The Basics: Making Soy and Almond Milk

So, I think it is time to start a new series on the blog. In this series, I will be sharing recipes of a lot of plant-based basics that you can easily make at home.

I know that plant-based milk recipes aren’t exactly groundbreaking, they are pretty much everywhere. But for this series, I have many recipes planned that are based on plant-based milk. Think cheeses, yoghurt, mascarpone and many more. So it seemed to make sense to start with the ultimate basic.

Also, making your own milk has many benefits. You don’t get any of the nasty ingredients that are found in many store-bought versions and you save money and packaging. And if you ever happen to find yourself in a situation where you can’t get almond or soy milk, then the solution might just be to make your own.

Soy Milk

Ingredients:

  • 1/3 cup soybeans
  • 5 cups water
  • a pinch of salt
  • 1-2 tbsp of coconut sugar

Method:

  1. Start by soaking your soybeans overnight.
  2. Rinse well and transfer the soybeans into a large pot with 5 cups of water.
  3. Bring to a boil and cook for 10 mins.
  4. Then add the beans and the water into a blender together with the salt and coconut sugar and blend for 3 minutes.
  5. Transfer back to the pot and simmer for 20-30 mins.
  6. Finally, strain through a cheesecloth or a very fine sieve. Discard the pulp and then strain again. Keep the milk in an airtight container for up to 4 days.

Almond Milk

Ingredients:

  • 1 cup of raw almonds
  • 5 cups of water
  • 3-4 dates (pitted)
  • a pinch of salt
  • 1 vanilla pod

Method:

  1. Start by soaking the almond overnight (tip: if you forgot to soak the almond overnight, simply soak in boiling water for 2-3 hours).
  2. Next add to a blender together with the water, the scraped out vanilla and the remaining ingredients. Blend for about 3 minutes.
  3. Finally, strain through a cheesecloth or a very fine sieve. Discard the pulp and then strain again. Keep the milk in an airtight container for up to 4 days.

You Might Also Like

No Comments

Leave a Reply