Non-dairy milks are becoming very popular. Of course soy milk has been around forever and almond milk is gaining ground but you can also purchase milks made from cashews, coconut, and hemp. One thing you may not realize is that nut milks are very easy to make at home. I recently made some almond milk and this is how I did it:
I covered one cup of raw, unsalted almonds with water and let them soak at room temperature for 8 hours.
After soaking, I drained the almonds and put them in the blender with 3 ½ cups of water, ¼ teaspoon of cinnamon, 1 teaspoon of vanilla, and a dash of sea salt. (Of course you can skip the flavorings and salt if you want a plain milk.) I blended everything at high speed for one minute.
I poured the mixture into a special bag (purchased on Amazon) placed in a large measuring bowl. You could also use cheesecloth but a regular strainer or colander will not get all the fine nut particles out of the mixture. It took a minute or two of twisting and squeezing to remove most of the liquid. The pulp or almond meal that is left over can be used for other things; I plan to mix it into my oatmeal this week.