How To Make The Best Quinoa Milk in Town
Diversify the use of quinoa seeds by preparing your own homemade quinoa milk! Quinoa milk is a high protein nutrient-dense plant milk that is nut and dairy-free. Creamier than most kinds of milk when made from scratch, and similar to soy milk as both are very creamy.
Servings: 4 servings
Equipment
- high-speed blender
- nut milk bag
Ingredients
- 1 cup white quinoa unsoaked or soaked
- 4 cups spring water
- 2 teaspoon vanilla extract sugar-free
- 1 teaspoon cinnamon
- ⅛ teaspoon cardamom or nutmeg
Instructions
- In a high-speed blender together blast the quinoa and water on high until smooth and blended.
- Using a nut-milk bag over a large bowl pour the milk through the nut-milk bag and strain the mixture into the bowl, squeezing as much milk into the bowl. Then discard pulp left in the bag.
- In a container that closes add the milk, the vanilla, and the cinnamon. Shake vigorously and store in the refrigerator for up to 3 days.
- Homemade plant-based milk separates when stored in the fridge. Simply shake it up every time you want to use it.
Notes
- If you are using a smaller high-speed blender, or a regular blender you will have to strain the mixture in steps.
- The milk separates when cold. Simply shake it up when ready for use.
- If you soak the quinoa the milk won't last as long. 2 days tops.
- If you don't soak the quinoa the milk is good for up to 7 days.
- Not good for hot beverages as it curdles and thickens