With increasing awareness about health and wellness, many people have realised they are lactose intolerant, which means saying goodbye to milk-based products. Some people are also naturally not a fan of milk and milk products. But being lactose-intolerant or disliking milk doesn’t mean you can’t enjoy the deliciousness of milk-based dishes. Here are a few dairy-free alternatives to your favourite milk-based recipes that are healthy and easy to make. You can make these dairy-free recipes using only five ingredients or less.
1. Watermelon Sorbet
3 ½ cups of diced watermelon
¼ cup warm water as required
De-seed the watermelon, dice it into cubes, and lay the cubes on a baking tray covered with parchment paper. Freeze overnight or for at least 4 hours.
Take out the frozen watermelon cubes and let them thaw for a few minutes at room temperature. Then, add the watermelon to a food processor along with the juice of half a lemon. Add a little warm water to make the blending process smoother.
Transfer the mix into a container and free it for 4-5 hours till it is firm. You can also serve it immediately after blending for a softer texture.
P.S. You can replace watermelon with any fruit to make your favourite fruit sorbet.
2. Chocolate Italian Ice
2 cups sugar
1 cup cocoa powder
5 cups water
¼ tsp cinnamon powder
In a saucepan, boil five cups of water and two cups of sugar for five minutes till the sugar completely dissolves. Take the pan off the heat and immediately add a cup of cocoa and ¼ teaspoon cinnamon powder.
Set the mix aside and let it cool. Once it completely cools down, refrigerate the mix till it is cold, and then transfer it to the freezer.
Serve once the mix freezes well.
3. Rice Milk
3/4 cup uncooked basmati rice
6 cups water
A pinch of salt
Wash the rice thoroughly and set aside. Heat two cups of water but don’t bring it to a boil. Soak the rice in the hot water for at least two hours till the rice is soft enough to break with your fingernails, but raw.
Drain the rice and add it to a blender. Add four cups of fresh water and a pinch of salt and blend it for a minute till the rice is fully blended.
Transfer the mix into a bowl covered with a muslin cloth and strain the rice. Once you extract the milk, seal the bowl and refrigerate it. Serve whenever needed.
P.S. You can also add vanilla extract, dates, honey, or cocoa powder to add a little sweetness to the rice milk.
4. Oat Milk
1 cup rolled oats
3 ½ cups of water
A pinch of salt
Add the rolled oats, water, and a pinch of salt into a blender and blend it on high for about two minutes till it forms a smooth paste.
Once the oats and water have blended well, transfer it into a bowl covered with muslin cloth and strain it. Once you extract the milk, seal the bowl and refrigerate it. Serve whenever needed.
P.S. You can also add vanilla extract, dates, honey, or cocoa powder while blending the mix to add a little sweetness to the oat milk.
5. Soy Milk
1 cup soybeans
10-12 cups water
2 tbsp sugar
A pinch of salt
Soak the soybeans in 2-4 cups of water as required. Cover the container and refrigerate it for 24 hours. After that, drain the soybeans and rinse them well.
Add the soaked soybeans to a blender with two cups of hot water and blend till it reaches a smooth and creamy texture.
Add the mixture to a bowl covered with a muslin cloth and extract the milk.
Then add the remaining pulp in the blender again with two cups of hot water and blend until it is creamy. Add the mixture to a bowl covered with a muslin cloth and extract the milk. Repeat this step till you extract as much milk as you can. Remember to use only hot water when blending the pulp.
Now, place a pan over medium flame and bring the soymilk to a boil. Reduce the heat to medium-low and simmer for 35 minutes while continuously whisking it. If a skin forms on top of the milk, remove it.
Add the sugar and salt and cook for another 5 minutes.
Pour the thickened soymilk into a pitcher, add enough fresh water to make four cups, and combine it well.
Refrigerate it in an airtight container and serve when needed. Stir once before each use.
6. Almond Milk
1 cup almonds
4 cups of water
Soak the almonds overnight. Strain the almonds and rinse them well.
Add the almonds to the blender with four cups of water and blend for 1-2 minutes till you get a smooth and creamy mixture.
Pour the mixture into a bowl covered with a muslin cloth and extract the milk.
Refrigerate the milk and serve when needed.
P.S. You can also add vanilla extract, honey, or cocoa powder when blending to add a little sweetness to the almond milk.
7. Sour Cream
1 cup cashews
½ cup water
1 ½ tbsp lemon juice
2 ½ tsp apple cider vinegar
¼ tsp coarse salt
Boil some water and soak a cup of cashews in them for about 15-20 minutes. You can even soak the cashews in cold water overnight.
Once you drain the cashews, add them to the blender along with water, lemon juice, apple cider vinegar, and salt, and blend into a smooth paste. You can add more lemon juice or salt.
Transfer it to an airtight container and refrigerate it. Serve after 2-3 hours.
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