5 Plant-based milks to make yourself!

A special article with 5 delicious recipes for world plant-based milk day!

1. Homemade Oat Milk

Serves: 6 | Prep Time: ~5 min |

 

INGREDIENTS:

  • 2 cup old-fashioned rolled oats
  • 6 cups filtered water
  • 4 tbsp. agave syrup
  • 4 tsp. vanilla extract

Total number of ingredients: 4

METHOD:

  1. Put all the ingredients into a blender.
  2. Blend with high speed until smooth.
  3. Transfer the milk, using a cheese cloth or sieve to filter, into a bowl. Stir the oat pulp in the sieve to get all the milk out.
  4. Refrigerate the milk for 2 hours.
  5. Store it in a glass bottle or mason jar.
  6. Shake before using and enjoy!

STORAGE INFORMATION:

Storage Temperature Expiration date Preparation
Glass bottle or Mason Jar Fridge at 38 – 40°F or 3°C 2-3 days after preparation


Note: Do not heat this milk.

Tip: Creamy, sweet and perfect for smoothies!

 

2. Homemade Almond Milk

Serves: 6 | Prep Time: ~5 min |

 

INGREDIENTS:

  • 3 cups raw almonds
  • 6 cups filtered water
  • 4 tbsp. maple syrup

Total number of ingredients: 3

METHOD:

  1. Soak the almonds in a large bowl filled with filtered water for up to two days. A longer soak will guarantee creamier almond milk.
  2. Drain and rinse the almonds.
  3. Put the rinsed almonds and 6 cups of filtered water into a blender.
  4. Pulse to break the almonds. Blend with high speed until smooth.
  5. Transfer the milk, using a cheese cloth or sieve to filter, into a bowl. Stir and press the almond pulp in the sieve to get all the milk out. Use your hands if necessary.
  6. Add 4 tablespoons of maple syrup to the filtered milk and stir well.
  7. Refrigerate the milk for 2 hours.
  8. Store it in a glass bottle or mason jar.
  9. Enjoy!

STORAGE INFORMATION: 

Storage Temperature Expiration date Preparation
Glass bottle or Mason Jar Fridge at 38 – 40°F or 3°C 2-3 days after preparation

Tip: Creamy almond milk is a great ingredient for vegan latte!

Notes: use the leftover almond pulp for muffins, oatmeal, cookies or smoothies.

 

3. Homemade Cashew Milk

Serves: 5 | Prep Time: ~5 min |

 

INGREDIENTS:

  • 1 cup raw cashews
  • 4 cups filtered water
  • 2 tbsp. maple syrup
  • 2 tsp. vanilla extract
  • Pinch of cinnamon
  • ½ tsp. sea salt

Total number of ingredients: 6

METHOD:

  1. Soak the almonds in a large bowl filled with filtered water for at least 4 hours.
  2. Drain and rinse the cashews.
  3. Put the rinsed cashews and 2 cups of filtered water into a blender.
  4. Pulse to break the cashews. Blend with high speed until the mixture is smooth.
  5. Add 2 more cups of water and the remaining ingredients. Blend for another 2 minutes.
  6. Refrigerate the milk for 2 hours.
  7. Store the cashew milk in a glass bottle or mason jar.
  8. Shake before consumption or usage and enjoy!

STORAGE INFORMATION:

Storage Temperature Expiration date Preparation
Glass bottle or Mason Jar Fridge at 38 – 40°F or 3°C

 

2-3 days after preparation

Tip: More cinnamon will result in a horchata-like taste!

4. Homemade Quinoa Milk

Serves: 6 | Prep Time: ~5 min |

 

INGREDIENTS:

  • 2 cups cooked quinoa
  • 6 cups filtered water
  • 6 dates
  • 1 tsp. vanilla extract or ½ tsp. cinnamon

Total number of ingredients: 4

METHOD:

  1. Put the cooked quinoa in a blender.
  2. Add the 6 cups of water and blend until smooth.
  3. Transfer the mixture into a medium bowl while using a sieve to filter the crushed quinoa.
  4. Pour the filtered quinoa milk back into the blender.
  5. Add the dates and vanilla extract or cinnamon.
  6. Blend the ingredients into a smooth mixture.
  7. Store the quinoa milk in a glass bottle or mason jar.
  8. Enjoy!

STORAGE INFORMATION:

Storage Temperature Expiration date Preparation
Glass bottle or Mason Jar Fridge at 38 – 40°F or 3°C 3-4 days after preparation

Tip: Quinoa milk is rich in protein.

 

 

5. Homemade Soy Milk

Serves: 6 | Prep Time: ~45 min |

 

INGREDIENTS:

  • 1 ½ cups organic yellow soybeans
  • 12 cups filtered water
  • 1 tsp. vanilla extract

Total number of ingredients: 3

METHOD:

  1. Soak the soybeans in a medium bowl filled with filtered water overnight, or for 12 hours.
  2. Drain the beans and remove the skins.
  3. Transfer the peeled beans and 9 cups of filtered water into a blender.
  4. Blend the ingredients until the mixture is smooth.
  5. Transfer the raw milk into a large saucepan, using a sieve to filter.
  6. Add 3 more cups of water.
  7. Heat the raw milk over medium heat while constantly stirring.
  8. Cover the saucepan and allow the milk to cook for about 20 minutes.
  9. Allow the milk to cool. Stir in the vanilla extract.
  10. Store the soy milk in a glass bottle or mason jar.
  11. Enjoy your homemade soy milk!

STORAGE INFORMATION: 

Storage Temperature Expiration date Preparation
Glass bottle or Mason Jar Fridge at 38 – 40°F or 3°C 4-5 days after preparation

 

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1 comment

  1. Thanks for the plant milk recipes. I only read the soy mild recipe as that’s what I want to make. It needs some editing in the directions. It mentions in a couple of different places almonds and cashews. Thanks.

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