Nut and seed milks

Growing up in a Chinese home and community has afforded me many perks and ideas for creating vegan alternatives. One of the most memorable (and pervasive) was being able to drink fresh soymilk everyday--by itself, in my cereal, with chinese doughnuts, sweetened or salty, hot or cold.

Salty Soy Milk

Sweet Soy Milk

Because so many of us Asians are lactose intolerant, I had the good fortune of being close to many Asian vendors that specialized in making fresh soymilk daily. On special occasions, my father would even make his own.

However, as I became more knowledgeable about soy and the effects of it being one of US's top four subsidized cash crops, I have shifted my focus from soy to nuts and seeds that are currently neglected as a milk alternative. Not only are soybeans destructive in the way that they are currently grown (rainforest destruction and soil depletion), but they are also likely to be from GM strains and is a growing source for food allergies.

For women, soy can be controversial. According to this article, women who grow up eating soy may actually prevent them from getting breast cancer, whereas it is the opposite for other women.
See Breast Cancer Article.

Thus, my easy recipe for non-soy milk using nuts and seeds! It is easy to make your own milk, and at $2.50-4.50 a carton, it can also be more cost effective.

THE RECIPE

The tools: Electric blender and hand-held strainer (This can be anything from a cheese cloth to a clean t-shirt. I used a hankerchief)

Ingredients:
Nuts - almonds, cashews, walnuts, coconut, etc...
Seeds - sunflower, flax, sesame, oats and more...
Sweeteners/flavorings - dates, honey, cinnamon, ginger, orange peel, fresh fruit, and just about anything...
Clean water
OPTIONAL: pinch of salt

Method:
Blend 1 cup of nuts/seeds and sweeteners/flavorings with 2-4 cups of water depending on how concentrated you want it until liquified. Strain with cloth and save pulp for later use. Store, refrigerate, drink, and be happy!