How to Make Dairy-Free Milk (Mylk)

Posted by: Sophie Jaffe on Monday, June 04, 2012

I’ll never forget the first time I watched almonds blend away and white, pure “milk” be created. It’s a surreal experience, try it for yourself!

To make dairy-free mylk, you can use pretty much any seed, grain or nut. I like almond, oat and coconut mylk the best. Experiment with your own taste buds to see what works for you.

Mylk Ingredients:

  • Nuts or seeds of choice
  • Pure water
  • sweetener of your choice (a few soft dates, raw honey, raw agave or stevia)
  • 1 pinch of unprocessed sea salt (optional)

To create Mylk:

  1. Soak nuts or seeds (almonds and hazelnuts for 8-12 hours, sunflower seeds or brazil nuts for 3 hours) I like to soak the nuts before bed and then in the morning it’s ready for biz-nas!
  2. Before blending...
  3. Place soaked nuts or seeds in a blender so that the nuts are even with the level of the uppermost part of the blades.
  4. Add pure water to just cover the nuts and blend until smooth. Add more water until desired consistency is reached.
  5. Sweeten to suit your taste buds with a soft date or two, raw agave, raw honey or a packet or drop of stevia (if you use too much stevia, it will become bitter). Strain with cheesecloth or a nut milk bag.
  6. Make only what you will use in a day or two. Refrigerate.
    (Note: These mylks will only last for about 48 hours)

Vanilla Hemp Seed Mylk:

  1. 1/4 cup shelled hempseeds (buy them in air-tight containers, not from bulk bins where they can be rancid)
  2. 1 liter pure water
  3. 1 pinch of unprocessed sea salt (optional)
  4. sweetener of your choice
  5. vanilla pod or a few drops of vanilla stevia instead of sweetener

To Create Mylk:

  1. Place the hempseeds in a blender with just enough water to cover them and blend well.
  2. Add the rest of the ingredients and blend until smooth.
  3. Strain in a mesh strainer and drink! Refrigerate the remainder.
    Optional: for a thicker, more omega 3 rich milk, soak 1/4 cup flax seeds for 2 hours, then rinse and blend with hemp seeds.

*If you want to make these mylks chocolate for a kid or for a yummy treat, add raw cacao powder at the end of the final blend. It tastes DELICIOUS and no one will ever know you are drinking something with amazing superfoods, antioxidants and health benefits!!!

For more information on Sophie Jaffe, a certified Raw Food Nutritionist and Raw Food Chef, go to http://www.thephilosophie.com


JulesRunner commented on Monday, June 04, 2012
Great idea! I like the last part about making a chocolate version!
Linda Dias commented on Monday, June 04, 2012
This is called timing!! I watched a DVD called "Got- the facts on -Milk" just last night and I am loving nut and seed milks even more! (Pasteurized dairy is sooo BAD for you!) And nut/seed milks are really so easy to make! THANKS
robin swanson commented on Tuesday, June 05, 2012
Does coconut have to be soaked over night if it is fresh from the shell?
robin swanson commented on Tuesday, June 05, 2012
Does fresh from the shell cocnut have to be soaked over night?
Ray commented on Wednesday, June 06, 2012
Wow - I did not realize it was possible to make nut milks at home. We drink a lot of almond milk in my family so maybe I'll try to make some myself! Thanks for the information!
Michael commented on Friday, June 08, 2012
Mmmm...Vanilla Hempseed Mylk sounds great!
Steven Mark Ford commented on Monday, June 11, 2012
Awsome! Gonna give it a try.

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