Name: Chocolate Hazelnut Vegan Milk
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup raw hazelnuts (soaked overnight); 1/2 cup unsweetened dessicated coconut; 2 tsp raw cacao; 1 tsp agave nectar (or organic raw honey, but it won't be vegan); 1/8 tsp sea salt (just a pinch); 2 cups purified water

During my forty days of a vegan diet before Easter, I discovered a new passion – vegan milks. I tried tens of combinations, played with ingredients, experimented with flavors, and I realized that you don’t need cutting-edge technology to obtain smooth, dense, and creamy vegan milks. You can make awesome liquids with a normal blender, using the right quantities of soaked ingredients. Nuts or seeds + water = vegan milk – it is that easy! If you hit the right consistency, all you have to do is play with flavors and you will never go back to dairy again.

You can make vegan milks out of cereals, rice, or soy, but my favorites are nut milks. I prefer to have my oats soaked in a delicious nut milk rather than turning them into liquid. As for soy, I usually try to reduce the intake, because soy contains phytoestrogens that disrupt my hormone balance. So, I focus on nuts and seeds, which I combine in many possible ways to obtain delicious vegan milks. You can use these for your morning cereals, for smoothies and shakes, puddings, vegan baking, or coffee. Homemade vegan milks will save you good money and a lot of additives used in stored products (stabilizers, emulsifiers, and salt). From only one cup of mixed nuts and seeds you can obtain up to four cups of milk. It only takes you a few minutes and you will know exactly what your vegan milk contains.

Nuts and seeds are loaded with nutrients, and combining different ingredients will enrich your diet with minerals, vitamins, and healthy fats. Most of them also contain phytic acid, which lowers nutrient absorption, but soaking solves the problem and also helps to blend them easier. Here are some of my favorites:

Almonds – High in magnesium, manganese, selenium, and vitamin E.
Hemp hearts – High in essential fatty acids omega-3 and omega-6, but also in protein.
Hazelnut – It’s my favorite milk for coffee, because it has a rich flavor and taste; these nuts are loaded with folic acid, magnesium, and iron.
Coconut – High in lauric acid, a saturated fatty acid with antiviral, antibacterial, and anti-inflammatory effects. You can even make your own desiccated coconut at home!
Sesame seeds – Contain eight times more calcium than cow’s milk.

I usually have these vegan milks on their own, so I make them rich and dense and I don’t worry too much about their calories. If you want to go with a lighter version, doubling the water quantity will do the trick.

CHOCOLATE HAZELNUT VEGAN MILK

Print Recipe

4 from 3 votes

Chocolate Hazelnut Vegan Milk

Rich, creamy, and deliciously flavored, this vegan milk is the perfect choice for your cereal breakfast bowl.

Prep Time10 mins

Total Time10 mins

Course: Drinks

Cuisine: Vegan

Servings:

Author: The Awesome Green

Ingredients

1 cup raw hazelnuts soaked overnight
1/2 cup unsweetened dessicated coconut
2 tsp raw cacao
1 tsp agave nectar or organic raw honey, but it won't be vegan
1/8 tsp sea salt just a pinch
2 cups purified water

Instructions

Drain the water from the soaked nuts and rinse well.
Place all ingredients in a blender and process for five minutes, with pauses.
Strain the liquid with a nut bag or a fine strainer.
Serve right away or keep in the refrigerator in an airtight container for one-two days.

Notes

Chocolate-Hazelnut-Vegan-Milk Nutrition Label

MATCHA HEMP SHAKE

Print Recipe

4 from 3 votes