2 cups cooked rice
2 cups hot water
Maple syrup (to taste)
Vanilla extract (to taste)
In a blender or food processor, blend all ingredients until smooth. This will be quite thick and gets thicker as it sets. Thin the mixture with more water if necessary. Strain any lumps and chiull. In addition to drinking it as is, it may be used in gravies, sauces, and soups in place of milk. Makes 2 cups.
½ cup raw almonds
2 cups water
2 dates, pitted
In a blender or food processor, blend raw almonds until they become an even meal. Add water and dates and blend again. Strain an lumps and chill. Good for cereal or porridge. Makes 2 cups.
1 cup cooked oatmeal
2 cups water
1 tsp vanilla extract (optional)
In a blender or food processor, puree all ingredients until smooth. Place in container with a tight fitting lid and refrigerate. It will keep well approximately 4-6 days. Makes 2 cups.
Taken from: “How it All Vegan” by Tanya Barnard & Sarah Kramer
Soy milk has almost as much protein as dairy milk, less fat, no cholesterol, and, since most soy milks are fortified, is a comparable source of calcium. Vegans should make sure to find a brand that is fortified with Vitamin B12. Soy milk is an excellent dairy substitute for baking or for kids. Each brand has a different flavor; I recommend trying Silk brand unflavored soy milk to start.
If a recipe calls for buttermilk, add one tablespoon of white vinegar or lemon juice to a cup of soymilk to replace buttermilk and mix well. It’s not quite as robust as buttermilk, but will have a similar flavor.
*Rice Milk, Almond Milk, Oatmeal Milk, Soy Milk and many other milk substitutes can be found in the health section of your local grocery store.