Plant-based vegan milk recipe

by Kayla Magazine
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plant-based vegan milk

Plant-based Vegan milk is healthy alternative for lactose intolerant people. It’s been about 9 years now since I gave up dairy. I’ll admit, it was hard in the beginning. My baby had severe allergies, making me change my diet. I was used to having sweet quick coffee with milk and French muffins for breakfast. I gave up coffee and replaced the milk with plant-based vegan milk from the store, which was obviously also not the healthiest choice. However, after I stopped using dairy products, I never got sick again. I mean the flu or cold. These dietary changes and efforts for the child’s health worked out well for me.

Plant-based Vegan milk

Many people say they could survive without milk, but not sour cream and cheese. That’s not possible, because it’s so delicious. I understand that the hardest thing is to give up something you really like. If you have given up dairy products or are looking for healthier options, I have good news for you. You can make similar products using nuts and seeds. From nuts or seeds, you can make incredibly delicious milk, cream, sour cream, and even cheese. Milk can be made from poppy seeds, sesame seeds, sunflower seeds, and oats. I tried everything until I found what I liked best. Milk and cream from hazelnuts, almonds, coconuts, walnuts or cashews are the tastiest for me. Cashews, walnuts, and Brazil nuts are great cheese alternatives. Have you tried cashew mayonnaise? You can make cottage cheese from a mixture of coconuts and cashews, walnuts.

Plant-based vegan milk is very nutritious. Vegan milk contains different vitamins and minerals depending on what kind of nuts you use. If you’re planning to make nut milk, soak your nuts first. Plant-based vegan milk can be stored in the fridge for 2-3 days.

Coconut milk

Coconut milk has been used since ancient times. You can’t make Pina Coladas without coconut milk. Did you ever make a Pina Colada cocktail with homemade coconut milk? The taste is really different, so it’s worth trying. Coconut cream is the most delicious ingredient of Thai soups. What about Tom Yum soup without coconut cream? No way.

Almond milk

Almond milk has a mild, pleasant taste and is fairly easy to digest. It contains vitamin E, calcium, magnesium, iron, selenium. You’ll also love the almond cream. Try almond milk with breakfast cereal or any of your regular meals. For me, plant milk is equivalent to cow’s milk. You can use it to make cakes, soups, and cocktails. Add greens to almond cream and use it on salads.

Hazelnut milk

Plant-based vegan hazelnut milk contains vitamin E, zinc, iron, potassium, copper. Hazelnuts are rich in antioxidants that fight free radicals and reduce cancer cell growth and lower cholesterol. Don’t eat more than a handful of nuts a day.

Cashew milk

Milk isn’t the only thing you can make with cashew nuts. You can use it to make cakes, dips, spreads, or as a cream. It’s up to your imagination how you use it. Cashews are an excellent substitute for various cheeses such as mascarpones.

Walnut milk

This milk makes the best hot chocolate because it’s thick and rich. You can make ice cream with walnut cream. Walnuts are rich in magnesium and potassium. They’re good for your immune system, heart, and brain. Plant a walnut tree in your garden.

How to make your own plant-based vegan milk?

You can prepare many different drinks and dishes with nut, seed or cereal milk. If you are planning to make plant-based vegan milk, keep in mind that nuts, seeds or grains should be soaked. Oats for 3-4 hours, almonds and hazelnuts for 6-8 hours. Brazil nuts, sesame seeds, coconuts, and poppy seeds need no soak at all.

Plant-based vegan milk recipe

Ingredients

1 glass nuts, seeds or grains

3 glasses water

Instructions

Add the nuts and water in an electric food processor. Blend on high speed for about 3 minutes. Pour the mixture into a cotton bag and strain. It will retain all the unshredded residue.

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plant-based vegan milk

Plant-based vegan milk recipe

Prep Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

1 glass nuts, seeds or grains

3 glasses water

Instructions

Add the nuts and water in an electric food processor. Blend on high speed for about 3 minutes. Pour the mixture into a cotton bag and strain. It will retain all the unshredded residue.

Notes

Nuts, seeds or grains should be soaked. Oats for 3-4 hours, almonds and hazelnuts for 6-8 hours. Brazil nuts, sesame seeds, coconuts, and poppy seeds need no soak at all.

Tried this recipe?
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