When you venture down the milk aisle of any grocery store, you will likely notice an overwhelming number of options. And those are just the dairy options!
For those of us that avoid dairy for any reason, the alt mylks are nearly as overwhelming: sweetened or unsweetened, vanilla, coconut, chocolate, stabilized, natural… it is dizzying.
However, unlike dairy milk, it is SO easy to make at home (unless, of course, you live on a dairy farm). So save the overwhelm for another aisle (why are there so many toothpaste options!?).
Every option gets blended at high speed in a large blender (vitamix or similar), then strained. I like to use a clean t-shirt or tea towel, but a nut milk bag makes is extra easy. Just wet the fabric and wring out the excess moisture before pouring the contents of the blender into the fabric. Let strain, “milking” the bag to squeeze out the liquid. Adjust the viscosity of the mylk but adding additional cold water
Store your mylk refrigerated, up to 10 days, shaking before each use.
Save your pulp for a recipe below, or to blend into your smoothies.
Oat Mylk
1 cup old fashioned oats
3 cups cold filtered water
2 dates, pitted, optional or 1 tablespoon sugar or honey
¼ teaspoon kosher salt
1 teaspoon vanilla extract, optional
Blend for 30-45 seconds at high speed. Do not over-blend or the milk will be slimy.
Oat Pulp Foot Soak
Eat as you would overnight oats, stir into muffin batter, or use it my favorite mountain runner way: as a foot soak! Soothe those tired and cracked feet by soaking them in a foot basin filled with the leftover pulp and warm water. Up the ante by stirring in some Epsom salts. Rest and rejuvenate for 20-30 minutes.
Coconut Mylk
2 cups unsweetened coconut, flakes or shredded
3 cups cold filtered water
2 dates, pitted, optional or 1 tablespoon sugar or honey
¼ teaspoon kosher salt
1 teaspoon vanilla extract, optional
Blend for 30-45 seconds at high speed.
Coconut Pulp Macaroons
2 cups coconut pulp
3 egg whites
1/2 cup granulated sugar
½ teaspoon almond extract
¼ teaspoon kosher salt
Melted chocolate for dipping, optional
Preheat oven to 350ºF.
Whisk together the egg whites, sugar, almond extract, and salt until lightly frothy. Add in the coconut and mix to combine.
Portion 1 1/2 “ balls onto parchment lined baking sheets, keeping about an inch of space between each cookie.
Bake 15-20 minutes or until golden brown.
Let cool completely before dipping into melted chocolate.
Almond Mylk
1 cup almonds soaked in cold water overnight, or very hot water for 2 hours
3 cups cold filtered water
2 dates, pitted, optional or 1 tablespoon sugar or honey
¼ teaspoon kosher salt
1 teaspoon vanilla extract, optional
Blend approximately 60 seconds, until the almonds have been evenly pulverized.
Almond Pulp Salt and Pepper Crackers
2/3 cup almond pulp
¾ cup flour (all-purpose, whole wheat, spelt, or gluten-free 1:1)
1 teaspoon kosher salt
2 tablespoons flax meal
¼ teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
2 tablespoons olive oil
Preheat oven to 350ºF.
Mix together all of the ingredients until a smooth, sticky dough forms. Add additional cold water 1 teaspoon at a time, as needed.
Roll between two pieces of parchment paper to 1/8” thickness. Freeze the sheet until firm, 15-20 minutes, then cut into cracker-sized pieces. Transfer to a baking sheet (no need to separate the crackers) then bake for 15-25 minutes, until golden brown and evenly crisp. Immediately sprinkle with additional salt.
Let cool, break crackers apart from one another, then store leftovers airtight.
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