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  • Stephy Tong

Your Guide to Dairy-Free Milk Alternatives

Milk is commonly regarded as a classic household staple that many of us consume on a regular basis. Consequently, it is the high demand for milk that drives the unethical practises of milk production within the dairy industry. Dairy farms often subject cows and other animal groups to ethically questionable and inhumane conditions. From being kept in small, solitary pens to young calves being taken away from their mothers at a young age, it is evident that the conventional method of milk production is simply unsustainable.


Not only this, but mik and other dairy products raise serious health concerns. It is the top source of saturated fat in the average American diet and contributes to a myriad of diseases including type 2 diabetes, Alzheimer’s diseases, heart disease etc. Several studies have also found a link between dairy to increased cancers.


In this article, you will find several dairy-free milk alternative recipes that are quick and easy to make at home!


Almond milk

Ingredients:

  • ¾ cup raw unsalted almonds

  • 2-4 cups of water

  • 2 medjool dates or 4 deglet nour dates


Method:

  1. Soak almonds for at least 4-6 hours, but preferably overnight

  2. Drain and rinse the almonds

  3. Add the almonds, water and dates to a blender and blend until smooth.

  4. Strain the mixture using a nut milk bag, cheesecloth or a fine mesh strainer.

  5. Serve immediately as a dairy milk substitute with coffee, oatmeal, baking recipes etc.


Soy Milk

Ingredients:

Method:

  1. Soak the soybeans in water overnight

  2. Drain the soybeans and remove the outer layer.

  3. Blend the soybeans with 3 cups of water until almost smooth.

  4. Strain the mixture using a nut milk bag, cheesecloth or a fine mesh strainer.

  5. Pour the mixture into a saucepan and add 1 cup of water. Bring to a boil, stir and skim foam.

  6. Cook over medium heat, stirring occasionally, for about 20 minutes.

  7. Let the soy milk cool. Blend the mixture if necessary.

  8. The soymilk can be kept in a sealed container in the fridge for 3-5 days.

  9. Serve immediately as a dairy milk substitute with coffee, oatmeal, baking recipes etc.

Coconut Milk

Ingredients:

  • 4 cups coconut water or water

  • 1 cup coconut


Method:

  1. Blend chopped fresh coconut or shredded coconut and water until almost smooth.

  2. Strain coconut milk using a strainer.

  3. Serve immediately as a dairy milk substitute with coffee, oatmeal, baking recipes etc.

  4. The coconut milk can be stored in a sealed container in the fridge for 3-4 days.


Cashew Milk

Ingredients:

  • 1 cup unsalted raw unsalted cashews

  • 3–4 cups water

Method:

  1. Soak the cashews overnight. You can also soak them in hot water for 30 minutes before you start making the milk.

  2. Drain and rinse the cashews. Blend them with 3-4 cups of water until well mixed.

  3. If your milk is thicker you can drink it as it is. If not, you can strain the milk using a nut milk bag, cheesecloth or a strainer.

  4. Serve immediately as a dairy milk substitute with coffee, oatmeal, baking recipes etc.

  5. The cashew milk can be kept in an airtight container in the fridge for 3-4 days.

Cashew Milk

Ingredients:

  • 2 bananas

  • 2–4 cups water

  • ½ tsp vanilla extract

  • ¼ tsp ground cinnamon

  • 2 Medjool dates (optional)

Method:

  1. Put all ingredients in a blender and blend until well combined.

  2. You can serve immediately, use it in baking, incorporate it in your oatmeal or in drinks. You can also drink it for breakfast or have it as a light dessert or even as a snack.

  3. Serve immediately in oatmeal, baking recipes, or drink it as it is

  4. The banana milk can be kept in an airtight container in the fridge for up to 3 days.

Hazelnut Chocolate Milk

Ingredients:

  • 3 cups water

  • 1 cup unsalted raw hazelnuts

  • 4 dates

  • 2 tbsp cocoa powder

Method:

  1. Soak the hazelnuts in water overnight.

  2. Drain, rinse and blend the hazelnuts with the water until almost smooth.

  3. Strain the mixture using a nut milk bag, cheesecloth or a fine mesh strainer.

  4. Pour the milk in a blender and blend with the dates and cocoa or carob powder.

  5. Serve immediately in oatmeal, baking recipes, or drink it as it is

  6. Store the hazelnut chocolate milk in a sealed container in the fridge for 3 or 4 days

Written By Stephy Tong


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