2 Non-Dairy Milk Recipes


At the grocery store today, you can find a variety of different kinds of non-dairy milks. From simple almond milk to hemp milk, they truly have it all. But making these milks at home can save money, save wasteful packaging, and can be a fun activity to do.


The 2 types of non-dairy milks I am going to show you how to make are cashew milk and soy milk. Soy milk has always been my favorite because it has a really delicious nutty flavor, while cashew milk has a more creamy flavor.


All of the ingredients should be easy to find either in your pantry or a grocery store, but something you may need to buy is some cheesecloth. These helps strain out the chunks of the blended mixture and leaves you with just the milk.





Cashew Milk:

Ingredients:

1 Cup Cashews

4 Cups Water

1/2 Teaspoon Vanilla Extract (Optional)

Pinch of Salt

Instructions:

  1. Soak the cashews in water for at least 8 hours.

  2. Drain the cashews and blend with other ingredients.

  3. Use a cheesecloth to strain into a bowl.

  4. Pour into container.


Soy Milk:

Ingredients:

1 Cup Soybeans

4 Cups Water

1/2 Teaspoon Vanilla Extract (Optional)

Pinch of Salt

Instructions:

  1. Soak the soybeans in water for at least 8 hours.

  2. Drain the beans and blend with other ingredients.

  3. Use a cheesecloth to strain into a bowl.

  4. Pour into a saucepan and turn the heat to medium. Stir constantly. Once boiling, turn the heat to low for 2 minutes. Then, take it off the heat.

  5. Pour into container.


Notes:

  • Milk lasts up to 1 week in the fridge.

  • Some recipes recommend peeling the soybean shells off before blending, but I don't think this is necessary.

  • Some recipes steam the soybeans before blending, but I find it easier just to cook the milk after blending.



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