Homemade Almond Milk and Vegan Croissants!

I guess you could say I’ve been on a “make from scratch” roll. This blog and my Instagram (@cocoswellness) are certainly good motivators for content! The vegan croissants were a one-off treat, but the almond milk is something that I plan to start doing consistently now that I have all the right tools (why was it so hard to find a cheese cloth in Amsterdam?).

I’ve been loving Koffie ende Koeck‘s vegan croissants lately, but I’m all for not breaking the bank and trying to replicate recipes at home. I used this vegan croissant recipe from The Rose & Bean and was thoroughly impressed! I certainly didn’t have high expectations, given that the last time I made croissants was seven-ish years ago, let alone not even vegan croissants, but I was pleasantly surprised! Since I still have the ingredients on hand for at least 1-2 more batches, I’ll probably be doing so again soon.

Ah, homemade almond milk! I think it’s a love affair. I swear to people – once you taste it, you can never go back to conventional. Although, if I had access to the amazing and clean brands in the US, I might be a convert to that…

After learning about how disruptive gums and emulsifiers can be to our gut (thank you @hollyskeepingitreal!) I knew it would be a much better option to make from scratch. Plus easier on the budget.

I buy my almonds in bulk from Ekoplaza and us around 3/4-1 cups for every 450ml of blended water (depends on how strong you like the taste). Recipe is easy peasy:

  1. Soak almonds overnight in water. I’ve done as little at seven hours with fine results.
  2. Rinse. Blend on high for at least 60 seconds with approximately 450ml of water.
  3. Get creative! I add a dash of maple syrup and sea salt. You could also blend with a date.
  4. Strain through cheese cloth or thin dish towel.

I got the awesome (pictured) glass carafe at Ikea Netherlands. Only 2 euros!

Let’s see what cooking I get up to next week…

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