As more individuals choose dairy-free diets, plant-based advocate and nutritionist Wendy Hall offers her recipe for making great and healthy dairy-free milks right at home. While store-bought substitutes sometimes have extra sugars and preservatives, homemade versions let you completely control flavours and ingredients.
The Benefits of Dairy-Free Milks
Changing to plant-based milk can help digestion, boost heart health, and offer vital nutrients free from the possible drawbacks of dairy. From protein to good fats, choices including almond, oat, coconut, and cashew milk each provide special advantages.
How to Make Your Own
Wendy’s basic recipe calls for mixing soaked nuts, grains, or seeds with water, then straining the mixture for a smooth, creamy outcome. For almond milk, for instance, almonds must be soaked overnight, blended with new water, then strung through a nut milk bag. Conversely, prepared by mixing rolled oats with water and straining to eliminate extra starch, oat milk
Customizing Your Flavor
Making homemade dairy-free milk is one of the pleasures in its flexibility for customising. Wendy advises for natural sweetness adding vanilla extract, cinnamon, or a little maple syrup. Also producing distinctive flavours is experimenting with various nut and seed combinations.
A Sustainable Choice
Made from scratch dairy-free milk tastes better and lessens packaging waste. To avoid food waste, Wendy advises individuals to save their own milk in glass jars and utilise the remaining pulp in muesli, baking or smoothies.
