DIY Plant Milks

Do you love plant-based milks? Have you ever thought about making you own? Homemade plant milks are super fresh, free of preservatives, and you have complete control over the quality of the ingredients, the sugar levels, and the texture. ​

You can make a variety of plant-based milks simply by blending raw seeds, nuts, and grains with water. To name a handful: Almonds, hemp seeds, cashews, hazelnuts, coconuts, flaxseeds  quinoa, rice, oats, millet, macadamias, pecans, pistachios, pumpkin seeds, sunflower seeds, and more can all be liquefied into delicious milks. 

Milking raw nuts, seeds, and grains is quick and super easy:

THE BASE RECIPE

1 cup RAW nuts or seeds of choice (or 1/4 cup flaxseeds)
1 pinch sea salt (optional)

Sweetness (optional) - use any of the following:
2-3T maple syrup, coconut nectar, coconut sugar
5-10 drops liquid stevia

1 tablespoon coconut oil - liquified (optional)
1 tablespoon sunflower lecithin (optional)

EASY AS 1 - 2 - 3

Click graphics to enlarge

SOAKING TIMES

Useful Info + Knowledge:

• Soaking removes enzyme inhibitors, improves digestibility and nutrient bioavailability, and helps everything blend more easily. 
• Most homemade plant milks will keep in the fridge (in a sealed container) for 2-3 days.
• You can freeze leftovers in ice cube trays for use later.
• Homemade milks can separate when stored, so shake or blend again before drinking.
• You can repurpose the pulp as a body scrub by mixing it with a little coconut oil.