6 recipes for vegetable milk
We leave you 6 recipes for vegetable milk so that you can finally stop consuming harmful cow's milk that is destroying the environment.
6 recipes for vegetable milks Copy Cwp April 8, 2018 No Comments Vegetable milks are very easy to make, you don’t need special utensils and most are very economical. There is a big difference in flavor between packaged milk and homemade milk, it is worth preparing them at home because they are much tastier. Here I leave you 6 fabulous recipes for vegetable milks. ALMOND MILK INGREDIENTS 100 grams of almonds (raw and unsalted) 4 dates 500 milliliters of water INSTRUCTIONS The night before we soak the almonds in a container with water. The next day we strain the almonds, wash them with plenty of water and remove the skin. This step is optional. In a blender we add the almonds, dates and water and beat for 1 or 2 minutes. Strain the almond milk through cheesecloth, cloth or a very fine strainer to separate the liquid from the almond remains. RICE MILK INGREDIENTS ½ cup cooked brown rice (or any other type) (100 g) 2 cups water (500 ml) 4 dates INSTRUCTIONS Blend the brown rice in a blender (ideally the rice should be at room temperature or cold), the water and the dates. Strain the milk with the help of cheesecloth, cloth or utensil to make vegetable milk. This step is optional, especially if you have a powerful mixer. Store the milk in the refrigerator in a closed bottle or container and consume it within 3 or 4 days. OAT MILK INGREDIENTS 40 grams of rolled oats 6 pitted dates 1 liter of water ¼ teaspoon of salt (optional) 1 teaspoon of vanilla extract (optional) INSTRUCTIONS The night before we leave the oat flakes in a jar with water, it is enough for it to be completely covered. The next day we strain the oats and put them in a blender. or food processor along with the rest of the ingredients. We beat for 2 minutes. We let it rest for 1 hour. Strain the oat milk through cheesecloth, cloth or a very fine strainer to separate the liquid from the remains of the oat flakes. We strain again 2 or 3 more times to completely eliminate the remains. CASHEWS MILK INGREDIENTS 3 cups of water (750 ml) 1 cup of raw, unsalted cashews (140 g) INSTRUCTIONS Soak the cashews overnight (optional). Pour the water into the Chufamix glass, place the filter, insert the hand blender and blend until the cashews are completely crushed. With the help of the mortar, press on the pulp to extract as much milk as possible. If you don’t have a hand blender but do have a glass blender, you can beat the water with the cashews and pour the mixture into the glass with the filter little by little and strain it with the help of the mortar. Store the cashew milk in a closed container in the refrigerator and consume it within a maximum of 2 or 3 days. QUINOA MILK INGREDIENTS 1 cup of cooked quinoa (240 grams) 3 cups of water (750 milliliters) 4 dates ¼ teaspoon of cinnamon INSTRUCTIONS Cook the quinoa following the instructions on the package. Let cool. Place the quinoa and water in a blender or food processor and blend until completely combined. Strain the quinoa milk with cheesecloth, cloth, utensils for making vegetable milk or with a very fine strainer to separate the liquid from the pulp. Pour the quinoa milk into the blender again, add the dates and cinnamon and blend again. Store the quinoa milk in an airtight bottle or container in the refrigerator for up to 3 or 4 days. BANANA MILK INGREDIENTS 2 bananas 4 cups of water (1 l) 4 dates 1 teaspoon of vanilla extract or a piece of a vanilla bean 1 cup of ice (180 g) INSTRUCTIONS Put all the ingredients in a blender and beat them until they are well crushed. Keep your banana milk in the refrigerator and consume it within 48 hours. Improve your nutrition. Which is your favorite?
