Everyday Plant-Based Milk
Recipe by Danielle Wiens
Save the planet, and your tummy, with this plant-based milk recipe. A lot of people are making the switch to a plant-based diet for their health and the health of the planet. Unfortunately, a lot of dairy-free milks are just as bad for the environment as their full-dairy counterparts. Non-dairy milk also contains a surprising amount of additives that can be really hard on digestion, such as carageenan. Making your own plant-based milk at home is a lot easier than most people expect. Quicker than a trip to the grocery store, this recipe is guaranteed to be an instant hit.
Add oats, cashew butter, maple syrup, sea salt, ice and one cup of water to a high-power blender. Blend on medium-high for 15-30 seconds, until everything is well blended.
Add the remainder of the water and blend again for another 15-30 seconds. Be careful not to over-blend, or the milk will become too starchy.
Strain the milk using a fine-mesh strainer. Then strain the remaining liquid through a nut milk bag. Be sure to get all the liquid out.
Pour the milk into a one-litre bottle and store it in the refrigerator for up to one week.
Substitutions: No maple syrup, replace with honey or another sweetener of choice. No cashew butter, replace with almond butter.
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