In the first edition of the Vegie Head plant-based cooking workshop series, author and chef Adele McConnell shares a simple substitution and a delicious one.

There are so many different types of nut and seed milks on the market today- and most are readily available. Making your own is always simple, easy and cheap. And best of all you know exactly what’s in it.

  • Almond milk: great in baking and for sweeter dishes. By far the easiest and most popular non-dairy nut milk. Great for smoothies.
  • Oat milk: creamy, rich and great for savoury dishes. Recommended by coffee drinkers.
  • Quinoa milk: nutty and savoury. Great for doughs and baking savoury muffins.
  • Cashew milk: perfect for smoothies and cereal
  • Hazelnut milk – so good in a hot chocolate!

Almond Milk Recipe:

You can also use cashew nuts, macadamias, hazelnuts and sesame seeds to create your own nut milks.

Ingredients:

  • 1 cup almonds with skins (can substitute with other nuts or seeds)
  • 2 cups filtered water

Optional:

  • 2 fresh or dried pitted medjool dates
  • 1 vanilla pod

Preparation Time: 15 minutes, plus soaking time (overnight soaking optional)

Method:

  1.  Put the almonds in a bowl, cover with water and leave to soak overnight. This is optional. If you’re in a hurry, soaking can be skippedor a few hours.  Drain in a colander and rinse well.
  2.  Put almonds into in a blender or food processor with 2 cups water & the optional ingredients, if using. Blend on high speed for 1–2 mins. Check the consistency. To make milk thinner, add 1 cup water & pulse to combine.
  3. Strain through a nut-milk bag, or a fine sieve or muslin. (The almonds can be drip-dried for a wetter pulp – perfect for making cheese. Put the pulp filled bag on to upturned saucer inside larger bowl and put heavy weight, such as tin of beans, on small plate on top of the bag.)
  4. Reserve the pulp for later use (perfect for cookies oralmondcheese). The milk can be stored in a sealed glass jar in the fridge for up to 4 days and can also be frozen in ice-cube trays and the cubes stored in freezer bags for up to 2 months.

Now that you have had a go at making your almond milk it’s time to enjoy it! Add to your coffee/tea, cereal or try this banana smoothie recipe:

Banana Smoothie

  • 2 cups homemade almond milk
  • Ice
  • 2 bananas
  • 1 tsp cinnamon
  • 1 tsp almond butter

Blend and enjoy!

About Adele McConnell

Author and chef Adele McConnell has made it her mission to show people how easy and delicious eating plant-based food can be. With a focus on green living, sustainably, and local produce, Adele will show you how to keep the whole family happy and healthy.