Nondairy nut milks are all the rage these days. They’re certainly great options for those who are lactose-intolerant, vegan or just looking for a dairy alternative. They’re loaded with flavor and nutrients, and can be just the right thing for breakfast or a quick snack.
Even better than nondairy milks you can find at your local market are the recipes you can make at home. This guarantees no emulsifiers, preservatives or stabilizers in your milks. You can also control the sugar content.
This nondairy nut milk recipe gets a good-for-you boost from powdered organic greens, like our mustHave greens. But you can also simply use spirulina powder or blue-green algae, or even a powdered wheat grass.
Why add greens to your milk? It’s a simple protein boost and a great recipe idea for kids (they love adding the powder and watching it turn green). You can also use this as a base for your favorite chocolate milk recipe. Most kids won’t even be able to detect any greens once chocolate has been added.
This recipe gets its sweetness from dates, but nuts have a natural sweetness so you may find you don’t need to add the dates at all.
Makes about 3 cups
4 cups filtered or spring water
1 cup nuts of choice (cashew or almond recommended, but most any will work)
3 dates, pitted,
2 teaspoons powdered greens
½ teaspoon vanilla extract
pinch of salt
Soak the nuts in half of the water for at least two hours. Drain and rinse the nuts.
In a high speed blender or food processor, add remaining water and nuts and blend until the nuts are completely pulverized.
At this point, you can filter out the nuts using a sieve or a nutmilk bag, saving the milk back into the blender. You can also leave the nuts in for a thicker milk.
Add remaining ingredients to blender and mix well. Serve chilled.
Because homemade milks contain no emulsifiers or binders, you will need to shake before serving.
To make chocolate milk, add one to three tablespoons of cocoa powder and blend well.
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