Back To Basics Plant Based Milks Recipes

BACK TO BASICS - PLANT-BASED MILKS

Steps:

• Soak almonds in water for 8 hours (overnight).
• Drain and rinse the almonds.
• Slice vanilla bean in half and scrape out the seeds.
• Add the almonds to a high speed blender along with 4 cups of spring or filtered water and the vanilla bean seeds. Blend well for about one minute.
• Pour mixture through a nut bag, into a large bowl and squeeze the nut bag until only the pulp is left. Discard the pulp.
• Store almond milk in a glass container in the refridgerator for up to 5 days. Shake before using.
• Cover tigernuts with water and soak for 24 hours in the refrigerator (they may ferment if left sitting on the counter).
• Drain and rinse the tigeruts.
• Add the tigernuts and 4 cups of water to a high speed blender. Blend for about a minute until creamy.
• Strain through a nut bag and place into a glass bottle. Refrigerate.
• This milk needs to be used within about 3 days. If you are not going to use it within that time, you can freeze it for later use.
• This milk is so super creamy and delicious that you will want to drink it by the glass!
• Cover cashews in water and sock for 4 to 8 hours.
• Drain and rinse the cashews.
• Add the cashews, filtered water, matcha powder and dates to a high speed blender.
• Blend on high for about a minute (should be nice and creamy).
• Pour directly into a glass bottle and store in the refrigerator for up to 5 days.
• We gently heat this milk and enjoy it as an after dinner drink.
• Add all ingredients to a high speed blender.
• Blend on high for about 30 seconds. Do not over blend or the 'milk' will turn slimy as the oats break down.
• Pour through a nut milk bag.
• Pour into a glass bottle and refrigerate for up to 5 days.
• We enjoy this milk with cereal, granola, on top of oatmeal or sometimes in coffee.

HOMEMADE PLANT-BASED MILK

Steps:

• Combine oats, almonds, and cashews in a large bowl and cover with 2 cups filtered water. Allow to soak in the refrigerator for at least 8 hours.
• Remove from the refrigerator and add flax seeds. Let stand so flax seeds react with the water and mixture comes to room temperature, about 1 hour.
• Transfer to a blender and blend until creamy. Let rest for 5 minutes. Add remaining 2 cups filtered water. Blend until well combined, smooth, and creamy. Strain the pulp through a fine-mesh sieve. Enjoy right away or refrigerate for up to 1 week. Shake well before use.