How To Make Plant Based Mylk’s

2020-04-25T15:54:01+00:00April 25th, 2020|Breakfast, Meal Prep, Recipes, Vegan|

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How to make plant based Mylk’s:

Making homemade plant based mylk’s just got ten time easier with one of my favorite Kitchen appliances, the Almond Cow. This appliance allows you to make your various plant based mylk’s in less than 30 seconds. But don’t worry, if you don’t have an almond cow you can still make your mylk’s using these recipes and tips.

Ingredients you will need:

  1. Raw almonds soaked overnight, rinsed, and drained
  2. Raw cashews soaked overnight, rinsed, and drained
  3. Maple syrup
  4. Vanilla extract
  5. Lavender
  6. Cinnamon
  7. Celtic sea salt

But the combinations are endless so feel free to get creative with different nuts, seeds, or oats when making your own mylk’s at home.

Appliances you will need:

  1. Almond cow (CODE: MELISSA15 saves you $15) or a high powered blender
  2. If not using the almond cow you will need a cheese cloth or a nut mylk bag to strain the pulp out
  3. Mylk jars to store mylk

How to make the mylk using the almond cow:

The night before I soak my nuts in filtered water overnight. And the next day, I rinse and drain my nuts. Then I add 1 cup of my nuts to my filter basket and close. To the base of the almond cow I add 5 cups of filtered water along with Celtic sea salt, vanilla, lavender, maple syrup, and cinnamon. Then I press the almond cow button and let the machine do its magic. Once the light is solid green the mylk is done, open it up, and pour into your mason jars.

How to make in your blender:

If you don’t have an almond cow, make it in a high powered blender. Follow the same steps above except you won’t have a filter basket to strain out the pulp. And so you will need to use a cheese cloth or a nut mylk bag to strain out the pulp when making in the blender.

How long will my mylk last?

Since this is fresh and made with 100% real ingredients, no gums, fillers, or preservatives used, the mylk will only last around 6-7 days.

What do I do with the pulp?

I believe in 0 food waste over here, so I save my pulp always, and get creative with using it. Like making these vegan, flourless, brownies.

 

Almond and Cashew Mylk’s

Ingredients

Lavender almond mylk:

  • 1 cup soaked almonds
  • 5 cups filtered water
  • 1-2 tsp lavender extract
  • 1 Tbsp maple syrup
  • 1/2 tsp Celtic sea salt
  • 1 tsp vanilla extract.

Unsweetened almond mylk:

  • 1 cup almonds soaked
  • 5 cups filtered water
  • 1/2 tsp celtic sea salt

Cinnamon cashew mylk:

  • 1 cup soaked cashews
  • 5 cups filtered water
  • 1-2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp celtic sea salt
  • Optional add in: 1 Tbsp maple syrup

Instructions

Making in almond cow:

  • If using the almond cow add your nuts to the filter basket and close
  • Fill the base with the water, seasonings, close and press the almond cow button
  • Let it go through the three cycles and once the light is solid green mylk is done
  • Store in mylk jug for 6-7 days in refrigerator

Making in blender:

  • Add all ingredients to blender and blend for a few minutes
  • Pour into a mesh bag or cheese cloth and strain the pulp (only do this for the Almond Mylk no need to do for the cashew mylk)
  • Store in mylk jug for 6-7 days in refrigerator