There’s no point crying over spilt milk—especially dairy milk. Though often touted for health benefits, dairy milk actually contains a lot of fat, calories and cholesterol. We’re not suggesting you pour out perfectly good milk, but it might be time to make the switch to dairy-free.
Many people have started turning to non-dairy milks because of allergies, sensitivities and even ethical concerns. From vegans, you’ll hear that cow’s milk is for baby cows—and the logic of that statement is hard to dispute. Plus, dairy ranks as one of the most common food allergies. People who experience negative reactions to cow’s milk are likely to experience the same side effects with sheep’s or goat’s milk.
Luckily, health food stores are loaded with alternative, non-dairy milks made from nuts and seeds these days. And, they are incredibly easy to make at home! Most recipes simply require a few ingredients, a blender and cheesecloth. You’ll save time, money, produce less waste and avoid any excess sugar, preservatives and flavorings that may be hiding in your carton. Make milk yourself and you know exactly what you’re putting into your body.
Below are the 6 best recipes for making your own non-dairy milk at home.
You and your family may have already given almond milk a try before. As one of the most popular alternatives to animal-derived milks, almond milk can be found on the shelves of most grocery stores these days. Want to reap even more health benefits and maximize the nutty taste? Follow this recipe and make your own.
- An extremely versatile ingredient, coconut milk can be very easy to prepare at home. You just need a few ingredients you probably already have in your pantry to make multiple batches a week! This DIY recipe is so simple, it actually makes canned coconut milk seem inconvenient and a waste of valuable pantry space.
You might be concerned about soy, particularly the genetically modified organisms found in some store-bought soy products. Luckily, you won’t find those in this recipe! We suggest making your own soy milk at home from organic soybeans. It’s easier than you think!
Ever tried cashew cream or cheese? There’s a reason you’ll find this nut on this shelf in many vegan homes. When soaked and blended, cashews make a rich, silky cream that you can use in place of cream in any recipe. You’ll be using more water to make this milk, but you’ll still end up with a delicious and luxurious beverage.
Got 60 seconds? Then you have enough time to whip up vanilla hemp milk in your own kitchen. You’ll quickly forget about the traditional dairy drink when you’ve got this nutty, naturally sweetened milk substitute chilling in the fridge.
Nutritionally speaking, pumpkin seeds pack a lot of punch. They contain magnesium, manganese, phosphorous, iron, copper, zinc and so much more. They’re often added to salads or trail mixes, but we like to turn them into milk.