Pumpkin Pie Milk Shake

 

Ingredients
4 cups vegan vanilla ice cream
1/2 cup cashew milk
6 tablespoons canned pumpkin
1 teaspoon pumpkin pie spice, plus more for garnish
2 tablespoons date syrup, plus more for garnish
whipped vegan cream
vegan graham cracker crumbs

Instructions
Place ice cream, milk, pumpkin, pumpkin pie spice, and date syrup in a blender; process until smooth. Pour into a tall glass. Top with whipped cream, and garnish with date syrup, graham cracker crumbs and pumpkin pie spice. Serve immediately.
Enjoy!

Apple Cider Milkshake

 

Ingredients
2/3 cuo vegan vanilla ice cream
1 cup apple cider, chilled
1/4 to 1/2 teaspoon ground cinnamon
whipped vegan cream, optional
extra cinnamon for dusting

Instructions
Add ice cream, cider, and cinnamon to a blender jar.
Blend til creamy, approximately 30 seconds.
Pour into a glass, top with whipped cream if using, and dust with cinnamon.
Enjoy!

Strawberry Ginger Beer Mocktail

 

Ingredients
2 cups strawberries, stems removed and sliced
¼ cup basil leaves
1 cup pineapple juice
3 tablespoons agave nectar
1 bottle ginger beer, for topping

Toppings:
Crushed ice
Sliced strawberries
Fresh basil leaves

Instructions
In a bowl, add strawberries, basil, and pineapple juice, muddling until strawberries are fully broken down and basil is lightly crushed. Add agave and stir until well combined. 
Add crushed ice to two glasses. Add 3 tablespoons of muddled strawberries to bottom of each glass. Through a strainer, pour in ⅓ cup of strawberry-pineapple mixture to each glass, and top with ginger beer until glasses are ¾ filled. For additional garnish, add sliced strawberries, and basil leaves.

Ginger Turmeric Tonic

 

The Concentrate

8 cups water
6–7 inches ginger, peeled & sliced (or about 2 tsp ground)
1 1/2 tsp ground turmeric (or about 1 1/2 inch fresh)
3 cinnamon sticks (or 1 1/2 tsp ground)
1/8 tsp ground black pepper (for better absorption of turmeric’s benefits)
1/2 tsp cayenne pepper (decrease or omit if desired for a milder tea)

The Tea

1/4 – 1/2 cup ginger turmeric concentrate
1/2 fresh lemon (or 1 1/2 tbsp lemon juice from concentrate)
8oz water, boiled

Instructions

*Keep in mind that turmeric can stain so you may find staining in the pot you use to make the concentrate. I like to store the concentrate in a glass bottle and use older mugs for making the tea.

To make the concentrated ginger turmeric tonic, combine the water and thinly sliced ginger (you can leave the ginger unpeeled if you scrub it clean). Bring the water to a low boil, reduce to a simmer, and simmer for 10 minutes with the lid partially covering the pot.

Add the remaining ingredients and simmer for an additional 10 minutes with the lid partially on.

Allow the mixture to cool then strain and store in a large glass bottle. The concentrate stores well for at least 2 weeks in the fridge.

When ready to make a mug of tea, boil water in your kettle. Combine ¼ – ½ cup of the concentrate with 1 ½ tbsp lemon juice or half a fresh lemon and fill your mug with as much water as you would like. You can stir in a bit of liquid sweetener of your choice.

Alternatively, mix the concentrate and lemon juice with ice water for an iced tea. You can even make a golden milk of sorts by skipping the lemon and water and mixing 1/2 cup or more of the concentrate with your favourite plant milk. Warm the mixture, froth it up, sprinkle on some cinnamon and nutmeg and you have a ginger turmeric latte!

Watermelon Agua Fresca

 

Ingredients
4 cups cubed seeded watermelon
½ cup water
½ cup sweetener, or to taste
4 limes
ice

Instructions
Puree the watermelon and water in a blender until smooth. Add sugar and lime juice to taste.  Slice limes and cut slices in half. Place a half lime slice into each of 8 glasses. Crush with a cocktail muddler, then fill each glass with ice. Pour in the watermelon agua fresca, and stir before serving.

Kefir

 

Ingredients
4 cups any plant milk, preferably homemade
2 tablespoons vegan kefir
or
1 packet of kefir grains:
Acetobacter aceti 
A. rasens
Candida kefyr 
Saccharomyces turicensis
S. cerevisiae
Lactobacillus kefiranofaciens
L. parakefiri
L. kefiranofaciens (and subsp. kefirgranum)
L. kefiri

Instructions
Sterilize all equipment in boiling water.
Place plant milk in a saucepan, bring it to a boil, and allow it to cool to 80°F. Mix in kefir or kefir grains and allow to ferment in a covered container at room temperature for two to three days, or until it ferments to your liking. Strain out the grains before consumption, and feed them with small amounts of plant milk til you make another large batch. You can also save some kefir to inoculate the next batch.
Store in the refrigerator in a covered container.
Enjoy!

Buttermilk

Ingredients
4 cups any plant milk, preferably homemade
2 tablespoons vegan buttermilk
or
1 packet of buttermilk culture:
(LLL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. biovar diacetylactis
(LMC) Leuconostoc mesenteroides subsp. cremoris

Instructions
Sterilize all equipment in boiling water.
Place plant milk in a saucepan, bring it to a boil, and allow it to cool to 80°F. Mix in buttermilk or buttermilk culture and allow to ferment in a covered container at room temperature for two to three days, or until it ferments to your liking.
Store in the refrigerator, and remember to save some for the next batch.
Enjoy!

Hazelnut Milk and Chocolate Hazelnut Milk

 

Ingredients
Homemade Hazelnut Milk:
¾ cup hazelnuts
3½ cups 0 cold water
¼ teaspoon vanilla extract

Chocolate Hazelnut Milk:
1 cup homemade hazelnut milk see recipe above
1 heaping tablespoon unsweetened cocoa powder
1 Medjool date, pitted (or sweetener of your choice)

Instructions 
Homemade Hazelnut Milk: Place the hazelnuts in a bowl or blender container. Add the cold water and allow the hazelnuts to soak in the refrigerator, covered, for at least 8 hours, or overnight.
Once the hazelnuts have soaked overnight, transfer to the blender and add the vanilla extract. Cover with lid and blend until very smooth, white in color, and hazelnuts are finely blended.
Line a fine-meshed sieve with a coffee filter, cheesecloth (secured with rubber band), or nut bag and set over a large container. Strain the hazelnut milk and separate the hazelnut pulp. Pour slowly and allow the milk to strain. If you are using a coffee filter, this step can take as long as 30 minutes or longer.
Chill and store the hazelnut milk in a covered container in the fridge for up to 2 to 3 days. Shake well before using.
Enjoy!

Chocolate Hazelnut Milk: Place cold hazelnut milk, cocoa powder, and the date in a blender and puree until very smooth. Serve immediately.
Enjoy!

Soy Milk

Ingredients

1 cup soybeans
Enough water to cover
5 cups water

Instructions
Place soybeans in a saucepan with enough water to cover. Bring to a boil over high heat.
Boil beans for two minutes. Drain the beans in a colander and allow to cool.
Add 1/2 cup beans to blender with 2-1/2 cups water. Blend for 1 minute.
Strain through a nut milk bag, reserving pulp. Repeat with remaining beans and water.
Transfer milk to a saucepan, bring to a simmer over medium heat, reduce heat to low, cover pan, and cook for 30 minutes.
Allow to cool, store in a covered container, and place in the refrigerator. It should last for up to five days.
Enjoy!

Pea Milk

Ingredients
1 cup dry split yellow peas
enough water to cover
3 cups water

Instructions
Soak peas in room temperature water to cover for eight hours or overnight.
Rinse and drain in a colander placed in the sink.
Add drained peas to a high-speed blender, along with the fresh water. Puree until smooth, about one minute.
Using a nut milk bag, cheesecloth, or fine strainer, strain. Reserve the pea solids in the nut milk bag for use in soups or stews..
In a saucepan over medium heat, cook the pea milk for thirty minutes. Allow to cool.
Store the milk in a covered container in the refrigerator for up to five days. 
Enjoy!

Peanut Milk

Ingredients
1 cup unroasted or raw green peanuts
enough water to cover
3 cups water

Instructions
Soak peanuts in room temperature water to cover for eight hours or overnight.
Rinse and drain in a colander placed in the sink.
Add drained nuts to a high-speed blender, along with the fresh water. Puree until smooth, about one minute.
Using a nut milk bag, cheesecloth, or fine strainer, strain. Reserve the peanut solids in the nut milk bag.
In a saucepan over medium heat, cook the peanut milk for thirty minutes. Allow to cool.
Enjoy the peanut milk plain, or flavor it with two or three tablespoons
agave nectar, one teaspoon vanilla extract, and ½ teaspoon salt.
Meanwhile, preheat the oven to 250° F, and line a baking sheet with parchment paper. Pour the peanut solids onto the parchment in one layer. Bake until dried out thoroughly, about 2-1/2 hours. Grind in a food processor until a fine meal, or flour, forms, about 30 seconds. It should yield about 1/2 cup peanut flour.
Enjoy!

Almond Milk from Almond Flour

Ingredients
1/2 to 1 cup finely ground almond flour
4 cups water

Instructions
Add almond flour and water to a blender. Blend for 1 to 2 minutes.
Strain through a nut milk bag or a colander lined with three layers of cheesecloth. Store in a covered container in the refrigerator for 4 to 5 days.
Enjoy!

Coconut Milk Beverage

Ingredients
1- 13.5 ounce can organic coconut milk
3 1/3 cups filtered water
1/8 tsp xanthan gum

Instructions
Shake the canned coconut milk well and pour canned milk into a blender or large mixing cup, add filtered water and xanthan gum and stir well. Taste for your preference a nd add more water if desired.
Store in a covered container in the refrigerator for up to five days.
Enjoy!

Garbanzo Bean Milk

Ingredients

3/4 cup died garbanzo beans
4 cups water


Instructions

Soak the garbanzo beans in a large container with enough water to expand the volume by 2-3 times for 24 hours.
Strain and rinse beans. Place beans in a blender or food processor and blend until creamy, adding as much water as needed.
In a large pot, bring the 4 cups of water to a boil. Add the bean paste and stir well, and let simmer for 20-30 minutes, stirring occasionally. Let cool and strain through a fine mesh strainer or squeeze through cheesecloth.
You can save the bean fiber for chickpea pancakes, savory patties, hash browns, or falafel. 

Enjoy!

Almond Milk from Almond Butter

Ingredients

3 tablespoons almond butter (2 ounces)
12 ounces of water

Instructions

Add almond butter and water to a blender.
Blend for 1 to 2 minutes.
Enjoy!

Cashew Milk from Cashew Butter

Ingredients
3 tablespoons cashew butter (2 ounces)
12 ounces of water

Instructions
Add cashew butter and water to a blender.
Blend for 1 to 2 minutes.
Enjoy!

Oat Milk

 

Ingredients

1 cup rolled or steel cut oats 
4 cups water

 
Instructions

Add oats and water to a blender. Blend for about 30 seconds or until the mixture seems well combined. It doesn't have to be 100% pulverized. If you don't have a high speed blender, blend for 1 minute. Don't over blend or the milk may become slimy.
Pour the mixture over a large mixing bowl or pitcher covered with a very thin towel or a clean T-shirt.  Gently squeeze out the milk til the pulp is as dry as possible.
Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Shake well and enjoy cold. Don't heat or it will thicken and become gelatinous in texture. Use the pulp in baking or added to hot cereal.
Enjoy!

Rice Milk

Ingredients
3/4 cup uncooked long grain white rice
2 cups water for soaking
4 cups water 


Instructions
Soak rice in 2 cups very hot (not boiling water) for 2 hours. Drain and add to a blender.
Add 4 cups water and blend for about 1 minute.It doesn’t have to be 100% pulverized. If you don't have a high speed blender, blend for an additional 1 to 2 minutes.
Pour the mixture over a large mixing bowl or pitcher covered with a thin towel, clean T-shirt, or very tightly woven nut milk bag. Gently squeeze out the milk til the pulp is as dry as possible.
Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 4 days.
Enjoy!

Walnut Milk

Ingredients

1 cup unroasted walnuts

1 pint water for soaking

1 tsp baking soda

4 cups water

Instructions

Add baking soda to one pint of water in a Mason jar. Add walnuts and soak overnight. Drain and rinse in the morning.

Add rinsed, soaked walnuts to a blender with four cups of fresh water and blend for two minutes. If you don't have a high speed blender you may have to blend for two or three minutes longer.

Strain through a  nut milk bag, or through a colander lined with two or three layers of cheesecloth, depending on the thickness of the cheesecloth.

Store in the refrigerator for up to four days. Save pulp for use in baking or added to hot cereal.

Enjoy!

Almond Milk

 Ingredients

1 cup almonds that have been soaked overnight

4 cups water

Instructions

Place almonds and water in a blender and blend for two to three minutes. If you don't have a high speed blender, you may have to blend for two or three more minutes.

Pour the mixture into a nut milk bag  over a clean container and gently squeeze the bag until the pulp is as dry as possible. This will take a few minutes. 

Store the almond milk in the refrigerator for up to four days. Save the pulp for use in baked goods or mixing into cereal.

Enjiy!