HOW TO MAKE HOMEMADE PLANTMILKS - aka plant'mylks'

Here is a fantastic way to gain the nutritious benefits of nuts and seeds in the RAW state.

Grocery store plant milks are pasteurized and can contain less actual whole nuts / seeds / grains than if we make them at home.

I love having homemade almond milk on hand at home for our smoothies!

THE BASIC RECIPE FOR ALL

• Choose your nut / seed / grain (if using oats- this works best with steel cut).

• Put them in a jar and double the amount of water. Use optimally filtered water. Allow for them to soak for 4-24hrs at room temperature.

• Next: rinse and add to the blender. Add x4 the amount of filtered water. Decide if you want to sweeten or add spice and then blend.

• Strain with a strainer or cheese cloth.

• Store in airtight in fridge. Shake before use.

• Stays fresh for 3-4 days.

I usually make a combo of a nut and oat or coconut because I like the flavour and thickness from the starch.

Rice milk is also delicious!

CASHEW MILK

• Quick because there is no need to strain or use a nut milk bag- they just blend up smooth!

• A great one yo use for dips and sauces, just reduce the water quantity. Cashew cream can be made for dips and sauces by reducing the amount of water.

HOMEMADE CHOCOLATE MILK:

• Add cacao powder and try heating it on the stove with cane sugar for a plantbased hot cocoa.

• This also tastes really nice with mashed banana as the sweetener.
  

HOMEMADE ALMOND MYLK

• The classic! Try peeling the almonds after soaking them for a smoother milk.

• Use the leftover almond meal in baking or energy balls.

Samantha