How to make plant-based milk

Plant-based milks are an essential part of SHA nutrition, as animal products aren’t consumed. They are a great source of health-boosting essential nutrients, therefore, they are a healthy alternative to conventional milk.

There are many variations of plant-based milk derivatives from different seeds, nuts, legumes and grains. However, in the majority of cases, the elaboration process is the same. Whilst the idea of making your own plant-based milk might seem laboursome, it is actually really easy to make. It’s also far healthier as it’s one hundred percent natural, it doesn’t contain refined sugar or other types of additives and conservatives. Also, the majority of store bought plant-based milks contain a low percentage of the seed/nut/legumes/grain it is made of. Therefore, the homemade version is richer in nutrients and it’s fresh.

Plant-based milk recipes

The elaboration process for plant-based milks is usually the same.

1. The plant alternative you’re going to use need to be soaked in water during a minimum of 8 hours. Ideally, leave them soaked in water the night before preparing it.
2. You need a sieve to separate the pulp from the liquid.
3. You need a blender (both a hand blender or a normal one work).
4. Plant-based milks tend to last 3-5 days.

Almond milk

Ingredients:

• 1 cup raw almonds
• 3 cups mineral water

Optional:

To sweeten the milk you can use the following ingredients:

• 1 teaspoon cinnamon
• 1 teaspoon rice malt syrup
• 1 medjool date (you need to blend it with the rest of the ingredients)

Preparation:

• Soak the almonds for a minimum of 8 hours.
• Blend the almond and the water in the blender until it blends well.
• Pass the milk through a sieve to separate the pulp from the liquid.
• Keep the milk in an airtight bottle and in the fridge.

Oat milk

Ingredients:

• 1 cup oats
• 3 cups mineral water

Preparation:

• Soak the oats for a minimum of 8 hours.
• Blend the oats and the water in the blender until it blends well.
• Pass the milk through a sieve to separate the pulp from the liquid.
• Keep the milk in an airtight bottle and in the fridge.

Cashew milk

Ingredients:

• 1 cup raw cashews
• 3 cups mineral water

Preparation:

• Soak the cashews for a minimum of 8 hours.
• Blend the cashews and the water in the blender until it blends well.
• Pass the milk through a sieve to separate the pulp from the liquid.
• Keep the milk in an airtight bottle and in the fridge.

You can also make hazelnut, rice or soy milk, etc.

It’s very simple to make and doesn’t take much time. It’s a great healthy alternative to milk, as it doesn’t contain sugar, conservatives or additives. It’s completely natural!