Store-bought plant-based milk can be full of ingredients that are unnecessary and aren’t good for the body. I found this homemade plant-based milk recipe, it’s delicious and easy to make.
why you should ditch store-bought plant-based milk
Plant-based milk can be very nutritious. Especially for those who are allergic to dairy or are limiting it due to health reasons. It can be hard to let go of dairy when you’ve been consuming it your entire life. Plant-based milk can be a great alternative, but make sure you read the ingredients. A lot of them are filled with seed oils, gums, and sugars. There really should be very few ingredients, and all the extra stuff is unnecessary and NOT healthy. My favourite nut milk these days is cashew milk, it’s creamy and blends well with my morning matcha. I found a clean brand, Elmhurst, it has 2 ingredients: cashews and water and it’s delicious. I truly haven’t really found any other big brands that I fully love. That’s why I started making homemade nut milk.
Why Homemade Is Better
In my opinion, homemade is always better! When you make something at home you know exactly what’s in it. The quality and quantity of the ingredients is in your hands. You can tweak things to fit your preferences and lifestyle. I am always altering recipes to be gluten-free and to have less sugar. My favourite swaps for refined sugar are honey, monk fruit, dates and maple syrup.
My favourite homemade cashew milk
*This recipe is from That plant Based Gal, Meghan Swidler*
This recipe is my absolute favourite! It’s creamy and refreshing! I use this in my morning matcha, chai lattes, oatmeal, and smoothies. Just a tip when I use it in smoothies I don’t use a ton. I use it alongside water. On its own, I find it makes my smoothies too thick, but it depends on what you prefer.
What you need:
- 1 cup raw cashews
- 4 cups of water
- 3-4 Medjool dates
- 2 teaspoons of vanilla extract (or more depending on your taste buds)
- Dash of sea salt
- A pinch of cinnamon (I use A LOT more :))
Instructions:
- Soak the cashews overnight in water in the refrigerator. Drain the next day.
- Add all the ingredients to your blender. I blend them on high for 3-7 minutes, depending on your blender.
- Next, I pour the milk into a large mason jar and store it in the fridge. There’s always a bit that doesn’t fit, so I use it right away or drink it.
- This is a no-strain recipe. The nuts blend really well and not straining means the milk retains all the fibre and nutrients from the cashews. It’s way less hassle and waste, but feel free to strain it if you prefer.
- Give the milk a good shake before you use it and enjoy.
- I normally make 2 batches a week. It keeps in the fridge for about 4 days
*I OFTEN MAKE HALF OF THIS PORTION. IF YOU FIND IT’S GOING SOUR BEFORE YOU USE IT IT’S EASY TO CUT THE RECIPE IN HALF :)*
Choose Health Over Convenience
It might seem like a lot of work to make your own nut milk, but trust me I know, I avoided it for years!! It really only takes a few extra minutes, and the health benefits are worth it! Plus your bank account will thank you! The Elmhurst milk I mentioned before is between 8-10 dollars for 946ml. Good quality plant-based milks are pricey. I hope you give this recipe a try. Feel free to send me any questions below and let me know how you like it. Making things at home is becoming less and less common. We want everything to be so convenient that we are losing sight of what’s important. Take the extra time to try something new. Your soul and body will thank you.
xo Alayna
