For those of you out there who are dairy free ( or, as in my case, mostly dairy free ) you are all too familiar with the struggle to find a high quality milk that not only tastes good but is actually healthy.
I have been drinking dairy free milk for the past 7 years and probably have tried every different dairy free milk brand and flavor out there on the market. I started with Almond milk but eventually moved to coconut milk after developing an almond allergy (yes, I ate waaaaaaay too much almond butter there in my vegan days).
Now, that’s what I use for everything. Coconut milk.
The only problem is…the ingredient list isn’t all that pure…
the milk isn’t cheap.
Most dairy free milk products are not just nuts and spring water. Unfortunately they are usually loaded with fillers, binders, and preservatives such as:
- Gellem gum
- Water (probably tap water as water quality is not specified)
- Locust Bean Gum
- Sunflower Lecithin
- Natural flavor
- Sugar ( Evaporated Cane Juice )
- Vitamin and Mineral Blends ( Calcium Phosphate, magnesium phosphate, L-Selenomethionine, Vitamin A Acetate, Zinc Oxide etc)
These fillers are exactly that. Fillers. They are unnecessary and not in any way healthy.
The only Dairy-free milk product I can honestly stand behind is MALK. But I realize Malk products aren’t available in every grocery store AND they are expensive.
That’s why I am so excited to share this recipe with you!!!! Now you can make your own coconut milk that is MUCH healthier than most store bought coconut brands for MUCH cheaper. Making my own coconut milk has been such a gift as it’s super easy to make and even tastes better than commercial brands.
NOTE: I only use a glass cooking pot to prevent heavy metals from a stainless steel pot to leach into the coconut milk.
Hope you enjoy! Be sure to leave a comment in the section below to let me know what you think.