
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
- 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.
- Drain and rinse the nuts, discarding the soaking liquid.
- Place the nuts in a blender with 3 cups of hot filtered water. The water should not be boiling.
- 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.
- 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.
- 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.
- 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
- 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.
- Place drained oats and 3 cups filtered water in a blender. Blend on high until smooth, about 30 seconds.
- 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.
- 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.
- You've got oat milk! Store in the refrigerator for up to 3 or 4 days. Shake before using.
Coconut milk
- Place 2 cups unsweetened shredded coconut in a blender.
- Add 4 cups hot water. Let sit for 5 minutes to allow the coconut to soften. Do not drain or discard the water.
- Blend at low speed a few seconds, then on high speed for 1 to 2 minutes until creamy.
- 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.
- Your fresh coconut milk can be stored in the refrigerator for up to 4 days. Shake before using.