- Soak the selected nuts in water and leave to soak overnight or for at least 6 hours. Keep in mind that nuts will swell in water, so cover them with enough water in a container of the appropriate size. 
- After that, strain the soaked nuts and rinse well under running water, then add to the blender.
- Pour a liter of water into the blender. It is preferable to use clean spring or filtered water, because such milk will have a more natural taste and a longer shelf life. You can get filtered water from the store or filter the tap water yourself using a water filter. The amount of water may vary slightly from the recipe. Adding less water will result in a thicker milk texture, while adding more water will make it thinner.
- While delicious on its own, you can sweeten the milk by adding honey or another healthy sweetener to the blender. Additionally, you can enrich the taste with vanilla extract, cinnamon or cocoa.
- To get the most out of the selected nuts, mix all the ingredients for about 1–2 minutes. Depending on the size of the blender, you can mix a smaller amount of ingredients in several batches.
- In a clean container, strain the mixed mixture through sterile gauze by placing part of the mixture on a double layer of gauze. Then, collect the gauze at the top, twist, and squeeze the milk through the gauze into the container. Alternatively, you can use a strainer with a narrow mesh and patiently press part of the mixture with a spoon to squeeze as much milk as possible. Store the squeezed pulp in a container for later use in various dishes.
- Pour the strained milk into clean bottles or jars, close well, and store in the refrigerator.

Consume the milk within 3–4 days, although it is certainly best when it is fresh. Because homemade plant-based milk contains only basic ingredients, it's normal for small nut particles to settle at the bottom. This is completely natural and, before consumption, just shake up the bottle to combine everything again. Although purchased plant-based milks are sometimes enriched with additional vitamins, some also contain less desirable additives, so fresh plant-based milk that we make ourselves is often of much higher quality than those available in stores. In addition, plant-based milks are more expensive than those of animal origin, so self-preparation can be significantly more economical in the long run.

Although the term „plant-based milk“ is common in everyday speech (and that's why I use it in this recipe), it's actually a plant-based drink that can replace classic milk in terms of texture and taste. While plant-based milks are often promoted as healthier alternatives to animal milk, the choice ultimately depends on personal preferences. Plant-based milks are popular among those who are lactose intolerant and environmentally conscious, as their production is more eco-friendly and doesn't exploit animals. At Plantistica, plant-based milks are used in the preparation of every recipe that calls for milk. While often considered substitutes for classic milk, plant milks should also be recognized as distinct products, offering a wide variety of flavors.

> The recipe for plant-based nut milk was used to prepare four variations: hazelnut milk, almond milk, peanut milk, and walnut milk.

The recipe for plant-based nut milk was used to prepare four variations: hazelnut milk, almond milk, peanut milk, and walnut milk. Each plant-based nut milk stands out with its special aroma. Although most recipes are not limited to a particular type of milk, some can enrich the taste of a certain dish, especially desserts. For example, when making [nut biscuits](https://plantistica.com/en/recipes/nut-cookies), almond, hazelnut, or walnut milk will enhance the nutty flavor. Peanut milk is like peanut butter in a glass, and would be perfect for preparing some peanut dessert. Any nut milk is a great addition to coffee or black tea, but also as a base for preparing a delicious [chocolate drink](https://plantistica.com/en/recipes/winter-drink). Of course, you can simply enjoy their natural taste with a glass of pure plant-based milk.

> ##### And what about the pulp?
The nut pulp obtained after squeezing has significant potential in various dishes and should not be wasted.. Here are some ideas:
- Store the fresh, undried pulp in the refrigerator for 4–5 days and add it to smoothies or [oatmeal](https://plantistica.com/en/recipes/creamy-oatmeal).
- Dry the pulp in the oven and then use it as flour in the preparation of bread or [nut biscuits](https://plantistica.com/en/recipes/nut-cookies).
- Dried or undried pulp can be used in the preparation of [hazelnut cake](https://plantistica.com/en/recipes/hazelnut-cake).
- You can also freeze the pulp for later and store it for up to 6 months.

Plant milks are light, nutritious and very tasty. With basic equipment and a few ingredients, anyone can prepare plant-based nut milk at home. What is more, the preparation itself can have a therapeutic effect. The pleasure we get when we prepare something ourselves is an additional motivation to enjoy the process. The preparation of such products is often simple, requiring less time than we might expect. Enjoy the fine taste of nut milk as well as the preparation process. :)

Bon appetite!

Plant-based milks are light, nutritious, and very tasty. With basic equipment and a few ingredients, plant-based nut milk can be easily prepared at home.

Plant-based Nut Milk

- In a saucepan over medium heat, warm the milk until it's just about to simmer.
- Add the chopped dark chocolate to the milk and stir continuously until the chocolate is fully melted.
- Then mix in the cinnamon and vanilla extract.
- When everything is well mixed, remove from heat and pour into a mug.

That's all! When the drink is ready, all you have to do is get cozy and enjoy the irresistible aroma of cinnamon and chocolate. While the cold outside creeps under our skin, it is a pleasure to warm up and take a break with a hot drink. Whether you are alone or in company, the winter drink provides comfort like a warm hug and brings a touch of magic to cold winter days. The preparation is quick and simple, and in just a few steps, we have an aromatic pleasure in our favorite mug.

Although you can use milk of your choice, it is recommended to choose plant-based milk based on coconut or nuts (e.g., almond milk), which will give the drink a special aroma. If you like making things on your own, you can prepare plant-based milk at home relatively easily. You can find a simple [nut milk recipe here](https://plantistica.com/en/recipes/nut-milk). For extra enjoyment, a hot drink and dry biscuits or cakes make a perfect combination. To enjoy sweet but healthy desserts, you can try some of the following recipes:
- [Nut Cookies](https://plantistica.com/en/recipes/nut-cookies)
- [Hazelnut Cake](https://plantistica.com/en/recipes/hazelnut-cake)
- [Dark Coconut Cubes](https://plantistica.com/en/recipes/dark-coconut-cubes)
- [Wild Berry Cake](https://plantistica.com/en/recipes/wild-berry-cake).

Winter is the perfect season for unwinding with a warm beverage. Whether you're enjoying a good book or a movie, exploring your creative side, or just spending quality time with loved ones, a cup of aromatic drink will add a cozy touch to the winter atmosphere and help create beautiful memories. On cold winter days, find comfort in a warm winter drink!

It's a good time to enjoy warm drinks, especially if they are quick and easy to prepare. Warm up and enjoy the holiday season with this delicious winter drink. :)

Winter Drink

- Cut the chicken breast into fillets.
- Clean the mushrooms lightly with a cloth and chop them into slightly thicker rings (approximately 3-5 mm).
- In a large pan, heat the oil to medium heat. Chop the onion into small cubes and add them to the pan. Simmer over low heat for one to two minutes, stirring occasionally.
- Add the chopped mushrooms to the pan with the onion.
- Then cover everything with 3 tablespoons of soy sauce. Soy sauce has a strong flavour, so be careful not to add more than the recommended amount. Optionally, add a bit of curry to spice everything up. Simmer over low heat for about 3 minutes, stirring occasionally.
- Add the chicken to the pan and mix it well with the other ingredients to infuse the flavours. 
- With occasional stirring and turning of the chicken, simmer on low heat for about 15 minutes. If necessary, pour a little bit of water into the pan.

Serve warm and enjoy the spicy taste of chicken and mushrooms! As a side dish, you can serve fresh green salad, cabbage salad, or [cucumber salad](https://plantistica.com/en/recipes/cucumber-salad-with-pasta). Along with a juicy main dish, a refreshing salad will create a perfect balance of flavors. Chicken with mushrooms in soy sauce is a simple recipe that adds an exotic touch to your everyday diet. While the mushrooms add their characteristic and recognisable aroma, the spicy taste of the overall dish is due to the well-known soy-based Asian sauce. If you are a fan of intense flavour, you can further enhance the spicy soy sauce aroma with a little bit of curry.

>  Soy sauce is a versatile spice that enhances the taste of many dishes by adding an umami flavour.

Soy sauce is a salty liquid spice traditionally produced by fermenting soybeans and wheat. It originates from China, and today it is used in many Asian countries as well as around the world. Soy sauce is a versatile spice that enhances the taste of many dishes by adding an umami flavour. Umami is the fifth element of taste that combines sweet, sour, salty, and bitter and enhances the overall taste of food. The spicy taste of the sauce goes well with almost any dish, especially meat and fish, but also with vegetables. With this versatile sauce, we can also season rice, mushrooms, and salads, as well as soups and stews.

Chicken with mushrooms in soy sauce is a simple recipe for tasty and juicy chicken without prior marinating. Soy sauce is an indispensable ingredient in Asian cuisine, and only a small amount is enough to add a spicy flavour to the dish that conquers even the most demanding palates. If you like dishes with an exotic touch, you might also like [curry chicken with herbs](https://plantistica.com/en/recipes/curry-chicken-with-herbs). With quick and practical preparation, enjoy the irresistible flavours of Asia!

Bon appetit!

Chicken with mushrooms in soy sauce is a simple recipe for tasty and juicy chicken without prior marinating.

Chicken with Mushrooms in Soy Sauce

- Wash the cauliflower and put it into boiling water. Cook over low heat for about 10 minutes until the cauliflower gets soft.
- During this time, chop the onion into rings and slice the mushrooms. Heat the oil in a pan to medium heat and add the pre-chopped vegetables. Then add 1-2 tablespoons of soy sauce. With occasional stirring, simmer over low heat for about 15 minutes.
- Slice the eggplant into half-rounds and chop the garlic into small pieces. Add them together in the pan, stir, and simmer for another 5 minutes or so.
- Drain the pre-cooked cauliflower, add to the pan and stir.
- Add salt as desired and season with a little bit of basil.
- Turn off the heat and pour a little bit of olive oil and lemon juice over everything.
- Finally, chop the almonds or walnuts into small pieces and sprinkle over the mixture.

You can serve the dish as a side dish or main course.

Bon appetite!

Mushrooms can be the ideal main ingredient for many different dishes. This time we will see how well they go well with cauliflower and eggplant.

Mushrooms with Cauliflower and Eggplant

Rice and Avocado Sauce Stuffed Mushrooms

Pasta with Leeks, Mushrooms and Brussels Sprouts

Latest Recipes

Plant-based Nut Milk

Winter Drink

Chicken with Mushrooms in Soy Sauce

Links

Ingredients:
1
400 g
2 (200 g)
2
4
1
2
1
1/2