Make-Your-Own Milks (Almond & Coconut)

Almond and Coconut Milk

These simple and delicious milk recipes from the amazing My Whole Food Life are really easy to make. We’ve been meaning to share recipes for almond and coconut milks for a while, so we’re really excited about teaming up with My Whole Food Life to show everyone how straightforward it is to make these at home!

The taste is much creamier and delicious than store-bought milks and you can use the leftover pulp to make flour. For almond flour, simply bake the remaining pulp at 200°C for approximately 1 hour, then process until fine. For coconut flour, bake the pulp at 200°C for approximately 2 hours, then process until fine.

If you’re missing any equipment for the following recipes, make sure you check out the links at the bottom of the page.

Almond Milk

Ingredients
1 cup raw almonds
2 cups water
1/2 tsp vanilla extract

Method
1. Soak almonds in water overnight.
2. Drain and rinse almonds until water comes out clean.
3. Blend almonds, water (2 cups) and vanilla in blender for 1-2 minutes.
4. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
5. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
6. Transfer the almond milk from the mixing bowl to a glass bottle or jar.
7. Store in the fridge and use within 4-5 days. Shake well before use.

Coconut Milk

Ingredients
1 cup shredded coconut
3 cups water
1 tsp vanilla extract

Method
1. Blend coconut, water and vanilla in a blender for 1-2 minutes.
2. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
3. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
4. Transfer the coconut milk from the mixing bowl to a glass bottle or jar and keep in the fridge.
5. Store in the fridge and use within 4-5 days. Shake well before use.

Equipment

Make sure you visit the My Whole Food Life blog to discover a variety of healthy and delicious recipes.

#SoVegan

Pumpkin Spice Latte

Pumpkin Spice Latte

Makes 1 latte.

Ingredients

For the puree…
Small pumpkin

For the pumpkin spice…
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp allspice

For the latte…
1 tbsp pumpkin puree
1/2 tsp pumpkin spice
2 tsp brown sugar
1 cup soya milk
1 tsp vanilla essence
Shot of espresso coffee
Coconut cream (optional)

Pumpkin Spice Latte

Pumpkin Spice Latte
– Full recipe http://bit.ly/2eJcTMg

Posted by So Vegan on Wednesday, 26 October 2016

Method for the homemade pumpkin puree

1. Preheat the oven to 180°C.

2. Slice and deseed the pumpkin, then place as many slices as you like on the baking tray. Bake for 40 minutes. You will only need 1 tbsp of puree per latte but you can make more for another time!

3. Remove pumpkin from the oven and spoon out the flesh, leaving the skin. Blend until smooth in a food processor and store in an airtight container.

Simply combine spices together for the pumpkin spice

Method for the pumpkin spiced latte

1. Place a small pan on a medium heat and add 1 tbsp of puree, 1/2 tsp pumpkin spice, and the sugar. Stir frequently until the mixture has combined and starts to caramelise.

2. Whisk in the milk and vanilla essence. Continue whisking until the liquid is hot and frothy.

3. Prepare the espresso shot and pour into a serving cup.

4. Pour the milk mixture into the cup over the espresso.

5. Top with whipped coconut cream and a sprinkling of pumpkin spice.

#SoVegan

Super Green Smoothie

Super Green Smoothie

Makes 1 smoothie.

Ingredients

1 banana peeled
1 cup mango diced
1 cup kale chopped
1 cup spinach
1/2 tsp spirulina powder
2 cups almond milk

Super Green Smoothie

Super Green Smoothie
– Full recipe http://bit.ly/2d2BWKt

Posted by So Vegan on Wednesday, 5 October 2016

Method

1. Combine all ingredients in blender until smooth.
2. Pour into serving glass and top with your favourite seeds.