Can vegan milk be a tasty alternative to dairy milk for your hearty breakfast, midday lunch and evening tea ?
What is vegan milk ? Vegan milk is simply a plant based alternative that does not contain any ingredient that originates from an animal (i.e. cows milk, goats milk etc.).
What are common vegan milk examples ? Coconut milk, soya milk, rice milk, hazlenut milk, almond milk, cashew milk, oat milk, hemp milk and even flax milk ! Vegan milk options are excellent for those who have allergies to animal milk or those who wish to consume healthier, cholesterol-free milk alternatives.
Most supermarkets and food shops stock a vegan milk type. You can even consume vegan milk with included natural sweeteners and calcium.
However, if you are adventurous, you may wish to follow a vegan milk recipe and create your own plant-based milk supply.
See a few vegan milk recipes below:
1) Soya Milk
- ½ cup yellow soybeans (80 grams)
- 4 cups water (1 liter)
- ½ teaspoon of homemade vanilla extract or a piece of vanilla bean (optional)
- 4 dates (optional)
Soak the soybeans in water overnight for a minimum of 12 hours.
Drain the soybeans and remove the outer skins.
Blend the soybeans with 3 cups of water (750 milliliters) until well blended and almost smooth.
Strain the blended mixture using a cheesecloth, a napkin or a strainer.
Pour the mixture in a saucepan, add 1 cup of water (250 milliliters). Place the saucepan on the stove over high heat and bring to a boil. Stir and skim foam.
Cook over medium heat, stirring occasionally, for 20 minutes.
Let cool the soy milk. You can add other ingredients such as vanilla or dates. Blend the mixture if necessary.
Store the soy milk in a sealed container in the fridge for four or five days.
2) Rice Milk
- 3/4 cup (150 g) uncooked long grain white rice*
- 4 cups (960 ml) water (use less water for thicker, creamier milk!)
- Pinch salt
- optional: 1 date, pitted, or 1 Tbsp (15 ml) maple syrup for sweetness
- optional: 1/2 tsp vanilla extract
- optional: 2 Tbsp (10 g) cocoa or cacao powder for “chocolate milk” or 1/4 cup fresh berries for “berry milk”
Soak rice in 2 cups very hot (not boiling water) for 2 hours. The rice should be soft but still very raw – you should be able to snap a piece in half with your fingernail without much effort. Drain and add to a high-speed blender.
Add water, salt, and any additional add-ins (optional). Top with lid and cover with a towel to ensure it doesn’t splash. Blend for about 1 minute until the date specks are very small and the mixture seems well combined. It doesn’t have to be 100% pulverized.
Scoop out a small sample with a spoon to test sweetness. If it’s not sweet enough, add more dates.
Pour the mixture over a large mixing bowl or pitcher covered with a thin towel or clean T-shirt. In my experience, it benefits from a double strain through a very fine towel. A nut milk bag lets too much residue through.
Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Great for use in things like smoothies, granola, vegan cheese sauces, and baked goods!
3) Coconut & oat milk:
- ¾ cup rolled oats
- ¼ cup quinoa (cooked)
- 1½ cup coconut milk
- ½ cup water
- ¼ cup coconut flakes
- 1 tbsp coconut sugar
- 1 tbsp chia seeds
- 1 tsp vanilla extract
If you already haven’t: Cook the quinoa according to the instructions on the package
Add oats, coconut milk, water, vanilla, coconut flakes, coconut sugar and chia seeds to the pan and bring to a simmer on medium to low heat. Stir until the water is just absorbed and the porridge has thickened. Add oatmeal to a bowl and (if you like) add more coconut milk on top. Decorate with seasonal fruits or nut butter as you desire.
For more vegan recipe ideas click here.