Vegan Ice Cream, Cheese and Milk (Easy!)

Myth 6: Going vegan means no more ice cream, cheese and milk! (Who makes these things up?)

Note about milk and milk products:

Milk is a big part of many cuisines all over the world. The milk typically used is from animals or nonhumans. I won’t use this section to discuss the many health implications of humans consuming the milk of other species and the nutritional benefits of using plant based milk now. Certain people rely heavily on products made from animal milk, be it cow’s, goats, sheep’s or the milk of other animals. Yet , some cuisines of other cultures include plant based milk such as coconut, soy, nut and seed milks. No, it’s not so strange after all.  For instance in West African countries peanuts (groundnut) are heavily relied on for their nutritional content – especially protein and yes, peanut (or groundnut) milk. In tropical climates like Thailand, the Carribean and countless other places, coconut milk plays a major role in creating many dishes, beverages, condiments and even medicinal applications. Spain (as well as other places) uses tigernuts to make refreshing and nutritional beverages to help beat the heat and aid a sensitive stomach.  For those of us who live in societies where cow’s milk is the norm, the aforementioned plant based milks (and many others) can be a healthy and delicious alternative. Here are some recipes:

MILK:

This is my recipe for cashew milk (though, you can use any other type of nut or seed you like). I like finding the easy way to make things. I also think it’s silly to waste money on a “Nut Milk Bag” when you can use an inexpensive soup bag  (I got mine for $2) from a neighborhood grocery store for the same function. In this recipe, I choose to skip that step all together. For digestion and nutrition you should soak raw nuts first. If they have skins or shells, remove them to reduce sediment or pulp (use sediment/pulp/skins/shells for something else). Not to say that I don’t enjoy tasty hemp milk from the natural grocery; however, this recipe is a good alternative to getting Tetra boxed milks. I feel safer having the most control possible over what I eat, so I like making my own with just nuts, water and a blender. Easy.

Cashew Milk (no bag needed)

Ingredients:
*1 part Cashews (or other nuts)
Note: Soak (preferably raw unsalted) nuts in a ventilated container (preferably glass canning jar) for appropiate time for that type of nut (I like cashews- soaked for 2 hours) or you can look up appropriate soaking times for varyious nuts on the web.

*3 parts Water (Purified is best; adjust amount for desired consistency)
*Pinch of salt (optional)
*Sweetener to taste (If I add sweetener I use agave or dates but, nuts have their own sweetness if you ask me)

Directions:

I suggest sterilizing all equiptment that touches the ingredients so your milk lasts longer. Rinse your nuts well (make sure the last rinse is clear of cloudiness), then soak the nuts for the appropiate amount of time. Blend all ingredients until smooth. It will keep in an airtight container in the fridge for 3 to 5 days. If or when it sours, use it in baking.

ICE CREAM:

Vegan Ice Cream – No ice cream maker, no problem!

(using basic ingredients: feel free to add other flavors, ingredients and toppings to spice things up)

Ingredients:

*1 cup Cashews (Preferably raw cashews, not roasted, not salted)
*4 T Water (or more)
*1 Banana (chopped and then frozen)
*Sweetener to taste

Directions:

Add all ingredients in blender and blend until smooth while adding water and sweetener as needed. Freeze if you like it firmer (check from hour to hour and stir if you like it more creamy).

CHEESE:

This recipe is based on a tiny, dinky two cup food processor, so if you have better equipment please improvise. I like this on toast and crackers, and it would be great with apples as well.

Nut/Seed CheeseIngredients:
*Nuts/Seeds of choice – I use approx. 1 1/2 cups total of cashews soaked for 2 hours

(please find appropiate soaking times for the nuts/seeds you choose)

*1 to 5 Tablespoons of lemon juice or vegan acidophilus

*Salt (or not) to taste

*Optional: onions, garlic, chives, pepper, dates or whatever you are in the mood for.

Directions:
Because I use a dinky food processor I wind up running the ingredients though it for about 10 minutes since I like it creamy. I imagine that if I had a good one or maybe even used a blender I would not have to run it for so long. This should be kept at room temperature for a day or so until it has fermented to your liking (taste it). You can begin to eat it immediately if you like. I like to let it sit (to ferment) for one or two days (you will have to judge based on the climate conditions where you live for how long it takes to ferment). After fermenting, put it in the fridge and it should be ready to eat after four to five days. After that it can last refrigerated for about a week.