5 Plant Milk Recipes

These days, you don’t have to own a cow to make your own milk. Not only are plant milks quick and easy to make at home, but you also avoid the hidden sweeteners and mysterious additives found in store-bought milk. Add it to your coffee, mix it in with some granola, or make a plant-based milkshake to start your day off right. For guidance, we’ve gathered a few recipes from health gurus we trust, plus a couple TNP originals. Prepare to get hooked…

Cashew Chai Milk

From Kris Carr

CASHEW CHAI MILK

Yields 3 3/4 Cups

Ingredients:

1 cup raw cashews, soaked for 2 hours, rinsed, and drained

1⁄2-inch piece ginger, peeled

1 teaspoon cinnamon

1⁄4 teaspoon cardamom

1⁄4 teaspoon salt

2 tablespoons maple syrup

3 1⁄4 cups water

Directions:

1. In a high-speed blender, blend all ingredients till creamy and smooth. Store in an airtight container for up to three days in the fridge. *adjust sweetness as needed

Almond Milk

almond-milk-recipe

Ingredients:

1 1/2 cups Raw Organic Almonds

4 cups Filtered Water

2-3 Dates, pitted

1/2 teaspoon Vanilla Extract (optional)

Directions:

In a bowl, cover the almonds with about 1-inch cold water. Cover and let sit at room temperature overnight (at least 12 hours) or up to a few days.

Drain and rinse the almonds. Combine the almonds, dates, vanilla extract if using and 4 cups fresh water (not the soaking liquid) in a blender. Blend for 3-4 minutes at the highest speed. Strain the mixture using a nut bag or a fine-mesh sieve lined with cheesecloth. If you are using a sieve and cheese cloth, you might want to strain twice to get a smoother milk. Press the mixture to extract as much of the liquid (milk) as possible.

Store in a clean, glass jar in the refrigerator for up to 2-3 days.

Brazil Nut Milk

From Kris Carr

BRAZIL NUT MILK (1)

Yields 3 1/2 to 4 Cups

Ingredients:

1 cup Brazil nuts, soaked for 4 hours

2 to 3 pitted Medjool dates

1⁄4 teaspoon salt

1 1⁄2 teaspoon vanilla extract or the seeds of 1 vanilla bean, scraped

4 cups water

Directions:

1. In a high-speed blender, blend all ingredients till totally smooth.

2. Create a large, double layer of cheesecloth and hold it over a large mixing bowl, or hold a nut milk bag over a large mixing bowl. Pour the Brazil nut milk through the cheesecloth or bag and squeeze thoroughly. You can compost or discard the nut pulp. Transfer the nut milk to an airtight container. It will keep in the fridge for about 3 days.

Lavender Vanilla Nut Milk

how-to-make-homemade-nut-milk

Ingredients:

½ cup Raw Almonds

½ cup Brazil Nuts

¼ cup Hazelnuts

½ teaspoon dried Lavender

½ teaspoon Vanilla Extract

1 Dates, pitted

2 teaspoons Honey

4 cups Filtered Water

Directions:

In a bowl, cover the nuts with about 1-inch cold water. Cover and let sit at room temperature overnight (at least 12 hours) or up to a few days.

Drain and rinse the nuts. Combine the nuts, lavender, honey, date, and 4 cups fresh water (not the soaking liquid) in a blender. Blend for 3-4 minutes at the highest speed. Strain the mixture using a nut bag or a fine-mesh sieve lined with cheesecloth. If you are using a sieve and cheese cloth, you might want to strain twice to get a smoother milk. Press the mixture to extract as much of the liquid (milk) as possible.

Store in a clean, glass jar in the refrigerator for up to 2-3 days.

Homemade Cashew Milk

From Chef Daphne Cheng

rice-milk

Ingredients:

¾ cup raw cashews

3 cups water

1 pinch salt (optional)

1 tbsp sugar or agave (optional)

1 tsp vanilla (optional)

Directions:

Blend all ingredients until completely smooth. Chill until ready to use.

Want more healthy drinks? Here are 8 clean drinks from Candice Kumai or try one of these smoothie recipes