Thinking of switching to a diet Turns out one of the best places to start is your morning cup of or So padmakkb tried three homemade non dairy that don t break the bank or the 1 soak 2 Tbsp instant oats in 1 cup of room temperature water for 1 hour Blend until smooth and strain through a fine sieve The pros creamy consistency pleasant oaty flavour economical The cons can sometimes develop a slimy texture How we like to use it heated and frothed for a or 2 soak 10 almonds in 1 cup of room temperature water for at least 3 hours Blend and strain through a muslin cloth The pros neutral flavour and colour The cons Watery consistency tends to split when heated up expensive How we like to use it stirred into a strong cup of black or in baking recipes that call for a splash of milk 3 blend 3 Tbsp grated coconut with 1 cup of room temperature water and strain through a fine sieve The pros Similar in texture to milk mild flavour heat stable The cons a bit laborious to grate the coconut How we like to use it the most versatile of the lot this works well as a milk substitute in sweets like custard pastry cream ice creams or savoury preparations like curries and stews Have you tried making any alternative milks at home Let us know your favourites in the comments below

FoodhallTestKitchen:, plantbased, coffee, tea., mylks, blender):, OatMilk:, vegan, cappuccino, latte, AlmondMilk:, tea,, CoconutMilk:

Foodhall,  FoodhallTestKitchen:, plantbased, coffee, tea., mylks, blender):, OatMilk:, vegan, cappuccino, latte, AlmondMilk:, tea,, CoconutMilk:

#FoodhallTestKitchen: Thinking of switching to a #plantbased diet? Turns out, one of the best places to start is your morning cup of #coffee or #tea. So @padmakkb tried three homemade non-dairy #mylks that don’t break the bank (or the #blender):

1. #OatMilk: soak 2 Tbsp instant oats in 1 cup of room temperature water for 1 hour. Blend until smooth, and strain through a fine sieve
• The pros: creamy consistency, pleasant ‘oaty’ flavour, economical
• The cons: can sometimes develop a slimy texture
• How we like to use it: heated and frothed for a #vegan #cappuccino or #latte

2. #AlmondMilk: soak 10 almonds in 1 cup of room temperature water for at least 3 hours. Blend and strain through a muslin cloth
• The pros: neutral flavour and colour
• The cons: Watery consistency, tends to ‘split’ when heated up, expensive
• How we like to use it: stirred into a strong cup of black #tea, or in baking recipes that call for a splash of milk

3. #CoconutMilk: blend 3 Tbsp grated coconut with 1 cup of room temperature water, and strain through a fine sieve.
• The pros: Similar in texture to milk, mild flavour, heat-stable
• The cons: a bit laborious to grate the coconut
• How we like to use it: the most versatile of the lot, this works well as a milk substitute in sweets like custard, pastry cream, ice creams; or savoury preparations like curries and stews

Have you tried making any alternative milks at home? Let us know your favourites in the comments below!

#FoodhallTestKitchen: Thinking of switching to a #plantbased diet? Turns out, one of the best places to start is your morning cup of #coffee or #tea. So @padmakkb tried three homemade non-dairy #mylks that don’t break the bank (or the #blender): 1. #OatMilk: soak 2 Tbsp instant oats in 1 cup of room temperature water for 1 hour. Blend until smooth, and strain through a fine sieve • The pros: creamy consistency, pleasant ‘oaty’ flavour, economical • The cons: can sometimes develop a slimy texture • How we like to use it: heated and frothed for a #vegan #cappuccino or #latte 2. #AlmondMilk: soak 10 almonds in 1 cup of room temperature water for at least 3 hours. Blend and strain through a muslin cloth • The pros: neutral flavour and colour • The cons: Watery consistency, tends to ‘split’ when heated up, expensive • How we like to use it: stirred into a strong cup of black #tea, or in baking recipes that call for a splash of milk 3. #CoconutMilk: blend 3 Tbsp grated coconut with 1 cup of room temperature water, and strain through a fine sieve. • The pros: Similar in texture to milk, mild flavour, heat-stable • The cons: a bit laborious to grate the coconut • How we like to use it: the most versatile of the lot, this works well as a milk substitute in sweets like custard, pastry cream, ice creams; or savoury preparations like curries and stews Have you tried making any alternative milks at home? Let us know your favourites in the comments below!

Let's Connect

sm2p0