Non-dairy milk
Servings 32 oz.
Ingredients
- 1 cup raw nuts, oats or cooked rice
- 4 cups filtered water
- ¼ cup maple syrup optional
- vanilla extract, unsweetened cocoa powder or fresh berries optional
Instructions
- If you're making nut milk, cover the nuts with water and soak overnight. Skip this step if using oats or rice.
- Drain the nuts if using them. Add them (or your oats or rice) to a blender with 4 cups of filtered water, maple syrup if you're using it, and any flavorings. For vanilla milk, 1 teaspoon is a good place to start. For berry milk, add 1/3 cup of berries. For chocolate milk, add 3 tablespoons cocoa powder. You can adjust the flavors and sweetness to taste once it's all blended.
- Process on high for 1 minute. Taste and adjust as needed. If you prefer a thinner consistency, you can add more water at this point, too.
- Pour the milk through your straining medium.
- Transfer your non-dairy milk to an airtight container and refrigerate.
Notes
I highly recommend using a nut milk bag! You can set it in a bowl and pour the milk through it, which is much easier than dealing with a piece of cheese cloth if you're making non-dairy milk on your own. Plus, if you're saving the pulp for smoothies or baking, it's easy to scoop out of the bag.
Non-dairy milk will keep for 3-4 days. It's normal for it to separate in the refrigerator—just give it a shake and it's ready to drink!