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Milk Alternatives: 9 Recipes

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CASHEW MILK
1/2 cup raw cashew pieces
2 cups water
1 tablespoon maple syrup

Combine cashews with 1 cup water and maple syrup in blender.
Blend on high until thick and creamy.
Slowly add remaining water and blend on high for 2 minutes.
Strain if desired.

HEMP MILK
Hemp milk contains 33 percent protein and Canadian studies point to hemp protein as being the highest quality found in any plant. Hemp also offers well-balanced essential fatty acids that our bodies require and don’t make themselves. The key for making quick and easy hemp milk is to buy shelled hemp seeds. I called four local natural food stores and all carried shelled hemp seeds, so it is easy to go this route. Otherwise you have to take extra measures to strain out the shells. Check the dates on your seeds to make sure that you buy the freshest seeds possible. Store in a dark place. Sunlight will destroy the oils’ benefits and make the seeds rancid.

¼ cup shelled hemp seeds
1 cup warm water
Flavoring (vanilla, honey, etc.)

1. Combine all the ingredients in a blender.

HORCHATA
1 cup long grain white rice
2 cups almonds
1-inch piece cinnamon bark
8 cups water
1/2 organic sugar (or your favorite sweetener)

1/4 teaspoon vanilla extract

1. Wash and drain the rice.
2. Use a spice grinder, or electric coffee grinder, and grind the rice until fine.

3. Combine rice with the almonds and cinnamon bark. Add 3 1/2 cups water, cover, and let sit overnight.
4. In a blender, blend rice mixture until smooth. Add 2 1/2 cups of water and continue blending. Add sweetener and vanilla extract.
5. Strain horchata with a metal strainer, and then again using a double layer of cheesecloth.
6. Add up to an additional 2 cups of water until it you get the consistency you like.

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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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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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