The Core Habits Blog

Going dairy-free is all the hype right now. Almond and coconut milk are becoming increasingly more popular. This day in age, anything store-bought makes you think about how the product is made and what ingredients are being added. In the case of non-dairy milk, you want to avoid the ingredients such as added sugar and processed carrageenan.

Carrageenan is an ingredient added to foods that helps to thicken them. It is derived from red algae or seaweed. I know what youre thinking, “how could something bad come from seaweed?  Upon further investigation, I found that in order for carrageenan to be used as a thickening agent, food companies must put it through a processing phase’. Once processed, it turns into what is called degraded carrageenan. Degraded carrageenan has been proven to cause inflammation and is linked to gastrointestinal problems and some cancers. Click here to read about the different research done on carrageenan and how it negatively affects the body.

Becoming aware of this, I naturally asked myself “how hard would it be to make my own non-dairy milk?” Turns out its so simple! Once the almonds are soaked, it only takes 10 to 15 minutes to make! For an added bonus, I found the end result is MUCH more flavorful and creamier than anything you could buy at the grocery store.

Youll be happy to know that both of the following recipes are super simple! Other than the ingredients, all you will need is cheesecloth. However, if you plan on making this often, I would suggest investing in something that is reusable. This Nut Milk Bag I found on Amazon got the best reviews.

 

*Homemade Almond Milk

  • 1 cup raw almonds (or any raw nuts)
  • 3 cups of water
  • Pinch of sea salt
  • 1 teaspoon vanilla extract
  • Juice of ½ a lemon (optional)
  • 2 tablespoons pure maple syrup (optional)
  • Pinch of cinnamon (optional)
  1. In a bowl, cover the almonds in 2 of water, add the lemon juice (if using) and soak at room temperature for at least 8 hours (4 hours if using cashews).
  2. Drain and rinse the almonds well.
  3. Place the almonds and 3 cups of water in a blender.
  4. Blend at high speed until smooth (about 2 minutes).
  5. Strain and squeeze the mixture through a nut milk bag or cheesecloth into a bowl.
  6. Stir in the salt, vanilla extract, maple syrup and cinnamon (if using).
  7. Transfer to an airtight container and refrigerate immediately.

Tip: Nut milk is best consumed within 3 days. As it sits, it will separate. Simply shake the container and the milk will be creamy again. *

 

*Homemade Coconut Milk

  • 3 cups Water
  • 1 cup dried unsweetened coconut
  • Pinch of sea salt
  1. In a medium saucepan, bring the water to a boil. Remove from the heat, and add the coconut and salt. Soak for 10 to 15 minutes.
  2. Pour the coconut mixture into the blender and blend on high speed for 2 minutes.
  3. Place a strainer over a bowl and set a nut milk bag inside (or line with cheesecloth).
  4. Pour mixture through the nut milk bag and squeeze out as much liquid as you can.
  5. Transfer the liquid to an airtight container and refrigerate immediately.

Tip: Just like almond milk, coconut milk is best consumed within 3 days. As it sits, it will separate (the thick top layer is actually coconut cream). Simply shake the container and the milk will be creamy again. *

 

Happy milk making!

Drop me comments or questions. I would love to know how it turns out for you!

To your health. <3

 

*Recipe Source: Book-Simple Green Smoothies by Jen Hansard and Jadah Sellner

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