Top photo credit: The Kitchn
Did you know that around 65% of the human population has a reduced ability to digest dairy after infancy? And if you’re of East Asian descent, it’d be odd if you didn’t have some sensitivity around lactose; 90% of East Asian adults are affected.
Photo credit: Nutrition Stripped
What does this mean? It means that we should try to limit our dairy intake—I know, it’s been said at least dozens of times. But it’s true, and now is the time to start treating our bodies right. Recently, I’ve been really interested in making lactose free milk at home (since the ones I’ve seen are all so expensive). Even though it’s not as easy as simply buying a carton from the supermarket, it’s a worthy weekend project that really only involves soaking, blending, and straining.
Photo credit: Oh She Glows
First up is almond milk, which is quite possibly the most versatile vegan milk there is. Use it in coffee, use it in baking, or just drink it straight up! The end result is creamy and better than store bought (!!!); add some vanilla, cinnamon and Medjool dates for almond milk that also has some caramel tones. After all, who doesn’t like caramel?
Photo credit: Joy the Baker
Cashews contain heart-healthy monosaturated fats, and healthy doses of both copper and magnesium—so churn them up into nut milk to supplement yourself! Oats also help thicken this nut milk, which is sweetened with agave. Save the pulp for smoothies and homemade granola. Recipe here.
Photo credit: Smitten Kitchen
You may not know it yet, but you’ve been waiting for this Nutella-inspired nut milk. Made only with chocolate, hazelnuts, and water, this homemade milk is unapologetic, with the flavours of chocolate and hazelnuts taking centre stage without the distraction of dairy. It won’t last long in your fridge!