Category Archives: non-dairy milk

Monday, September 7, 2015

Homemade Non-Dairy Milks: 101

If you’re a vegan, or allergic to dairy, or just downright dislike cow milk…this post is for you. It’s all about homemade nondairy milks. I’ve been making homemade nut milks for close to 10 years! I started making them in my Magic Bullet and then graduated to a high speed blender. I’ve tried many different nut and seed milks. My ALL TIME favorite is walnut milk and I have created a video (end of post) sharing how I make walnut milk and also demonstrate the use of both and high speed blender and standard blender in the quality of the walnut milk. In this post I share with you some of the basics to making your own non dairy milk, with several recipes to get you started. And I hope you find it inspiring…as well as delicious.

Okay, let’s get started… Continue reading →

Posted by Amber at 8:29 pm

Labels: dairy free, drinks, how to, non-dairy milk, seed milk.

2 Comments

Ina Gawne September 8, 2015 at 6:16 am
Hi…great info on making your own dairy free milks. How long will homemade nut milk keep in the refrigerator?
Reply
- Amber September 8, 2015 at 1:57 pm
  Great question. I’ve updated the post with the info.
  
  I recommend storing milk for up to 7 days. I have had good luck with this amount of time.
  
  Thanks.:-)
  Reply

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Wednesday, June 27, 2012

Homemade Macadamia Nut Milk (dairy free, SCD)

You may notice a few things about my nut milks. First, I use a lot of water. Why you ask? Well, I guess the obvious reason is it saves money but I also like the way it tastes, so why not. Another thing I do is scoop off the foam that forms from blending. I do this because I don’t like straining the foam through the nut milk bag. And lastly, I generally add just a teaspoon of vanilla for a little favor and a little sweet. I keep things pretty simple. I happen to love my nut milks, but I suggest you experiment with different water ratios and sweeteners. Macadamia nut milk is another family favorite. I used to buy store bought nut milks, then started making them in my Ninja blender years ago before I purchased my Vitamix. Making nut milk is so easy, and so satisfying. There are so many additives found in store bought. For example, many brands add what’s called carrageenan. Studies reveal that carrageenan can exacerbate IBD symptoms and flares. And I found this thread discussing the issue. So to make nut milks, you don’t NEED a high speed blender. I used my Ninja for years and it worked fine. Check out my other nut (and seed) milks that you can make in any regular blender (high speed just works the best at crushing and blending the nuts/seeds):

Almond, Walnut, Hazelnut, & Hemp.

Ingredients

-1 cup raw, organic macadamia nuts

-7 cups filtered water

-1 teaspoon vanilla

How To

1. Soak macadamia nuts in filtered water for 5 hours.

2. Drain and rinse nuts with filtered water

3. To your high speed blender add nuts, 7 cups water and vanilla*

4. Blend on high for 90 seconds

5. Here’s a step in the process that might be different from most:

*After blending I let the milk sit in the blender for about 10 minutes. This gives the milk time to settle and the foam to gather on the top. After the 10 minutes I scoop off all the foam. After removing the foam my original 7 cups remain. I dislike straining foamy milk through the nut milk bag.
6. After you scoop off the foam (and discard into the sink), strain the milk through a nut milk bag. I strain the milk into an 8 cup glass Pyrex

7. Transfer to glass pitcher with lid and store in the fridge for up to four days

Notes:
*If using a “regular” blender (not high-speed), start with 4 or 5 cups of water and blend on high for up to 2 minutes. Add more water in future batches if you’d like.

What to do with that macadamia nut pulp? How about make a raw hummus dip!

Shared on: Fat Tuesday, Slightly Indulgent Tuesday, Allergy Free Wednesdays Whole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Fresh Food Wednesday, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Wellness Weekend, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Potluck Party Friday, Healthy Vegan Fridays

Posted by Amber at 8:23 pm

Labels: dairy free, how to, non-dairy milk, SCD.

20 Comments

Vicky June 27, 2012 at 8:37 pm
I MUST make this..looks really lovely!
Reply
- Amber July 4, 2012 at 5:57 pm
  Thanks Vicky!
  Reply
Maggie June 28, 2012 at 12:48 am
Mmmm, I can just taste that milk in my morning coffee 🙂 I make a lot of almond milk and we LOVE it. Much better than the extra ingredients in the store bought containers. I need variety though, so I think I’ll try your recipe. I loved reading your tips. I totally get what you mean about the foam. I’m going to try letting my milk settle tomorrow (I have some almonds soaking as we speak). We like to add a pinch of himilayan sea salt and half of a soaked date.
Thanks Amber. I do wish we were neighbors so we could talk food all day long and share milks (and other tasty treats 🙂
Reply
- Amber July 4, 2012 at 6:01 pm
  Hi Maggie,
  
  Finally, someone else that understands the foam! My recipes create a lot of foam (perhaps more than usual) due to the high water content. I love to add dates, such a wonderful, natural way to add in some sweet. Let me know if you like the foam scooping process.
  
  And if we were neighbors I do believe it would be a non-stop food party Maggie. Can you just imagine! How fun would that be! 🙂
  
  Have a great rest of your week lovely lady.
  Reply
Tessa Domestic Diva June 28, 2012 at 3:54 am
look at those beautiful pictures…good for you! One of my favs of yours!
Reply
- Amber July 4, 2012 at 6:01 pm
  Awe, thanks Tessa. 🙂
  Reply
glutenfreehappytummy.com June 28, 2012 at 3:26 pm
oooh amber — i am definitely going to have to try this! macadamia nuts are my all time FAVORITE nut — i bet the flavor of the milk is outrageous — buttery (?) rich and sweet! I’m totally making this today! hope you’re thursday is off to a good start! hugs!
Reply
- Amber July 4, 2012 at 6:02 pm
  Please let me know how you like it Caralyn. Start with less water and work your way up (if you are used to thick nut milks). I’m used to this high water ratio!
  Reply
gfe--gluten free easily June 28, 2012 at 6:19 pm
I love all your nut milks! Okay, I haven’t actually made one yet, but one day I will for sure, and then I’m sure I’ll be hooked. Great post, Amber. 🙂

xo,
Shirley
Reply
- Amber July 4, 2012 at 6:03 pm
  Thanks Shirley. I do believe that making nut milk is the easiest, and most satisfying thing I do in my kitchen.
  Reply
Nicole@Show Off Friday Blog Hop July 3, 2012 at 4:32 am
That sounds delicious! Thank you for sharing on my blog hop.
Reply
ella@lifeologia July 3, 2012 at 4:39 pm
Macadamia nuts have always been my favourite nuts!
Love this recipe. xoxo
Reply
- Amber July 4, 2012 at 6:03 pm
  Thanks Ella.
  Reply
Good Girl Gone Green July 4, 2012 at 1:35 pm
I make different nut milks but haven’t tried macadamia nut milk. Sounds lovely!
Reply
- Amber July 4, 2012 at 6:04 pm
  Let me know if you try it Stephanie and what you think. 🙂
  Reply
Kristy Lynn July 6, 2012 at 4:42 pm
i’ve never heard of macadamia nut milk! that’s a fantastic alternative to dairy – love it! 🙂 i guess you learn something new every day!

…and your photos look great!

thank you for sharing with Fresh Foods Wednesday – hope to see you back next week!
Reply
Nut Milks: A Ranking | Israel December 16, 2014 at 11:55 pm
[…] thetastyalternative.com […]
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rachel December 21, 2014 at 1:14 pm
Is it a suitable replacement for cows milk for children?
Reply
- Amber December 29, 2014 at 10:10 am
  If you are looking for a replacement to cow’s milk, I would suggest organic goat’s milk. It has very similar properties to human breast milk. But my two cents is that children do not need any milk from any other mammal than mommy, so after breastfeeding, water is great. If you are worried about calcium, make sure your kiddos get lots of calcium rich foods (remember that all milk is fortified with calcium) so you can also get chewable calcium vitamins. Good luck.
  Reply
Nut Milks: A Ranking | Bullet Metro January 31, 2016 at 1:43 am
[…] thetastyalternative.com […]
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Monday, May 21, 2012

Homemade Hazelnut Milk (SCD Friendly)

Hazelnut milk is another popular nut milk you’ll find at the store. It’s quite easy to make, and you’ll discover the very nutty and unique flavor of this milk when you make it at home. In all honesty, this isn’t my favorite nut milk (my fave is walnut), but I have to say, there is something about the hazelnuts that make this a great option for smoothies and shakes (such as chocolate). I usually make a batch of hazelnut milk and then freeze in my old homemade baby food containers and use in shakes or smoothies. I don’t like to sweeten my nut milks (I add only a touch of vanilla), but you could certainly sweeten it up. See below in the notes for some ideas. Have you made any nut milks yet? I have a few more to share with you: pecan and macadamia.

Ingredients

-1 cup raw, organic hazelnuts

-7 cups filtered water

-1 teaspoon vanilla

How To

1. Soak hazelnuts in filtered water for 8 -10 hours.

2. When the hazelnuts have been properly soaked, drain and rinse with filtered water

3. To your blender add hazelnuts, 7 cups water and vanilla

4. Blend on high for 90 seconds. I use a Vitamix. If you don’t have a high speed blender, you can use a regular blender, but blend longer (about 120 seconds) and start with 5 cups water. If you like the flavor, then add more water in your next batch.

5. Here’s a step in the process that might be different from most (this may just apply to a high speed blender):

After blending I let the milk sit in the blender for 5 -10 minutes. This gives the milk time to settle and the foam to gather on the top. After the 5 minutes I scoop off all the foam and discard into the sink. After removing the foam my original 7 cups remain. I dislike straining foam through the nut milk bag. See here for foam scooping process.

6. After you scoop off the foam, strain the milk through a nut milk bag. I strain the milk into an 8 cup glass Pyrex

Then transfer to glass pitcher with lid and store in the fridge for up to 5 days

Notes:
*If using a “regular” blender (not high-speed), start with 5 cups water and blend on high for up to 2 minutes. Add more water in future batches if you like the consistency and taste with 5 cups.
*To sweeten hazelnut milk, you can add any individual or combination of the following: 3 soaked dates, 2 tablespoons maple syrup, honey, coconut nectar, coconut sugar, brow rice syrup, yacon syrup, or drops of stevia to taste. A common method is to add strained nut milk back into blender then add sweetener and blend.

Check out this great site on: what to do with your nut pulp. There’s like a zillion recipes! So awesome!!

More homemade nut milks from The Tasty Alternative

Almond Milk

Hemp Milk

Walnut Milk
_________________________________________
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Simple Lives Thursday, It’s a Keeper Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Potluck Party Friday, Super Food Sundays,

Posted by Amber at 4:16 am

Labels: dairy free, drinks, how to, non-dairy milk, SCD.

11 Comments

glutenfreehappytummy.com May 21, 2012 at 4:52 pm
Wow! I’ve love making nut butter out of hazelnuts, but I’ve never thought about making nut MILK!! I’ll have to try! THanks for the recipe!
Reply
- Amber May 22, 2012 at 1:27 pm
  Well I think you’ll love the hazelnut milk! Please let me know if you give it a try.
  Reply
The Cyclist's Wife May 22, 2012 at 6:38 am
Where are you getting the hazelnuts? I looked a couple of weeks ago at our (co-op) bulk section and couldn’t find them….
Reply
- Amber May 22, 2012 at 1:26 pm
  Hi Sarah,
  
  They have them here at the Davis Coop. 🙂
  Reply
- Anonymous February 17, 2013 at 12:45 am
  If you have a Wegman’s in your area, they have it.
  Reply
shelby everydayvegangirl May 23, 2012 at 5:34 am
I have got to start making my own nut milks! Since getting my Vitamix I have yet to use it for this, but it sounds so easy and the link you have for using the pulp in different recipes…brilliant! I can’t wait to see your macadamia nut milk…so yum! By the way, I didn’t realize we live so close…I live in Orangevale!
Reply
- Amber June 14, 2012 at 2:34 pm
  Hello Shelby. So fun to live in the same area. Yes, please give nut milks a try. They are amazing. I’ll be posting that macadamia milk next week.
  
  Thanks and have a great rest of your week.
  Reply
ella@lifeologia May 29, 2012 at 1:55 am
Hazelnut Milk?
WoW ~ Love it!
Reply
- Amber May 29, 2012 at 2:22 am
  I have to say, it’s my favorite in smoothies!! Very rich flavor. Not my favorite alone (love walnut milk, hands down my fave), but there’s something about hazelnut milk that tastes great mixed with fruits and other foods (ahem, like chocolate). I hope you can try it. They sell it in the store (boxed) but it’s fun to make at home. 🙂
  Reply
Laura May 29, 2012 at 5:26 am
I’ve been making a lot of almond milk-time to change it up! Can’t wait to make hazelnut and walnut milk this week. Thanks for always inspiring me dear!
Reply
- Amber June 19, 2012 at 10:41 pm
  Thanks Laura! My kids really love this milk. I hope your family enjoys it too! 🙂
  Reply

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Friday, March 2, 2012

Homemade Walnut Milk

One of my awesome readers, Erin, left the best suggestion on my homemade almond milk post: homemade walnut milk!! I make a walnut nut butter and walnut flour…why not walnut milk? Well let me tell you it’s delicious, so thank you Erin. This comes at a good time for me, as almond flour and almond milk have not been agreeing with my digestion. I make this walnut milk in the same fashion as my almond milk. I use a high water-to-nut ratio compared to most recipes. I purchase organic nuts in bulk, so I try and stretch my dollar by adding in more water. I happen to adore the flavor, but it may not be for everyone, especially if you’re accustomed to a thicker nut milk. Do what feels right to you and what you like. Thanks again for the great suggestion Erin!

Health benefits of walnuts

Ingredients

-1 cup raw, organic walnuts

-7 cups filtered water

-1 teaspoon vanilla

How To

1. Soak walnuts in filtered water for 8 -10 hours, or just over night.

2. When the walnuts have been properly soaked, drain and rinse with filtered water

3. To your blender add walnuts, 7 cups water, and vanilla

4. Blend on high for 90 seconds

5. Here’s a step in the process that might be different from most:

*After blending I let the milk sit in the blender for about 5 minutes. This gives the milk time to settle and the foam to gather on the top. After the 5 minutes I scoop off all the foam. After removing the foam my original 7 cups remain. I dislike straining foamy milk through the nut milk bag. See pictures below for foam scooping process:

5. After you scoop off the foam (and discard into the sink), strain the milk through a nut milk bag. I strain the milk into an 8 cup glass Pyrex

6. Transfer to glass pitcher with lid and store in the fridge for up to 5 days

Check out this great site on: what to do with your nut pulp. There’s like a zillion recipes! So awesome!!

Shared on: Frugal Food Thursday, Wellness Weekend, Lunch Box Love Fridays, Freaky Friday, Fresh Bites Fridays, Allergy Free Fridays, Fight Back Friday, Friday Food, Simple Lives Thursday

Posted by Amber at 7:02 pm

Labels: dairy free, drinks, how to, non-dairy milk, SCD.

30 Comments

Tessa Domestic Diva March 2, 2012 at 8:10 pm
How creative! I have been drooling over the cashew milk lately…WAY too good! I may have to try ALL the nuts now and see what I like the best and what is the most cost-effective!
Reply
- Amber March 2, 2012 at 10:20 pm
  Hi Tessa,
  
  I too like cashew milk – it’s so creamy! It’s fun trying different nuts. Hazelnut milk is also very good!
  
  Hugs,
  –Amber
  Reply
- e Brummel July 27, 2016 at 9:18 am
  one of the great vegan milks, I make from RAW SUNFLOWERS. google the nutritional value, and as well, the economical side as well. and its really good.
  best when soaked first.
  Reply
Vicky March 2, 2012 at 8:40 pm
I must try nut milk! This looks so lovely and, as you know, I love walnuts! I also love the link you’ve given for the pulp recipes – I hate waste! This might sound a stupid question but how do you clean your bag? I’ve always gone for unbleached coffee filter papers for making things like yogurt cheese because I’d be very tempted to throw away the bag after each use. Thanks for posting this!
Reply
- Amber July 11, 2015 at 7:17 pm
  I think you will like it very much, Vicky.
  Reply
Tasty Eats At Home March 2, 2012 at 10:11 pm
I’ve made cashew and almond milk, but never walnut. Gotta try!
Reply
- Amber March 2, 2012 at 10:19 pm
  I think you’ll really like it! It’s a very mild flavor. I do like cashew milk, and LOVE not having to strain pulp. But the walnut milk is very pleasant.
  
  Be Well,
  –Amber
  Reply
Amber March 2, 2012 at 10:15 pm
Hi There Vicki,

I think you will love making your own nut milk! It’s wonderful.

And, not a stupid question at all! Above you will find a link to the nut milk bag I use. I’ve had it for years and it’s incredibly durable. Some aren’t so much. To clean it out I just turn it inside out (drop the pulp into a glass storage container) and then wash the bag with water and a small bit of Dr. Bonner’s soap (which I purchase in bulk at my local Coop). Then I lay it over my dish drainer to dry. It’s totally easy and I know you’ll LOVE it! 🙂

Hugs,
–Amber
Reply
- Stacy March 7, 2015 at 10:52 am
  Hi Amber, the link you gave for the nut bag goes to a page that contains several nut bags–several nylon, several hemp. Which bag do you have? If yours has held up for years, I’d like to try that one!
  
  Thank you for your post on making walnut milk. I am making my first batch this morning!
  
  Stacy
  Reply
  - Amber June 24, 2015 at 8:17 pm
    Hi Stacy. Thanks for pointing that out. I added in the link to the bag I use. It has lasted a long time and I love it. It’s my favorite…and I’ve used a lot of bags. 🙂
    Reply
gfe--gluten free easily March 2, 2012 at 11:43 pm
Oooh, Amber, I am overstocked on walnuts right now. I really must try this recipe! So the foam is not worth saving? Even for a green smoothie?

Thanks, dear! xo,
Shirley
Reply
Amber March 3, 2012 at 12:10 am
Hi Shirley,

Thanks. I’ve been thinking about you!

So the foam…not worth saving (in my opinion). You’ll see when you make it. It’s just air. You’ll still have your original water level. In my years of making nut milks, the foam is just a real bother to me when it’s time to strain. This is just an extra step I take here in the process, but it may not be for everyone. Let me know what you think about it!

Hugs,
–Amber
Reply
Lunges and Lunch March 3, 2012 at 10:56 pm
I’ve made my own coconut milk and almond milk before, but never thought of this! So fun! I’ll definitely try to make this. 🙂
Reply
Amber March 3, 2012 at 11:10 pm
Please let me know how you like it! I can’t get enough. So yummy. It doesn’t need any sweetener and the vanilla gives it just the right touch. 🙂

Be Well,
–Amber
Reply
Laura March 4, 2012 at 4:51 am
Awesome Amber! I love walnuts in recipes and for snacking, but have never made walnut milk before. I am really looking forward to trying this recipe. I might add a pinch of maple syrup to the recipe to get my kids to try it…and hubby!
Reply
Amber March 4, 2012 at 4:58 am
Hi Laura,

I enjoy the flavor more than almond milk. It’s very mild and pleasant. I’m really enjoying it.

Let me know what you think about it!

Hugs,
–Amber
Reply
Erin March 14, 2012 at 3:58 am
So honored to be made mention of here! I tried it on a whim and it has become a regular in our home. Glad to know it is blessing others too!
Reply
- Amber July 11, 2015 at 7:18 pm
  Thanks for the inspiration, Erin.
  Reply
Anonymous June 27, 2012 at 12:03 pm
Can I ask does anyone know, rounghly, how many calories there are per cup of nut milk? Most of the sites I look up say they have quite alot, or maybe they are the calories in the amount of actual nuts used. I drain all the liquid from the pulp and remove the nut pulp. Surely this is removing most of the calories. Any ideas?
Reply
Leanne August 1, 2014 at 11:06 pm
Hello Im from Perth Western Australia and this past week I was lucky enough to taste an incredible smoothie
walnut milk ( hence my exploration of this site)
linseed
dates
and cinnamon at an “up-market” café in Northbridge
who knows what ratio they used but delicious ( and expensive )
so Im going to start experimenting with all of these alternative “milks” even though I have no allergies or intolerances
– thanks for your site
Leanne
Reply
- Amber June 24, 2015 at 7:52 pm
  Thanks so much! Good for you for experimenting with alternative foods. Fun to be adventurous.
  Reply
Emi January 7, 2015 at 5:45 pm
My walnuts are soaking right now and I’m planning on adding a little cinnamon and honey. I don’t have vanilla on hand wondering if this will still taste good without the vanilla? My first time ever making a nut milk. Fingers crossed!
Reply
- Amber January 7, 2015 at 7:41 pm
  Hi Emi. Wow, that sounds great. Try with just the honey before you add in the cinnamon. You might like the way it tastes with just honey. And as for the vanilla, it’s just a nice background flavor. You don’t have to put it in. You will often see vanilla in store bought nut milks. It tastes great together. Good luck and I hope it goes great for you. Walnut milk is one of my favorites. 🙂
  Reply
Amber January 20, 2015 at 11:21 pm
Hi Amber, my name is Amber too!
I just discovered walnut milk last week and I LOVE it!!! It’s my new favorite drink!!! I discovered your blog because I was looking to find out the nutritional value of this drink….do you happen to know anything about it? (Like calories, fat, etc?) I want to know if I can drink a quart every single day, ha ha! Just kidding, but seriously it’s that good….I could!!!!!! I blend my 1 cup of soaked walnuts with 4 cups water, 1 tsp vanilla, a pinch of celtic gray salt, and 4-5 dates, then strain. WOW! It tastes like an horchata to me, if you’ve ever had that. SO yummy!
Nice blog!
Reply
- Amber January 22, 2015 at 6:22 pm
  Hi Amber. Oh wow! That sounds soooo super yummy. I love it and will most certainly try. And I found THIS site that has the caloric breakdown of 1 cup of walnuts. Hope this it helps. 🙂 Be Well.
  Reply
Amber January 20, 2015 at 11:23 pm
Oh, and 1 tsp of cinnamon too….I forgot that in my post above….VERY important!!!! So delicious and creamy!
Reply
- Amber January 22, 2015 at 6:34 pm
  Love it! Can’t wait to try.
  Reply
Dana September 2, 2015 at 8:24 am
Great post. Regarding the walnut milk, it is also one of my favorites (along with pecan milk) that I make most often (I use a ratio of 1 c. nuts to 4 c. water or 1 1/2 c. nuts to 5 c. water). Not sure if you’re aware, but each nut has different soaking times—not all need to soak as long as others or over night. I have a chart I wanted to upload, but don’t see a way to do that. So here are the soaking times: (and always remember to rinse your nuts after soaking to eliminate all the enzyme inhibitors). 🙂

Almonds: 8-12 hrs.
Brazil nuts: 6-8 hrs.
Cashews: 2-4 hrs.
Flaxseeds: do not soak
Hazelnuts: 6-8 hrs.
Macadamia nuts: 2-4 hrs.
Pecans: 4-6 hrs.
Pine nuts: 1-2 hrs.
Pistachios: 2-4 hrs.
Pumpkin seeds: 2-4 hrs.
Sesame seeds: do not soak
Sunflower seeds: 2-4 hrs.
Walnuts: 6-8 hrs.

LOVE nut/seed milks! 🙂
Reply
- Amber September 2, 2015 at 9:51 pm
  Wow! Thanks. This is super helpful. 🙂
  Reply
Fantastic ways to use foraged walnuts | A Magical Life September 9, 2015 at 8:14 am
[…] Walnut Milk — thetastyalternative.com — […]
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