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
Chocolate Hazelnut Vegan Milk
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
MATCHA HEMP SHAKE
Matcha Hemp Shake
Ingredients
- 1 cup hemp hearts
- 1/2 cup unsweetened dessicated coconut
- 2 tsp matcha powder
- 1 tsp agave nectar or organic raw honey, but it won't be vegan
- 2 cups purified water
Instructions
- 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
STRAWBERRY SESAME SMOOTHIE
Strawberry Sesame Smoothie
Ingredients
- 1 cup sesame seeds soaked overnight
- 1/2 cup almonds soaked overnight
- 1 tsp agave nectar or organic raw honey, but it won't be vegan
- 1/2 cup strawberries fresh or frozen
- 2 cups purified water
Instructions
- Drain the soaked seeds and nuts and rinse well.
- Add all the ingredients in the blender and process for five minutes, with pauses.
- Strain the liquid with a nut bag or a strainer.
- Place the strawberries in the blender and process to obtain a fine puree.
- Distribute evenly the strawberries into the serving glasses, then pour the sesame milk.
- Serve right away.
Notes
I love vegan raw milks! They’re so customizable ^_^
Yesss, love them too!
I would have never thought to soak sesame seeds overnight. But that strawberry sesame smoothie looks so good, it makes me want to soak some now. 🙂
As usual, gorgeous photography.
Cheers!
Thank you :)! Never tried soaking before, but it was a great idea, because it made the milk richer and frothy.
this looks amazing and your photography is flawless 🙂
https://aspoonfulofnature.wordpress.com/
Thank you, Anna! 🙂
I love the variety of vegan milks that are around – and they are all so easy to make at home! I’ve never tried making my own, but I can’t wait to give some of your recipes a try. I’m especially intrigued by your sesame milk – delicious!
Amy, it’s definitely worthy giving them try – I’m sure you’ll love them!
Hi ana,
breakfast with baba ganoush, avocado & alfalfa on bread together with your vegan chocolate milk. it’s perfect. thanx.
Hi Inge, sounds reaaallly perfect, definitely my kind of breakfast!:)