Dairy free milk alternatives have become more and more popular… Not just because they are healthier and lower in calories but also because a lot of people are discovering that they maybe be lactose intolerant.
For example, about a year ago I discovered that I get serious breakouts every time I eat any dairy, especially cheese… I know! It’s terrible because cheese is delicious but every time I dig in I know what I’m going to be facing a few days later.
There’re a lot of dairy free milk alternatives in the market but my favorite brand is Silk because they don’t use carrageenan, an additive that may cause cancer. I also try to stay away from soy alternatives because they’re usually super processed and they can mess up with our hormones (the best way to eat soy products is fermented, but that’s a whole different post)
As everything else, the best way to make sure we are eating as close to the earth as possible is by making the milk at home and that’s what this post is all about!
– 1 cup of your favorite nut (cashew, almond, walnut, etc)
– 2 tbsp. maple syrup or 2 dates
– 3 cups filter water
– Pinch of sea salt
Soak the nuts over night. The following morning, rinse them well and combine in a blender with the rest of the ingredients (sweetener, water and salt). Strain through a cheesecloth and refrigerate in a glass container. It’ll stay fresh for 5 days!
You could also use hemp seeds or brown rice instead of nuts and could add some vanilla or cinnamon for extra flavor… Enjoy Chic@s!