If you are looking for great alternatives to milk, this easy homemade plant-based beverage will be up your alley. This recipe is quick and customizable for every picky eater you are feeding.
Milk alternatives on the shelves have seemingly endless combinations; you can have this freedom in your own home while controlling every ingredient. Some possible options include: almond, coconut, flax seed, chia seed, Brazil nut, macadamia nut, walnut, sunflower seed, oat, rice and many more!
If you like a little more sweetness and flavor feel free to toss in your favorite extracts, spices, herbs and sweeteners to taste. No more taking whatever is on the shelf, your creation is 100% catered to your taste. Experiment with all or your favorites in the kitchen, maybe you’ll try a Brazil and macadamia nut horchata, mint coconut milk hot chocolate, or the classic unsweetened almond vanilla. It’s your kitchen and they’re your rules to make or break.
These recipes are easily made in either a high-speed blender or a food processor, and the leftover pulp can be saved to be used later in baking as a flour substitute. The plant-based milk alternative will keep in your fridge for three to five days refrigerated, or you can freeze it to thaw later.
- 1 cup of your favorite nuts, seeds or oats: almond, coconut "meat", flaxseed, chia seeds, brazil nut, macadamia nuts, walnuts, sunflower seeds, oats, rice (a combination is fine)
- 3 cups of filtered water
- Optional: sweetener (dates, maple syrup, monk fruit extract, stevia)
- Optional: flavor (cinnamon, nutmeg, cayenne, vanilla, cocoa, mint leaves)
Place all of the ingredients in a high speed blender.
Blend for 3 to 5 minutes.
Strain in a cheese cloth or fine mesh strainer.
Use just as you would with milk.