Make your own nut milks
Last year, John Bagnulo and I led a retreat on gut health in Costa Rica where participants learned about the health benefits of grass fed milk from dairy cows and also learned about the dangers of carageenan in non-dairy milk.Recent findings at the University of Illinois College of Medicine showed that even minute amounts of this “natural” emulsifier, carrageenan causes intestinal inflammation, a loss of important microbes, and increases the level of intestinal permeability (i.e. leaky gut). Recently, many folks have turned to non dairy milk substitutes like soy, almond, and coconut milk, yet this is another example of where trying to eat or drink the right thing has turned out to be disappointing and potentially harmful.Carageenan is in many foods from salad dressings to ice cream, but it is super easy to make your own much healthier versions of the products at home. Once you taste your own almond milk, I challenge you to go back to the boxed stuff! Made at home is always better, fresher, and healthier, you will save money!Vegan MilksMost milk alternatives are easy to make and are far more economical than store bought milks. Homemade varieties do not keep as long (4 to 5 days versus 7 to 10 days after opening store-bought cartons), but they are free of the additives found in the store bought brands, such as oil, sulphates, calcium chloride, and thickeners like guar gum, xantham, lecithin, and carrageenan. You can make your own rice, almond, cashew and coconut. Soy is labor-intensive and probably best to buy organic in the box. 
RICE MILKCook and cool 1/2 cup raw brown rice.(rice from CA and Italy has the lowest amount of arsenic)Purée cooked rice along with 2 cups water until smooth. Pass the mixture through a cheesecloth or nut milk bag. Season milk with a pinch of sea salt to taste. 
HEMP MILKPurée 1 cup raw organic hulled hemp seeds with 2 cups water until smooth. Pass the mixture through a cheesecloth or nut milk bag. Season milk with a pinch of sea salt to taste. 
COCONUT WATER4 cups of water2 cups of unsweetened coconutHeat water to hot, but don't boil. Put coconut in blender or Vitamix and add water.Blend on high for several minutes until thick and creamy.Pour through a cheese cloth or nut bag. 
ALMOND MILKSoak 1 cup raw almonds in 2 cups water overnight, then drain.Purée almonds with 4 cups fresh water until smooth, about 2 minutes. Pass the mixture through a cheesecloth or nut milk bag. Season milk with a pinch of sea salt to taste. CASHEW MILK
Soak 3/4 cup cashews in 2 cups water overnight, then drain. Purée cashews along with 2 cups fresh water until smooth. Do not strain through cheesecloth or a milk bag. Season milk with a pinch of sea salt to taste. If you love frothed milk, all of these milks froth very well. For further readings:Dr Thomas Cowan; The Devil in the MilkKen Woodford on the re-assessment of A2 milkCarrageenan: Risks and Reality