However, it’s no good being vegan and catching fish so here is a recipe for homemade almond and oat milk instead.
Not only does making your own mean reducing the amount of packaging you are using, but it also allows you to tailor the milk to your taste. For those suffering with sensitive stomachs, homemade milk can be best due to the thickening agents in processed plant milk that can cause irritation.
Almond milk is a powerful antioxidant with high levels of vitamin E, which helps protect our bodies against free-radicals and can help lower your blood pressure too.
Oat milk is great for lowering your cholesterol and blood glucose levels, and is an excellent source of Vitamin b12. Both milks are great sources of calcium.
Almond and oat milk can be made separately or combined to make a plant-based milk hybrid that is full of goodness.
You will need:
1 cup of almonds or oats
3 cups of water
A glass container or mason jar
Fine sieve or tights
A smoothie maker/food processor
Vanilla pod or cinnamon (optional)
Method:
Place the almonds and/ or oats in the mason jar along with the 3 cups of water. Leave the almonds or oats to soak overnight.
Pour the mixture into a food processor or smoothie maker and pulse until the nuts and oats have been completely broken down.
If you prefer a smooth milk then strain the milk and reserve the nuts for granola toppings or flapjack mixture. If you would like to benefit from the insoluble fibre that almonds provide, then leave them in! Leaving the oats in allows the milk to thicken when heated; perfect for Bechemal sauces.
If you prefer a flavoured milk then add the vanilla pod or cinnamon to taste.
Pour the mixture back into the glass storage container. Enjoy served in your hot drink, cereal or baking.
Written by Lucy Noon for Grace & Green