In the Rizopia office, a lot of us have intolerances to foods. Many are coeliac, while others can’t have dairy, or simply follow vegan diets because they want to.

With this in mind, we always have a supply of nut milk in the fridge to keep us going. However, in the past few months, we’ve become a little shocked at just how few nuts are actually going into shop-bought milks. Some milks available in supermarkets don’t even contain a handful of almonds (less than 2%!) and are blended with other ingredients, including rice, to bulk it up.

Ever since, we’ve been making our own creamy, delicious nut milks. And, honestly, we’ll never look back! Not only are they cheap to make, but they’re also full of goodness, and a whole lot more filling and satisfying than any supermarket blend you could ever hope to get your hands on. Want to join us in the nut milk revolution? Here’s how to make your own:

Basic Nut Milk Recipe

Ingredients:

1 cup nuts, soaked overnight (this activates the nutrients in the nuts and makes them easier to digest – we love almonds or cashews) and drained

4 cups filtered water

1 tsp vanilla extract

2 Medjool dates, to sweeten (optional)

Directions:

Blend all your ingredients in a high-powered blender. Place a muslin cloth or a nut milk bag (these are readily available on Amazon) over a large container and strain your milk through the fabric – this gets rid of any bits of nut pulp, which can then be dehydrated to use in baking! Place your milk in jars or bottles in the fridge, and enjoy. Wasn’t that simple…?