Plant Milks

Servings: Makes: 250ml

Nutritional Information:

Pistachio Milk

Per 100ml

Calories 68, Fat 4g, Saturates 0.5g, Carbohydrate 7.1g, Sugars 4.9g, Fibre 1g, Protein 1.8g, Salt 0.01g

Hemp Milk

Per 100ml

Calories 105, Fat 8.8g, Saturates 0.8g, Carbohydrate 3.1g, Sugars 1.6g, Fibre 0.5g, Protein 5.7g, Salt 0.01g

Quinoa Milk

Per 100ml

Calories 32, Fat 0.2g, Saturates 0g, Carbohydrate 7.3g, Sugars 4.3g, Fibre 0.5g, Protein 0.6g, Salt 0.01g


Ingredients

Pistachio Milk

100g (1 cup)
960ml (4 cups)
Water

Hemp Milk

160g (1 cup) Hemp hearts =
720ml-960ml (3-4 cups)
water (depending on how thick you want your milk)

Quinoa

185g (1 cup)
960ml - 1.4L (4-6 cups)
water (depending on how thick you want your milk)

Method

1

To make the Pistachio Milk:

1. In a high-speed blender, blend all ingredients (apart from the maple syrup) together until smooth.
2. Taste the milk and sweeten to preference with the maple syrup. Blend again, to thoroughly combine the ingredients.
3. Strain the milk through either a nut bag or cheesecloth-lined sieve, over a jug.
4. Pour straight from the jug into a glass bottle or container. Store for up to 3 days in the fridge.

2

To make the Hemp Milk:

1. In a high-speed blender, blend all ingredients (apart from the maple syrup) together until smooth.
2. Taste the milk and sweeten to preference with the maple syrup. Blend again, to thoroughly combine the ingredients.
3. Strain through either a nut bag or cheesecloth lined sieve over a jug.
4. Pour from the jug straight into a glass bottle or container. Store for 3 days in the fridge.

3

To make the Quinoa Milk:

1. In a high-speed blender, blend all ingredients together until smooth.
2. Strain through either a nut bag or cheesecloth lined sieve over a jug.
3. Pour from the jug straight into a glass bottle or container. Store for 3 days in the fridge.

Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased