Milks & Yogurts | Vegranu
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Milks & Yogurts

Recipes, tips and ideas for making vegan Milks & Yogurts in a practical, healthy and sustainable way.

Milk nut/seed/grain beverage#

Ingredients#

  • Oats/Rice, 3 cups
  • Water, 4-6 cups
  • Toasted nut/seed butter 2 tbsp
  • Nuts and seed (1 cup)
    • Peanut/Cashews/Hazelnut/Almond
    • Sunflower/Pumpkin
    • Chia/Flax
  • Sweetener
    • Banana (1 cup, can be baked or seared)
    • Dates/Plums/Raisins (1/2 cup)
  • Flavouring and Spices
    • Cocoa
    • Cinnamon
    • Ginger
    • Pumpkin Spice
    • Vanilla/Coconut/Cinnamon extract

Examples:#

  • Choco-Banana: Cocoa/Banana/Hazelnut/Peanut
  • Pumpkin: Pumpkin/Almond/Pumpkin Spice
  • Gut Health: Plums/Raisins/Ginger/Chia

Tips#

  • Sunflower seed are a cost effective way to introduce some fat and variety in texture and nutrition
  • Chia and Flax are great for a thicker texture and they contain a high omega-3 and fiber content. You can also use corn meal or equivalent to increase the thickness
  • You can find some beautiful glass bottles for fridge storage
  • A multi-functional pot which then can be used for making yogurt

Storage#

  • Up to 3 days in the fridge
  • Can be freezed in silicone bags. Let it thaw and throw it in the blender when you are ready for a refill.

Recipe#

  • Leave the nuts, seeds and grains soaking overnight or for a couple of hours. You may speed up the process by heating up the water
  • With a strainer, remove the water
  • Add the ingredients along with the water to a blender
  • Boil for 20 minutes. Mix to distribute the heat and keep the bottom from burning. May use a big pot with more water so you don't need to attachment
  • Add to a blender with more water until you find the proper consistency. If you plan on making yogurt or ice-cream, you may set aside some of the liquid without adding more water to keep that smooth gesture
  • Let it cool and store

Soy Milk#

Tofu#

Yogurt#