When Jemma and her partner spent 11 months in Lombok, Indonesia, they embraced Indonesian culture – committing to a slower pace of life, and eating a more wholefood, organic diet. Each week, Jemma would purchase freshly-made coconut and cashew mylk from one of the yummiest vegan cafes in Lombok. 

“It was quite an eye opener to learn what they used to make these mylks… cashews/coconut, a squeeze of lemon juice, and water. That’s it! They also used the whole nut (including the skin) so there was no waste. And the taste? Absolutely delicious and super creamy,” she says.

Mylk Made bases combine the simplicity of Jemma’s favourite Lombok mylks, with a sustainable product that is good for both you and our planet. It’s a locally-run, small business that helps reduce the amount of carton waste ending up in our landfills. It’s a small change that is contributing towards a larger societal movement of a waste free, plastic-free future.

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