Foundational Four: Nut Milk
Do you know how easy it is to make your own non-dairy milk?! Coconut milk, almond milk, cashew milk, pecan milk, macadamia nut milk... you name it.
Coconut milk is perhaps my favorite to make because it's EASIEST.
Take 1 cup of shredded, unsweetened coconut and blend with 2 cups hot water. Pro tip: it's important to use hot water because the heat helps melt the coconut fat out of the fibrous parts and into your milk. Blend for 30 seconds to 1 minute at the highest speed.
Pour coconut + water puree into a nut bag over a large bowl. Twist the bulky coconut puree down as the milk strains out. And there you have it - "fresh" coconut milk! Keep milk refrigerated up to 5 days. You'll notice a thick layer of coconut cream on top. Giving the jar a nice shake helps to homogenize the milk.
Nut milks require a little more time and just one step that precedes the above recipe. Soak 1 cup nut of choice overnight. Drain, and then process like you would with the coconut milk.