Plant-Based Milks — Choose Kindly 🌱

Every glass of cow's milk requires a cow to be pregnant. Her calf is taken within hours of birth — the male calves slaughtered immediately or raised for veal; the females enter the same cycle. Plant milks exist so this never has to happen again.

🛒 Almond Milk

1 cup raw almonds
4 cups cold water
2 soft dates (pitted, for sweetness)
Pinch of salt
½ tsp vanilla extract (optional)

Best for: Coffee, smoothies, cereal, baking. Mild, slightly nutty flavour.

Instructions

Soak almonds in cold water for 8–12 hours (overnight). The skins will soften and the almonds will swell. Drain and rinse thoroughly.

Optional but recommended: slip the skins off the soaked almonds by gently pinching each one. This gives a whiter, creamier milk with a milder flavour.

Add blanched almonds to blender with 4 cups of cold water, dates, salt, and vanilla if using. Blend on highest speed for 2 full minutes.

Strain through a nut milk bag or double-layered muslin cloth, squeezing firmly to extract all the milk. The leftover almond pulp can be dried and used as almond flour.

Store in a sealed glass bottle in the fridge for up to 4 days. Shake before use as it separates naturally. 🥛✨

🛒 Oat Milk

1 cup rolled oats (not instant)
4 cups cold water
1 tbsp maple syrup or 1 date
Pinch of salt
½ tsp vanilla (optional)

Best for: Lattes, porridge, chai, baking. Creamy, slightly sweet, froths well.

Instructions

⚠️ Do NOT soak oats and do NOT over-blend — this makes the milk slimy. Use cold water only and blend for no more than 30 seconds.

Add oats, cold water, sweetener, and salt to a blender. Blend for exactly 30 seconds at medium speed. No longer.

Strain immediately through a fine mesh strainer or nut milk bag. Do not press or squeeze the oat pulp too hard — pressing releases starch which makes the milk gloopy.

Taste and adjust sweetness. Refrigerate in a sealed bottle. It will keep for 5 days. Shake before use. 🌾

🛒 Soy Milk

1 cup dry soybeans
6 cups water (split: 2 for blending, 4 for cooking)
1–2 tbsp sugar or dates
Pinch of salt
Pandan leaf or vanilla (optional, for aroma)

Best for: Highest protein. Cooking, baking, kadhi. Neutral creamy flavour.

Instructions

Soak soybeans for 8–12 hours. They will roughly double in size. Drain, rinse, and rub the beans between your palms to loosen and remove the outer skins — this reduces the "beany" flavour significantly.

Add soybeans to a blender with 2 cups of water. Blend for 2–3 minutes until completely smooth.

In a large pot, bring 4 cups of water to a boil. Add the blended soy mixture, stirring constantly to prevent sticking. This is important — raw soy milk contains enzyme inhibitors that must be cooked out.

Reduce heat to medium and simmer for 15–20 minutes, stirring frequently. A foam will rise — skim it off. Add sweetener, salt, and aromatics during this stage.

Strain through muslin cloth while still hot. Press thoroughly. Let cool completely before refrigerating. Keeps for 4–5 days. 🫘