How to Prevent Post-Retreat Blues


With more and more people moving away from regular dairy milk, plant-based milk alternatives are becoming increasingly popular. At Vikasa Life Cafe, we use both of these delicious dairy alternatives frequently! Common plant-based milk options are made with nuts, seeds or coconut and they still retain the creamy texture and consistency of their dairy counterparts. Not only are these milks delicious, but they are also full of nutrients, high in healthy fats and protein, and are low in sugar. While supermarkets are rising to the demand and stocking more dairy-free milk options, nut and coconut milk are also incredibly easy to make at home. Of course, nothing beats homemade and once you get into a simple routine of soaking and blending, it is easy to have fresh milk on hand anytime you please.

Quick and Creamy Almond Milk:

Almonds are powerhouses when it comes to nutrition and are an excellent addition to any plant-based diet. Many people don’t know that almonds have a protective ingredient in their skin called phytic acid which acts as a mineral blocker and makes digestion hard work. For this reason, it is important to soak your almonds before use. Try soaking your almonds overnight so they are ready the next morning. Once soaked, simply drain your nuts and rinse them well in filtered water and you’re ready to go!


  • 1 cup pre-soaked almonds
  • 3 cups of filtered water


Make sure your soaked almonds have been strained and rinsed well with water. Then place your almonds in the blender with the filtered water and blend until foamy and smooth. Pour the liquid into a nut milk bag* and strain away the nut pulp.

The milk will keep for three days in the fridge and the pulp can be used in cake or bread recipes and can also be frozen for later use.

Almonds can also be substituted in this recipe for brazil nuts, macadamia nuts, cashews or pine nuts.

To flavor the milk try adding-

– 3-5 large dates and half a vanilla pod or a dash of vanilla essence for a sweet creamy milk.

– 1-2 tablespoons of raw cacao powder & 2 teaspoons of coconut nectar for yummy chocolate milk.

– Half a vanilla pod, half a teaspoon of cinnamon, nutmeg and cardamom for a chai-inspired milk.

– A teaspoon of spirulina or green powder for a brilliant green milk!

*Nut milk bags can be found in health food stores or purchased online. They are a great addition to any plant-based kitchen!


  • 1 cup of organic desiccated coconut
  • 3 cups of filtered water

Coconut Milk:

Coconuts are indeed one of nature’s most nutritious and amazing superfoods. From the water to the flesh to the oil, coconuts are considered to be the single most nutritious food on the planet! Enjoying natural coconut products on a regular basis has numerous health benefits. Coconut flesh and coconut oil has been shown to contribute to healthier skin and hair, lower cholesterol levels, assist weight loss, increase levels of immunity and improve digestion and metabolism.
Making your own coconut milk is very easy. Coconut milk is made exactly the same way as almond milk, except it is even easier as it requires no soaking. You can simply blend the organic desiccated coconut with filtered water, strain it through a nut milk bag and you will be left with a light, creamy milk.


  • 1 cup of organic desiccated coconut
  • 3 cups of filtered water


Blend the coconut and water at high speed on your blender for around one minute.
Pour the contents of the blender jug into a nut milk bag and strain well, pressing out all the liquid into a bowl and keeping the fine coconut meal in the bag.
When the liquid is fully strained, transfer the milk to a glass jar or bottle and store in your fridge. You can empty the contents of the nut milk bag into another container and store the coconut meal for dessert recipes or bread recipes too.

To enjoy more recipes from our Vikasa kitchen, check out the Wellness section of our blog, or if you’re not in the mood to cook yourself, why not book a Signature Yoga Vacation with us now and enjoy our incredible menu with an unparalleled view of the sea!?

About the Author


Kelly Alexander

Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably.

Her work is regularly published in print media and online, as well as her own website, ‘Raw By Nature’ which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations.