3 steps. 4 ingredients. Homemade vegan dairy-free milk.
This milk is super creamy with loads of healthy fats from nuts. I love regular milk as well, but definitely prefer this milk for things like lattes and baking.
Why not just buy regular nut milk?
Well for starters, thatâ€™s no fun. Donâ€™t you want to impress your friends by making your own milk at home?!
Second, dairy free milks can have a lot of different chemicals and preservatives hiding behind ‘healthyâ€™ label claims. Itâ€™s so easy to be wooed by a product thatÂ looks healthy, when in actuality it is packed with things you just donâ€™t want in your system. This milk only has four ingredients, so you know exactly what youâ€™re drinking.
Itâ€™s seriously so easy, you guys are going to love this.
TSOHâ€™s Macadamia Nut Almond Milk
Makes: around 1 quart
Time: overnight soaking + 20 minutes of prep
1/2 cup macadamia nuts
1 - 1 1/4 cup almonds (blanched!!)
1/3 cups pitted dates
4 1/4 cups water (filtered, not tap)
1. Let all ingredients soak overnight in a large covered container at room temperature (I use a big tupperware with a lid).
2. Process the mixture in a blender/food processor/Vitamix/Magicbullet until pureed (maybe ~3-4 minutes).
3. Strain the mixture into a bowl using a nut bag, squeezing really hard to make sure no liquid is left. (If you donâ€™t have a nut bag, a mesh sieve and couple layers of cheesecloth should work great. Iâ€™ve even used a dishcloth for a desperate brunch batch.) Taste the liquid, if itâ€™s gritty, you need to strain with more layers, if itâ€™s creamy, youâ€™ll be too distracted by how good it is to finish the recipe.
Definitely shake well before drinking. It should keep in the fridge for 5 days, as if itâ€™ll last that long! If you want to save it for a while, you can freeze it in ice cube trays!
For the best iced latte youâ€™ve ever had, mix 1 cup of this (chilled) with ~2 shots of espresso and ice! To look really cool while entertaining, shake in a cocktail shaker and serve in a chilled glass!