Plant Milk

It’s pretty easy to find nondairy milks at the supermarket these days, but those can be made from as little as 2 percent nuts and filled with strange thickeners, emulsifiers, and preservatives. Homemade milks, on the other hand, have a pure flavor and rich, creamy texture and are made with just a few wholesome ingredients.

When making your own, it’s best to soak the ingredients ahead of time to soften them, and then to strain the milk after blending to get the smoothest results. We highly recommend investing in a nut milk bag to do this. As with beans and grains, soaking nuts will help remove phytic acid and improve their digestibility. Be sure to use nuts that taste fresh, not bitter or musty. Store them in the fridge or even the freezer until they are ready to use. If you have a nut allergy or are on a budget, oats or sunflower seeds are a great option in place of the nuts. You can use the basic recipe that follows as a substitute for milk or cream in savory recipes, or jazz it up with any number of flavors or sweeteners for a creamy treat.