Moo-ve over milk. Because nuts, beans, seeds and grains make udderly great dairy-free milk alternatives
Whether you’re dairy-free or just fancy a break from the white stuff, there's loads of alternative milks you could be sipping with ice or splashing on cereal.
And while we know you can simply buy them, turning your kitchen into a dairy-free dairy is one way to know exactly what's going in them ... plus, it's really quite easy.
Step 1: a long soak
Any nut, seed or bean you want to milk needs to be soaked (usually overnight) in water before you start. This makes them much softer, but the longer you leave them, the creamier and tastier your milk will be.
Step 2: roasting
In the case of nut milks, roasting the nuts before you blend them really boosts the flavour: spread them out on a baking tray and pop in a warm oven for 10 minutes. Mind you don't burn them ... you're looking for a nice toasty aroma as the heat releases the natural oils.
Step 3: blending and straining
Give your soaked nuts, seeds or beans a quick rinse, then blend with fresh water according to your recipe (scroll down for our pick of the internet's best). Strain through a cheesecloth and you're good to go.
Step 4: experimenting
This is the fun part. Once you've milked those fellas for all they've got, it's time to experiment. Forget the land of milk and honey, you're about to walk into the refreshing world of iced coffee, nut and seed-shakes, ice-cream and fro-yo. Moovellous.
Time to meet the milks
Our round-up of the best dairy-free milk recipes on the web at the moment:
The one everyone's fallen in love with – save yourself some money and make your own.
Homemade coconut milk is much better than the stuff from the can: make it by blending fresh coconut and water together or boiling unsweetened coconut flakes in water before straining.
The original non-milk milk to hit supermarket shelves. Try this edamame bean recipe (it turns out edamame are just baby soy beans – who knew?) for a version you can't buy in the shops*.
*Yet. We give it a week.
With a herby and ever-so-slightly bitter flavour, hemp milk is for hardcore moo-free milkers, though you can use coconut oil, honey or vanilla to soften the flavour.
Smooth and sweet, hazelnut milk is one of our favourites ... and great in a nutshake!
Amazingly creamy and even works in tea. Amen to that.
Who knew you could get something so good looking from a whole load of sesame pulp?
Pistachios are a pretty pricey but apparently this is amazing in coffee.