GOT VEGAN MILK?!
Enjoy these easy, alkalizing dairy-free creations! Much cheaper, tastier, better for the environment, and better for your body than the store bought versions.
They usually last about 3-4 days in the fridge. Use them with cereals, in soups or sauces, for baking, and enjoy drinking hot or cold.
HINT: Don’t throw the pulp away! I like to use the pulp for extra fiber and nutrients on top of my salads, in my dessert creations (ie. raw, vegan chocolate truffles or pies), and in smoothies.
High-Calcium, High-Protein Almond Milk
1 ½ cups of raw almonds, soaked in water overnight
4 cups of filtered or spring water
*optional (3-5 dates, or stevia, maple syrup to sweeten) or vanilla, or cinammon
Blend 1 ½ cups of raw almonds that have been soaked overnight in 4 cups of water. Blend with dates if you like your milk with a hint of sweetness. Strain once to remove almond granules. (I put these on my salads for extra crunch and protein). The result is delicious, creamy milk that is free of harmful vegetable oil, concentrated sweeteners, and the problems associated with cow’s milk and soy.
It keeps for 3-4 days in the refrigerator.
You can also use other nuts and seeds…try macadamia nuts, Brazil nuts, cashews, sunflower seeds, hemp seeds.
Banana Oat Milk
**Add 5-6 macadamia nuts or 1/4 avocado for extra body.