Dairy Milk Alternatives

Something I often get asked is "what can I have with my breakfast if I'm not having dairy milk?" Well, there are loads of options beyond my fridge staple almond milk

Most nuts can be made into a milk, but seeds are also a great option especially if you have a nut allergy. My favourites are hemp seed, sunflower seed and pepitas (pumpkin seed). If you have a high powered blender and a nut milk bag, you can make your own milks easily, and they taste so much better than the store bought ones. You can also be assured there is no added sugar or oils in your milk. 

The left over seed or nut pulp can be used easily in muffins, cakes, bliss balls or even cookies. I freeze my excess pulp and defrost when needed. 

NUT AND SEED MILKS  - this recipe will work with pretty much all nuts and seeds.

INGREDIENTS

  • 1 cup nuts or seeds soaked over night with a pinch of salt
  • 1 litre filtered water
  • 1 medjool date (optional)
  • 1/4 tsp powdered vanilla (optional)

METHOD

  • Rinse the soaked nuts or seeds well 
  • Add nuts or seeds and other ingredients to the blender 
  • Blend on high for 1-2 minutes or until completely blended
  • Strain the mixture through the nut milk bag (I have the Living Synergy bag - it's sturdy, and fine enough to filter most mixes) . Do this in batches to ensure you are able to squeeze out all liquid.
  • Store the milk in the fridge. It will last between 2 days for almond milk and 4 days for cashew nut milk. 

HEMP SEED MILK

INGREDIENTS

  • 3 Tablespoons of hulled hemp seeds 
  • 1 litre filtered water
  • 1 medjool date (optional)
  • 1/4 tsp powdered vanilla (optional)

METHOD

  • Add hemp seeds and other ingredients to the blender 
  • Blend on high for 1 minute or until completely blended
  • You can strain the liquid - but I don't bother with hemp seed milk.
  • Store the milk in the fridge. It will last for about 3 days. 

 

BROWN RICE MILK

INGREDIENTS

  • 2 cups brown rice soaked overnight and cooked per packet instructions 
  • 1 litre filtered water
  • 1-2 medjool dates (to taste)
  • 1/4 tsp powdered vanilla

METHOD

  • Add cooked rice and other ingredients to the blender 
  • Blend on high for 1 -2 minutes or until completely blended
  • Then strain the liquid in batches.
  • Store the milk in the fridge. It will last for about 3 days. 

With a bit of imagination you can try any combination to suit your tastes. Which one is your favourite?