If you need to give up dairy to address your health issues, relax. You won’t be missing out on the experience of the dairy-filled foods you love. Nut milks are an excellent alternative, as are nut cheeses. I like the taste of them better than that of most dairy milks, actually.
The nut milks you buy in the store often contain sweeteners, fillers, and preservatives. It’s much healthier and less expensive to make your own nut milks, and they taste better too. Not to mention, it’s way faster than going to the store.
I’d start with coconut milk. Cashew milk, almond milk, and walnut milk require soaking before you make them to remove the enzyme inhibitors and anti-nutrients. Coconut milk only asks for filtered water, shredded coconut, and a high speed blender. I love my Vitamix, but any high speed blender you have will work. With a Vitamix, you’ll barely have to strain it because you’re left with hardly any pulp.
5 cups filtered water
1 cups organic, unsulphured, unsweetened coconut flakes or unsweetened shredded coconut
Put the water in a high speed blender with the coconut. Cover the blender with a cloth to protect yourself from splatters and process for about 1 minute and 30 seconds on high. Strain the milk through a mesh strainer or cheese cloth. Pour into a glass container store it in the refrigerator. Shake before serving.
Coconut milk keeps well in the refrigerator for several days. When it starts to go bad you will smell it changing, just like regular milk. It’s so good, though, you probably won’t have the chance to see how long it lasts. Use it in smoothies, soups, sauces, on cereal, by itself — everywhere you would use milk or cream.
If you want to sweeten it up a bit, add 2 chopped medjool dates before you begin to blend.