Oat Milk (left) Almond Milk (right)
Cashew Milk (not pictured)
Now that I know how to cook, I have the desire to make everything myself. So why not milk?
I first had fresh almond milk in 2008 while I was on a yoga retreat at Haramara in Sayulita, Mexico. They made it fresh every day for us and the guys in the kitchen showed me how. It is so easy, it is not even a recipe. I can’t believe it took me so many years to finally make it myself regularly.
Homemade milk is way fresher than any container of store bought milk. It tastes like the liquid version of whatever ingredient you use like almonds, cashews, or oats. When you make it yourself, it is completely pure. No preservatives or additives. I don’t even add any flavors but you can add vanilla for flavor or dates for a natural sweet kick.
I will say though, I find it easier to make this in my Vitamix. But if I do have to use my regular old blender, I just soak the almonds or cashews for at least 4 hours, if not overnight. Oats don’t have to be soaked.
It comes in handy to have nut milk bags but you can just as easily strain the milk through a very fine mesh strainer. I use these reusable More Than a Nut Milk Bags. And I also love my glass Bormioli Rocco pitchers although I have to admit that a bottle with a screw on lid is easier to shake.
We drink the almond milk and cashew milk cold right out of the refrigerator – a great thirst quencher – and of course in our morning shakes. I also love to use cashew milk in soup. The oat milk is great for our baking projects because it is so creamy.
1 cup almonds, cashews or oats
3 cups water
Place the almonds, cashews or oats and water into the Vitamix or blender. Blend until completely white and as liquid as possible.
Pour the milk into a nut milk bag over a bowl or jug or through fine mesh strainer over a bowl with a spout (for easy pouring.)
Squeeze the nut milk bag or use a spoon to press out the rest of the milk.
Pour into a glass pitcher and store in the refrigerator. Shake well before serving. Enjoy!