Tuesday, February 12, 2013

Vegan "Milk" 5 Ways: Easy, Delicious, Nutritious Vegan "Milk" Options


Vegan "Milks" or "Mylks" as they're often called are nuts or seeds that are blended with water, then strained. They are creamy, full of nutrition, and delicious! These easy recipes will help you blend your own creative nut milks to be enjoyed alone or with your coffee, tea, or cereals.


You'll Need: blender, cheese cloth or paint strainer bag/nut milk bag (They're the same thing. Get them for less at a hardware store. Looks like this), pitcher to store your milk


Soak Your Nuts! Use raw nuts and seeds. Soak the raw nuts and seeds (in this post, pumpkin seeds and almonds) overnight. This isn't just to make them easier to blend. It allows the nuts to release tanic acid and enzyme inhibitors, with those out of the way you'll get more nutrients from your nuts and milks. Dump out the tanin-filled water and give your seeds/nuts a rinse in the morning before you blend.


Creamy Coconut Milk  Blend half  a cup of coconut sheds with four cups of water.
Almond, Hazelnut, or Cashew Milk  Blend half a cup of nuts with four to five cups of water.
Pumpkin Seed Milk Blend half a cup of seeds with four to five cups of water.

Sweetener options: I recommend stevia (I use 3 packages of nu stevia) or 3-5 dates. Blend these along with your water and nuts or seeds. A pinch of sea salt is delicious, too!

Flavor Options: Your milks will be delicious with vanilla extract, cinnamon, chocolate or carob powder, or banana slices to add creamy sweetness.

Making Milk: Two easy steps to delicious vegan milk!


It's as simple as blending your three ingredients, then stretching your nut milk bag/paint strainer bag (recommended!) over your pitcher and pouring the milky goodness through it to strain out the pulp. I highly recommend the Vitamix blender, it blends up nuts quickly and finely and makes straining a breeze. I'm a Vitamix affiliate so if you choose to buy it, please choose to buy it through my site and throw a couple of pennies my way ;)


Pour your nut milk through to strain it, then squeeze the bag to "milk" out all of the goodness.

Keeps for... these milks keep for up to a week in the fridge, but I'm sure you'll drink 'em down before the end of the week! You may to shake or stir them before your drink as the oil will sometimes separate from the water.

Nuts and seeds, especially pumpkin seeds, are an excellent vegan source of omega fatty acids, vitamins, and minerals. These milks will heal you from the inside out, giving you glowing skin and energy. Making them fresh at home is inexpensive, easy, and delicious! Have fun playing with these easy recipes.

Got questions? Any Vegan recipes you'd me to share next? Let me know! By the way, any recipes to share with me? I'd love to read 'em.
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13 comments:

  1. Are there any uses for the "meal" (what's left after the milk is strained out)? Recipes? Or does it just get discarded?

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    Replies
    1. There are MANY uses for the leftover meal, a lot of people use them in cookie and baking recipes, it adds flavor and fiber. I believe in the cookies in the first picture (not made by me) were made with almond meal. A google search will yield lots of recipes.

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  2. When you make coconut milk from the shreds,do you still soak overnight and then dump the water like you do the seeds?

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    Replies
    1. Oops, should have added that. Nope, not necessary for the coconut shreds.

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    2. Ok,think I'll make coconut milk this weekend.There's a Thai recipe I'd like to try it with-Thanks!

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    3. No problem. The coconut milk is super delicious in thai and sweets recipes.

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  3. This is awesome, Van!!! I'm big on vegan milks but have never tried to make my own. I bet the taste/freshness is amazing (not to mention the all around health benefits). Thank you for sharing!

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    Replies
    1. Glad it helps, try it, it's delicious! And fun to add carob/cacao/bananas/cinnamon/etc and make different recipes.

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  4. Great post! I would love it if you share how to make vegan cheese next!

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    Replies
    1. Raw vegan cheeses are a lot like "dips" or "pates" that can be spread and dehydrated be hardened into a cheese we're more familiar with. I have one delicious recipe here: http://www.thriftcore.com/2012/08/thrifty-recipe-healthy-delicious-and.html

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    ReplyDelete

I love reading your comments. Thank you for adding to the discussion! I always reply to any and all questions.

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