There are plenty of milk alternatives on the market made from nuts, seeds, beans, even from oats- but did you know that with a little time and a little knowhow you can easily make non-dairy “milks” at home?
In our Thyme kitchen, we’ve made milk from cashews, almonds, soybeans, frozen bananas, and sunflower seeds and all of them were tasty milk-free additions to our smoothies. All you need is water, a blender, some muslin, and a fine sieve to get started.
Here are our favourite, tasty, super simple recipes to get you up and running:
2 bananas, frozen and peeled
470 ml cold water
1/2 teaspoon of vanilla extract
1/2 teaspoon cinnamon
One of our Frozen Smoothie Mixes - we recommend Energy Currant
1. Place all ingredients in a blender and blend until smooth, about 2 minutes
2. When smooth, add Energy Currant Frozen Smoothie Mix and blend for 30 seconds to a minute. Consume right away or chill.
3. The Banana Milk may separate when left to chill, just give it a shake to bring it back to life. Consume within 48 hours.
250g unsalted, roasted sunflower seeds
2 pints of water, separated
One of our Frozen Smoothie Mixes - we recommend All Hail Kale
1. Cover sunflower seeds in a container with the first pint of water. The container should be narrow enough to keep all the seeds submerged. Let stand overnight.
2. Drain the water into a sieve and pour the nuts back into the blender. Cover with the remaining water and blend until smooth, about 3 minutes.
3. Empty the contents of the blender into a bowl topped with a muslin-lined sieve. Gather the sides of the muslin and squeeze the liquids through. This may take a bit of time, so be patient.
4. Add All Hail Kale Frozen Smoothie Mix to Sunflower Milk and blend for 30 seconds to a minute.
5. Once the milk has been pushed through it can be consumed straight away or chilled for 3 days.
Happy Plant Milk Day!