5 Quick and Easy non-dairy mylk recipes in 5 min.

Here are some quick and easy recipes for some delicious, fresh, healthy and (almost) zero-waste mylk options!

Note, you will need a blender (high speed is best for results), nut mylk bag is also suggested.

1. The Almond OG

Ingredients:
1/2 c unroasted Almonds
3c filtered water for soaking
4c filtered water for blending

Method:
Place the almonds and 3c water in a bowl to soak overnight, or until more than submerged (at least 6-8 hours ideally). After soak time, discard water and rinse the nuts. Place rinsed nuts in a blender, add about 4 cups of water and blend on high speed for about 1 min.

Place an opened nut mylk bag in a large bowl and pour the almond mylk into the nutmylk bag. Close the top of the mylk bag and begin squeezing the bag to get as much liquid through the bag as possible. You want to ideally have the almond pulp as dry as possible (like a paste consistency) when you have squeezed as much as possible through the bag.

You may either discard the pulp, or dehydrate the pulp in a dehydrator, or oven at the lowest setting to get an almond flour to use in recipes as upcycled food to divert waste

Pour the strained mylk into an airtight jar (I love a 2L mason jar) and store for up to 4-5 days in the fridge.

Tips: you may also blend the strained mylk with some Himalayan salt, or a date, vanilla to sweeten and flavour as you like. I love it pure and plain but, add anything that makes you happy ;p You can also make delicious chocolate mylk, hot chocolates, use in coffee/lattes (it foams nicely). Use your imagination!

You may also adjust the water content as you like to get a creamier mylk. The more water you add, the more “skim mylk” consistency. The less you add, the more like a cream.

The beauty of making your own mylk from scratch is you control the ingredients, quality, taste, and consistency.

2. Coconut Mylk

Ingredients:
1 cup coconut (raw desiccated, sulphite and sugar free)
4 cups water

Follow the above “almond mylk” method but, instead of soaking coconut overnight, place the dry coconut in the blender with the water and whiz on high speed until the water is hot/steamy in order to extract as much of the good fats as possible for creaminess.

Strain as above and store in the fridge for up to 5 days.

3. Cashew Mylk

Ingredients:
1c unroasted cashews
4c water for soaking
4c water for blending

Method:
Soak the cashews overnight ideally, or minimum for 4 hours. Drain and rinse and add to a high speed blender. Add 4c water and blend on high speed for about 1-2 mins.

Strain (if desired, I find cashew is more tolerable unstrained than almond, or coconut if you don’t have a strainer).

Store in the fridge for up to 5 days.

4. Sesame Mylk

1c sesame seeds (hulled, or unhulled) (black sesame seeds would be delicious as well!!)
4c filtered water for soaking
4c filtered water

Soak sesame for about 2-3 hours and strain to discard soak water. Add sesame to blender and add 4c water. Blend on high speed until creamy (about 1 min).

Strain through nut mylk bag and store in an airtight jar in the fridge for upto 5 days!

5. Pecan Mylk

1/2c unroasted pecans
3c filtered water for soaking
4c filtered water for blending

Soak pecans 6-8 hours in 3c water. Discard water and rinse pecans. Add drained/rinsed pecans to the blender with 4c water and blend on high speed for about 1-2 min.

I find pecan almost impossible to strain (as the nut becomes so broken down). So, if you add a lot of water, you can enjoy it unstrained (just don’t make it too thick!)

You can also blend up hemp mylk, rice mylk, and all sorts of mylks and combos! The sky is the limit.

Have fun!