This dairy free, nut free, gluten free vanilla coconut oat milk is a delicious and easy homemade alternative to regular milk that can be made in less than 30 minutes.
The history of milk consumption in my life is pretty entertaining. From breast milk as a baby, whole milk until age 2, 2% until the the 90s hit and skim became the “craze” and unfortunately stuck with me through my college years as I poured that watery disgustingness into many a bowls of cereal, to a slow creep back up through the percentages in the last decade until today where you’ll find whole milk, almond milk, almond coconut milk, and coconut milk (both canned and cartoned) in my fridge at any given time. The only variation I haven’t ever gotten on board with being soy. I think it’s just nasty and thankfully have no reason to drink it.
As the whole dairy free milk thing has gone mainstream, the more and more I saw and heard about making your own. So, onto my pin board of kitchen bucket list things it went (along with homemade butter, croissants, yogurt and other things I’ve yet to accomplish) and sat for months, probably even close to a year.
Shockingly, we were down to the last cup or so of milk in the house and I really didn’t feel like going out to the grocery store for the 4th day in a row. So I finally made my own.
The best part about this nut free version is you don’t need a cheesecloth, just a blender and strainer. In less than 30 minutes (which includes soaking time) you have a deliciously creamy vanilla coconut oat milk. I think the only ones it won’t please are the paleo-ers because otherwise we’ve got nut-free, dairy-free and gluten-free covered. No emulisifiers you can’t pronounce, a sweetness level you get to control and the satisfaction of saying “I made that” with every bowl of cereal you pour it into.
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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.