Lovingly Plantbased
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    • Plant milks >
      • Almond milk
      • Amaranth milk
      • Brazil nut milk
      • Buckwheat milk
      • Hazelnut milk
      • Hemp milk
      • Macadamia Nut Milk
      • Quinoa milk
      • Toasted Hazelnut milk
      • Toasted Sesame seed milk
      • Sesame seed milk
    • Dairy-free cheese >
      • Basic Cashew Cream Cheese
      • Roasted Garlic & Red Pepper Cream Cheese
      • Cashew and Spring Onion Cream Cheese
      • Roasted Garlic and Chives Cream Cheese
    • Dairy-free Cultured Cheese >
      • Basic Cultured Cashew Cheese
      • Basic Macadamia Nut Cheese
      • Basic Almond Cheese
      • Cashew Chèvre with Lemon Zest
      • Cashew Boursin
      • Almond Chèvre
      • Lemon Zest Almond Cheese
      • Macadamia and Pear Cheese
    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
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      • Almond and Coconut Crackers
      • Sesame Crackers
      • Coconut & Apple Crackers
      • Spicy Flaxseed Crackers
    • Dips >
      • Zucchini & Hemp Hummus
      • Sweet Potato & Garlic Dip
      • Roasted Cherry Tomato Salsa
      • Spinach & Leek Cashew Dip
      • ​Beetroot, Ginger & Garlic Cashew Dip
      • Chickpea Hummus
      • Raw Parsnip Dip
      • Ginger and Sprouted Sunflower Seed Pâté
    • Dressings
    • Breakfast Ideas >
      • Sorghum, hemp and banana pancakes
      • Carob Amaranth Porridge
      • Apple, Oats, Almond Butter
      • Brown Rice and Apple with Hemp and Brazil nut milk
      • Millet and Buckwheat Blueberry Bread Muffins
      • Sweet Potato & Cinnamon Farinata Pancakes
    • Lunch & dinner ideas >
      • Dhal
      • Chickpea Farinata
      • Potato, onion, zucchini & tomato egg-free frittata
    • Veggie burgers >
      • Sprouted lentil, walnut and brown rice burgers
    • Salads & Raw Food >
      • Cheezy Zucchini Noodles
      • Veggie Rolls
      • Mimi's Street Tacos
      • Crunchy Kale Chips
      • Veggie Nori Rolls
    • Soups >
      • Cauliflower, Red Lentil and Potato Soup
      • Black Bean and Corn Soup
    • Desserts >
      • Chocolate Chickpea Truffles
      • Chocolate Mousse
      • Dark Chocolate, Sweet Potato & Black Bean Brownies
    • Smoothies >
      • Blueberry and Hemp Smoothie
      • Purple Passion
      • Orange Joy Smoothie
      • Sweet and Green Smoothie
      • Pretty & Pink
      • Banana Cacao Surprise
  • How to
    • How to juice
    • How to make Rejuvelac
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Plant Milks
​

Plant milks

When you start experimenting with all the possibilities, variations and different tastes of plant milks, you’ll soon forget that once upon a time you only ever used to put cow’s milk on your morning Corn Flakes.
Nowadays, most health-food or whole-food stores sell almost every type of plant milk imaginable. We are no longer stuck with plain old soya milk or nothing. The store shelves are lined with everything from exotic macadamia nut milk to simple rice milk. Yet in my opinion, nothing beats homemade and there’s something satisfying about making your own. Best of all you can be sure that there won’t be any unwanted gums, thickeners or sneaky sweeteners hidden inside.
 
To make plant milk you will need:
  • High-powered blender
  • Nut milk bag or piece of muslin (cheesecloth)
  • Sieve
  • Glass bowl (on which to put the sieve)
  • Glass bottle or jar with lid (for storage)
 
The recipe and method for making most milks is basically the same.
A ratio of 1:4:
  • ½ cup nuts/seeds/grains
  • 2 cups water
 
The method is always the same (apart from a few milks that don’t need to be strained).
  1. Soak
  2. Rinse
  3. Blend
  4. Strain
  5. Store
 
With almost all the plant milks you will need to soak the nuts, seeds and grains beforehand. Here’s why: Nuts, seeds, grains and legumes contain enzyme inhibitors and phytic acid, sometimes known as “anti-nutrients”, because they can interfere with the absorption of iron, zinc and calcium.
These enzyme inhibitors can also make the foods in which they are present hard to digest. It’s not all doom and gloom though. There is evidence that phytic acid is actually beneficial to our health.
Soaking releases these pesky enzyme inhibitors and sprouting helps further reduce them.
Do not use the soaking water for your milk as it contains all the enzyme inhibitors that you wanted to get rid of in the first place.
 
Rinse your soaked nuts, seeds or grains and blend them together with fresh water for a couple of minutes or until smooth.
 
Now it’s time to strain your milk.
There are two ways of doing this; with a nut milk bag or through a large piece of muslin (cheesecloth). Cheesecloth works just fine if that’s all you have, but if you’re going to be making plant milk regularly, I recommend investing in a nut milk bag. They aren’t expensive and you can easily find one on Amazon.
 
Place your bag or piece of cheesecloth over a large strainer sitting on a large bowl (to collect the milk).
 
Pour the contents of the blender into the open bag/onto the piece of cheesecloth.
Now close the bag or gather the cheesecloth from the sides and squeeze from the top downwards. (This is where the bag is easier.)
 
When you have squeezed the pulp as dry as you can, put it to one side and pour your milk from the bowl into a glass jar or bottle, close it tightly with a lid and store in the fridge.
 
Freshly-made plant milk is best consumed within 2-3 days.
 
Jazzing up your milk
Here’s where you can have fun and experiment with different tastes. You can keep it simple or jazz it up with some funky ingredients.
Maybe you like your milk a little sweeter. Add a pitted date or two and blend well. Or add a teaspoon of maple syrup or wild honey, or how about molasses?
 
Cacao and carob instantly turn your milk into a chocolaty drink, vanilla extract always gives a nice homely feel to the milk (homely? Yep.) And cinnamon, cardamom, turmeric, cayenne are all great spices to experiment with! Ever thought of trying cacao, vanilla and cayenne together? It’s delicious!
 
Here are some basic recipes that I use. But by no means do you have to stick to them. Get adventurous and have fun experimenting!
Picture

Almond Milk

​Once you have started to make your own homemade almond milk, you won’t want to use the store-bought stuff ever again..
More...
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Amaranth Milk

Amaranth is a tiny Aztec ‘pseudograin’ (it looks and can be used like a grain but is actually a seed)..
More...
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Brazil nut Milk

Brazil nut milk is a deliciously creamy non-dairy milk that is a great one to start with for beginners who are used to the texture of cow's milk.
More...
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Buckwheat Milk

Contrary to what many people think, buckwheat is not a cereal grain & it’s not related to wheat either. Buckwheat is a gluten-free seed which like quinoa, contains all of the 9 essential amino acids, making it a complete protein.
More...
Picture

Hazelnut Milk

​Just when you thought that there was nothing more delicious than Brazil nut milk, along comes hazelnut milk….
This silky milk has the unmistakable nutty taste of hazelnuts and in my opinion is absolutely divine!
More...
Picture

Hemp Milk

When I realise I'm out of milk and haven't got time to soak nuts, seeds or grains for a new batch, hemp milk is the one I make. But this is definitely not a compromise. On the contrary, hemp seeds might be little but they are brimming with nutrition.
More...
Picture

Macadamia Nut Milk

Dreamy and creamy, this pretty round nut, indigenous to Australia, is packed with manganese and may well help lower LDL (bad) cholesterol.
More...
Picture

Quinoa Milk

​Quinoa, (pronounced KEEN-wah) native to South America, is a gluten-free pseudo-grain; a high-protein, high-fibre seed which has grain-like characteristics. It contains all of the 9 essential amino acids, making it a complete protein.
More...
Picture

Sesame Seed Milk

​Sesame seeds are a great source of calcium, iron & magnesium & sesame milk is a delicious way of incorporating them into your diet.
This milk is rich & creamy. It’s yummy on cereal or delicious as a beverage.
More...
Picture

Toasted Hazelnut Milk

It’s no secret that I love nuts and so nut milks are a staple in my fridge. Whilst I generally prefer to use raw nuts, I have to say that toasting them does add a lovely flavour!
More...

Slide-show of how to make plant milk


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Copyright 2021 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. 
All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com

​

  • Home
    • Who I am and what I do
    • About me
  • Why Plant-based?
    • Vegan v. Plant-based
    • Protein >
      • What is protein? >
        • Amino acids
      • How much protein do we need?
      • Examples of plant-based protein meals
      • Plant-based protein and athletes
      • Protein FAQs
    • Health >
      • Sugar: The legal drug
      • Vitamin B12
      • Vitamin D
      • Iron
      • Calcium
      • The benefits of eating raw
    • Phytonutrients >
      • What colour is your food?
      • Isothiocyanates and cruciferous vegetables
    • Dr. T. Colin Campbell
    • No dairy?
  • Mind, body and soul coaching programs
  • EFT
    • Rosacea Relief
    • What can EFT be used for? >
      • Motivation
    • EFT resources
    • EFT prices
  • SKINCARE
    • Skincare Shop
  • Sprouts and microgreens
    • How to grow sprouts
    • Easy mung bean sprouts
    • Easy lentil sprouts
    • Tips for successful sprouting
    • How to grow microgreens
    • How to grow Wheatgrass >
      • Juicing wheatgrass
  • Recipes
    • Plant milks >
      • Almond milk
      • Amaranth milk
      • Brazil nut milk
      • Buckwheat milk
      • Hazelnut milk
      • Hemp milk
      • Macadamia Nut Milk
      • Quinoa milk
      • Toasted Hazelnut milk
      • Toasted Sesame seed milk
      • Sesame seed milk
    • Dairy-free cheese >
      • Basic Cashew Cream Cheese
      • Roasted Garlic & Red Pepper Cream Cheese
      • Cashew and Spring Onion Cream Cheese
      • Roasted Garlic and Chives Cream Cheese
    • Dairy-free Cultured Cheese >
      • Basic Cultured Cashew Cheese
      • Basic Macadamia Nut Cheese
      • Basic Almond Cheese
      • Cashew Chèvre with Lemon Zest
      • Cashew Boursin
      • Almond Chèvre
      • Lemon Zest Almond Cheese
      • Macadamia and Pear Cheese
    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
      • Sprouted Black Sesame Crackers
      • Almond and Coconut Crackers
      • Sesame Crackers
      • Coconut & Apple Crackers
      • Spicy Flaxseed Crackers
    • Dips >
      • Zucchini & Hemp Hummus
      • Sweet Potato & Garlic Dip
      • Roasted Cherry Tomato Salsa
      • Spinach & Leek Cashew Dip
      • ​Beetroot, Ginger & Garlic Cashew Dip
      • Chickpea Hummus
      • Raw Parsnip Dip
      • Ginger and Sprouted Sunflower Seed Pâté
    • Dressings
    • Breakfast Ideas >
      • Sorghum, hemp and banana pancakes
      • Carob Amaranth Porridge
      • Apple, Oats, Almond Butter
      • Brown Rice and Apple with Hemp and Brazil nut milk
      • Millet and Buckwheat Blueberry Bread Muffins
      • Sweet Potato & Cinnamon Farinata Pancakes
    • Lunch & dinner ideas >
      • Dhal
      • Chickpea Farinata
      • Potato, onion, zucchini & tomato egg-free frittata
    • Veggie burgers >
      • Sprouted lentil, walnut and brown rice burgers
    • Salads & Raw Food >
      • Cheezy Zucchini Noodles
      • Veggie Rolls
      • Mimi's Street Tacos
      • Crunchy Kale Chips
      • Veggie Nori Rolls
    • Soups >
      • Cauliflower, Red Lentil and Potato Soup
      • Black Bean and Corn Soup
    • Desserts >
      • Chocolate Chickpea Truffles
      • Chocolate Mousse
      • Dark Chocolate, Sweet Potato & Black Bean Brownies
    • Smoothies >
      • Blueberry and Hemp Smoothie
      • Purple Passion
      • Orange Joy Smoothie
      • Sweet and Green Smoothie
      • Pretty & Pink
      • Banana Cacao Surprise
  • How to
    • How to juice
    • How to make Rejuvelac
    • How to make Kombucha
    • How to make Kefir
    • How to make Sauerkraut
    • How to make Kimchi
  • Resources
    • Kitchen makeover
    • Books
    • Videos & Documentaries
  • Blog
  • Contact