Plant based milk is nutritious, and delicious but more expensive than regular milk. What if I said you could “Make your own” plant-based milk at home without fancy equipment? Unbelievable? Not really. Here’s the recipe.
1. Coconut milk – Blend two cups of freshly grated coconut, 3.5 cups of water and two de-seeded dates in a high-speed blender. Pour the milk into a large mixing bowl covered with a muslin or cheesecloth and strain. The extracted milk can be stored for 5-7 days in the refrigerator.
2. Oat milk – Blend one cup rolled oats, 3-4 cups water (depending on how thick you want the milk) and one de-seeded date. If you want to make chocolate milk, then add one tbsp of cocoa in a high-speed blender. Pour the mixture over a large mixing bowl or pitcher covered with a thin towel or cheesecloth. Refrigerate for 4-5 days.
3. Nut milk – Soak cashew or almonds in water for two days. Strain the nuts and blend with two cups of water for at least 2-3 minutes. Pour the mixture in a large mixing bowl or pitcher covered with a thin towel. Refrigerate up to five days in the refrigerator.
Add your own flavouring or sweetness to it and enjoy your home-made plant-based milk without getting ripped off!