If you haven’t joined the homemade nut milk band wagon yet, then hurry up and get on.
Why? Because homemade nut milk is:
- Ridiculously easy
- Ridiculously money-saving
- Ridiculously healthy and preservative-free
- Ridiculously delicious
- Ridiculously good for the environment
Then you can use in SO MANY GOOD things: baking, smoothies, added to cold-pressed juice, made into chai, as a milk for grain cereals…
With that said… don’t limit yourself to one nut. Almond milk has become the nut milk of choice over the years, and rightly so. It’s practically flavourless and can sub in at any point for any milk, without it being offensive in any way.
And that’s great. It’s fine. But it IS a little boring, don’t you think? It’s also important to rotate anything involving food types. Switching your greens in green smoothies. Switching your grains in grain cereal or bread. Switching your animal protein. And so it goes…
Try using the following nuts, seeds or grains:
- hazelnuts (my personal favourite)
- cashew (no straining necessary, little soaking time)
- almonds (obviously)
- oats (wonderful)
- rice (naturally so sweet)
- hemp (acquired taste but nice
- pumpkin (yum)
- coconut milk (yes, yes, YES — easy version RECIPE HERE)
THE RECIPE BELOW proves easy creation to be true. You just won’t realize it until you try it for yourself.