Dairy-Free Homemade Milk

Nothing is truly better than a cup of fresh homemade almond or cashew milk. I honestly thought that there would not be any difference in flavor of store bought versus homemade. Making it from scratch seemed timely and expensive, but now that it is a semi regular event in our house I cannot believe I never did it before. I will make a large mason jar full and unfortunately sometimes its gone by the end of the day...which secretly is a happy dance moment.

Here are a few reasons we love to make it ourselves:

*It tastes night and day different-100% better than store bought

*Its really quick

*There is zero waste...we will teach you what to do with left over nut meal

*You don't consume unnecessary ingredients

*Your family will love making it with you!


1c Nuts

3c Water

Enough water to cover nuts to soak.


Pinch of salt

1 tsp Vanilla extract

1. Soak nuts in water in a large bowl with just enough water to cover the nut for 12 hours.

2. Drain water.

3. Add soaked nuts and 3 cups of water well a pinch of salt an 1 tsp vanilla to a blender and blend.

4. Using a cheese cloth strain the mixture into a mason jar.


Yes its that easy. Keep in a sealed jar for up to 5 days.

Let's reduce waste!!

Now the meal that is left over from the cheese cloth, place on a parchment paper lined sheet pan. Bake in the oven at 270* for 20-30 minutes, constantly stirring the meal around to let all the liquid evaporate. We then will bake muffins with the nut meal, our usual is almond milk because we use so much almond meal/flour in our muffins.

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