How to make plant based milk easy

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Hi everybody,

Today I show you 7 plant based milk recipes which are very good alternative if you have lactose intolerance or just would like to eat healthier.

I have lactose intolerance but I don’t want to quit milk. My favourite milks are coconut and almond milk. I love the taste of them.

Make them home not soo difficult as some people think and much cheaper than in the shops.

These recipes can used for coffe, oatmeal, cookies, etc. In my opinion plant based milks are better for health and contain lots of vitamin and nutrition what we need.

You can sweeten the milk to taste with pitted dates, stevia, maple syrup, agave, honey, coconut sugar, etc. You can also add 1 teaspoon of vanilla extract to boost flavors, and 1 tablespoon soy or sunflower lecithin and coconut butter to emulsify ingredients.

You can also jazz up your milks with cacao, fruit, cinnamon, nutmeg, or anything else.

 

Please comment below which is your favourite one!

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Here’s how to do it

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1.Basic Plant-Based Milk

Makes 3-4 cups  milk

  • 1 cup nuts, grains, or seeds
  • 3 cups water
  • 3 Tbs. sweetener (such as maple syrup, raw agave, raw honey, coconut sugar), or 3-4 pitted dates, or stevia to taste
  • 1 Tbs. coconut butter (optional, for texture)
  • 1 Tbs soy or sunflower lecithin (optional)
  • 1 tsp. natural vanilla extract
  • Pinch of sea salt (optional, to bring out flavors)

 

  1. Soak nuts, grains, or seeds for desired time. (Get my recommendations for soaking times here.)
  2. Drain nuts, grains, or seeds. Rinse, and then place in blender with 3 cups filtered water.
  3. Add remaining ingredients, and blend on high until fully liquefied, about 1 minute.
  4. If consuming immediately, add a few ice cubes to cool milk.
  5. Strain with a nut milk bag, if desired. Milk will keep for two days stored in a sealed glass jar in the fridge.

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2.Sunflower Seed Milk

MAKES 3 CUPS 10 MINS

unsweetened sunflower seed milk:

  • 1 cup raw sunflower seeds, soaked for 8 hours
  • 3 cups water
  • Pinch of sea salt

 

  1. To soak the sunflower seeds, place them in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 8 hours.
  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors.
  3. Throw the rinsed sunflower seeds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. Use whole milk to maximize nutrition. Or strain for a smoother, more commercial-style milk for use in recipes.
  4. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through.
  5. Store the milk in a sealed container in the fridge. Activated sunflower seed milk (made with soaked sunflower seeds) will keep for 2 to 3 days in a very cold fridge. Un-soaked sunflower seed milk will keep for about 5 days.

 

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3.Hazelnut Milk

MAKES 2 CUPS 10 MINS

unsweetened hazelnut milk:

  • 1 cup raw hazelnuts, soaked for 8 hours
  • 3 cups water
  • Pinch of sea salt

 

  1. To soak the hazelnuts, place them in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 8 hours.
  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors.
  3. Throw the rinsed hazelnuts, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. Use whole milk to maximize nutrition. Or strain for a smoother, more commercial-style milk for use in recipes.
  4. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the hazelnut pulp aside. You can dehydrate this for use in smoothies or to make crusts.
  5. Store the milk in a sealed container in the fridge. Activated hazelnut milk (made with soaked hazelnuts) will keep for 2 to 3 days in a very cold fridge. Un-soaked hazelnut milk will keep for about 5 days.

 

4.Creamy Cashew Milk

MAKES 3 CUPS 10 MINS

unsweetened cashew milk:

  • 1 cup raw cashews, soaked for 2 hours
  • 3 cups water
  • Pinch of sea salt

 

  1. To soak the cashews, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 2 hours.
  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors.
  3. Throw the rinsed cashews, water, and salt in your blender, with any additions (if using), and blast on high for about 60 seconds, until smooth and creamy.
  4. Store the milk in a sealed container in the fridge. Activated cashew milk (made with soaked cashews) will keep for 2 to 3 days in a very cold fridge. Unsoaked cashew milk will keep for about 5 days.

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5.Raw Coconut Milk

MAKES 4 CUPS 10 MINS

  • 3 young thai coconuts (1 cup coconut meat & 3 cups coconut water)
  • Pinch of sea salt
  • 2 tablespoons coconut oil (optional)

 

  1. Crack open the young thai coconuts.
  2. Empty the coconut water and strain it using a fine mesh strainer. Scoop out the coconut meat from the coconuts, and cut the brown husk off the meat to clean it. Set aside 1 cup of coconut meat and 3 cups of coconut water. (You can freeze any remaining coconut water and coconut meat in separate containers for use later.)
  3. Throw the coconut meat, coconut water, salt, coconut oil, vanilla, and sweetener into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy.
  4. Transfer the milk to a sealed container in the fridge for about 3 hours to thicken. (Thickened, it will have a consistency similar to full-fat canned coconut milk.) The milk will keep in the fridge for about 3 days.

 

6.Brown Rice Milk

MAKES 2 CUPS15 MINS

unsweetened rice milk:

  • 1/2 cup cooked brown rice
  • 2 cups water
  • Pinch of sea salt

 

  1. To soak the rice, place your grains in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours.
  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the rice several times to remove the anti-nutrients and enzyme inhibitors.
  3. Cook the rice in a rice cooker or on the stove top.
  4. Throw the cooked brown rice, water, and salt in your blender, with any additions (if using), and blast on high for about 60 seconds, until smooth and creamy.
  5. Use whole milk to maximize nutrition. Or strain for a smoother, more commercial-style milk for use in recipes.
  6. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through.
  7. Store the milk in a sealed container in the fridge. Activated brown milk (made with soaked rice) will keep for 2 to 3 days in a very cold fridge. Unsoaked rice milk will keep for about 5 days.

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7.Almond Milk

MAKES 3 CUPS15 MINS

unsweetened almond milk:

  • 1 cup raw almonds, soaked for 12 hours
  • 3 cups water
  • Pinch of sea salt

 

  1. To soak the almonds, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours.
  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors.
  3. Throw the rinsed almonds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. Use whole milk to maximize nutrition. Or strain for a smoother, more commercial-style milk for use in recipes.
  4. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the almond pulp aside. You can dehydrate this for use in smoothies or to make crusts. Or make this quick easy body scrub.
  5. Store the milk in a sealed container in the fridge. Activated almond milk (made with soaked almonds) will keep for 2 to 3 days in a very cold fridge. Unsoaked almond milk will keep for about 5 days.

 

+1 SWEETENED MILKS

sweetened milk (unsweetened milk, plus below):

  • 1 teaspoon natural vanilla extract
  • 3 to 6 pitted dates,
  • 2 to 3 tablespoons pure maple syrup, or other sweetener
  • 1 tablespoon sunflower lecithin (optional)

 

chocolate milk (sweetened milk, plus below):

  • 2 tablespoons cacao powder, plus more to taste

 

cinnamon milk (sweetened milk, plus below):

  • 1 teaspoon ground cinnamon, plus more to taste

 

strawberry milk (sweetened milk, plus below):

  • 2 cups fresh strawberries, plus more to taste

 

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