Not only are nut and seed milks much better for you then cow's milk but also very easy to digest as opposed to the dairy alternative. Perfect for those with soy allergies and who are lactose intolerant.

They are also very simple to make! I use these often and make oatmeal every morning with them! Also great for baking, making hot chocolate, anything you'd use milk for!

Almond Milk

Ingredients

• 1 cup almonds (soaked overnight or for a few hours)
• 4-5 cups water
• Pinch of salt
• 1 Tbsp. liquid sweetener (honey, brown rice syrup, etc.) optional

Directions

Blend soaked almonds with water (the more water you use the less creamy, the less water the more creamy). Strain through a cheesecloth and then stir in salt and sweetener if using.

Cashew Milk

Same recipe as above but use unsalted raw cashews and there is no need to strain this one! It's a lot creamier. If you make it with 2 cups of water it'll be as thick as half and half cream.

Sunflower Seed Milk

Same as almond milk but use unsalted raw sunflower seeds. Strain through a cheesecloth as well.

Sesame Seed Milk

Ingredients

• 2 cups water
• 1/4 cup sesame seeds (raw)

Directions

Blend and strain if desired. You can also use 2 Tbsp. of *tahini(sesame seed paste) instead of the sesame seed.

Rice Milk

Rice isn't technically a nut or seed but thought I'd add it in here. Rice milk isn't my favorite (I find it a bit gooey), but some people might really love this!

Ingredients

• 4 cups hot/warm water (NOT cold)
• 1 cup cooked rice (brown is better nutritionally, but white will work just fine, too)
• 1 tsp. vanilla

Directions

Mix in a blender till smooth. Let the milk set for about 30 minutes, then without shaking pour the milk into another container (glass jar is good) leaving most of the sediment in the first container.

Source: Written by me. Recipes from various sources.

By Lisa from Halifax, NS

By freya1970