags and freeze again after drying it for keeping longer.
At this point I put the mylk back in the blender, I add a pinch of Himalayan salt and any flavorings I might like and pulse a few times to blend.
Fun Alternatives and Add Ins: