10 recipes with almond milk

Vegetable milks are an excellent alternative for those who want to replace milks of animal origin or reduce their consumption. Thinking about this, we share with you a top of recipes prepared with one of the tastiest and most nutritious milks: almond milk!

Almond milk is prepared from ground almonds and water. In the kitchen it makes a lot of sense, since you can prepare both sweet and savory recipes. In addition, this drink has great nutritional value, since it provides abundant phosphorus, calcium, potassium, sodium and, to a lesser extent, iron, vitamins B1, B2 and E. On the other hand, it has many slow-absorbing carbohydrates, proteins and healthy fats (essential fatty acids), and a lower intake of fiber.

In addition, among its various benefits we can mention: it does not contain lactose or gluten, it reduces cholesterol levels, it replenishes the body after suffering from diarrhea and vomiting, it helps fight osteoporosis, it protects the heart and the cardiovascular system, it produces a feeling of satiety, and it is recommended for dietary regimens, among many others. Don’t wait any longer and discover more than 10 recipes with vegan almond milk, fit and to lose weight. Go for it!

Vegan chocolate coolant

Chocolate fondant or coolant originates from France. Also known as a chocolate volcano, its name is due to the fact that, after the first bite, a creamy semi-liquid chocolate emerges from its interior. On this occasion, we propose a light false coolant, made without eggs and with almond milk. Follow this step by step and you will see how easy this recipe is to prepare:

1. In a bowl, sift the dry ingredients: 1½ cup of wheat flour, 1 cup of sugar or its equivalent in sweetener, 200 gr of cocoa powder, 1 dessert spoon of baking powder and ½ dessert spoon of salt. Mix and reserve.
2. Pour the liquid ingredients into another container: 1 cup of almond milk, ½ cup of oil and 1 tablespoon of vanilla dessert. Mix until a homogeneous consistency is achieved and reserve.
3. Add the liquid ingredients slowly and mix very well with the dry ingredients. There should be no lumps and you should get liquid, consistent and homogeneous dough.
4. Grease the cupcake mold with oil. Pour the mixture into the mold. Remember to fill in each space, leaving at least 1 centimeter of space between the padding and the border.
5. Add 200 g of chocolate chips.
6. Bake at 200ºC for exactly 15 minutes. Put heat up and heat down. Cooking time may vary slightly depending on your oven.
7. Take them out of the oven and let them rest for 6 minutes. They will have a very soft and extremely fragile texture. Let them rest, so they acquire consistency and you can unmold them more easily.
8. Serve the chocolate volcanoes. We suggest you accompany them with fresh blackberries, bathe them in blackberry sauce or red plums (optional).

Tip: Use mild-flavored oils, avoid olive oil.

Macaroni with chard in cream

If you get bored of pasta and want to find a new way to prepare it, you will surely love this proposal: green leafy vegetables, almond milk and amaranth seeds. A combination of contrasting textures and flavors, very ingenious and healthy, that will surely hook you.  In addition, this recipe does not contain gluten or ingredients of animal origin.

1. Wash very well 1 bunch of Swiss chard, separating the leaves from the pieces.  Reserve part of the trunks and the tenders leaves.
2. Chop the leaves and cook them in a saucepan with a finger of water and ½ tablespoon of oil. Cover the pan; cook for 2 minutes or until soft.
3. Drain the cooked Swiss chard well. Keep the cooking water.
4. Season the chard to taste. Add ½ tablespoon of margarine or oil, 1 pinch of salt, 1 pinch of pepper and 1 pinch of nutmeg. Booking.
5. Cook 180 g of macaroni or the pasta that you like the most.
6. Slowly fry 2 tablespoons amaranth seeds and reserves them.
7. Pass the chard logs through 1 cup of rice flour.
8. Sauté them in the same pan you cooked the seeds in.
9. Mix 300 ml cold almond milk with 1 tablespoon cornstarch. Dissolve the cornstarch very well and reserve.
10. Strain the pasta and return it to the pot. Pour in the milk and starch mixture and add 1 tablespoon of margarine.
11. Cook the preparation until you get a light cream. Cook over a light heat, stirring constantly without mistreating the pasta.
12. Serve hot and add the reserved Swiss chard leaves. Decorate the preparation with the fried logs and the amaranth seeds.

Date smoothie with almond milk

If you want to taste a drink with an exotic touch, exquisite, nutritious and very energetic, you have just found it! This date smoothie with almond milk is ideal for athletes, vegans and anyone who is interested in a healthy diet. However, it is not recommended for diabetics, due to its high sugar content. If you want to taste this drink, take note of the following steps:

1. Cut 10 dates in half. Discard the bone, chop them and reserve.
2. Pour 3 glasses of water into a saucepan and heat. Do it over medium heat until it boils. At that time, remove it from the fire.
3. Add 2 glasses of almond milk tothe freshly heated water. Mix well, until both ingredients are integrated. Wait until the preparation cools before moving on to the next step.
4. Pour the milk with the dates in a blender and add 1 peeled and chopped banana. Beat all the ingredientsuntil there are no lumps.
5. Serve at room temperature.

Makes 4 servings.

Vegan cream of broccoli

If you want to get started in the world of vegan recipes or simply want a healthy, light, nutritious and very simple to prepare proposal; then we invite you to try this vegan cream of broccoli by following these easy steps:

1. Disassemble and wash 1 medium broccoli. If you want to find out about some vegetable cleaning tricks, better check our article How to disinfect vegetables.
2. Wash 3 celery sticks. Clean it well, opening it up and removing any traces of dirt.
3. Cut the broccoli and celeryinto chunks. The broccoli should give you 4 cups.
4. Cook the broccoli florets and celery stalks in a saucepan with enough water. Leave them for 3 minutes or until they feel soft but firm.
5. Drain them very well.
6. Blend all the ingredients: broccoli, celery, ½ cup pumpkin seeds, ¼ white onions, 1 clove of garlic and 2 cups almond milk. Mix until you get a smooth, lump-free consistency.
7. Heat oil in a saucepan and cook the vegetable cream until reduced. Stir constantly.
8. Season to taste and remove from heat.
9. Serve hot. Accompany this vegetable cream with very crispy garlic bread croutons. To

Sugar-free vegan Novella or vegan cocoa cream

Novella is a very popular spreadable cream for desserts. This version does not contain animal milk or refined sugar.

 Grind 150 g of peeled and toasted hazelnuts for 5 minutes until you get butter.

1. Add 50 g of chocolate bars (70% cocoa), 30 g of organic cocoa powder (defatted better), 25 ml of agave syrup, 60 ml of coconut oil, 60 ml of almond milk and a few drops of vanilla essence (optional). Mix everything until it is a thick and homogeneous cream.
2. Place the hazelnut cream in a sterilized glass jar or plastic container. Do it with the help of a pastry bag and close hermetically.
3. Refrigerate for 2 hours.
4. Serve the vegan cocoa cream. You can taste it in a warm sandwich, with wafers, etc.

Makes 6 servings.

Tip: You can vary the amount of milk and oil depending on the texture you want to obtain.

Crepes without eggs or milk

These pancakes without eggs or milk are a very versatile culinary alternative, since you can enjoy them for breakfast, snack or dinner; either in its sweet or salty presentation. In addition, you will have them ready in two by three if you follow these simple steps:

1. Mix 125 g wheat or gluten-free flour and 250 ml almond milk. Beat the preparation with some manual kitchen rods.
2. Add 1 dessert spoon of sugar or its equivalent in another sweetener and 1 dessert spoon of olive oil. Stir the liquid mass until the ingredients are completely integrated. If you want savory pancakes, add salt instead of sugar.
3. Let the dough rest for 1 hour. Remember to cover the preparation with transparent plastic wrap.
4. Heat a skillet with a little oil over medium-low heat.
5. Scoop up a portion of the batter with a ladle, place it in the center of the pan and spread it out a bit until you get a very thin and uniform crepe.
6. Cook on both sides for 1-2 minutes or until lightly browned. Prepare several crepes until the mixture is finished and reserve them on a plate (cover them to keep them warm).
7. Serve them hot. If you want some sweet crepes, spread them with vegan cocoa cream and fill them with chopped banana, roll them up and sprinkle them with icing sugar. On the other hand, if you prefer to taste them salty, try them with vegetables.

Coffee cappuccino, banana and almond milk

If you want to show off during snack time, try this original recipe for cappuccino with banana and almond milk. This recipe is suitable for lactose intolerant and anyone who likes new flavors. To prepare this exquisite cappuccino, you just need to follow this step by step:

1. To prepare the coffee cream, cook in a bain-marie: 5 yolks, ½ cup of almond milk, 3 tablespoons of express coffee and 100 grams of sugar. Stir constantly until it reaches 80ºC, and remove the preparation from the heat.
2. Take the coffee cream to an inverted bain-marie, that is, with ice.
3. To make the almond cream, soak 50 g of almonds in water for 5 hours (if you use warm water, the time is reduced to 2-3 hours).
4. Cook ½ cup almond milk and another 100 gr sugar. Do it on low heat for 30 minutes.
5. Add 2 sheets of gelatin. Stir very well until they dissolve. Let the cream cool.
6. To prepare the banana, mash and mix 1 banana with 200 ml of cream until you get a creamy mixture.
7. In a blender, pour the coffee cream first, then the banana cream and finally the almond milk. Blend until you get a foamy consistency. You can also place the ingredients in a tall glass, following the same order, and beat with a powerful hand mixer.
8. Pour the preparation into a cup and serve.

Makes 4 servings.

Almond custard

This almond custard has nothing to envy to the traditional ones, because its flavor is captivating. In addition, it is low in calories and very nutritious.

A recipe with vegan almond milk ideal for athletes, people on a slimming diet, allergic to lactose and anyone who wants a healthy dessert. What do you need to prepare this almond milk custard? Simply follow these instructions:

1. Beat 3 egg yolks in a bowl. Add 2 tablespoons of cornstarch and stir with a balloon rod, until completely mixed. Booking.
2. Pour ½ liter of almond milk(2 cups), 90 g of sugar and 1 stick of cinnamon in a saucepan. Mix the two initial ingredients first and add the cinnamon last. Wait until the mixture boils, then remove it from the heat and remove the cinnamon.
3. Add the beaten yolks to the pan and mix well.
4. Cook again over medium-low heat. Stir constantly with a wooden spoon until the preparation thickens.
5. Add 110 g finely chopped or crushed almonds. Mix until unified with the preparation.
6. Pour the custard into individual cups. Sprinkle them with chopped or ground almonds to taste, as well as 1 touch of ground cinnamon (optional).
7. Let them cool to room temperaturebefore refrigerating. They should remain in the fridge for at least 2 hours.

Makes 4 servings.

Pitahaya juice with milk

The pitahaya, papaya or dragon fruit is popular, mainly, for its beneficial properties for the body: great antioxidant power, low caloric intake, super moisturizing and high content of vitamins and minerals. By combining these benefits with almond milk, we obtain a very powerful, nutritious pitahaya juice with an exquisite flavor.

1. Cut 1 pitahaya in half and extract the pulp. Scoop out the pulp with a spoon or cut it into quarters.
2. Put the pulp in the blender. Add ½ glass of almond milk and 1 tablespoon of brown sugar (optional). Blend all ingredients until smooth and lump-free.
3. Combine with other fruits (optional). If you feel like it, you can experiment by adding other flavors that will also add nutrients and varied benefits depending on the properties of the accompanying fruit. For example, blueberries provide antioxidants; kiwi gives you a lot of fiber, etc.

Makes 1 serving.

Tip: Choose a ripe papaya of any variety for a smoother, sweeter juice.

Vegan pea cream

Perfect as a dinner or starter, this nutritious pea and almond milk cream will complement your menu of the day, without adding many calories and adding nutrients. In addition, preparing it is very simple, just follow these steps:

1. Heat oil in a pot and add the following vegetables: 80 g of celery, 2 white onions and 80 g of leek onion.
2. Sauté the vegetables for a few minutes. Add 1 pinch of salt, 1 pinch of pepper, and 1 pinch of garlic paste to taste. If you feel like it, you can also make your own garlic paste.
3. Pour 2 cups vegetable broth until vegetables are covered. To prepare it, you can take a look at this recipe for vegetable broth.
4. Add 2 potatoes already peeled and cut into medium cubes.
5. Add 200 g peas and 1 cup almond milk. Do it once the preparation is about to boil.  Then cook for 15 minutes over medium heat.
6. Put the preparation in a bowl and let it cool.
7. Once cool, pour it into the blender and blend. The mixture obtained must be homogeneous.
8. Cook again and stir continuously. Heat over very low heat and wait until it thickens.
9. Rectify the seasoning during cooking, if you consider it necessary. Additionally, you can add a little white wine, to give a special touch.
10. Serve hot. This dish is served as a light dinner, accompanied by eggplant rolls.