As a consumer of plant-based foods, creamy milk-like liquids become a challenge. Part of me argues that milky liquids are unecessary, while another part of me simply craves it. Having something other than water to put in smoothies or in herbal tea seems like a luxury… Damn! am I ever grateful for dairy alternatives.
Most commercial dairy alternatives are filled with additives, fillers, emulsifiers, etc. I find that making my own is the best way to go, even though the taste and texture is quite different. You just get used to it.
The question of the type of ‘milk’ that is being made/consumed is another important one. Milked almonds are gaining popularity, but almond production is putting incredible strain on the local californian ecology (if you’re interested in learning more about almond production, stay tuned – I’ll publish an article on it soon). In my opinion, consuming a locally produced plant-based ‘milk’ is more ethical. In my case, it’s either hazelnut, soy, or grains.
Oats are one of the most readily available grain in my region, plus – they make excellent non-dairy milk. They have a certain natural ‘creaminess’, which is perfect for this purpose. For this recipe, you’ll need a cheesecloth or a nut-milk-bag, and a highspeed blender. Here we go!
- 1 cup rolled oats
- 4-5 cups of water
- 1/4 tsp salt
- 1 date (optionnal)
Throw everything in the blender, on the highest speed for 1-2 minutes. Strain the liquified oats, keeping the pulp to make cookies, energy balls, raw brownies or any creative sweet you can think of! Experiment!