Almond Milk and Other Non-Dairy Milks

Making your own almond milk or other homemade milk is a great way to take your food quality into your own hands. Homemade nut and grain milks are high quality non-dairy alternatives. They are delicious, inexpensive, low fat, detoxifying and deeply nourishing. All the things that cow milk is not!

The National Dairy Council (NDC) and the Food & Drug Administration (FDA) claim that cow milk is essential for building healthy bones.

But modern research and ancient wisdom both clearly implicate dairy as a major contributor to today’s most serious diseases. Click here to learn why we recommend using healthy milk substitutes as part of your daily diet and during your detox.

Buying Non-Dairy Milk

At most stores you can find rice milk, almond milk and oat milk in cartons. If you’re lucky, they’ll have hemp milk and hazelnut milk (yum!). These pre-packaged milks are great milk alternatives in many ways, but they do have some draw backs. Pre-packaged milks tend to be expensive and often contain additives for thickening, excessive sweeteners, and synthesized vitamins for “fortification.” Even with these draw backs they are still a much more healthful choice than cow’s milk. But making your own is the healthiest and most economical choice.

How to Make your own Milk

All you need are a jar, a blender and a fine mesh strainer. You can line the strainer with cheese cloth to assure that all the pulp is strained out of the final product. For the smoothest milk, use a Vita-Mix blender. Homemade milks can be frozen in ice cube trays to be used for shakes or kept in the refrigerator for about 5 days. Use it as you would use other kinds of milk. Save your leftover pulp to add to homemade granola, smoothies, or mix it with sesame seeds, coconut water and vanilla then dehydrate into tasty crackers.

For high quality, raw, organic nuts and seeds, visit our Whole Body Detox Diet Store.

Raw Almond Milk

Ingredients:

(use organic whenever possible)

1 cup raw almonds

3 cups purified water

optional: natural sweetener, vanilla

1. Soak almonds covered in water for 8-10 hours.
2. Drain and rinse. If desired, peel skin from the almonds for easier digesting, otherwise simply put them in a blender with the water.
3. Blend until contents look uniformly white.
4. Pour into a nut milk bag and squeeze the milk into a large bowl.
5. If desired, enhance flavor with a touch of maple syrup and/or a dash of vanilla extract. Or blend milk with 2-3 pitted dates for sweetening.

Sunflower Milk

(use organic whenever possible)

1 cup Sunflower Seeds (raw, shelled)

4 cups purified water

optional: natural sweetener, vanilla

Directions:

1. Soak sunflower seeds for 4-6 hours covered in water.
2. Drain and rinse the seeds.
3. Combine seeds and water in a blender.
4. Blend until uniform in color and texture.
5. Pour through a nut milk bag and squeeze out liquid.
6. If desired, enhance flavor with a touch of maple syrup, stevia, brown rice syrup or honey, and/or a dash of vanilla extract. Or blend with 2-3 pitted dates.

Hemp Milk

(use organic whenever possible)

1 cup Hemp Seeds (raw, shelled)

4 cups purified water

optional: natural sweetener, vanilla

Directions:

1. Combine dry hemp seeds and water in a blender.
2. Blend until uniform in color and texture.
3. Pour through a nut milk bag and squeeze out liquid.
4. If desired, enhance flavor with choices above.

Recipes that use homemade non-dairy milk:

• Cherry Ginger Almond Milkshake
• Homemade Chai
• Cacao Shake