Plus, some of the milks can be pricey, especially the ones at the specialty whole food shops.
You can make your own. I use a nut milk maker, but I used to do it without one.
Here is a quick recipe for cashew milk if you don’t have a nut milk maker: (I made this jug this morning):
EASY CASHEW MILK
Soak 3/4 cup of raw, unsalted organic cashews in water (filtered, preferably) for 3-8 hours (you can do less time but more time means greater nutrition in the milk). Be sure the nuts are covered completely with the water.
Rinse and drain the cashews after they have soaked.
Add the soaked and rinsed nuts to 3 or 4 cups of filtered water (less water means thicker milk).
If you want more flavor, add 1/2 to 1 teaspoon of organic vanilla.
If you like your milk a little sweet, you can add any of the following:
-or your favorite sweetener like honey or Stevia.
Blend the mixture in a Ninja, Nutribullet, or other power blender for about 1 minute, or until all smooth.
Strain it over a mason jar using a tight metal strainer (or you can use a nut bag or some cheesecloth to strain).
Leave it in the mason jar or pour it into a 1-quart milk jar.
Give it a little shake before serving.
Use within 3 days for best freshness.
FOR ALMOND MILK you can switch out the cashews for almonds.