Best of both worlds – soy and almond milk
Just to be clear, I am far too lazy to do milks from scratch without a soy milk machine – I am currently having a staycation at my parents’ who stopped using their machine yonks ago. Of course if you can be bothered doing it from scratch – blenderising, then straining, then cooking the soy milk, by all means go for it.
Since I’m not a fan of commercial soy milks, yet also not a fan of pure real soy milk, it made sense to mix soy and almond. I’ve never had the heart to buy almond milk since it’s so expensive, and making it is still quite pricey. Not to mention the things I’d much rather be doing with my almonds.
Using 2/3 soy beans and 1/3 almonds (I had roasted ones on hand, but raw would be good too) was an excellent compromise. It was far less beany than pure soy milk, but not at all almondy, so it would be great to use like regular milk for those who are cutting down on, or can’t consume, dairy. With all the protein and good stuff for you (unlike rice milk), health wise it’s a good substitute too. While the recipe I linked to suggests using the leftover ground up beans/nuts in your compost, I’m going to try it out in my bircher muesli (if you haven’t tried this way of making your muesli yet, do – easier than porridge and full of goodness!). There are a few other ways to use it too (baking, in meatballs) though if you don’t ever eat muesli.