On this throwback thursday, I'm updating a post I wrote for
Urban Remedy last year. This predates my DSLR, so please forgive my shoddy iPhone photography and enjoy!
A Great Source for Non-Dairy Milks: Your Kitchen
Non-dairy milks are wonderfully versatile. They are delicious in smoothies, juices, baked goods, or over your morning granola. Not all store-bought alternatives are completely safe, however, and some contain ingredients that are worth mentioning.
When you read a non-dairy milk label, most of the foreign ingredients you see are added vitamins and minerals. However there is one common ingredient that should raise considerable alarm.
Carrageenan, a seaweed derivative, is commonly used as a thickening agent, stabilizer, or emulsifier in many non-dairy products. It may sound harmless, but
recent research from the Cornicopia Instutite has linked carrageenan to a number of digestive issues, including colon inflammation and cancer, in animals.
Since it can be difficult and time-consuming to find products without carrageenan, the Cornucopia Institute has created a
helpful shopping guide.
If you want the freshest, most natural non-dairy milk possible, a great option is to make it yourself. It is surprisingly simple to make your own non-dairy drinks, using nuts, seeds, or grains.
How to Make Your Own Nut Milk
This is a simple recipe for homemade nut milk, using only nuts, water, and a blender (and a few other optional items). You can get creative and try this with any nut or seed, even a combination!
- Soak one cup of nuts (almonds are a popular choice, but any nut or blend of nuts will do) in water for at least 8 hours, or overnight.
- This is optional, but you may want to blanch (remove the skins) if you are using almonds or hazelnuts. This can improve the taste and texture of your milk, but is not required.
- Drain the nuts completely. Combine with 2-3 cups of water in a blender or food processor, and mix until that familiar creamy color is achieved. If you prefer some extra flavor or sweetness, you can try adding a bit of sugar, dates, vanilla, and/or cinnamon before you blend.
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| Homemade almond milk: before and after blending (using unblanched almonds) |
- You can use cheesecloth, a fine mesh strainer, or a convenient nut milk bag to strain the milk.
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| A nut milk bag. |
A nut milk bag is a fine mesh bag that you pour your milk through and squeeze to drain. This is the easiest way to separate your milk from the pulp, which you can then save for other recipes*. It helps if you have a large funnel as well, which allows you to squeeze your milk directly into the container you will store it in.
Bottle it up and refrigerate. Be sure to shake your new milk well before using, and use within 7-10 days.
It’s that simple. You’ll have complete control over what you are drinking, and you can make just the amount you need. It’s a dairy-free miracle.
*I always save the pulp from my almond milk and dehydrate it to make almond flour, vegan parmesan, and use in place of bread crumbs in recipes. I'll write about that soon!
