How to Make Milk in Your Soup Maker

07/05/2020

Did you know you can make milk in your soup maker? It's quick and super easy to do!

These dairy free alternative recipes are perfect to enjoy in smoothies, with cereal or granola or even in your favourite hot beverage. 

Give them a try and let us know how you get on?

Almond Milk

A dairy-free milk substitute, made with almonds and water. It’s perfect for pouring over cereal, using it in smoothies, or even adding to your coffee!

Ingredients
  • 112 g raw almonds (soaked overnight in cool water) 
  • 200 ml filtered water
  • 1 pinch sea salt

Optional / Additional Ingredients

  • 2 whole dates (or other sweetener of choice) 
  • 1 tsp vanilla extract (or sub 1 vanilla bean, scraped per 1 tsp extract) 
  • 10 g cocoa powder (for "chocolate milk") 
  • 1/2 cup berries (for "berry milk")

Method

  1. Add your soaked almonds, water, salt, and any additional add-ins (optional) to the Soupmaker (or high-speed blender) and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds. (From memory, this may be similar to the juice program, so would ensure motor doesn’t burn out)

  2. Strain using a nut milk bag or a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers). 

  3. Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh.                                                

Tip: Shake well before drinking, as it tends to separate

Oat Milk

Oat milk has a creamy texture and sweet flavour making it the perfect accompaniment for your favourite hot beverage. 

Ingredients
  • 90 g rolled oats
  • 960 ml filtered water 
  • 1 pinch salt 

Optional / Additional Ingredients

  • 1 whole date (or 1 Tbsp of maple syrup) 
  • 1/2 tsp vanilla extract (or sub 1 vanilla bean, scraped per 1 tsp extract) 
  • 10 g cocoa powder (for "chocolate milk")  
  • 25g cup berries (for "berry milk") Oat Milk
Method

  1. Add oats, water, salt, and any additional add-ins (optional) to the Soupmaker (or high-speed blender). Blend for about 30 seconds - 1 minute or until the mixture seems well combined. It doesn't have to be 100% pulverised. In fact, over-blending can make the oat milk slimy in texture. 

  2. Scoop out a small sample with a spoon to test flavour/ sweetness. If it's not sweet enough, add more dates. 

  3. Pour the mixture over a large mixing bowl covered with a very thin towel. In my experience, it benefits from a double strain through a very fine towel to remove any oat remnants. 

  4. Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days Shake well and enjoy cold. 


Rice Milk

Naturally sweeter than other dairy alternative milks, it’s not as creamy as an oat milk but great for use in things like smoothies, granola, vegan cheese sauces, and baked goods!

Ingredients

  • 150 g uncooked long grain white rice
  • 960 ml filtered water 
  • 1 pinch salt 

Optional / Additional Ingredients

  • 1 whole date (or 1 Tbsp of maple syrup) 
  • 1/2 tsp vanilla extract (or sub 1 vanilla bean, scraped per 1 tsp extract) 
  • 10 g cocoa powder (for "chocolate milk")  
  • 25g cup berries (for "berry milk")
Method

  1. Soak rice in 480ml very hot (not boiling water) for 2 hours. The rice should be soft but still raw - you should be able to snap a piece in half with your fingernail. Drain and add to the Soup Maker (or high-speed blender.) 

  2. Add water, salt, and any additional add-ins (optional). Blend for 1 minute until the date specks are very small and the mixture seems well combined. It doesn't have to be 100% pulverized.  

  3. Pour the mixture over a large mixing bowl or pitcher covered with a thin towel or clean T-shirt. In my experience, it benefits from a double strain through a very fine towel. A nut milk bag lets too much residue through.

  4. Transfer to a sealed container and refrigerate. 

Will keep in the refrigerator up to 5 days (sometimes more). 

Macadamia Milk

Many people are now opting for non-dairy milk alternatives. Macadamia milk is surprisingly easy to make, and has a beautiful delicate flavour. Enjoy it on its own, in smoothies, over cereal, with granola, for golden milk or matcha lattes. 

Ingredients
  • 134 g raw macadamia nuts 
  • 720-960 ml filtered water 
  • 1 pinch salt 

Optional / Additional Ingredients

  • 1 whole date (or 1 Tbsp of maple syrup) 
  • 1/2 tsp vanilla extract (or sub 1 vanilla bean, scraped per 1 tsp extract) 
  • 10 g cocoa powder (for "chocolate milk")  
  • 25g cup berries (for "berry milk")
Method

  1. Soak macadamia nuts in cool or room temperature water for 1-2 hours. Then rinse and drain.

  2. Add nuts, water, salt, and any additional add-ins (optional) to the Soup Maker (or high-speed blender.) Blend for about 2 minutes or until the mixture seems well combined.

  3. Pour the mixture over a large mixing bowl or pitcher covered with a nut milk bag, a very thin towel. In my experience, it benefits from a single strain. Tip:Save pulp for baked goods or to add to oatmeal, smoothies, or energy bites.

  4. Transfer to a sealed container and refrigerate. 

Will keep in the refrigerator up to 5 days. 

Enjoy cold or hot and shake well before use (it tends to separate in the refrigerator). 

Soy Milk

This homemade soy milk is a tasty dairy alternative, and can be used on cereal or in baking recipes.

Ingredients

  • 80 g raw macadamia nuts 
  • 1 L filtered water 
  • 1/2 tsp vanilla extract

Optional / Additional Ingredients

  • 4 whole dates 
Method

  1. Soak the soybeans in water overnight (ideally 12 hours or longer). 

  2. Drain the soybeans and remove the outer skins. Removing the outer skins is optional, but your milk will have a better texture if you do. 

  3. Blend the soybeans with 750 ml water until well blended and almost smooth. 

  4. Strain the blended mixture using a nut milk bag, a cheesecloth, a napkin or a fine mesh strainer. 

  5. Pour the mixture into a pot or a saucepan and add 250 ml of water. Bring to a boil, stir and skim foam. 

  6. Cook over medium heat, stirring occasionally, for about 20 minutes. 

  7. Let it cool. You can add other ingredients such as vanilla extract or dates. Tip: Blend the mixture if necessary. 

Keep leftovers in a sealed container in the fridge for about 3-5 days.

Take a look at our current soup maker range with at least £10 off

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