Nut and plant milks like almond, cashew and soy can be a great choice for people who don’t eat dairy. And even for those who do eat dairy, they can be a delicious change of pace at the breakfast table, giving staples like dry cereal, steel-cut oats, granola and coffee a tasty nuttiness. They’re also delicious when added to green smoothies and chia seed pudding, and you can even substitute them for dairy milk in most recipes for baked treats. Sure, you could choose from the tons of options in the supermarket aisle, but why not try making your own at home? The process is super easy and loads better for you than buying processed versions that tend to have unwanted additives.
Below, we’ve shared two recipes from our Cooking Class program—the first is a basic recipe for almond milk. Feel free to substitute any nuts you want for the almonds, but keep in mind you might need to add more or less purified water to get the consistency you want. The second recipe is for an incredible cashew cream—think traditional whipped cream, but made with cashew milk. The nutty flavor and smooth consistency are amazing, and you can use this cream in both sweet and savory dishes depending on how you season it. We love it with a sprinkling of za’atar, a spoonful of harissa or chipotle paste, or a handful of fresh herbs and a drizzling of your favorite olive oil.
You’ll also need a few basic pieces of equipment to make nut milk at home. We recommend these:
- A high-powered blender; Vitamix, Breville and KitchenAid all make great ones
- A water purifier
- Something to filter out the nut meal, like a nut milk bag or cheesecloth
- A sieve or a chinois (neither of which is a colander, by the way)
- A container for storing the nut milk (you can store it up to 4 days in the fridge)
Do you have any tips to share about making your own nut milks? How do you like to use them?