Got mylk?

We explained and practiced MYLK-making during last week’s workshop.

Got it! Over the past months many of you have asked us to carry non-dairy milk alternatives at the store. The reality is we could, but the shelf life would be extremely short – only up to 3 days – which, we are afraid, would lead to unnecessary food waste. So instead, we encourage you to take matters in your hands (literally) and mylk away!

With the right tool, making your own plant-based milk is super easy. The right tool is a set of Got it! nut milk bags that you can find in our store or online.

But first, why make your own mylk?

It is healthier. The store-bought non-dairy milk has various additives (carrageenan, natural flavors, added vegetable oils, vegetable gums, etc. ) which are easily avoidable when you make it at home. It is affordable. Buy your ingredients in bulk and the rest is free! It is super easy. Just follow the steps below. And of course, it is zero waste. No Tetra Paks and plastic bottles!

What can you mylk?

You can make mylks from pretty much any nuts, seeds, grains and beans. Most common mylks are made of almonds, cashews, soy, rice, oats, flax seeds, hemp seeds, coconut or hazelnut.  All you need is one of these ingredients, water, a blender and a nut milk bag (like this one).

The general rule is to soak your ingredient (nuts / grains / beans / seeds) overnight, drain it, add water, blend it for a minute or two, gently filter with the nut milk bag, mix in a sweetener (optional), transfer to a bottle for storage, enjoy… and use the pulp! Proportions, soaking time, calories and cost vary depending on the choice of ingredient. Here are some of our favorites!


Makes 500 ml of mylk

Proportions: 1 cup raw almonds (before soaking) to 2 cups water
Soaking time: 12+ hours
Calories: 8oo kcal
Cost: around $3.36
Pulp: Dry almond pulp to use in recipes asking for almond flour or almond meal. Mix it into your breakfast for added fiber. Add to smoothies. Make crackers or protein energy balls!

Tips: Add more water for a thinner mylk. Add dates, maple syrup or agave syrup as a sweetener.


Makes 1 liter of mylk

Proportions: 1 cup raw cashews (before soaking) to 4 cups water
Soaking time: 12+ hours
Calories: 6oo kcal
Cost: around $5.39
Pulp: Freeze the pulp and use in recipes asking for cashews (like that yummy raw vegan cheesecake you’ve been meaning to make!). Mix it into your breakfast for added fiber or protein. Add to smoothies. Make protein energy balls.

Tips: Cashews make a very rich and creamy mylk, so add more water for a thinner mylk. Enjoy it chilled!


Makes 750ml of mylk

Proportions: 1 cup raw oats to 3 cups water
Soaking time: 5 minutes (or no soaking at all!)
Calories: 3oo kcal
Cost: around $0.42
Pulp: Keep the pulp to add fiber to your baking. Make oat crackers or dog treats.

Tips: Use any type of oats (quick or large flakes) with the same result. We love to add dark maple syrup to this one!


Makes 1 liter of mylk

Proportions: 1 cup dry soy beans (before soaking) to 5 cup water
Soaking time: 12+ hours (or up to 2 days)
Calories: 83o kcal
Cost: around $0.88
Pulp: Use the pulp (aka ‘okara’) to make vegan soy burger patties: mix one boiled potato with one cup of okara, add salt and your favorite spices (mine are chili flakes) to taste, get creative with other ingredients like finely chopped sauteed onion, mushrooms and spring onions. Make round-shaped patties and shallow-fry them. Freeze a batch for those busy-day quick dinners 😉

Tip #1: Add an extra step of simmering the mylk for anywhere from 30 to 120 minutes to minimize the bean-y and bitter notes in your mylk.

Tip #2: Alternatively, pre-boil your soy beans for 2 minutes instead of soaking overnight, and after blending and filtering, simmer the mylk for only 10 minutes. Add a pinch of salt.

And there you go! Easy, quick and delicious mylk recipes. Want a more hands-on mylk-making experience? Keep an eye out for our future workshops!

Till then,

Sia & Dariya

2017-12-19T19:43:56+00:00 December 19th, 2017|