10 quick tips for making plant milks. Plant milks are growing in popularity – from almond to macadamia to cashew milk - there is bound to be a plant-based milk to suit your taste.
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a delicious plant-based smoothie for people on the go
This is by far my most requested and popular smoothie. Delicious and substantial, it is a smoothie for breakfast or could be a meal replacement. Any left-over smoothie can be frozen into ice lolly (popsicle) moulds – or add less almond milk and you have a delicious ice cream. I’ve used almond milk but it would work equally well with coconut milk or oat milk.
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a dairy-free, nut-free, soya-free vegan milk
Rice milk is a refreshing plant-based alternative to nut, seed and soya based dairy free milks. It is a useful addition to your culinary armory if you are seeking to avoid dairy, nuts and soya. I’ve sweetened this version, but you could omit the yakon syrup and vanilla for a more neutral flavoured milk for use in savoury dishes.
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Creamy macademia milk - It is delightful in ice cream and also delicious in smoothies when you want a real creaminess that you just cannot get from almond milk or the other milks.
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a dairy-free, creamy milk
This is a creamier coconut milk. Just right if you are in need of something rich and comforting.
You can often find young Thai coconut meat in the frozen section of your local Asian supermarket.
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