| Lillian Jacobs

How to Make Your Favorite Plant-based Mylks at Home

Plant-based Mylks


Almond mylk, oat mylk, hemp mylk, cashew mylk, coconut mylk… the non-dairy options are endless and I love them all. What’s your fave? I’m a firm believer in making your own homemade mylks rather than opting for the mass produced boxed options. Most store bought alternative mylks have additives in it to thicken the consistency and increase the shelf life. While yes, they are tasty and convenient, they’re not all that great for our health. In addition to the not so natural additive, store bought nut mylks are about 2% real nuts…. Let that sink in.

The good news is that making homemade mylks is very easy and so delicious that once you switch to homemade you won’t want to go back. All you need is a high speed blender, a nut mylk bag or cheese cloth and your nut/seed of choice. Pro tip: reuse your empty OWL Venice mason jars to store your homemade nut mylks. Read on for recipes!


Almond Mylk

  • 1 cup almonds (preferably soaked overnight)
  • 3 cups water or coconut water (coconut adds sweetness!)
  • 1 date (more for sweeter mylk)
  • Pinch of himalayan pink salt

Add all of the ingredients to a high speed blender and blend for 1-2 minutes. Strain the liquid into a big jar through a nut mylk bag or cheesecloth to separate the pulp from the mylk. Almonds create a lot of pulp so I recommend squeezing (err… mylking?) the bag a few times to get all of the juice out of the nuts. Cover and refrigerate. (Tip: don’t throw the almond pulp away! This can be used in baked goods or smoothies.)


Cashew Mylk

  • 1 cup cashews (preferably soaked overnight)
  • 4 cups water
  • 1 date (more for sweeter mylk)
  • Pinch of himalayan sea salt

Add all of the ingredients to a high speed blender and blend for 1-2 minutes. No need to strain the cashew mylk, once it’s blended it’s ready to drink! 


Hemp Mylk

  • 1/2 cup hemp hearts (hemp seeds only need to be soaked for 30 minutes)
  • 3 cups water
  • 1 date (more for sweeter mylk)
  • Pinch of himalayan sea salt

Add all of the ingredients to a high speed blender and blend for 45 seconds to one minute. The hemp mylk doesn’t need to be strained, chill and enjoy! 


Oat Mylk

  • 1 cup rolled oats (no need to soak oats)
  • 4 cups water
  • 1 date (more for sweeter mylk)
  • Pinch of himalayan pink salt

Add all of the ingredients to a high speed blender and blend for 30-45 seconds (any longer and it could ruin the consistency of the mylk). Using a fine mesh sieve strain the pulp from the mylk (a nut mylk bag will let too much pulp through for this one). Chill and enjoy!


Optional add-ins

Once you’re comfortable with the basic versions of these mylks you can play around with the flavor with different add ins. I recommend having fun and getting creative in the kitchen, but here’s a few of my favorites:

  • 1 tsp of raw cacao powder
  • ½ tsp cinnamon powder
  • ½ tsp cardamom powder
  • ½ cup strawberries
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Plant-based Nut Mylk Recipes


A FEW THINGS TO NOTE...

Separation is totally natural. These mylks don’t have the binders or gums that most store bought mylks do, so they may look a little different. If you see the pulp separate from the mylk - no fret, just give it a good shake before serving.

Shelf life may vary. Without the preservatives in store bought alternative mylks you’ll find that the shelf life in the homemade variations is much shorter. I find that most homemade mylks stay good for about 3-4 days, so when you make it be ready to drink it! As you near the end of the shelf life make sure to do the ol’ sniff test before pouring it into your coffee or smoothie.

Less is more. Homemade mylks are much more nutrient dense than store bought varieties. You may find that your normal nut mylk serving can be cut in half when using your homemade varieties.


OWL Health Coach Lillian Jacobs

Lillian Jacobs

OWL VENICE HEALTH COACH

Lillian is a holistic health coach through The Institute of Integrative Nutrition and an Ayurvedic Health Coach through The Joyful Belly School of Ayurveda. Lillian’s passion for holistic health and wellness started at a very young age. She was diagnosed with a mysteriously long list of food allergies as a young kid. As a result of the restrictive diet she grew up in a household where we made our own food coloring with beets, ate 'kraut and introduced many other healing practices into her life. She was able to heal from her gut issues completely and the food allergies went away! The seed was planted for a career in health and wellness.

Fast forward a few years (2011 to be exact) and Lillian was introduced to Ayurveda during a yoga teacher training. She started incorporating Ayurvedic principles into her diet and then completed first 10 day kitchari cleanse. Suffice to say, she was hooked.

As she continued into her adult life, Lillian continued to learn over and over again that food is truly medicine. She continues to look to holistic healing practices to not only heal but to thrive in day to day life! Lillian is a firm believer that the body wants to thrive and be healthy. Every body is unique and has different health needs. As a health coach she aims to help individuals connect with their own bodies and find their unique healing path.


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