Healthy Shamrock Shake Recipe

Healthy Shamrock Shake Recipe  / Dairy-Free

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This dairy-free Healthy Shamrock Shake recipe is refreshing with a clean mint taste and just the right amount of sweetness. It’s full of healthy ingredients like hemp seeds and avocado that will satisfy your tummy and your sweet tooth! Made with just 8 ingredients and ready in 5 minutes!

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I’m a total sucker for anything mint and chocolate. Just the words “mint chip” can snap me out of a bad day and make me do a little happy dance (and make my mouth water)! While the temptation to dive into a fully loaded Shamrock Shake around St. Patty’s Day is real, you can be sipping on this minty miracle in the time it takes to throw a few ingredients into a blender.

Okay, so, it’s healthy, but how does it taste?

My goal was to create a shake that was super creamy, just like a milkshake, full of healthy fats to make it satisfying and, of course, it needed to have a nice blend of mint and vanilla flavor. The natural green color from the avocados is a bonus! This healthy version tastes like a decadent mint milkshake without any suspicious ingredients or the food coma that usually follows the drive-through experience at the golden arches.

What’s in this Healthy Shamrock Shake Recipe? 

Avocado and Hemp Seeds

The great thing about avocados and hemp seeds is that they have a very mild taste but blend up super rich and creamy. This makes the perfect thick base for adding mint and vanilla extracts. When you take a sip, you think “Wow this is sweet and minty” not “Oh, I’m eating vegetables and seeds.”!

Use shelled hemp seeds or hemp hearts which is the whole seed without the outer shell and ripe avocados in this recipe.

Healthy Sweetener

I chose agave syrup for its clean, sweet flavor. This low glycemic sweetener lets the mint flavor really shine. You can use maple syrup if you like, but you will taste the maple flavor a bit.

Cacao Nibs

These little powerhouses are small pieces of crushed cacao beans and have an amazing chocolate flavor and crunch. They are a great healthy stand-in for mini chocolate chips. In fact, I tested this recipe with chocolate chips and preferred the complex flavor of the cacao nibs!

If you’re a mint lover like me, you gotta try this Healthy Shamrock Shake Recipe! It’s:

• Lightly sweet

• Thick and creamy

• Full of minty flavor

• Quick

• Easy

• Dairy-Free

• Satisfying

• Rich and delicious

Keep scrolling for step-by-step instructions and photos!

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Ingredients for Healthy Shamrock Shake Recipe  

• 2 cups (16 oz) cold water

• 2 medium ripe avocados

• ½ cup (80g) of shelled hemp seeds

• ¼ cup (2 oz) agave

• ½ teaspoon of mint extract

• ½ teaspoon of vanilla

• A pinch of fine sea salt

• 1 tablespoon of cacao nibs for topping

 Makes 2 servings

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How to make Healthy Shamrock Shake Recipe  

Step 1:

1. Add the water, avocado, hemp seeds, agave, mint and vanilla extracts, and salt to a blender.

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Step 2:

2. Secure the lid and blend, at high speed, until completely smooth. This takes about a minute in a high-powered blender but may take longer depending on what type of blender you’re using.

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Step 3:

3. Pour into your favorite glass and top with cacao nibs and a mint leaf!

This recipe is perfect to enjoy around St. Patrick’s Day or anytime you’re craving a mint milkshake!

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Other quick, easy, and healthy desserts to fall in love with!

3 Ingredient Chocolate Covered Chickpea Clusters

Easy Vegan Caramel Apples

Pumpkin Spice Nice Cream

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can also follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

Yield: 2 servings

Author: Carol Clayton

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Healthy Shamrock Shake Recipe / Dairy-Free

This dairy-free milkshake is refreshing with a clean mint taste and just the right amount of sweetness. It’s full of healthy ingredients like hemp seeds and avocado that will satisfy your tummy and your sweet tooth! Made with just 8 ingredients and ready in 5 minutes!

Prep time: 5 MinTotal time: 5 Min

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Ingredients US Metric

• 2 cups (16 oz) cold water
• 2 small ripe avocados
• ½ cup (80g) of shelled hemp seeds
• ¼ cup (2 oz) agave
• ½ teaspoon of mint extract
• ½ teaspoon of vanilla
• A pinch of fine sea salt
• 1 tablespoon of cacao nibs for topping

Instructions

1. Add the water, avocado, hemp seeds, agave, mint and vanilla extracts, and salt to a blender.
2. Secure the lid and blend, at high speed, until completely smooth. This takes about a minute in a high-powered blender but may take longer depending on what type of blender you’re using.
3. Pour into your favorite glass and top with cacao nibs and a mint leaf!

Nutrition Facts

Calories

526.43

Fat (grams)

39.26 g

Sat. Fat (grams)

6.42 g

Carbs (grams)

42.02 g

Fiber (grams)

14.86 g

Net carbs

27.15

Sugar (grams)

21.18 g

Protein (grams)

9.42 g

Sodium (milligrams)

93.11 mg

Cholesterol (grams)

0.09 g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @carolsvegankitchen on instagram and hashtag it #carolsvegankitchen

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Cashew Golden Milk

Cashew Golden Milk / Dairy-Free

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This ultra-rich and creamy cashew golden milk is brimming with healthy turmeric and warm spices. It’s vegan, dairy-free, and can be made in about 5 minutes using a blender. Enjoy as a delicious warm winter beverage or, served cold, as a summer treat!

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I first tried golden milk at this swanky vegetarian restaurant in LA a few years back. It was a beautiful creamy golden color, served warm, and the frothy top was sprinkled with black pepper which seemed both unusual and fun. Each sip tasted weirdly delicious like chai latte meets healthy yogi.

I’ve been captured by this fantastically healthy beverage ever since, so I thought it was time share the love with you, especially now that it’s cold and flu season!

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What is Golden Milk?

Golden milk is an Indian drink also known as haldi doodh, which is turmeric stirred into milk (or tea). This beloved beverage has a rich history with many recipe variations. It has long since been hailed for its healing and anti-inflammatory properties that also support the immune system. You can read all about golden milk, its history and health benefits here.

What’s in Cashew Golden Milk?

Cashews

To make the most lusciously creamy golden milk vegan and dairy-free, we start with soaked cashews. The great thing about cashews is that they blend up completely smooth with no straining necessary. Cashews create golden milk that is thick, rich, silky, and filling all while adding healthy fats, making the turmeric more bioavailable.

Soak your cashews in cold water overnight, or by pouring boiling water over them and letting them sit for 20 minutes. Drain the cashews and give them a good rinse as the soaking water can be bitter.

Turmeric and warm spices

Turmeric is what gives golden milk its beautiful golden color and unique taste. I use ground turmeric, but you can toss in fresh turmeric if you like. The other warm spices are ginger and cinnamon which are a natural fit. I also add a splash of vanilla and a pinch of salt which unlocks the flavor of the spices.

Note: If swapping out fresh turmeric or ginger for ground, use 3 times the amount. So, use 1 tablespoon of fresh turmeric for 1 teaspoon of ground.

Pepper

This is where things may seem a little weird, but trust me, that peppery kick is what takes golden milk from basic latte to addictively delicious. Black pepper also makes the curcumin in turmeric more bioavailable…how cool is that?!

Maple syrup

A healthy splash of sweetener helps balance the bitter flavor of the turmeric and mellow the fire from the ginger and pepper. Maple syrup is my go-to liquid sweetener, but you can also use date syrup, or soaked dates, to make this recipe completely fruit sweetened.

Enjoy Warm or Cold

Cashew Golden Milk is traditionally served warm, latte style, but makes a killer summer treat served over ice. I’ll often take a swig straight from the jar in the fridge, even during winter. It tastes delicious and a little less spicy when cold. For a warm beverage, gently heat your golden milk in a small saucepan on the stovetop until simmering, or pop it in the microwave until nice and warm but not totally hot. (Which is what I usually do!)

This Cashew Golden Milk recipe is:

• Rich and filling

• Luscious and creamy

• Packed with warm spices

• Super healthy

• Caffeine-free

If you haven’t tried this golden miracle of a beverage, I enthusiastically invite you to climb aboard the golden milk train. You just may become a fanatic, like me, and get through the winter cold and flu free!

Keep scrolling for or step-by-step instructions and photos!

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Ingredients for Cashew Golden Milk

• 2 cups of cold water

• ½ cup (70g) of raw cashews (soaked until soft)

• 3 tablespoons (1½ oz) of maple syrup

• 1 teaspoon of vanilla

• 1 teaspoon of ground turmeric

• ½ teaspoon of ground cinnamon

• ½ teaspoon of ground ginger

• 1/8 teaspoon of freshly ground black pepper (plus more for sprinkling)

• A pinch of fine sea salt

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How to make Cashew Golden Milk

Steps 1-3:

1. First, soak your cashews in cold water overnight or by pouring boiling water over them and letting them sit for 20 minutes. Drain the cashews and give them a good rinse as the soaking water can be bitter.

2. Add the water, cashews, maple syrup, vanilla, and spices to a blender. I’ve had the best luck with a small cup-style blender like a Nutribullet.

3. Secure the lid and blend, at high speed, until completely smooth with no cashew lumps remaining. This takes 90 seconds in a high-powered blender but may take longer depending on what type of blender you’re using.

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Steps 4-5:

4. Warm the golden milk in a small saucepan over medium-high heat until just simmering. Or heat it up in the microwave (which is what I usually do). It also tastes delicious served cold straight from the fridge.

5. Pour into your favorite mug and sprinkle with freshly ground black pepper.

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Enjoy as a warm healing beverage during cold and flu season or served over ice as a healthy summer treat!

Notes:

If swapping out fresh turmeric or ginger for ground, use 3 times the amount. So, use 1 tablespoon of fresh turmeric for 1 teaspoon of ground.

Other delicious beverage recipes to enjoy!

Dairy-Free Hot Cocoa Mix

Homemade Almond Milk

Homemade Oat Milk

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If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can also follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

Yield: 2 (8 oz.) cups

Author: Carol Clayton

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Cashew Golden Milk / Dairy-Free

This ultra-rich and creamy cashew golden milk is brimming with healthy turmeric and warm spices. It’s vegan, dairy-free, and can be made in about 5 minutes using a blender. Enjoy as a delicious warm winter beverage or, served cold, as a summer treat!

Prep time: 5 MinTotal time: 5 Min

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Ingredients US Metric

• 2 cups of cold water
• ½ cup (70g) of raw cashews (soaked until soft)
• 3 tablespoons (1½ oz) of maple syrup
• 1 teaspoon of vanilla
• 1 teaspoon of ground turmeric
• ½ teaspoon of ground cinnamon
• ½ teaspoon of ground ginger
• 1/8 teaspoon of freshly ground black pepper (plus more for sprinkling)
• A pinch of fine sea salt

Instructions

1. First, soak your cashews in cold water overnight or by pouring boiling water over them and letting them sit for 20 minutes. Drain the cashews and give them a good rinse as the soaking water can be bitter.
2. Add the water, cashews, maple syrup, vanilla, and spices to a blender. I’ve had the best luck with a small cup-style blender like a Nutribullet.
3. Secure the lid and blend, at high speed, until completely smooth with no cashew lumps remaining. This takes 90 seconds in a high-powered blender but may take longer depending on what type of blender you’re using.
4. Warm the golden milk in a small saucepan over medium-high heat until just simmering. Or heat it up in the microwave (which is what I usually do). It also tastes delicious served cold straight from the fridge.
5. Pour into your favorite mug and sprinkle with freshly ground black pepper.

Notes

If swapping out fresh turmeric or ginger for ground, use 3 times the amount. So, use 1 tablespoon of fresh turmeric for 1 teaspoon of ground.

For step-by-step instructions and photos, see blog post!

Nutrition Facts

Calories

271.47

Fat (grams)

14.36 g

Sat. Fat (grams)

2.57 g

Carbs (grams)

31.98 g

Fiber (grams)

1.86 g

Net carbs

30.13

Sugar (grams)

20.27 g

Protein (grams)

6.16 g

Sodium (milligrams)

83.85 mg

Cholesterol (grams)

0.00 g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @carolsvegankitchen on instagram and hashtag it #carolsvegankitchen

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Dairy-Free Hot Cocoa Mix

Dairy-Free Hot Cocoa Mix (Healthy)

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This ultra-rich and creamy Dairy-Free Hot Cocoa Mix recipe is calling all chocolate lovers! It’s simple to make and tastes so much better than store-bought. Made oh-so-healthy with raw cacao powder, date sugar, and coconut milk powder, it’s a healthy chocolate dream come true!

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Dairy-Free Hot Cocoa Mix (Healthy)

You might be wondering why a recipe for hot cocoa is popping up in a summer post. That, my friends, can be summed up in a word: camping. Hot cocoa is like a camping secret weapon. It’s lightweight, easy to prepare, tastes delicious both hot or cold and is erm…chocolate.

Have you ever been cold while camping? (Hand raised high in the air!) This year for our 15th wedding anniversary, Todd and I took a hike up to the Olympic Hot Springs. It was beautiful, peaceful, scenic… and rainy. The kind of rain where you think you don’t need a coat but hours later are soaked to the skin. All I could think about, the entire hike down, was a comforting cup of this rich chocolatey hot cocoa.

This is where dairy-free hot cocoa mix ticks all my boxes. It’s dead simple to make, just mix dairy-free milk powder, cocoa, sweetener, and flavorings with hot water. The milk powder I use in this recipe is coconut milk powder which is vegan and gluten-free. You can make a single cup or a bigger batch. It’s also easy to whip up ahead of time and store for later use, at home or on the trail. Full of creamy, rich chocolatey flavor, it’s surprisingly healthy too.

I’ve got two recipe options for you.

1.     The superfood option: with raw cacao powder and date sugar

2.     The sweeter option: with dutched cocoa powder and beet sugar

 Either way, you’ll be in chocolate heaven.

Dairy-Free Hot Cocoa Mix makes a fun DIY gift too. Just add the mix to a jar, tuck in some toppings, and tie a ribbon around the top with a note!

Dairy-Free Hot Cocoa Mix makes a great gift!

If you like this recipe, please give it a 5-star rating below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Dairy-Free Hot Cocoa Mix (Healthy)

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Ingredients for 4 servings (32 oz.) of dairy-free hot cocoa mix

Ingredients:

o   ½ cup of coconut milk powder

o   ¼ cup of raw cacao powder (or dutched cocoa powder for richer)

o   ¼ cup of date sugar (or beet sugar for sweeter)

o   1/8 teaspoon of fine sea salt

o   1 teaspoon of vanilla (or ½ a vanilla bean added to dry mix)

o   4 cups (32 oz. / 946 ml) of very hot water

Ingredients for a single serving (8 oz.) of dairy-free hot cocoa mix

Ingredients:

o   2 tablespoons of coconut milk powder

o   1 tablespoon of raw cacao powder (or dutched cocoa powder for richer)

o   1 tablespoon of date sugar (or beet sugar for sweeter)

o   A pinch of fine sea salt

o   ¼ teaspoon of vanilla

o   1 cup (8oz. / 237 ml) of very hot water

Click on the ingredients in bold to see what I use in this recipe.

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Method for making dairy-free hot cocoa mix

Step 1:

1. To make 4 servings, add coconut milk powder, cacao (or cocoa) powder, sugar, and salt to a jar and shake. To make 1 serving add ¼ of these ingredients to a mug. (see single serving ingredients for amounts)

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Step 2:

2. Whisk ¼ cup of the hot cocoa mix with 1 cup (8 oz.) of very hot water until dissolved and frothy.

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Step 3:

3. Stir vanilla extract into prepared cocoa and garnish as desired. (see note on how to flavor dry mix)

Enjoy hot cocoa topped with all your favorites: marshmallows, chocolate shaving, and coconut whipped cream!

Note: To flavor the dry mix with vanilla, add ½ a vanilla bean which has been split lengthwise to the jar. This will infuse the cocoa mix with vanilla flavor while keeping it storage-friendly.

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Dairy-Free Hot Cocoa Mix (Healthy)

Taking a hike? Try these delicious camp-friendly recipes!

 Yam and Chickpea Peanut Stew

Oil-Free Socca Bread

Seed the Day Bar

Printable Recipe Card:

Yield: 4 Servings

Author: Carol Clayton

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Dairy-Free Hot Cocoa Mix (Healthy)

This ultra-rich and creamy Dairy-Free Hot Cocoa Mix recipe is calling all chocolate lovers! It’s simple to make and tastes so much better than store-bought. Made oh-so-healthy with raw cacao powder, date sugar, and coconut milk powder, it’s a healthy chocolate dream come true!

Prep time: 5 MinTotal time: 5 Min

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Ingredients US Metric

• ½ cup of coconut milk powder
• ¼ cup of raw cacao powder (or dutched cocoa powder for richer)
• ¼ cup of date sugar (or beet sugar for sweeter)
• 1/8 teaspoon of fine sea salt
• 1 teaspoon of vanilla (or ½ a vanilla bean added to dry mix)
• 4 cups (32 oz. / 946 ml) of very hot water

Instructions

1. To make 4 servings, add coconut milk powder, cacao (or cocoa) powder, sugar, and salt to a jar and shake. To make 1 serving add ¼ of these ingredients to a mug. (See single-serving ingredients for amounts in blog post.)
2. Whisk ¼ cup of the hot cocoa mix with 1 cup (8 oz.) of very hot water until dissolved and frothy.
3. Stir vanilla extract into prepared cocoa and garnish as desired. (see note on how to flavor dry mix)

Notes

To flavor the dry mix with vanilla, add ½ a vanilla bean which has been split lengthwise to the jar. This will infuse the cocoa mix with vanilla flavor while keeping it storage-friendly.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

185.99

Fat (grams)

6.73 g

Sat. Fat (grams)

5.34 g

Carbs (grams)

13.96 g

Fiber (grams)

1.40 g

Net carbs

12.56

Sugar (grams)

8.87 g

Protein (grams)

1.98 g

Sodium (milligrams)

79.21 mg

Cholesterol (grams)

0.00 g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @carolsvegankitchen on instagram and hashtag it #carolsvegankitchen

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Homemade Almond Milk

How to Make Almond Milk

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How to Make Homemade Almond Milk

The very first homemade dairy-free milk I made after going vegan was almond milk. I even bought a fancy plant milk maker, which I used approximately twice, because it was too fussy. After summoning up some courage, I bought a nut milk bag for under $5 and made my own. Guess what? It was easy! Like really easy. Not only that, it was better than the store-bought milks that are loaded with stabilizers and other suspicious ingredients. I’ve happily been on the homemade almond milk train ever since. Here’s the lowdown on making your own almond milk. Scroll down for ingredients and step by step instructions and photos!

Why I love homemade almond milk:

o   So much tastier than store-bought

o   Quick to make with soaked nuts

o   Additive free (no stabilizers or chemicals)

o   Low waste and convenient

o   Customizable

Just for you! I’ve created a downloadable and printable PDF guide on how to make almond milk. Click here for your free guide.

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.

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The first thing you need to know about making homemade almond milk is that you have to soak your nuts (in the fridge). Soaked nuts become soft and much easier to blend than hard, dry nuts, resulting in a creamier more flavorful milk. The sweet spot for soaking nuts is 24 hours. You can soak them for less time or (in a pinch) hot soak them by pouring boiling water over the nuts and letting them sit for an hour, but the milk will taste a bit watery. I’ve let almonds soak in the fridge for days on occasion (or accident!) and that’s okay too.

Soaked Almond and Cashews for Homemade Almond Milk

The plump, soft almonds and cashews on the right are soaked. The hard, dry nuts on the left are not soaked.

It’s important to drain off the soaking water, rinse the almonds, and use fresh water for blending. The soaking water can taste bitter as it draws out impurities from the nuts.

About blenders: Yes, you can make delicious, creamy, and smooth almond milk in a budget blender. Just be sure that your nuts are well soaked (24+ hours) and that you blend your almonds and water for a couple of minutes. A high-powered blender, such as a Vitamix, will power through the nut/water mixture in about 1 minute.

About nut milk bags: I’ve had the best luck with a store-bought nut milk bag which is inexpensive and lasts for years. You can use cheesecloth or an old t-shirt, but bits of nuts creep through the cheesecloth and a t-shirt can be hard to squeeze the liquid through.

Homemade Almond Milk Nut Milk Bag

Adding sweeteners and flavors: I add a teaspoon each of vanilla and maple syrup and a pinch of salt to my homemade almond milk. The extra sweetness and flavor make it a real treat. You might just find yourself standing in front of an open fridge guzzling straight from the jar!

Using different nuts: Homemade almond milk requires nothing other than almonds and water. However, I find that using 2/3 almonds and 1/3 cashews creates the creamiest, smoothest almond milk.

Equipment: You really just need a blender and a nut milk bag. But, a funnel is handy for transferring the almond milk from bowl to jar without spilling.

Homemade Almond Milk Equipment

Storage and separation: Store your almond milk in clean glass jars in the fridge for up to a week. Glass works really well because it doesn’t impart any unwanted flavors to the milk the way plastic can. Will it separate? Yes! Because there are no stabilizers to keep the milk from separating, like in store-bought almond milk, it will separate some. This is totally normal and not a sign that it’s gone bad. Just give it a shake before pouring and you’ll be good to go.

Store Homemade Almond Milk Clean Glass Jars

Is it cheaper than store bought? If you buy almonds in bulk it is a bit cheaper than buying store bought almond milk. But, the quickest, cheapest milk is oat milk, which requires no soaking and is what I usually make, even though I actually prefer almond milk. 

Once you get used to it, the whole process takes about 10 minutes from blender to jar. Are you ready to make homemade almond milk? Let’s do this!

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Ingredients for Making Homemade Almond Milk

Ingredients:

o   2/3 cups (87 grams) of almonds

o   1/3 cup (50 grams) of cashews

o   4 cups (32 oz, 946 ml) of cold water

o   1 teaspoon of vanilla extract

o   1 teaspoon of maple syrup

o   1 pinch of fine sea salt

Makes 4 cups of almond milk

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Method for Making Homemade Almond Milk

Steps 1-3:

1.  Soak almonds and cashews in water in the fridge for 24 hours. Cover the nuts with enough water so that they will still be covered as they expand.

2.  Drain the soaking water and rinse off the nuts.

3.  Add the soaked nuts, water, vanilla, maple syrup, and salt to a blender container.

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Step 4:

4.  Securely attach the lid to the container and blend at high speed for one minute or up to 3 minutes depending on your blender type. The water will turn white, frothy, and be speckled with almond bits.

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Step 5:

5. Pour the almond/water mixture through a nut milk bag over a bowl.

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Step 6:

6.  Using your hands, squeeze all the liquid out of the nut milk bag, leaving only the nut pulp behind.

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Step 7:

7.  Pour the strained almond milk into clean glass jars and store in the fridge.

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Homemade Almond Milk

Creamy, smooth, and delicious, use homemade almond milk anywhere you would use dairy-based milk. It works beautifully in baking, smoothie bowls, coffee/tea, and more.

Kitchen tips: I like to get another batch of nuts soaking when the almond milk jar is almost empty. That way there’s always soft, soaked nuts ready to blend.

Keep the pulp! Almond pulp can easily be turned into almond four by drying it out in the oven at a low temperature and then blending it. Spread the pulp in a thin layer on a baking tray or two, and dry it in a 200 F (93 C) oven for several hours or overnight. Blend the dry pulp in a blender until it turns into coarse flour. This is the almond flour I use in my quick breads.

Homemade Almond Milk

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Printable Recipe Card:

Yield: 4 cups

Author: Carol Clayton

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How to Make Homemade Almond Milk

Creamy, smooth and delicious, use homemade almond milk anywhere you would use dairy-based milk.

Prep time: 10 MinInactive time: 24 HourTotal time: 24 H & 10 M

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Ingredients US Metric

• 2/3 cups (87 grams) of almonds
• 1/3 cup (50 grams) of cashews
• 4 cups (32 oz, 946 ml) of cold water
• 1 teaspoon of vanilla extract
• 1 teaspoon of maple syrup
• 1 pinch of fine sea salt

Instructions

1. Soak almonds and cashews in water in the fridge for 24 hours. Cover the nuts with enough water so that they will still be covered as they expand.
2. Drain the soaking water and rinse off the nuts.
3. Add the soaked nuts, water, vanilla, maple syrup and salt to a blender container.
4. Securely attached the lid to the container and blend on high speed for one minute or up to 3 minutes depending on your blender type.
5. The water will turn white, frothy, and be speckled with almond bits.
6. Pour the almond/water mixture through a nut milk bag over a bowl.
7. Using your hands, squeeze all the liquid out of the nut milk bag, leaving only the nut pulp behind.
8. Pour the strained almond milk into clean glass jars and store in the fridge.

Notes:

For step-by-step instructions with photos and a FREE pdf guide, see blog post!

Nutrition Facts

Calories

43.94

Fat (grams)

3.13

Sat. Fat (grams)

0.36

Carbs (grams)

2.79

Fiber (grams)

0.52

Net carbs

2.27

Sugar (grams)

1.44

Protein (grams)

1.18

Sodium (milligrams)

76.58

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Oat Milk

Homemade Oat Milk / That’s Not Slimy!

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Oat milk is a simple to make, dairy-free milk, that is delicious and creamy. All you need to make this plant-based milk are rolled oats, cold water, and a blender. Check out this blog post to see how to make non-slimy oat milk right at home!

Oat milk is a great choice if you’re just starting your homemade non-dairy milk journey. Besides being sweet and creamy, it’s quick to make with no nuts to soak, it’s also very economical, costing pennies per glass.  It’s a fantastic choice for people who have nut allergies. But it can turn out kind of slimy…

No problem. With a few secret weapons, you can make non-slimy oat milk that tastes delicious in both cold and hot recipes.

Secret weapon #1:

Use ice-cold water. The friction of the blades creates heat when blending, making the oats gummy. (similar to making oatmeal)

Secret weapon #2:

Blend for 30 seconds only. This reduces the amount of heat generated from the friction of the blades. It also keeps the oats from releasing extra starch. It’s the starches in the oats that cause sliminess.

Secret weapon #3:

Squeeze the nut bag gently when separating the oat pulp from the milk. This also helps prevent the release of starches.

Secret weapon #4:

Totally optional but fun to try is a digestive enzyme called amylase. Amylase is an enzyme that is present in saliva and helps with the digestive process. This enzyme helps break down the starches in oats into sugars.

With a little practice, you can make delicious homemade oat milk in about 10 minutes, including clean-up. It’s, hands down, the staple milk in our household and it might just become your favorite milk too!

For a FREE printable PDF guide on how to make oat milk, click here!

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Ingredients for Oat Milk

Ingredients

1 cup (90 grams) of rolled oats (regular rolled oats work best)

4 cups of very cold water (you can use 3 cups of water and 1 cup of ice)

1 teaspoon of vanilla

2 teaspoons of maple syrup

A pinch of fine sea salt

Optional: 1 serving of digestive enzymes containing amylase (see note)

Makes 4 cups

Notes:

When doing the testing for this recipe I used 1 serving of digestive enzymes, according to the serving size on the container. This was 3 tablets. Each tablet has 6 mg of amylase, so 18 mg total for 1 serving.

Quick disclaimer: I’m not a nutritionist, doctor, or pharmacist, or am endorsing any particular brand of digestive enzymes. The digestive enzymes I used during my recipe testing were purchased at my local natural grocer as part of this fun experiment.

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How to make non-slimy oat milk

1.     Add the oats, ice water, vanilla, maple syrup and a pinch of salt to a blender container.

2.     Securely attach the lid to your container and blend for 30 seconds.

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3.     Next, pour the oat milk into a nut bag over a bowl and gently squeeze the bag to separate the pulp. A tightly woven nut bag will help filter out the grainy texture of the blended oats.

4.     Pour the fresh milk into clean glass jars and refrigerate.

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If using amylase:

Before blending, put your oats in a bowl and cover with cold water. Add in the enzymes and give the oats a stir. Digestive enzymes come in tablet or capsule form. If using tablets, dissolve them in a bit of water first before adding them to the soaking water. If using capsules, empty them out into the soaking water. Let the oats sit for 15 minutes so that the enzymes can break down the starches. Drain the oats and give them a good rinse under cold running water. Now your oats are ready to blend.

When doing the testing for this recipe I used 1 serving of digestive enzymes, according to the serving size on the container. This was 3 tablets. Each tablet has 6 mg of amylase, so 18 mg total for 1 serving.

That oat pulp is good stuff! Oat pulp is a gem in itself and is definitely worth saving. Eat it just like oatmeal with milk and fruit, or add it to smoothies as a natural thickener.

Note: Homemade oat milk will naturally separate as it rests in the fridge. Just give it a shake and pour!

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Other homemade recipes to try:

Homemade Almond Milk

Homemade Vegetable Stock

How To Freeze Ripe Bananas

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If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can also follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

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Cashew Creamer

Cashew Creamer (dairy-free half & half)

Cashew Creamer in Tea (dairy-free half & half)

Jump To Recipe

One of the main hurdles, it seems, to going dairy-free is finding a suitable replacement for dairy based half & half. It’s that comforting, mildly sweet creaminess that turns a plain old cup of joe (or tea like in the above photo!) into a special morning treat. Basic nut milks do a decent job, but not quite as good as traditional coffee creamer. Fortunately, there is a well-loved secret of vegans and dairy-free fans called cashew cream. Basic cashew cream is dead simple to make by blending soaked cashews and water. No straining is necessary. My cashew creamer takes this idea, but I’ve added a date for mild, natural sweetness, and touch of vanilla and salt for flavor. I’ve also added some additional water to achieve that “creamer” consistency. The result is surprisingly similar to dairy based half & half and can make a world of difference in your favorite beverage. The key to creaminess is soft cashews. Soaking your cashews in water for at least 24 hours draws out the bitter phytic acid and makes for a milder tasting creamer. Also, by using the cold soaking method, the cashews will remain raw, and therefore retain their full nutritional value. You’ll find many uses for cashew creamer as it can easily replace dairy based half & half in any recipe.

Ingredients

1 cup of cashews (128 grams) (soaked 24+ hours)

1 large medjool date, pitted (soaked 24+ hours)

1 teaspoon of vanilla

A pinch of fine sea salt

2½ cups (20 oz.) of water

Makes approx. 3½ cups (28 oz.) of creamer

Method for Making Cashew Creamer

1. Soak your cashews and date in 2 cups of water for 24 hours or more in the refrigerator. You’ll know your cashews are ready for blending when you can pinch them in half with your fingers.

2. Discard the soaking water which will taste bitter and rinse the cashews well with fresh cold water. The cashews and date pictured in the bowl have been soaked. The ones pictured below the bowl are before soaking.

3. I like to remove the skin from the date which will leave little flecks in the creamer. It slips off easily after it’s been soaked. This is totally optional.

4. Add the cashews, date, vanilla, salt and fresh water to a high-powered blender. Blend until completely creamy and there are no cashew lumps. This may take a minute or more depending on the type of blender you have. You may also have to stop and scrape down the sides of the container. I’ve used both a Vitamix and a Nutribullet to make cashew creamer and find that the cup style container of the Nutribullet produces a creamier texture.

Pour the cashew creamer into a glass jar and store in the refrigerator. No straining is necessary! It will stay fresh for about a week.

Cashew Creamer in Coffee (dairy-free half & half)

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Cashew Creamer (dairy-free half & half)

Yield: 56 tablespoons (3 ½ cups) serving size is 1 tablespoon

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

There is a well-loved secret of vegans and dairy-free fans called cashew cream. Basic cashew cream is dead simple to make by blending soaked cashews and water. No straining is necessary. My cashew creamer takes this idea, but I’ve added a date for mild, natural sweetness, and touch of vanilla and salt for flavor. I’ve also added some additional water to achieve that “creamer” consistency.

Ingredients US Metric

• 1 cup of cashews (128 grams) (soaked 24+ hours)
• 1 large medjool date, pitted (soaked 24+ hours)
• 1 teaspoon of vanilla
• A pinch of fine sea salt
• 2½ cups (20 oz.) of water

Instructions

1. Soak your cashews and date in 2 cups of water for 24 hours or more in the refrigerator. You’ll know your cashews are ready for blending when you can pinch them in half with your fingers.
2. Discard the soaking water which will taste bitter and rinse the cashews well with fresh cold water. The cashews and date pictured in the bowl have been soaked. The ones pictured below the bowl are before soaking.
3. I like to remove the skin from the date which will leave little flecks in the creamer. It slips off easily after it’s been soaked. This is totally optional.
4. Add the cashews, date, vanilla, salt and fresh water to a high-powered blender. Blend until completely creamy and there are no cashew lumps. This may take a minute or more depending on the type of blender you have. You may also have to stop and scrape down the sides of the container. I’ve used both a Vitamix and a Nutribullet to make cashew creamer and find that the cup style container of the Nutribullet produces a creamier texture.
5. Pour the cashew creamer into a glass jar and store in the refrigerator. No straining is necessary! It will stay fresh for about a week.

Calories

15.45

Fat (grams)

1.13

Sat. Fat (grams)

0.22

Carbs (grams)

1.13

Fiber (grams)

0.10

Net carbs

1.03

Sugar (grams)

0.42

Protein (grams)

0.38

Sodium (milligrams)

18.45

Cholesterol (grams)

0.00

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