Notes

BEFORE THEY were sold at grocery stores, plantbased milks had been around for centuries and were staples in various cuisines. Take soy milk, for example: In China, where this beverage originated, it’s not uncommon to make your own to use in cooking or to drink for breakfast. Coconut milk also has a long history, and is a key ingredient in Filipino dishes, Thai curries, Vietnamese desserts and Caribbean stews.

There are also other plant-based milks that have been around for only a few decades, like oat milk. It was first commercially developed in the early ’90s by Swedish scientist Rickard Öste, who was looking for a dairy-free alternative for people with lactose intolerance and allergies.

Besides producing fewer greenhouse gases than dairy, plantbased milks also offer health benefits. Nuts, grains and seeds (such as almonds, cashews, oats and hemp) are sources of fibre; soy is high in protein; and coconut is packed with antioxidants and medium-chain fatty acids, which can support digestion.

Tri Ngo and Hang Vu from Rustle & Still, a Toronto café, say they opt for coconut milk in their desserts and coffee-based drinks because they love its depth of flavour and texture. It also adds a creaminess that you don’t get from whole milk. In other words, their preference isn’t intentionally vegan; that just happens to be a benefit.

Making your own plant-based milks allows you to adjust the flavour and texture to your liking— and most are quite easy to DIY. With a few staple ingredients and tools, you can make dairy-free milk to use in all sorts of cooking and baking. We asked three Canadian food-business owners who regularly make their own for their recipes and tips.

GIVE IT A WHIR

A guide to making your own nutand grain-based milks at home

Written by RIA ELCIARIO Photography by ERIK PUTZ Prop styling by MADELEINE JOHARI Food styling by ASHLEY DENTON

YOU’LL NEED

blender fine-mesh strainer cheesecloth large bowl

Sourcing organic where possible is important to Emma Knight, co-founder of Greenhouse Juice Co., which sells its organic beverages in grocery stores across Canada. “Conventional crops are sprayed with pesticides and herbicides that end up in the drink, and organic crops are better for the health of the soil, ” she says. Aside from almond milk, her family also makes their own oat milk, which she recommends, as Canada is a large agricultural producer of oats, and as a crop they require less water than almonds.

Almond Milk

Makes 2 cups

3 cups filtered water, divided 2 cups raw almonds 4 Medjool dates, pitted and chopped 1 tsp pure vanilla extract (or 1 vanilla bean, halved lengthwise, seeds scraped out and set aside) 1 tbsp coconut oil (optional)

Pinch sea salt (optional)

1. In a blender, combine 1 cup water, almonds, dates, vanilla, coconut oil and salt. Blend on low until combined. 2. Add remaining 2 cups water and then blend for another minute or until smooth. 3. To strain, place a large fine-mesh strainer lined with 2 layers of cheesecloth over a large bowl, making sure there’s enough cloth hanging over the edges that you can gather the ends and create a pouch. 4. Pour half of the blended mixture into the centre of the cheesecloth, and then gather the ends to create a pouch. Squeeze the almond milk through the strainer and into the bowl. 5. Empty the remaining fibre (you can save it to make protein bars) into another container, then repeat the process with remaining mixture. 6. Serve chilled, or seal in an airtight bottle or jar and keep in the refrigerator for up to 3 days.

Kate Taylor Martin, owner of Torontobased Nutbar, says oat milk is probably the least straightforward plant-based milk to make at home, because it can turn gooey if you use too-warm water, or if you overblend, or if you heat it up. However, homemade oat milk tastes great if you chill and use it soon after you make it. Depending on your preference or what you ’ re using your oat milk for (Martin enjoys hers in smoothies), she recommends adding a pinch of sea salt, a dash of vanilla and/or maple syrup, or even a pinch of cinnamon.

Oat Milk

Makes 3 cups

4 cups very cold water 1 cup organic rolled oats

1. In a blender, combine water and oats and blend on high for no more than 20 sec. 2. Place a fine-mesh strainer lined with cheesecloth over a large bowl. Slowly pour the oat mixture into the centre of the strainer and let drain until only the pulp remains. If there are oat pieces in the strained liquid, strain again. 3. Chill and use immediately.

Raw unsalted cashews are key to good homemade cashew milk, says Ashley Wittig, founder of Honey ’ s, a plant-based ice cream shop in Toronto. For a creamier texture–ideal for sauces or soups—she recommends reducing the water to three cups. Wittig combines cashew and coconut milks to create luscious ice creams that will make you forget all about the dairy-based kind.

Cashew Milk

Makes 3 to 4 cups

4 cups water 1 cup raw unsalted cashews 1 tbsp maple syrup, or to taste (optional)

Pinch salt (optional)

1. If you have a powerful blender (a high-speed one with a few blending options), combine water, cashews, maple syrup and salt, and blend on high until smooth. 2. If you have a not-so-powerful blender (a slower-speed one with no blending options), soak cashews in water for at least 2 hrs (or overnight) in the refrigerator. Strain and follow the instructions above. 3. Store in an airtight bottle or jar in the refrigerator for up to 3 days.

GEAR GUIDE

Blender bender

Picks that can power through nuts and grains at every price point

Shopping tip: A high-speed blender should have a 1,000-watt or higher motor.

This powerful KitchenAid offering uses texture presets to blitz tough ingredients like nuts and ice. KitchenAid K400 Blender, $199, kitchenaid.ca. Oster ’ s high-performance blender offers an affordable alternative to its pricier counterparts. Oster Versa, $273, amazon.ca. With the sturdiest blades and fastest motor, Vitamix ’ s pricey-butworth-it reputation is wellearned. Vitamix A2500 Ascent, $769, thebay.com.