Some people for various reasons do not drink regular milk: some do not tolerate the lactose contained in it, others are not allowed by religion, and others are generally vegans. For them, an alternative to animal milk is milk that is made from seeds, cereals and nuts: almond, soy, oat, coconut, rice and others.

Vegetable milk is often not inferior to cow's or goat's in terms of taste and vitamin and mineral composition. It can not only be consumed as an independent product, but also used for cooking and drinks based on it. The main advantages of vegetable milk are that it is low in calories and does not contain lactose and cholesterol, so it has a very good effect on the human digestive and cardiovascular systems.

Despite the fact that in stores today there is a huge selection of types and brands of plant-based milk, we recommend that you do not buy ready-made milk, but make your own at home, for example, almond milk. Firstly, it is not at all difficult and will take even less time than the road to the nearest supermarket. And secondly, this is the only way you can be sure of the naturalness of the product and the absence of flavors, preservatives and other dubious additives in its composition.

Preparation time: 5 minutes + soaking time for nuts. 100 ml of almond milk contains 51 kcal. As well as 18.6 g of protein, 53.7 g of fat and 13 g of carbohydrates.



  • cold water - 3 cups
  • raw almonds - 1 cup

Cooking method:

  1. Rinse the almonds, soak them in plenty of cold clean water and soak overnight.
  2. In the morning, drain the water and pour boiling water over the almonds for 10-15 minutes, then remove the skin from it.
  3. Grind almonds with water as finely as possible in a blender.
  4. Strain the resulting milk through cheesecloth, folded in 4-6 layers, and carefully squeeze out the cake.

Store almond milk in the refrigerator for up to 3 days.

You can experiment with the taste of almond milk by adding salt, honey, dried fruits, vanilla, cinnamon, nutmeg or other spices to it.

On a note:

Do not throw away the cake left after straining almond milk, it is tasty and nutritious. It can be used as an addition to salads, meat pies, homemade cakes and sweets. It is only necessary to dry it at room temperature, spreading it in a thin layer on a flat surface. And then, pouring into a glass container, store in a cool place.


Source: rz.com