During my entire vegan/almond milk obsessed lifetime – I can count on one hand how many times I’ve made my own milk.
One of said times was because I was so desperate for cereal, but didn’t want to go to the store soooo I made oat milk because oats don’t neeeed to soak much for it to work out.
It’s one of those tasks that seems taunting, but guys, it’s SO easy and tastes SO good. Not to mention is more cost effective and creates less waste. So many wins. This toasted coconut almond milk is a copycat version of my favourite plant milk ever that Califia Farms makes. Have you tried it? It’s so dreamy. It’s so creamy, flavourful, and sweet, but unsweetened?! Magic.
Anyways, making my own nut milks is something I’ve wanted to do for so long, especially since paying more attention to the waste I produce. One of my intentions for 2017 is to waste less, in terms of time, money, and creating less of it. So making my own nut milk ties in perfectly, buuuuut I always end up just grabbing a carton of almond or cashew milk out of convenience. My excuses range from “I can’t wait overnight to soak the almonds” to “almonds are expensive” to “I don’t want to buy a nut milk bag”. So when Ellie’s Best reached out to me about sending me a few of their nut milk bags to try out, it was the exact little push I needed.
Let’s walk through how to make your own nut milk:
First, you soak your almonds/cashews/hazelnuts/sunflower/*insert any type of nut or seeds* for at least 8ish hours, preferable overnight.
Once they’re soaked, drain and rinse them well.
Add to blender with water and blend.
Strain through nut milk bag or cheesecloth.
Optional: Return strained nut milk to blender and add dates, maple syrup, stevia, or other sweetener, vanilla, cinnamon, or any other flavourings your heart desires.
This toasted coconut almond milk has just one extra step of giving some shredded coconut a quick toast in the oven. It brings out so much flavor and sweetness that lends wonderfully to the almond milk. This milk also passed the coffee and cereal tests – it was incredible in both and I don’t typically like anything in my coffee.
It is extremely satisfying to make your own nut milk and you can have so much fun with it! I can’t wait to experiment some more. Especially with some chocolate 😉 and whatever nuts or seeds I can dig out of my pantry or grab on sale.
If you give this toasted coconut almond milk a try, let me know! Instagram it, leave a comment below, Tweet at me, whatever your heart desires.
- 1.5 cups shredded unsweetened coconut
- 1 cup raw almonds, soaked overnight
- pinch of salt
- 4 cups of water
- optional: 1-2 tablespoons maple syrup or sweetener of choice, vanilla extract
- Heat oven to 375F.
- Spread coconut on a baking tray.
- Bake for 8-10 minutes. Watch carefully after the 6 minute mark as coconut burns SUPER quick.
- Once golden, remove from oven and let cool completely.
- Drain and rinse your soaked almonds.
- Add toasted coconut, almonds, salt, and water to the blender. Blend for a minute or two - until as smooth as possible.
- Prepare a nut milk bag (or 2-3 layers of cheesecloth) over a bowl or large measuring cup/pitcher. Pour blended milk through. Squeeze as much liquid out as possible.
- Optional: rinse blender and return the milk to the blender, add sweetener of choice and/or vanilla and give a quick blend.
- Pour into a jar and refrigerate for 3-4 days.
- Enjoy in coffee, cooked into oatmeal, for cereal, etc!
Do you make your own nut milks? What are your favourite combinations?