"Milk" Making Adventures

I was outta funds but brainstorming foodie ideas as usual... I heard on VegWeb that you can make Oat Milk and was given this BAD RECIPE LOL for like Oatmeal Milk... I thought it was similar to drinking slime, though I've never actually drank slime though :) I say skip this recipe, though one VW user swears by it, I do not concur.

 (Plain Oat Milk)

(Chocolate Oat Milk ((Just added chocolate syrup)) was bearable when blended with some ice to make it shake-like)

Then I tried Rice Milk. First I attempted it in my Soyabella "Milk" Maker and it was a fail... Gooey mucous slime... 

 Then I tried This Recipe, with totally expected success cause this chick seems to know her shit, and slimy failure once again :( This could be my fault? I dunno.

 I've had a Soyabella "Milk" Maker since Christmas and finally decided to bust it out after months of dust collecting (First attempt at Almond Milk sucked cause you really need to purchase a Nut Milk Bag or it will be gritty). I had a shit ton of raw almonds in the freezer and some PURE VANILLA EXTRACT so I went for it. Epic SUCCESS! Here's what I did/ do:

Vanilla (Or Plain) Almond Milk:

1 cup raw almonds, soaked overnight and rinsed.

6 cups purified water

2 t PURE Vanilla Extract (Not cheap stuff!!!), omit if making plain "Milk"

1/4-1/3 cup white sugar (I like sweet "Milk")

1/4 t sea salt

Directions:

Follow Soyabella's instructions, this recipe is slightly adapted from the recipe book provided with the machine. Make sure you strain this through a nut milk bag once the milk has cooked and cooled.

(Vanilla Almond Milk served up with a toasted Pumpkin Bagel and Tofutti "Cream Cheese")

(Pumpkin Pie with crappy crust and modified version of Cashew Cream)

You will have leftover almond pulp/meal/flour if you strain through the nut milk bag... I didn't want to waste the pulp cause nuts are expensive homie! I tried making a pie crust which was an epic fail (Fell apart, my first attempt at using the pulp, I think it was too moist). The Pumpkin Pie was still good though, I just picked the crust off and dolloped some Cashew Cream on top! For the Cashew Cream, I recommend soaking the cashews and using "milk" in place of water and less.

To get the almond pulp less moist, I decided to bake it at 350F I believe for an hour or two, depending on how much pulp you have. One it loses it's moisture and cools a bit, I whiz it around in my food processor to make a flour like substance.

I also used VWAV's Pancake recipe to sub some almond pulp. I think I over did it though and subbed too much (I hear you can sub half for regular flour, I did like 3/4 cause I'm an idiot)... The pancakes were still very yummy with some cheapy "maple syrup" and powdered sugar :)

Feel free to send me some ideas on what to do with this abundance of almond pulp, I'm swimming in it.

I also tried Cashew Milk and strained it through the nut milk bag and got slime... Enough with the slime!

Peace, Love, Vegan <3