Serves: 1-2

Time: 5 minutes

Ingredients

• 250ml homemade almond milk OR any other plant-based milk of your choice (homemade or bought)

• 1.5 inch square of root turmeric

• 1 medjool date (or 1tsp of maple, agave, yacon or date syrup)

• Pinch of black pepper

Method

1. Follow the homemade almond milk recipe below or use shop bought plant-based milk of your choice.

2. Remove stone from the medjool date and place all ingredients together in the blender and blend for 30 seconds.

3. Check that everything has been blended to a smooth liquid.

4. Strain through a nut milk bag or muslin over a large jug and then transfer into a glass.

5. If you wanted to heat it up: pour into small saucepan and heat gently on hob on low-med heat for a few minutes.

6. Decoration (optional): sprinkle pinch of turmeric powder or cinnamon and finish with a cinnamon stick and edible flower.

Almond milk

Ingredients:

• 1 cup raw almonds

• Water for soaking nuts

• 2½ – 3 cups water

• 2 dates OR 1 tbsp agave syrup (optional)

• 1/2- 1 tsp vanilla essence (optional)

• Pinch salt

Method:

1. Soak the almonds in water overnight or for at least 6 hours. Drain the water from the nuts and discard it. If removing skins from almonds, do so now.

2. Blend the nuts with 2½ cups water and other ingredients if using. Whizz until well-blended and almost smooth. Place a sieve or colander over a bowl and line it with a square of muslin or cheesecloth. Pour the mixture into the muslin, twist the material up and squeeze the milk through.

3. Taste the milk and add more water etc if desired. Place the milk in an airtight container and store in the fridge. It will keep up to 4 days. The pulp will also keep for up to 4 days if refrigerated and can be added to soups, smoothies or sauces.

Web: Vegan Recipe Club

Instagram: @veganrecipeclub