The Best Milk Alternative: DIY Plant-Based Mylk Recipe

I used to be a big dairy drinker, until I came to my senses and learned that we are the only species that drink a milk from an animal. I didn’t always know this, and I thought ‘milk did a body good’. It wasn’t until I became a vegan when I did research and became enlightened about the cruelty, evilness and dirty secrets of the dairy industry. If you’re not aware of the dangers of drinking cow milk, I highly recommend reading my very eye-opening and informative post here.
 
By now, you should already know that drinking milk causes all sorts of health problems, including bone de-calcification, osteoporosis, ear infections, weight gain, acne, stomach aches, brain fog, hair loss, and so much more harm. I wrote about the dangers of drinking cow’s milk in my post here on RVL. Milk is basically white pus that enlarges your lymph glands, also. 

I remember listening to a lecture on YouTube where one vegan activist said milk is the dirtiest liquid and if one had to choose between eliminating meat or dairy first (of course, I recommend ditching BOTh meat and dairy and ALL animal products, including by-products, but I understand many are not ready to go cold-turkey yet)… it would be dairy because dairy is worse than meat! Yuck! Both are gross in my book. DAIRY IS SCARY! 

Yet, many people find it hard to give up dairy, but with SO many healthier milk alternatives, you’re not going to miss milk in your diet at all! Not only are these non-dairy, plant-based mylks more nutritious for you, it’s yummy, too!

I strongly recommend that you make your own nut milk from scratch, versus buying a cartoon at the store. Not only is it more healthier making it yourself, but it’s also cost effective, too. The store-bought nut or seed based milks are made with chemicals, artificial flavorings, and added gum. Carrageenan, which is a common cancerous AKA carcinogenic chemical, that is used as a “natural flavors and flavorings”. Brands like Silk, which are organic and Non-GMO certified by the project, contain these known cancer causing chemicals in their plant-based milk. I used to buy Silk and So Delicious all the time at the store when I first transitioned to a vegan diet, then stopped supporting them after learning how unhealthy and processed their products are. Would definitely NOT recommend Silk, nor So Delicious brands. The brand I recommend is called ‘MAKING IT YOUR OWN/HOMEMADE. DIY.’ 
   
The Best Dairy Substitute: Nut or Seed Mylk Recipe
There are many different ways you can make nut or seed based mylk, with many different flavors. Once you get a hang of it, you will start to create your own mylks very easily. 

For the Base of the Mylk, you will need:
~ Any organic, non-GMO, sprouted nut or seed of your choice (the common and best ones to use are almonds, hemp seeds, sunflower seeds, brazil nuts, cashews, hazelnuts, walnuts, pecans, and macadamia). 
~ Sweetener of choice (I like to use freshly pitted medjool dates or stevia powder from SweetLeaf) 

Flavor:
Feel free to add in any fresh fruits you like, like blueberries, strawberries, banana, grapes, etc. and create your own flavor. You can even add in some organic superfood powder like vitamin C powder from Acerola Cherries or organic spirulina powder (if you want it green). Just have fun and be creative with it. Just don’t get too crazy with the flavors or too exotic. For example, don’t combine sweet fruits like bananas with acidic fruits like oranges and pineapple. Sweet fruits do not combine well with acidic fruits, so this is something to know.  

INGREDIENTS:
~ 1 cup base of choice
~ 2 cups filtered water
~ sweetener of choice

DIRECTIONS

1. Before anything, be sure to soak your nut or seed in a bowl of clean water for their required time to release the natural occurring enzyme inhibitors contained in the nuts and seeds. Skipping this step can lead to stomach aches, acne, constipation and indigestion. 
2. Drain the water out and rinse the nuts or seeds well with filtered water.
3. Place your nuts or seeds in a high-speed blender with 2 cups filtered water and your preferred sweetener of choice. Blend for 1-2 minutes on high. 
4. Blend until a creamy and smooth consistency and strain if needed.
5. If your mylk comes out smooth, you don’t need to strain it, so in this case, simply pour it into an air-tight glass container.
6. Serve and enjoy! Store any leftovers in an air-tight glass jar. Can last in the fridge for up to 3-4 days. It’s best to keep making it fresh if you want more. 

My Favorite Nut Milk Bag On The Market from Eco-Peaceful is Made with Truly 100% Organic Cotton, Free from GMOs and Made in the USA. 

Some Important Things To Keep In Mind: 

• Not all plant-based mylks are the same. Depending on the nut or seed you use as the base, you may or may not need to strain it through a nut milk bag. Nuts like almonds, hazelnuts, walnuts, pecans, and soy, require straining it before drinking to make it completely smooth. Cashews and hemp seeds don’t require to be strained. If your mylk comes out chunky, you need to strain it through a nut milk bag. 
• A good rule of thumb: If the mylk is thick and not totally smooth, it needs to be strained through a mylk bag or strainer. 
• Obviously, if you by already sprouted nuts and seeds, there is no need for you to soak them in water as this has been done for you. 
• If you buy your almonds from the store, by law, they are not technically raw.

TIP & HACK:

For those who don’t have a nut milk bag, you can use a strainer to strain the mylk Beeive it or not, the results will be the same, actually, and you’ll still be left with the by-product inside the strainer.

Check out this awesome tutorial to see how to strain your milk using a nutmilk bag. 

Directions
TIPS & HACKS

• HACK: For those who don’t have a nut mylk bag, you can use a strainer instead. it will work as the same as a nut mylk bag would strain your mylk completely smooth. If you have a mylk bag, make sure its organic and made without toxic chemicals. The one I like to use is from Eco-Peaceful. You can get yours here. 
• TIP: Once you’ve strained the mylk, you will be left with the pulp. Please DON’T throw away the pulp! Save and use it to make raw cookies, flat bread, brownies, or even fermented aged cheese! The pulp is nutritious and can be used to make delicious treats. 
• FOR OPTIMUM HEALTH: Make sure your nuts and seeds are sprouted. If it’s not already sprouted, you would have to sprout them yourself. Be sure to buy only organic nuts and seeds. Below is quick and useful reference: 

WALNUTS – requires soaking for up to 8 hours. Rinse and drain well. I buy my organic sprouted walnuts here.
ALMONDS – if not grown organically, almonds are grown with toxic pesticides and are pasteurized. This is really big with almonds grown in California. I buy my organic almonds from Living Intentions at my local Wegmans. it’s a 1 pound bag and costs
HEMP SEEDS – hemp seeds are one of the most nutritious seeds in the world. They are an excellent source of protein, provide all 8 essential aminoacids our bodies can’t produce on its own, and supports nail, hair and skin support. Hemp seeds don’t need to be soaked, so they eliminate the soaking. Be sure to buy organic and GMO-free hemp seeds, as the conventionally grown hemp seeds contain pesticides and most times grown as genetically modified organisms.
SUNFLOWER – soak for up to 7 hours and rinse and drain well. I like to buy my sunflower seeds from a good brand called Living Intentions. You can find them at your local Wegmans or Whole Foods. Requires straining. 
PECAN – 
PUMPKIN SEEDS –

You can make plant-based mylk out of any nuts or seeds, but the ones mentioned above are the commonly used ones. 

Please feel free to share your comments, thoughts, recipes, and feedback below. I love to hear from you.

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