The Vita-Mix Gets Nutty: Homemade Vegan Milks And Nut Butters
If you haven’t already checked it out, I’m so excited my guest post is up today on The Blissful Chef! Thank you to everyone who stopped in to read it and to Christy for allowing me a few words on her space. Christy also has a new ecookbook available today, The Blissful Chef – Cooking with the Seasons: Summer Edition, so if you aren’t sure what eating with the seasons entails for summer or need some new hot weather recipes, you should have one of those sent right to your inbox!
The Vita-Mix and I had a gloriously triumphant day. Starting with the usual green juice for breakfast, we soon moved on to new and exciting things. One of the first things I wanted to make as soon as we welcomed the new Vita-Mix into our home was my own vegan nut butter. The only problem was I had managed to assemble a stockpile of nut butters worthy of a small army, so that in the event of nuclear winter or a massive worldwide nut butter shortage (Hey, you laugh, but it happened with frozen waffles!) I’d still be good to go. I felt guilty making a new jar of peanut butter when I knew there were 6 in the pantry, so after making my entire family survive on nothing but peanut butter for 4 months, I finally ran out and got to make my own Vita-Mixed jar of peanut butter. And it was as fabulous as I had dreamt it would be. I could be a smartass and make a “recipe post” to list the ingredients, but I like you so I won’t. It was really just peanuts. Peanuts and horsepower, baby. I’ve always purchased my nut butters in glass jars and then saved the jars, so now I have plenty of empty glass nut butter jars to fill. I could even give my loved ones the gift of peanut butter for the holidays!
By the time my excitement over do-it-yourself nut butter had worn off, I already had the almonds soaked and ready for my next conquest- the other thing I’ve been really wanting to make since I got the Vita-Mix. Almond milk! It seems intimidating, but it’s so easy. I just tossed 3 cups of filtered water, 1 cup of soaked almonds, a drizzle of agave nectar, and a splash of vanilla extract in the blender. After the ingredients were well blended, I strained the milk through cheesecloth to remove the excess almond pulp. It’s sort of like milking a cow, except I don’t have to touch anyone’s nipples without their blessing! I saved the almond pulp because I read somewhere it’s good for something, but I can’t remember what. Do any of you have any good uses for the stuff? I’m so happy with the thick, creamy, delicious outcome of my first time making my own almond milk. I was worried it would turn out runny or bland and those almonds would have gone to waste. It felt so good to give my son a glass of nut milk from my own kitchen tonight!! Plus, think of all those cartons saved from ending up waste. Now, I wonder if I can make strawberry almond milk…
After the nut butter and nut milk, I gave my Vita-Mix a well-earned rest. Lunch was the quinoa recipe from my guest post, because I made it last night to take a picture and then packed it up in the fridge to serve today. It was actually really nice to have a healthy, tasty dish all ready to go! Dinner was the last of the leftover coconut curry with a side of roasted broccoli. All stuff you’ve seen on here already, so it’s a good thing I played with the Vita-Mix.
I should be getting Vegan on the Cheap in the mail any day now (Read: Expect upcoming posts about recipes from VotC).
What’s a food or condiment others typically purchase at the store you’re really proud of making homemade?