Simple Dairy Alternative

Almond milk

1 cup raw almonds
3 cup water

1. Soak the at room temperature over night or up to 24 hours.  Drain the nuts.
2. Place the soaked nuts and 3 cup fresh water in a blender and blend for 1-2 minutes.  Using a nut milk, strain the milk from the nuts, by squeezing the pulp through the nut-milk bag (or cheesecloth).

Keep milk in a closed jar in the refrigerator for up to 6-7 days.  Shake well before using.

Coconut milk

adapted from "The Paleo approach Cookbook" by Sarah Ballantyne

1 cup shredded unsweetened dried coconut
1-1/2 cup water

1. Combine the coconut and water in a saucepan and bring to full boil over high heat.  Turn off the heat, cover and let sit for about 1 hour.
2. Pour the coconut and water into a blender and blend for 1-2 minutes. Using a nut milk, strain the milk from the nuts, by squeezing the pulp through the nut-milk bag (or cheesecloth).  

Keep milk in a closed jar in the refrigerator for up to 2 weeks or freeze to up to 1 year.  Shake well, blend, or gently warm before using.

Use pulp to make almond & coconut meal or flour

Spread the pulp on a backing sheet (lined with a parchment paper). Place in oven at 170 F (76 C) for 3 hours with the door cracked open. Then place in a food processor to make meal or flour.

Or dehydrate the pulp in a dehydrator for 12-24 hours, then place in a food processor to make meal or flour.