Hey guys and welcome back to my channel. Thank you so much for joining me for another video. Thank you so much for joining me for another video. Firstly, thank you to SquareSpace for sponsoring this video, Firstly, thank you to SquareSpace for sponsoring this video, but more about them at the end. Today we’re going to be talking about my favorite three plant-based milk recipes. Today we’re going to be talking about my favorite three plant-based milk recipes. So without further ado, let’s get straight into the video. So, for plant based milk, the preparation is key. Starting the night before, I like to soak the oats, and the almonds as well. Starting the night before, I like to soak the oats, and the almonds as well. It doesn’t matter really how much you soak them in. Just make sure you have enough water. For the rice, however, I only soak it two hours before I’m going to make the rice milk. For the rice, however, I only soak it two hours before I’m going to make the rice milk, so I tend to use very hot water (but not boiling), two hours before I’m going to make the fresh milk. So let’s start with almond milk. Just a note to say that plant based milk is super easy to make, but it’s also super easy to be adapted. So please feel free to add anything you like. I’m just making simple recipes that are definitely, definitely intended for you to put your own spin on them. I’m just making simple recipes that are definitely, definitely intended for you to put your own spin on them. So: Put your almonds into a blender; So: Put your almonds into a blender. There’s no need to discard the water; you might as well keep it, and, yeah.
Add the soaked almonds and the water into your blender. Add the soaked almonds and the water into your blender, and then add some extra water to top it up All of the measurements that I use will be in the description below, so don’t worry if you are missing anything. All of the measurements that I use will be in the description below, so don’t worry if you are missing anything. I like to also add a tiny tiny tiny amount of salt, which is probably around a quarter of a teaspoon, I like to also add a tiny tiny tiny amount of salt, which is probably around a quarter of a teaspoon, which is probably around a quarter of a teaspoon, just to help it stay a little bit longer in your fridge just to help it stay a little bit longer in your fridge – you know, fresh and all of that just to help it stay a little bit longer in your fridge – you know, fresh and all of that Once you’re ready, just hit blend and blend for about one to two minutes, depending on how high-speed your blender is. Here I’m using my mum’s, which is a really nice one, so I only have to blend it for about a minute, but the one I have at home is a really shitty old one that’s like all second-hand, but the one I have at home is a really shitty old one that’s I got second-hand, so I tend to use like a little bit more time, like about two minutes. Once you finish blending, now it is time to strain. What you can do, if you don’t have a milk bag, is just simply use a strainer What you can do, if you don’t have a nut milk bag, is just simply use a strainer The only thing about nut milk bags is that they’re just a little bit easier and a little bit quicker, but of course you absolutely do not need them. It is not an essential. Once you’ve poured the milk through the nut milk bag and you’ve strained it through, you’re going to be left with some pulp. Now, there is no need for waste. What I love to use with this pulp is to simply put it into naked bars or bliss balls or even into muffins, and the same can be used for the oat pulp as well. So there’s no need to waste. One other thing that you can do is to actually freeze it and then use it at another time. So, yeah. Just be mindful of that. When that’s done. you can simply pour it into a jug or any kind of bottle and store it in the fridge. These usually, for me anyway, last up to four days, so it can be quite short, so if you don’t think you can get through all of it, make sure you change up the measurements depending how long you can actually get- (laughs) -it takes you to get through some. Okay, next one’s oat milk. I sometimes like to actually soak my oats and then rinse them. because some people do say that depending on the oats that you use, it can be a bit slimy, but, sometimes I do, sometimes I don’t, so I’m going to leave it up to your discretion. Once you’ve soaked them and you’ve rinsed them (or haven’t), I would still empty that water and put the oats into your blender. Once you’ve put the oats in, then it’s time to add some water. Again, all the measurements will be in the description below. Then, I simply add a bit of salt, and then, I add some maple syrup. Maple syrup is my favorite thing to add to oats, especially because I tend to have it in my coffee. And I’ve not a sweet tooth, but sometimes it’s just nice to have that flavor that levels out the oats. Then it’s time to simply blend. Once you’ve blended it, then you basically do the same thing that you did with the almonds: run it through a strainer, or a nut milk bag, and then you add it to a pot or a jar, whatever you have, and then leave it in the fridge for, again, up to about four days. And there you have it. And then last but not least, rice milk. I love rice milk, especially in things like muesli. So what I like to do with this is, two hours before I’m going to make it, I boil a kettle, but I make sure that the water is very very very hot, but not quite boiling. Once I’ve got it really hot, I then add the hot water to one cup of rice. When I leave it for about two hours, when you come back, you don’t want the rice to be cooked, you basically want it to have still enough hardness in it that you can break it apart in your fingers, but it doesn’t kind of smush. Then you want to rinse the rice thoroughly, add it to a blender, and add the water. What I Iike to do is for this one is to add some dates, about three or four, depending on your sweet tooth of course you can add more, or you can again use any sweetener that you like or completely omit. Adding a bit of salt, and then blending It’s super simple, just like the others. Blend it until it’s not completely pulverized, but very thin, again, about one minute, or two minutes if your blender is a little shitty like mine. And then you’re going to just strain it simply like you did the other ones. Once you’ve strained it, add it to a jar or bottle, whatever you have, and you’re done. Again, about four days this is going to last you, and you can add it to so many things. Before we finish this video, I just want to give another thank you to SquareSpace for sponsoring it Before we finish this video, I just want to give another thank you to SquareSpace for sponsoring it As you know, I use SquareSpace for the low-impact movement website and I do this because I was able to use a beautiful award-winning designer template to help me create a website that I thought was beautiful with a little bit of help. It’s an all-around platform and it’s flexible for any kind of business, It’s an all-in-one platform and it’s flexible for any kind of business, whether you’re a creator, a musician, a designer, artist, etc. whether you’re a creator, a musician, a designer, artist, etc. So if you’re interested, head to SquareSpace.com/sustainablyvegan to get a free trial and 10% off your first purchase. to get a free trial and 10% off your first purchase. I just want to say thank you so much for watching this video. I really appreciate it. Give it a like if you liked it, and let me know if – yeah, you want to see more videos like this So thank you, I will see you guys very very soon. Bye!