Make-Your-Own Milks (Almond & Coconut)

Almond Milk 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

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

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

1 cup shredded coconut
3 cups water
1 tsp vanilla extract

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.


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


Black Bean Brownies

Black Bean Brownies 2

Makes 12 delicious gluten-free brownies.


1 can black beans (240g drained weight)
1/2 avocado
1 cup brown sugar (suitable for vegans)
3 tbsp cocoa powder
1/2 cup walnuts
1 tsp baking powder
1 tsp vanilla extract
1 tbsp coconut oil (plus more for greasing)
Large pinch of salt
150g dark chocolate (suitable for vegans)

Black Bean Brownies


1. Preheat oven to 180°C and grease a 12-slot muffin tray with coconut oil.

2. Drain and rinse beans, then add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil and the salt to a food processor.

3. Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.

4. Combine ingredients in the food processor for 1-2 minutes.

5. Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).

6. Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.

7. Finely chop the remaining walnuts and sprinkle over brownies.

8. Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes).

9. Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.


Winter Salad

Winter Salad

Makes 4 small servings.


100g mixed leaves (i.e. spinach, rocket and baby red chard)
1/2 cup walnuts
1/4 cup pumpkin seeds
1 small red onion
1 red apple
1 orange
Handful pomegranate seeds

For the dressing…
3 tbsp olive oil
Pinch of salt and pepper
2 tbsp apple cider vinegar
1 tsp maple syrup
1 tsp mustard
1/2 tsp cinnamon


1. Place a non-stick frying pan on a medium heat and toast the walnuts and pumpkin seeds for 5 minutes or until they start to turn golden.

2. Place the mixed leaves, walnuts, and pumpkin seeds in a mixing bowl.

3. Peel and slice the onion. Peel the orange, then place a bowl underneath and slice into segments while using the bowl to catch the leftover juice for the dressing. Deseed and dice the apple. Transfer the onion, orange and apple pieces to the mixing bowl.

4. Prepare the dressing by combining all the dressing ingredients together with the leftover juice from the orange.

5. Drizzle the dressing over the salad and mix everything together.

6. Serve the salad with a topping of pomegranate seeds.


Breakfast Oat Bars

Breakfast Oat Bars

Makes 6 bars.


1 1/2 cups rolled oats
1/2 cup raisins
1/4 cup pumpkin seeds
1/2 cup brazil nuts chopped
1/4 cup almond milk
1 banana mashed
3 tbsp coconut oil
3 tbsp golden syrup


1. Preheat oven to 180° C.

2. Combine the mashed banana, oats, raisins, seeds, and nuts in a mixing bowl.

3. Melt the coconut oil and golden syrup in a small pan on a low heat and then add to the mixing bowl with the almond milk. Combine everything together.

4. Transfer the oat bar mix to a baking tray lined with parchment paper and smooth over the top with a spoon.

5. Bake in the oven for 35 minutes.

6. Remove from oven and leave to cool completely before removing from tin and cutting into bars.


Chilli Stuffed Avocado Boats

Chilli Stuffed Avocado Boats

Makes 12 boats.


Olive oil for frying
1 white onion diced
1 red pepper diced
1 yellow pepper diced
2 cloves garlic diced
1/2 tsp chilli powder
1/2 tsp cayenne pepper
1 tsp cinnamon powder
1 tsp cumin powder
1 can kidney beans drained
1 can tinned chopped tomatoes
Pinch of salt
6 avocados

Handful of chopped coriander
Handful of crushed vegan tortilla chips


1. Heat a little olive oil in a frying pan. Once hot, add the onion, peppers and garlic, and fry for 8 minutes or until soft.

2. Stir in the spices and fry for a further 2 minutes.

3. Add the tomatoes and kidney beans into the frying pan, stir, then simmer for 30 minutes. Add in more water if needed.

4. Meanwhile, halve the avocados, remove the stones, then peel and discard the skin.

5. Season the chilli with salt as desired and stir in most of the coriander, leaving a few leaves for decoration.

6. Fill the inside of the avocado halves with a tablespoon or two of the chilli mixture and top with vegan sour cream, then sprinkle with coriander and tortilla.

Vegan sour cream recipe

1/4 cup raw cashews
2 tbsp water
1 tsp lemon juice
1/2 tsp apple cider vinegar
Pinch of salt

1. Soak cashews in boiling water for one hour.
2. Drain cashews and place all ingredients in blender. Blitz until smooth.

16 Vegan Recipes You Absolutely Have To Try This Christmas

Have a very vegan Christmas…

1. Festive Butternut Roast

Recipe via The Veg Space

2. Vegan Mince Pies with a Rich Home-Made Filling

Recipe via Elegantly Vegan

3. Best-Ever Cranberry & Pistachio Nut Roast

Recipe via Jamie Oliver

4. Vegan Gingerbread Cookies

Recipe via Emilie Eats

5. Mixed Mushroom Stuffing

Recipe via Jamie Oliver

6. Raw Santa Hat ‘Cheesecakes’

Recipe via So Vegan

7. Pecan and Mushroom Wellington

Recipe via Delightful Vegans

8. Vegan Sticky Toffee Pudding

Recipe via Lazy Cat Kitchen

9. Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Recipe via Julia’s Album

10. The Ultimate Vegan Yorkshire Puddings

Recipe via Huffington Post

11. Chocolate Orange Christmas Pudding

Recipe via Wallflower Kitchen

12. Vegan Nut Roast

Recipe via Jamie Oliver

13. Chocolate and Orange Twists

Recipe via Lazy Cat Kitchen

14. Whole Roasted Christmas Cauliflower

Recipe via So Vegan

15. Rum & Orange Chocolate Truffles

Recipe via So Vegan

16. Chocolate Peanut Butter Reindeer Cookies

Recipe via Fork and Beans

Whole Roasted Christmas Cauliflower

Whole Roasted Christmas Cauliflower header


1 whole cauliflower head
2 tbsp olive oil
1 tsp cumin
1/2 tsp chilli flakes
Pinch of salt & pepper
Small handful of Pomegranate seeds
Small handful of coriander (ciantro)

For the dressing…
2 tbsp chopped coriander
1 tbsp tahini
1 tbsp lime juice
1 tsp sweetener (agave syrup)
1 garlic clove
1/4 cup water

Whole Roasted Christmas Cauliflower

Whole Roasted Christmas Cauliflower
– Full recipe

Posted by So Vegan on Thursday, 8 December 2016


1. Preheat oven to 220°C.

2. Remove the green leaves and trim the stem of the cauliflower so the bottom is flat.

3. Whisk the olive oil, cumin, chilli flakes, salt and pepper in a bowl, then pour over the whole cauliflower head and rub with your hands until the entire cauliflower is coated.

4. Place the cauliflower on a baking tray and bake in the oven for 30-40 minutes (depending on the size of the cauliflower).

5. Meanwhile, blend the dressing ingredients together until smooth.

6. Remove the cauliflower from the oven and place on a serving plate.

7. Pour the dressing over the cauliflower and finish with a sprinkle of pomegranate seeds and coriander leaves.


Raw Santa Hat ‘Cheesecakes’

Raw Santa Hat 'Cheesecakes'


For the base…
1/2 cup walnuts
1/2 cup hazelnuts
2 tbsp cocoa powder
10 dates

For the cheescake…
2 cups soaked cashews
2 tbsp vanilla
6 tbsp cocoa butter
1/2 cup soya milk
1/4 cup golden syrup

For the decoration…
1/2 cup coconut whipped cream
Approx. 18 strawberries (remove the stems)

Raw Santa Hat 'Cheesecakes'

Raw Santa Hat 'Cheesecakes'
– Full recipe

Posted by So Vegan on Tuesday, 6 December 2016


1. Soak cashews in hot water for 1 hour.

2. Place base ingredients into a blender and blend until the mixture is a soft consistency and no large pieces remain. You may have to stop the blender and scrape the ingredients from the sides, then blend again until you reach the desired consistency.

3. Set the base mix aside and rinse out the blender. Place cheesecake ingredients into the blender and blend until smooth.

4. Grease a loaf tin with coconut or olive oil, then line all four sides with parchment paper.

5. Pour the base mixture into the loaf tin and level the mixture using the back of a spoon. Then pour the cheesecake mixture over the base and tap the tin for an even top layer.

6. Place the loaf tin in the freezer for 2 hours.

7. Remove loaf tin from freezer, turn out the cheesecake and cut into roughly 18 even squares (depending on the size and shape of your loaf tin).

8. Whip the coconut cream until light and fluffy, and pipe or spoon a little onto each cheesecake. Then top each cheesecake with a strawberry.


Tear & Share Christmas Tree Mince Rolls

Christmas Tree Mince Rolls


320g pre-rolled shortcrust pastry
250g mince meat (suitable for vegans)
2 tbsp almond milk
1 tbsp apricot jam
1/2 tsp water

For the garnish…
1/2 cup icing sugar
2 tsp water
Handful of glacé cherries
Handful of chopped pistachios

Tear & Share Christmas Tree Mince Rolls

Tear & Share Christmas Tree Mince Rolls
– Full recipe

Posted by So Vegan on Friday, 2 December 2016


1. Preheat oven to 220°C.

2. Roll out the pastry into a rectangle approximately 35cm x 20cm in size with the longest side closest to you.

3. To make the trunk, cut a 3cm wide vertical strip at the edge of the pastry and roll the strip towards you.

4. Spread the mince meat evenly across the remaining pastry and roll the pastry towards you, starting at the side furthest away.

5. Use a sharp knife to cut the pastry evenly into 15 small rolls.

6. Line a baking tray with parchment paper and arrange the 15 rolls on the tray in a tree formation, with five at the bottom, four on the next layer, then three, then two and finally one on the top. Leave a small amount of room between each roll so they have space to rise in the oven. Remember to add the trunk at the bottom of the tree.

7. Brush the tree with almond milk.

8. Place in oven for 10-15 minutes.

9. Meanwhile, make the glaze by heating the jam and water for a 1-2 minutes in a pan until it becomes runny enough to paste on the tree.

10. Remove the buns from the oven, brush with the jam glaze and leave to cool completely.

11. To decorate, combine the icing sugar and water until smooth and drizzle or pipe over the tree, then top with halved glacé cherries and chopped pistachios.