If you want to try your hand at making a milk alternative at home, it’s relatively simple. You can use the recipe below, using whole nuts, or simply blitz 1 Tbsp of nut butter (such as almond) with around 250ml of water. This will be creamier and higher in fat than the store-bought options.
Read what Mikki has to say about other milk alternatives that don't contain lactose or casein.
|1 cup||Nuts (Main)|
|1 Ltr||Water, filtered|
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- Soak nuts in water overnight (or at least 30 minutes) to help remove phytic acid from the nuts.
- Rinse well. Add 250ml of filtered water to the nuts and blend on high with a high powered blender until smooth, slowly adding in another 750ml until mixed.
- Cover the top of a bowl with either a nut milk bag, clean muslin or cheesecloth, and pour the mixture through the fabric. Once all through, gather the contents up and squeeze the pulp to get all of the liquid from the pulp.
- Store in the fridge and consume within 3-4 days. You may need to shake it up before using as contents can settle.
- You can use the leftover pulp for baking, adding to mince meals or casseroles to thicken, or smoothies.