I make my own nut milk. Mostly almond milk. I also tried making rice milk, which I liked for a little while, but got tired of. Then those reports of rice being full of arsenic came out, so I think I’ll stick with the nut milk.
It’s really not hard to do. I drink it in my shakes and use it anywhere I’d otherwise use milk.
I’ve never liked cow’s milk. And I don’t drink my nut milk plain, even though it tastes better to me than cow’s milk.
Here is a video that shows how to do it.
And, in a pinch, if I don’t have time to soak the nuts but I’ve run out of milk, I puree a banana (non-frozen) and some filtered water and voila, a quick milk-like beverage that tastes suspiciously like….bananas! But it’s great for a smoothy or in cereal, which I usually add a cut up banana to, anyway.
The video doesn’t show this, but I add a pinch of salt, a quarter teaspoon vanilla, and a tablespoon of agave nectar to my bottle of milk. And before I watched this video I used to strain it using a large strainer lined with cheesecloth over a large bowl. But Max’s way is faster.
Remember to use raw nuts, which haven’t been heated at high temperatures, so they are more full of nutrients!
Enjoy! Really, once you start making your own nut milk, you’ll never go back….
PS For the first time, I am going to try dehydrating the leftover almond meal and grinding it into flour. Up to now I’ve been reluctantly throwing it out. I bought a dehydrator, but it really is too small and I’m going to turn my oven into a dehydrator. Just did it for the first time the other day for drying swiss chard.