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Milk Alternatives: 9 Recipes

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Milk Alternatives: 9 Recipes

There are dozens of methods for making milk alternatives. Some call for the soaking, blanching, and peeling of nuts, some donít. Some are straightforward, some are more complicated. Raw nuts are often specified to meet the needs of people who prefer raw food, but cooked nuts work just as well. Sweeteners are a big issue here. Agave nectar is a wonderful alternative to honey because it is low on the glycemic index and is veganóbut can be hard to find. Honey and maple syrup are good alternatives to processed sugar. Pitted dates and banana can be used to sweeten as well as to create a thicker texture. I suggest playing around with the recipes here (and the different sweeteners) until you find the perfect fit for your needs. All of these milks need to be refrigerated, and should keep for at least 2 days.

30-SECOND NUT MILK
Inspired by Raw Food, Real World (Regan Books, 2005)
2 heaping tablespoons raw nut butter
2 cups filtered water
Pinch of sea salt
2 tablespoons agave nectar or 1 packet stevia
Ĺ teaspoon vanilla extract
1 tablespoon coconut butter (optional)

1. In a blender, puree all ingredients until smooth.

BASIC ALMOND MILK
1 cup raw almonds, soaked at least 4 hours
3 cups filtered water

1. In a high-speed blender blend the nuts and water for about 2 minutes until the nuts are completely blended.
2. Strain the mix through multiple layers of cheesecloth in a colander two times.

ALMOND NOG
1 batch basic almond milk
5 large soft pitted dates
2 very ripe bananas
1 vanilla bean, scraped
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/4 cup raw macadamia nuts (optional)

In a high-speed blender add all ingredients and blend until combined.
Adjust sweetness to taste by adding more or less dates.
The macadamia nuts are optional but they will give the drink a thicker consistency.

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By the Care2 Green Living Staff

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

110 comments

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7:00PM PDT on Jul 27, 2014

cheers :)

6:42PM PDT on Jul 27, 2014

Uh .... how discouraging! I thought I was onto a good thing when I started drinking almond milk. .... Making my own from now on!!

4:17AM PDT on Jul 25, 2014

thanks

10:43AM PDT on Jul 24, 2014

Appreciate the recipes. Can't wait to try a few.

10:13AM PDT on Jul 24, 2014

I have been making my homemade almond milk for three years, after getting a Vitamix I never looked back. I use the basic recipe - soak almonds overnight, drain, whirl, strain thru a milk bag.I use 5 cups of almonds, divided, each half whirled in about 6 cups water: I get about 12 cups of milk. Pour milk into canning jars, cover top with wax or parchment paper and seal with sealer & ring, and refrigerate until ready to use; it will keep for about 10 days to 2 weeks, the last few used are just starting to go so we do not drink those by the glass, use mostly on cereal or in cooking/baking. My mum drinks a glass before bed to help her sleep, and I love a glass with a sandwich for lunch. Pure, Simple,Yummy ! Enjoy.

4:47AM PDT on Jul 24, 2014

There's always an alternative on offer

10:57AM PDT on Jul 23, 2014

I might try a couple of these- without sugar. I never just drink a glass of milk, so it only needs to be nutritious & taste good enough to add to coffee & cereal. thanks.

10:17AM PDT on Jul 23, 2014

Yummy thanks for the recipes, great alternatives !

8:37AM PDT on Jul 23, 2014

Yummy :) and nutritious!!

8:13AM PDT on Jul 23, 2014

I wonder about this basic Almond Milk. It doesn't seem complicated. Does it work, really?

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