Simple dairy free milk and pulp recipes

Melanie
Apr 26, 2019
6 min read

Updated: Apr 30, 2019

Whether you're lactose intolerant, vegan or just looking to make a change, there are many dairy free milk alternatives for you to try. You may want to experiment to see what types of milks you prefer for pouring over your cereal, adding to coffee, baking etc. We have written a blog here X which compares the different flavour profiles, nutrition and pros and cons.

Coconut milk, rice milk, oat milk, almond milk, cashew nut and all the other nut milks all follow the same recipe and are very easy to make. All you need are the main ingredient, a blender, a muslin bag and a bowl.

Of course, we don’t always have time to make these dairy free milk alternatives, but trust me, once you’ve seen how easy it is to make, and once you’ve tasted these homemade alternatives you won’t want to go back to buying them in the shop! The remaining pulp (if making say almond milk) can also be used to make into other dishes – which we cover at the end of the blog.

One of the biggest perks of making your own homemade dairy free milk is that you can make it without preservatives or additives, like carrageenan– which is found in many store-bought brands. Carrageenan is derived from seaweed, and helps thicken and stabilize foods, but it may also cause inflammation and gastrointestinal discomfort in the body. no fillers, thickeners, stabilizers, whitening, artificial flavors or preservatives.

Dairy free milk recipe

We have a lovely almond recipe below, but it is very easy to swap the almonds for coconut, rice, whatever you wish. At the end of the recipe, we will show you how you can adapt this recipe.

Step 1:

You will need

base ingredient- nuts / rice / coconut / soy beans
nut bag or very fine cheese cloth
measuring jar
bowl
blender
nautral flavourings (optional) eg strawberries , matcha, cinnamon, vanilla

Step 2:

Soak one cup of almonds / around 130g – in water for 8 to 12 hours, or overnight.

Why soak the almonds?

Improves digestion: Soaking raw nuts, seeds, and whole grains in warm acidulated or salted water simulates the ideal moist germinating conditions these foods wait for in nature, essentially tricking the food into sprouting, which neutralizes enzyme inhibitors.
Unlocks nutrients: Soaking activates the full nutrient potential of food.
Reduces prep and cook times: Soaking softens food, making it easier to blend and easier to peel off the skin.

Step 3:

Rinse the almonds and peel the skins off. You could use almonds which have already been peeled to skip this step.

Step 3:

Pour the nuts into a blender, add 4 cups of water / around 4 cups of water then blitz for a few minutes until the almonds are completely broken down.

The resulting “milk” should be creamy, with a mild almond flavour.

Step 4:

Secure a nut bag over a bowl and pour the almond mixture into it. Bunch up the cloth and squeeze the milk out, leaving the pulp in the muslin (you can use the leftover pulp to make other dishes, keep reading to the end to see some ideas).

I like to use a nut milk bag to make sure I get every piece of pulp, but you could also use a fine mesh strainer if you don’t need it silky-smooth.

Whole, unstrained almond milk is a full-fiber experience, and contains the full nutrients of the whole nut. For a smoother, more commercial-style milk that is great for recipes, strain the milk using a nut milk bag (purchase these online or from health food stores) or knee-high piece of sheer nylon hosiery. Wash the bag thoroughly and dry fully to reuse.

Step 5:

Pour the milk into an airtight bottle or jar and pop it in the fridge where it’ll last for a good 3 to 4 days

And there you have it! Remember that almond and many other nut milks naturally separate – this is nothing to worry about, just give them a good shake before you use them.

Homemade almond milk will last for 2-3 days in the fridge

Adapting the recipe to produce other dairy fee milk

If you want to try out other nut milks, you can give any of the below a go – the only thing that changes is the minimum soaking time

Almonds: 8 to 12 hours Hazelnuts: 8 hours Macadamias: 8 hours Peanuts: 8 hours Pine nuts: 8 hours Pecans: 4 to 6 hours

Walnuts: 4 hours Cashews: 2 hours Pistachios: no soaking needed Brazil nuts: no soaking needed

Rice: 12 hours

Coconut: no soaking needed

Oat: 30 minutes

Soy: 12 hours

Hemp: no soaking needed

Adding some additional flavours

Once you've tasted homemade almond milk it's quite difficult to return to store-bought. From scratch it's fresh, fragrant, and creamy. An added bonus? You're able source your own almonds, which results in a noticeable difference in taste and overall quality.

You may however want to mix things up and flavour the milk to your preference.

Here are are some ideas:

Strawberry Milk: 3 cups fresh strawberries, plus more to taste
Chocolate Milk: 2 tablespoons cacao powder, plus more to taste
Cinnamon Milk: 1 teaspoon ground cinnamon, plus more to taste
Matcha Milk: 1 teaspoon matcha powder plus more to taste

These flavours work well with a splash of vanilla extract. You can also sweeten with dates.

What to Do with the Leftover Pulp?

What can you do with all that leftover pulp once it’s strained? Don’t toss it in the compost or trash! There are lots of delicious things to make with the remaing almond pulp.

Nutrition

A big question often asked is about the nutritional value of the pulp that results from processing the almonds. While no official scientific nutritional profile has yet been done, there are quite a few speculative analyses of the caloric and nutritional content of almond pulp that indicate the pulp is still quite healthy and fiber-rich after the milk has been extracted.

How To Store It:

One cup of whole almonds will produce around 1/2 cup of almond pulp. If you plan to use the pulp within the week, you can safely store it in a sealed container in the fridge. Any longer than a week and you’ll want to freeze the pulp in a sealed container until needed.

Ideas

For inspiration, try using your almond pulp in these great ideas:

1. Almond Flour

Dehydrating or lightly baking almond pulp until dry produces a delicious almond flour that can be used in any recipe that calls for the store version.

Use almond flour in gluten free vegan muffins or anywhere you want an almond-rich flavour.

Preheat your oven to 100° C / 210° F.
Spread wet almond pulp on a lined baking tray and put into the oven for about 1-1.5 hours (until the mixture is completely dry to the touch).
Every half an hour, stir the mixture with a spoon to make sure that it dries out evenly.
Don’t worry if there are any odd lumps, they will go during grinding phase.
Put dried out pulp into a nut/coffee grinder or a clean blender and process until it has been ground finely.
Store in a cupboard, in an airtight container.

2. Almond Face Scrub

Exfoliating with just the pulp can be quite effective, but you can also add delicious and skin soothing ingredients.

Peppermint Almond Scrub:

1 generous tablespoon almond pulp.

1/2 of a ripe banana

1 tablespoon almond milk

1 drop of peppermint oil

2 tablespoons oats

Coconut Almond Scrub:

1 cup almond pulp

1 cup shredded coconut that has been soaked and drained

1/2 cup coconut butter

3 to 4 drops of pure essential oil of your choice (this is optional)

3. Smoothies

Throw a handful of almond pulp into your smoothies for some added protein.

4. Almond Energy Balls

No-bake Almond Pulp Energy Bites are just perfect for using up leftover almonds from almond milk. Vegan & Gluten-Free!

Ingredients

1 cup leftover almond pulp

1 cup soft dates

½ cup desiccated coconut

2 ts cacao

1 ts coconut oil, melted

1 segment or slice of orange

Pinch of salt

Take a cup of leftover almond pulp (from making almond milk, or 1 cup pre-soaked, peeled and chopped almonds) and 1 cup soft dates and pulse together in your food processor to break the ingredients apart.
Add desiccated coconut, cacao, melted coconut oil, a slice of orange, and a pinch of salt. Blend in food processor until thoroughly combined and you get a sticky blended mixture, that will hold together.
Remove the dough from the food processor and add to a bowl. Take a pinch of dough the size of a walnut, press together and then roll into a small ball. Place on a plate and repeat to use up all the mixture.
Prepare your decorations on separate plates. Take an energy ball and roll it in either coconut flour, cacao powder or cinnamon until thoroughly coated and set back on plate or in a container.
Store in fridge in an airtight container for up to a week.

5. Almond Spread

Ingredients

2 cloves of garlic

6 tablespoons fresh lemon juice

1/4 cup sun-dried tomatoes,

1 1/2 cups fresh almond pulp

1 T dijon mustard,

4 sprigs thyme

1/2 cup olive oil

2 tablespoons nutritional yeast

In a food processor, chop garlic with lemon juice and sun dried tomatoes.
Add mustard and thyme and process until evenly minced.
Add in almond pulp and process to combine well.
Drizzle in olive oil.
Add nutritional yeast and combine well.
Pate should be smooth and fluffy.
Adjust oil and lemon juice as needed, and add salt and pepper to taste.
This pate gets better as it ages and ferments slightly, so keep in a sealed jar in the refrigerator until needed. Serve with crackers, crudites, or use as a spread anywhere you like.

Do you make dairy free milk at home? What is your favourite?