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Over the past few years, I've been moving more and more towards a vegan diet. Although I haven't completely given up my carnivore ways, I do tend to eat more plant-based food than any other kind. I love vegan food, not just because I feel better when I do, but because I love the challenge that vegan cooking & baking provide. I've started delving into more labor-intensive vegan projects, just yesterday my extra-sharp vegan white cheddar cheese finished culturing and firming. I have to say, it was mighty delicious for a vegan cheese which made me happy. Cheese is one of the hardest things to give up for this fledgling vegan. This is the case for most dairy products, milk included. I was out of vegan milk the other day, and opted to make my own as I had purchased this awesome, large canning jar (6 cups+!). It's made with oats and coconut, hence the oatonut name. Here's how I did it.
When the milk was completely strained, I put it in my extra-large canning jar and added enough cold water to make six cups. It was a good consistency for me at that point, and if you like your vegan milk sweetened you can add that in now. I like my vegan milk unsweetened, particularly because I cook and bake with it as well as drinking, but maple syrup, stevia, or a touch of turbinado sugar would be nice.
There you have it! It wasn't as hard as I expected it would be to make, and it tastes delicious! Enjoy.