Is mylk, really milk if it’s made from plants and nuts? *Enter milking almonds dad joke here*. Whatever you choose to call it, here are our favourite guides to our dairy-alternative mylks.
A flavour combination like porridge and bircher, oat milk is surprisingly delicious and easy to make. Soak 2 cups oats in filtered water overnight. Once drained, blend with 3 cups of filtered water and 3 tablespoons maple syrup. Strain through a fine cloth, refrigerate and use for your desired recipe! *We added 1 teaspoon of cinnamon to the milk before drinking, and it was delicious!
If you’re anything like me, you have no doubt been traumatised as a child from a bad rice milk experience. Being an adult means you get to try again at your own discretion, and we weren’t too displeased with creamy rice flavoured milk. Cook and drain 1 cup of brown rice. In a blender, add in rice, 3 cups filtered water and 3 tablespoons of honey and blend until smooth. Strain mixture through a fine cloth and drink!
Is there anything cashews can’t do? The texture of this milk is a little different compared to our other milks. But the result is the same delicious creamy milk. Soak 1 cup raw cashews in filtered water overnight. Drain excess water and add the cashews into a blender. Blend this into a smooth paste, so there are as little lumps as possible. Once you have blended it as much as you can, add in 2 ½ cups filtered water, ½ teaspoon vanilla paste and 1 tablespoon honey. Blend this until all ingredients are combined.
Use as normal in your recipes. Let us know your verdict, and which milk was your favourite!