Homemade Non-Dairy Milks

No, I am not lactose intolerant. Even though ice cream and frozen yogurt don't particularly sit well with me, I'll spare you the details, I wouldn't even consider myself dairy intolerant. I just happen to really love non-dairy milks as opposed to dairy milk. Nothing against the real deal cow's milk, I just prefer the taste, texture, and way non-dairy milks make me feel afterwards! Almond milk is usually my number one choice when looking for something to pour over my granola, in my oatmeal, as creamer for my coffee, and pretty much anything you can use milk for. Sometimes, when I'm feelin' a bit wild, I'll dabble into the coconut or other nut-milks, just to change things up a bit! Because I use some form of milk in my daily diet, I've been trying to find products that have the least amount of sugars and additives in them. Not to my surprise, pretty much every non-dairy milk sold in grocery stores, even in Whole Foods or any other health foods store, have added sugars or gums to increase shelf life. These additives aren't really going to do you much harm, but if you're someone like me who uses milk frequently, I don't think it's exactly benefiting us. This is why I decided to make my own non-dairy milks! Ones where I can control what is put in them; which is nice because I don't love sweet tastes and it's hard to find milks in stores that aren't at least a bit sweetened.

Below I'm sharing with you three different non-dairy milks you can make at home. These are all super simple and easy recipes, but the good thing about making them at home is that you can make them as simple or complex as you like! So, throw in you favorite flavors or spices and drink up!

For the nut milks: soak nuts in filtered water overnight. In the morning, drain out the water and pour just the soaked nuts into the blender. Add a fresh cup of filtered water, and preferred flavoring, to the soaked nuts and blender, and blend on high for about 1-2 minutes. For almonds, pour the mixture over a strainer or nut bag until the milk is pulp free. For cashews, just pour straight from the blender into a cup or bottle and refrigerate!

For coconut milk: pour the cup of shredded coconut into the blender and add a cup of fresh filtered water and desired flavoring. Blend on high for about 1-2 minutes. Pour mixture into a cup or bottle and refrigerate! The coconut will naturally separate from the liquid, so when you're ready to drink just stir or blend again until desired texture!

All milks will usually last for 3-4 days.

Almond

1 Cup Raw Almonds

1 1/2 Cup Filtered Water

1 Cap Full Vanilla Extract

Dash of Cinnamon

Coconut

1 Cup Shredded Coconut

1 1/2 Cup Filtered Water

1 Cap Full Vanilla Extract

Dash of Cinnamon

Cashew

1 Cup Raw Cashews

1 1/2 Cup Filtered Water

1 Cap Full Vanilla Extract

Dash of Cinnamon

My personal favorite is the almond milk, but give these a try and let me know which is your favorite!