August 22nd is World Plant Milk Day! In honor of this magical day, I thought I’d take the opportunity to share with you a plant milk recipe you’ll LOVE!
Have you ever gone to the grocery store and wondered to yourself, “how is plant milk made?” or better yet, “Why is plant milk so expensive?”
If so, then this recipe is going to blow your mind!
It’s SUPER easy to make and easy on your wallet too!
But, before I give you the recipe, let me tell you a little about my favorite plant-based delicacy: Oat milk!
Over the years, oat milk has been outshined by its friends almond milk, rice, and soy.
But, I have a special place in my heart for this thick and creamy dairy alternative. Primarily because the way it provides anti-inflammatory support as it nourishes and grounds vata energy is undeniable.
Ever wondered about the history of oat milk?
This unsweetened plant milk journeyed onto the scene way back in the ’90s. Yet, it’s only been in the last 5-7 years or so that it’s genuinely gained popularity in the western world.
It’s far more ethically sourced than almond or coconut and has often personally been my go-to plant milk due to the rich and creamy consistency that it adds to both my hot drinks and summer smoothies!
Boy does oat milk taste good!
However, its delicious flavor and texture are only surface-level reasons why it’s my favorite plant milk to grab in the market.
Something else I bet you didn’t know is that it’s also good for the planet! In comparison to its counterparts, oat milk is much more environmentally friendly.
According to The Cornell Daily Sun , “To produce one pound of oats, it takes one-sixth the amount of water and resources needed to produce one pound of almonds. Furthermore, oats also use 80% less land to grow than dairy milk.”
What’s also impressive is that there are far fewer greenhouse gases emitted in the production of oat milk vs. almond milk, dairy milk, and soy.
Not only are you preserving water by adding it to your cup, but you’re also keeping the air clean and fresh!
But, enough of me and my raving about the benefits of oat milk, it’s time for you to give making it a try!
This is truly one of my FAVORITE plant-based recipes. Check it out below!
Yield: About 6 cupsPrep Time: 15 minutes, plus overnight soak time
1 cup whole, rolled oats10 cups water, divided1 teaspoon vanilla extractPinch of good quality mineral-rich salt
Ayurvedic Lifestyle Tip: Talya’s Favorite Oat Milk is an amazing, anti-inflammatory tonic any time of day, but especially in the evening. Not only does it shine as a simple after-dinner dessert, but it can also help you sleep soundly and replenish your ojas (innate vitality) after sexual intimacy or a hard day of work. Gently heat the milk over low heat and add ¼ teaspoon of nutmeg and a pinch of saffron before drinking.
Make It Last Longer Tip: You can set aside the discarded oats to make a second batch of milk. It will be lighter and not quite as thick, but you can always combine it with the first batch and meet the richness somewhere in the middle. Just repeat the same steps as above, only this time, use only 4 cups of water in the blender.
Are you worried about your gluten allergy? Don’t worry! You can make this recipe with gluten-free oats or use nuts and seeds as well!
Gluten-safe alternatives include:AlmondCashewHemp SeedSesame Seed
If you’re absolutely in love with the nourishment you receive from this plant milk recipe, then you should know that this is precisely the kind of nourishment we’ll be swimming in with my upcoming 7-day summer cleanse! Curious? Click here to learn more!