How to Make Homemade Quinoa Milk

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I can’t believe I didn’t think of this myself. My friend Jill and I were in an amazing health food store last week on the west side and I spied Quinoa Milk. What a great idea! Of course, I had to make it myself. How hard could it be? How about easy. I used the same method as I do for my other homemade vegan milks.

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Let’s talk finances for a minute. This is not exact but go with me…

The quinoa milk we saw was in New York City and cost $3.99. For 4 servings of a cup of milk, that is about a $1 per serving.

A 16oz bag of quinoa can range anywhere from $5.29 to $8.99 depending on the brand, the store, and whether it is organic or not. But there are about 2 1/2 cups of uncooked quinoa from a bag like this. One cup of uncooked quinoa yields about 2 1/2 cups of cooked quinoa. So that makes about 7 1/2 cups of cooked quinoa.

This is like a GMAT problem!

Now, depending on the price of the bag of uncooked quinoa, you are spending anywhere from $.70 to $1.20 per cup of cooked of cooked quinoa. If you use 1 cup of cooked quinoa to make quinoa milk according to my recipe and you yield about the same that comes in the carton so that is almost 75% off! Same math for nut milks too.

Not only that, but if you cook 1 cup of uncooked quinoa for the milk you will have quinoa ready for your next meal (like quinoa with spring garlic and shallots). You can even freeze it to make life really easy.

I know that some people will say, yes I see that it is cheaper, not to mention that it is pure and less wasteful, but I don’t have the time to cook the quinoa (which takes almost no effort) and then throw it into the blender (which also takes about no effort). Really?

Anyway…

Onto the recipe. The thing about quinoa is that even rinsed, it can be on the bitter side. That is because quinoa is actually a seed – like hemp or sunflower – and Mother Nature, in all of her brilliance, coated the quinoa seeds in saponin to discourage birds from eating it. Always rinse quinoa in a fine mesh strainer before cooking.

Quinoa milk tastes, you guessed it, like liquid quinoa. Today I went with a sweet vanilla flavor because my son and I made cookie bars which are essentially my chocolate chip cookies baked in a dish for about 45 minutes instead of round cookies. Hello, much easier and I wanted to dip the cookies into a sweet milk. But, that is optional. In fact, make it without the vanilla and dates, taste it and add them later if you desire. Either way let the Vitamix or blender go for a long time and you won’t have to strain it.

1 cup cooked quinoa
3 cups filtered water
1 teaspoon vanilla extract, optional
3 pitted dates, optional

Place the ingredients into the Vitamix or blender. Blend until completely white and as liquid as possible.

Pour into a glass pitcher and store in the refrigerator. Shake well before serving. Enjoy!

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How to Make Homemade Vegan Plant Milk (Almond, Cashew & Oat)

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Oat Milk (left)      Almond Milk (right)
Cashew Milk (not pictured)

Now that I know how to cook, I have the desire to make everything myself. So why not milk?

I first had fresh almond milk in 2008 while I was on a yoga retreat at Haramara in Sayulita, Mexico. They made it fresh every day for us and the guys in the kitchen showed me how. It is so easy, it is not even a recipe. I can’t believe it took me so many years to finally make it myself regularly.

Homemade milk is way fresher than any container of store bought milk. It tastes like the liquid version of whatever ingredient you use like almonds, cashews, or oats. When you make it yourself, it is completely pure. No preservatives or additives. I don’t even add any flavors but you can add vanilla for flavor or dates for a natural sweet kick.

I will say though, I find it easier to make this in my Vitamix. But if I do have to use my regular old blender, I just soak the almonds or cashews for at least 4 hours, if not overnight. Oats don’t have to be soaked.

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It comes in handy to have nut milk bags but you can just as easily strain the milk through a very fine mesh strainer. I use these reusable More Than a Nut Milk Bags. And I also love my glass Bormioli Rocco pitchers although I have to admit that a bottle with a screw on lid is easier to shake.

We drink the almond milk and cashew milk cold right out of the refrigerator – a great thirst quencher – and of course in our morning shakes. I also love to use cashew milk in soup. The oat milk is great for our baking projects because it is so creamy.

Vegan Milk
1 cup almonds, cashews or oats
3 cups water

Place the almonds, cashews or oats and water into the Vitamix or blender. Blend until completely white and as liquid as possible.

Pour the milk into a nut milk bag over a bowl or jug or through fine mesh strainer over a bowl with a spout (for easy pouring.)

Squeeze the nut milk bag or use a spoon to press out the rest of the milk.

Pour into a glass pitcher and store in the refrigerator. Shake well before serving. Enjoy!