(upbeat music) – Hey munchies, I’m Alyssia if you’re new. Welcome! I use milk in a lot of recipes, but it’s almost never dairy milk. Actually, I can’t even
remember the last time I used dairy milk. But you can sub out most
any kind of non-dairy milk for most recipes, depending
on what you’ve got for the flavor. Today I’m showing you how to
make your own non-dairy milk seven ways, and I’ve got
a free e-book for you to top it off, with three additional ways. Stay tuned. We’ll get started with the
most basic: a nut milk. I’m making cashew milk because
it’s my personal favorite, but you can use any nut that your prefer. Almond for a classic almond
milk, or even hazelnut, pecan, or walnut. For most of these recipes,
the procedure is similar. Start with your raw ingredient, add water, and soak overnight. Drain the water and add
the nuts to a blender, along with some additional filtered water. I love my food processor,
but I do find that a blender is easier and less messy to
work with for homemade milks. Let that go for a good few minutes until it’s milky and smooth. Then we’re gonna use a
handy dandy nut milk bag to strain the mixture. You can get these on Amazon pretty cheap. I’ll link some in the description, but there are tons of types, and you can also use a kitchen towel or a few layers of cheese
cloth if you don’t have or don’t wanna get a nut milk bag. I’m making a bunch of
milks today, so I invested. (chill electronic music) Use your hands to get as
much liquid out as possible, really squeeze it out, and
what will be left in the bag is your pulp, cashew pulp in this case, which you can totally save
for adding to smoothies, or you can dry it out and use
it as a nut flour for baking. No need to waste, which is pretty cool. Transfer the milk to an airtight
container and refrigerate. It will last three to
four days in the fridge. These milks will separate after some time since there’s no carrageenan,
and they’re all natural, but just give them A
quick shake to reintegrate and you’re good to go. Cashew milk tastes similar to almond milk, but is perhaps a little
less nutty and creamier. Okay, so that is the oh so basic nut milk. Shall we get on to the rest? And guess what: none of them are nuts. That’s nuts! Let’s do coconut milk next,
which really only needs plain, unsweetened coconut shreds. I wanted to show you guys that you can also add in fun flavors
to your non-dairy milks, so I’m going to make this on
a strawberry coconut milk, but you could leave it plain or swap out and of these flavor ideas I’m
showing with any of the milks, and the instructions for
how to do that specifically are in that free e-book you’re gonna get. Don’t worry about taking notes. Soak the shreds in water for a few hours. It doesn’t need to be overnight. Add that mixture to a
blender with strawberries and blend for a good few minutes. So in case you’re confused,
in your wanted plain coconut milk, you would just
not include the strawberries. Nothing else needs to change. Strain that mixture
through your nut milk bag or tool of choice and voila! A naturally sweet and
decadent coconut milk. Now, strawberry coconut
milk is mostly good for drinking, or you could
use it for smoothies, oatmeal, overnight oats, et
cetera, but plain coconut milk is also great for curries,
soups, and cooking. Homemade coconut milk is
not great for frozen treats because it doesn’t have enough fat solids. Okay, next up is rice
milk: cinnamon flavor. You can make rice milk with
cooked or uncooked rice, and you can use white or brown. I actually like the flavor
of uncooked and prefer white, so I am soaking uncooked
long-grain white rice in water overnight. Drain it, add additional
water to a blender with some cinnamon for flavor, maybe even a pinch of
salt, and let it rip. Continue on accordingly. (bright music) Rice milk actually has
a pretty mild taste. It’s light and a little
bit sweet naturally, which pairs really nicely
with that cinnamon. This is almost like
something I’ve had before. Horchata, anyone? (bright music) Thumbs up if you are enjoying these non-dairy milk recipes, please! Matcha oat milk. Oat milk is one of my
favorite types of milks, and it’s becoming more and more popular. The main ingredient: oats, of course! I prefer to not soak
oats and just add water at the time of, but some
people do like to soak them. I also use rolled oats, but some people make this with steel-cut oats. Then you can just add high
quality matcha powder. It should be bright green, not dull, or else it will taste bitter,
and then blend and strain. (upbeat electronic music) As plain oat milk, this
does have sort of a strong oat flavor, which I
like, but it will depend how you wanna use it
if your should consider using oat milk as an option. Either way, oat milk is
full-bodied, flavorful, and so versatile. Blueberry hemp milk. This one doesn’t require
soaking, which is nice. It’s made from hemp seeds,
which means you’re getting antiinflammatory effects of the omega-3s, as well as protein. Blend together raw hemp
seeds, water, and blueberries, if you want the flavor, until milky. (upbeat music) Strain and serve. Hemp milk has a nutty flavor. For all of these milks, so you know, the amount of water
can totally be adjusted if you want a thicker or
a more prominent texture, or a thinner and less noticeable texture. Hemp milk is one of the more
naturally thin non-dairy milks, so it isn’t ideal for
adding to your coffee. It’s better for just drinking
or cereal, oatmeal, et cetera, especially with those blueberries. Vanilla soy milk. When it comes to making soy milk, the most important factor is your beans. Use good quality, mature soy beans, which are going to be white. I got these on Amazon,
and we’ll link them. Soak the beans overnight with water. Notice how much the absorb the water and really plump up in size. Drain and then add
additional filtered water and blend until milky. Soy milk is the one milk
that you need to heat to help the flavor. (bright music) Add the mixture to a
saucepan and bring to a boil. Reduce the heat to low and
cook for 15-20 minutes, stirring regularly. The longer you cook, the less bitter and sweeter it will become. Skim the foam topping, allow it to cool, and then you can remove
the skin that forms on top. (bright music) Add the cooled mixture
with vanilla extract to your nut milk bag, strain, and enjoy. If you wanted a fruit flavored soy milk, like berry flavored, you’d
wanna blend the berries with the cooled, strained soy milk, and then strain once more. Voila! I am not gonna lie, I
have a soy milk weakness. It’s so tasty, even unsweetened and plain, because it has a natural
sweetness that is so satisfying. Don’t forget to subscribe and hit the bell for more recipe videos,
educational content, and free e-books. The last one I’m sharing today here is a sweet sesame milk. (chill music) Soak raw sesame seeds for a few hours and then blend with water and dates. You know the drill. (chill music) Dates are a great way
to add natural sweetness to any of these milks when
you make them plain too, but paired with the sesame flavor, oh man. Something about sesame and dates
just reminds me of caramel. I love it. (chill music) Okay, so there were seven
different non-dairy milks, but I also have three
more: a mango quinoa milk, a chocolate chia milk,
and a golden banana milk in that free e-book that you can get by clicking the link in my description. FYI, you can also do
blends of these milks, like a macadamia hemp or a
coconut cashew, for instance, and I’ve included a few
recipes with those types of mix and match ideas
in the e-book as well, but I do encourage you to get creative and make your own combos too. You saw how easy it was,
and it’s so nice to know that I can make all of these at home without any added ingredients
that just aren’t necessary, and they’ll be more affordable than buying the cleaner options at the store. I hope you enjoyed these recipes. Let me know your favorite non-dairy milk in the comments below. If you found this episode fun, or helpful, or learned something, would you share it with someone you know? I appreciate you, and I
will see you next week right here. Remember, it’s all a
matter of mind over munch.