Making alternative milks at home

It’s almost too easy

If you have a blender and a few ingredients, you can save time and money by making your own delicious alternative milks at home. Each of these recipes has one ingredient in common: pure, delicious, filtered water. To get the most out of your homemade milks, be sure to use a purifier like Aquamega, tested and certified by WQA to reduce contaminants commonly found in tap water.

Almond or cashew milk

1. Choose nuts that are raw, unroasted and unseasoned, and soak them overnight in filtered water. The longer they soak, the creamier the milk will be.
2. Drain and rinse the nuts, discarding the soaking liquid.
3. Place the nuts in a blender with 3 cups of hot filtered water. The water should not be boiling.
4. Optionally, you can add 1 teaspoon vanilla extract, 1/8 teaspoon kosher salt or sea salt and about 1 and 1/2 teaspoons liquid sweetener such as agave nectar, stevia or honey.
5. Blend on low speed for a few seconds to combine. Increase speed to high for 1 to 2 minutes, until creamy and smooth. Add water if you need to thin.
6. Strain the mixture through a fine mesh strainer, cheesecloth or thin kitchen towel to remove any pulp. Squeeze into the mixing bowl until all liquid is extracted.
7. Your almond or cashew milk is ready! You can store in the refrigerator for up to 3 or 4 days. Shake before using.

Oat milk

1. Soak oats. Place 1 cup old-fashioned oats in a bowl and cover with cold water to about 2 inches above the oats. Allow to soak for around an hour. Drain and rinse the oats to remove some of the oats' starch. Discard the soaking liquid.
2. Place drained oats and 3 cups filtered water in a blender. Blend on high until smooth, about 30 seconds.
3. Strain the mixture through a fine mesh strainer, cheesecloth or thin kitchen towel to remove any pulp. Squeeze into the mixing bowl until all liquid is extracted.
4. Optionally, stir in 2 teaspoons vanilla extract, 1/8 teaspoon kosher salt or sea salt and about 1 to 2 tablespoons liquid sweetener such as agave nectar, stevia or honey, to taste.
5. You've got oat milk! Store in the refrigerator for up to 3 or 4 days. Shake before using.

Coconut milk

1. Place 2 cups unsweetened shredded coconut in a blender.
2. Add 4 cups hot water. Let sit for 5 minutes to allow the coconut to soften. Do not drain or discard the water.
3. Blend at low speed a few seconds, then on high speed for 1 to 2 minutes until creamy.
4. Strain the coconut mixture through a colander to get most of the coconut bits out. Then strain again through cheesecloth or kitchen towel to remove any remaining smaller bits.
5. Your fresh coconut milk can be stored in the refrigerator for up to 4 days. Shake before using.