Hello hello hello! The GiveMeCocos team loves dairy free milk, and since we love all of you too we want to share with you 3 NON-DAIRY MILK RECIPES YOU CAN MAKE AT HOME.
ALMOND MILK
Ingredients:- 1 cup of almonds
- 4 cups of water
- Vanilla extract (optional)
- Dates or 1 tbsp of maple syrup (optional)
- Let the almonds soak in water overnight
- Drain the water
- Put previously soaked almonds in the blender with fresh water (add optional ingredients in this step if you are going to)
- Blend for 1-2 minutes
- Use nut milk bag (as alternative, use cotton fabric, fine wire sieve, or cheesecloth) to strain
- Keep your almond milk refrigerated for up to 4 days.
Properties of almond milk per 1 cup (240 ml) : low calories (20- 50 if not adding any sweetener), low sugar (1-2 gr of carbs, mainly from fibre), high in vitamin E (20% of daily requirement), lactose free, dairy free and vegan.
CASHEW MILK
Ingredients:- 1 cup of cashews
- 3 cups of water
- Vanilla extract (optional)
- Dates or 1 tbsp of maple syrup (optional)
Step by step
- Let the cashews soak in water for 2-4 hours
- Drain the water
- Put previously soaked cashews in the blender with the fresh 3 cups of water (add optional ingredients in this step if you are going to)
- Blend for 1 minute or until a creamy texture
- Ready! there is no need to strain this milk
- Keep your cashew milk refrigerated for up to 4 days.
Properties of cashew milk: Rich in the antioxidants lutein and zeaxanthin, good for your eye health. Rich in polyunsaturated and monounsaturated fatty acids, which are good for your heart health. Rich in vitamin k, which is vital for blood clotting. Rich in collagen, which is good for your bones and skin. It’s also lactose free, dairy free and vegan.
COCONUT MILK (nut free option)
Ingredients:
- 1 cup of coconut chunks or flakes
- 2 cups of warm or boiled water
- Vanilla extract (optional)
- Dates or 1 tbsp of maple syrup (optional)
Step by step
- Put the coconut and the warm water in the blender.
- Let it soak for 3 to 4 minutes to soften the coconut (afterwards, add optional ingredients in this step if you are going to).
- Blend for 1 minute.
- Let cool down.
- Use a nut milk bag (as alternative, use cotton fabric, fine wire sieve, or cheesecloth) to strain.
- Keep your coconut milk refrigerated for up to 4 days.
Pro tip: as the coconut milk cools down, it will start to naturally separate. The top part is going to be the fat of the milk, hence, COCONUT CREAM. You can save it separately and whip it for other recipes.
Properties of coconut milk: coconut milk is packed with vitamin C, E, B1, B3, B5 and B6. Coconut contains a lipid called lauric acid, and many researchers believe that lauric acid can support the immune system. It’s also lactose free, dairy free, nut free and vegan.
These are our favorite options, if you try them out, don't forget to tag us!