I decided a few months ago to quit buying dairy milk for 2 reasons: It comes in plastic bottles and the conditions at dairy farms are horrific- Check this link: Dairy is scary.

Making your kitchen staples doesn’t only save you $$$, but also allows you to know exactly what goes into your food and drinks and gives you the freedom to modify according to your taste and needs.
Almond and cashew milk aren’t only great for lactose intolerant folks, but also healthier substitutes that are loaded with unsaturated fats that can lower the risk of strokes and heart diseases.

I buy almonds and cashews loose from Whole Foods Market bulk section (not the cheapest but I haven’t yet found them loose anywhere else). Oat milk is my go-to option as it’s ridiculously cheap.

Preparation time: 5 minutes+ Overnight soaking

Basic ingredients:
Almonds ———-1:2 ratio (1C almonds for 2C water)
Oats —————–1:3 ratio (1C oats for 3C water)
Cashews———–1:4 ratio (1C cashews for 4C water)

Optional ingredients:
1tsp vanilla extract
A dash of salt
1-2tbsp sweetener- Maple syrup, agave, honey, stevia

Optional ingredients

Soak almonds or cashews in the water overnight or 3 hours in hot water. This step allows the nuts to become creamier and flavorsome. You don’t need to soak oats.
Rinse the almonds or cashews and blend them with the measured water.

Add more or less water for a thinner or thicker/ creamier milk.

Place cheesecloth/ muslin on a bowl and put a strainer on top. Pour the mixture into the strainer. Squeeze until all the milk is pressed from the meal/ pulp. Add the optional ingredients of your choice and mix well. Store in the fridge for 3-4 days.

The strainer removes the big meal/ pulp

Pro-tip: Oat milk thickens when heated. Not suitable for cooking as it can change the consistency of whatever you’re making.

Muslin removes the tiny residues

Pro-tip: Almonds/ cashews meal can be added to cake batters, smoothies, oatmeals or made as a sweet and savoury spreads.


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