Making your own food is such a privilege, and if we use that privilege wisely it can also improve our health—especially if someone has allergies to added ingredients in boxed nut milks like oils or other stabilizers and sugars (or allergies to nuts in general, in which case: hemp, coconut, quinoa milk—many exciting options!).
Taking care of ourselves in this way can also be FUN—it feels good to feel good enough to want to take care of others, even if it’s just in your immediate family or friend group.
What homemade meals or beverages feel nourishing to you lately?
Use code SASHA10 for 10€ off your European Mylky order (and let me know what you make!).
Homemade Nut Milk / Non-Dairy Milk
Ingredients
- 1/2 cup / ~72g blanched almonds (sub raw cashews or non-dairy base of choice)
- ~3 cups / 750ml filtered water (plus additional filtered water for soaking)
- 1 generous pinch sea salt
Optional additions
- 1 pitted date or ~2 tsp maple syrup
- ~1/8 tsp cinnamon
Instructions
- Soak nuts for 8 hours or overnight in filtered water, covered in the fridge, with a pinch of sea salt.
- Drain and rinse soaked nuts before using.
- Add ~3 cups / 750ml filtered water to a high-speed blender with all remaining ingredients.
- Blend on high until very smooth and frothy (several times if needed) then strain the liquid with a sieve, cheesecloth, or nut milk bag.
- Save the pulp for cookies, snacks, etc.
- Store milk in an airtight container in the fridge for ~4 days.
- Shake before use.
Mylky method
- If using a Mylky machine, there’s no need to soak the nuts, but you can try and see what you prefer.
- Repeat the same method, and blend on the Nut Milk mode for two rounds to make it extra creamy.
Almond pulp cookies
Use whatever leftover pulp you have from your choice of nut / non-dairy milk.
Ingredients
- 3/4 cup pulp, leftover from making non-dairy/nut milk
- 2 Tbsp milk of choice
- 2 Tbsp tahini (sub almond butter, peanut butter, etc…)
- 2 Tbsp maple syrup (sub coconut sugar or raw cane sugar)
- 1 tsp vanilla extract or 1/2 tsp vanilla powder
- 1/2 tsp almond extract (optional)
- 1/2 cup flour of choice (I used regular wheat flour; can also split evenly with carob powder)
- 1/4 tsp sea salt
- 1/4 tsp baking soda
Instructions
- Combine milk and tahini / nut butter in a small bowl—gently heat on the stove or in the oven if needed to stir until creamy and well combined.
- Once slightly cooled, use a spatula to combine the milk / tahini mixture with pulp, sugar / syrup, and vanilla / almond extracts.
- Whisk flour, salt and baking soda together in a small bowl—add it to the larger bowl with wet ingredients and combine throughly with a spatula until a sticky dough ball forms.
- Fold in any other additions like chopped dark chocolate with a spatula.
- Place in the refrigerator to chill for 30-60 minutes, or longer if needed.
- Preheat oven to 350°F / 175°C and line a baking sheet with parchment paper or silicone baking mat.
- Remove dough from refrigerator and roll into small balls—place them on the prepared baking sheet.
- Bake for ~15 minutes until edges are golden, remove from oven and cool on a wire rack.
- Store in an airtight container for a few days, or store in the fridge if necessary.
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