4 Healthy Plant-Based Milks To Help You With Your Diet

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Plant-based milks are a great alternative for people who are vegan, or if you simply want to change up your diet, replacing fat milk with a healthier version. They are very easy to make at home and can be made with natural ingredients.

You can definitely play with different ratios until you find your ideal thickness; thus you could easily turn these into smoothies. To enrich the milk and improve its nutrient content, you can also combine different ingredients, for example, sesame and almonds, rice and hemp or oats and cashews. To add more flavor and health benefits, customize the milk with natural sweeteners, cacao, and other spices. Keep reading and find what satisfies your taste buds!

1. Almond Milk

Image Credits: Almond Milk

Start with a ratio of 1 cup almonds to 2 cups water when making almond milk. This makes a milk that is roughly the consistency of 2% milk. If you’d like a thinner milk, use more water next time. Soak the almonds overnight or up to 2 days. Then, drain and rinse the almonds. Combine the almonds and water in a blender. Blend at the highest speed for 2 minutes. Using a cheesecloth, squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.

2. Rice & Hemp Chocolate Milk

Image Credits: Rice & Hemp Chocolate Milk

For this recipe, you would need 1 cup uncooked brown rice, 3 tbsp hemp seeds, 3 cups water, plus more for soaking
and a pinch of sea salt. Also, you could add some optional ingredients such as 2 tbsp raw cacao powder, 2 Medjool dates and 1/2 vanilla beans. Add all ingredients into a high-speed blender and blend until super smooth.

3. Sesame Seed Chai Latte

Image Credits: Sesame Seed Chai Latte

For this recipe, you will need 1 cup white sesame seeds, 3 cups water, plus more for soaking and a pinch of sea salt. Moreover, to make this sweet, you could also add optional ingredients such as 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cardamom, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, a pinch of freshly ground black pepper, and 1 tbsp date syrup, honey or maple syrup.

Soak the nut/seed/grain overnight, for 8 to 12 hours. Thoroughly drain the soaking water. Place the nut/seed/grain in the blender, cover with water, add the sea salt and remaining optional ingredients and blend at the highest speed for 2 to 5 minutes. Strain the plant-based milk using a cheesecloth or a nut milk bag, and press well to get as much milk as possible. Pour the milk into sterilized glass bottles and store in the fridge for 3 to 5 days. Store the leftover pulp in a sterilized glass container in the fridge for up to 3 days, or store in the freezer for up to 6 months.

4. Turmeric Gold Coconut Milk

Image Credits: Turmeric Gold Coconut Milk

For this recipe, you will need 1 cup unsweetened shredded coconut and 3 cups water. The optional ingredients to get this flavor are 2 tsp ground turmeric, 1 tsp ground cinnamon, 1/2 tsp ground ginger, a pinch of freshly ground black pepper and 2 dates, honey or maple syrup.

Heat the water with all the spices without letting it boil. Pour in the shredded coconut and dates and let the mix sit on the countertop for about 30 minutes. Blend on high speed for 2 to 3 minutes until thick and creamy. Strain using a cheesecloth or a nut milk bag, and pour the coconut milk into a sterilized glass bottle. Enjoy!

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