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Milk  Substitutes, Vegan

Basic  Nut  Milk

Copied  from "Vegan  Vittles",  by  Joanne  Stepaniak  

Makes  3  cups  

In  addition  to  be  used  as  a  beverage,  nut 

milk  can  be  used  just  like  regular  milk  to 

make  Vegan  creem  sauces,  Vegan  creem  soups, 

Vegan  milk  shakes,  puddings,  etc.  Almost  any 

raw,  unroasted,  nut  or  seed  can  be  used  to 

make  nut  milk.  The  secret  to  achieving  a 

smooth  end  product,  however,  is  to  first  grind 

the  nuts  or  seeds  to  a  fine  powder  in  an 

electric  seed  mill  or  coffee  grinder,  &  to 

strain  the  finished  milk  through  the  finest 

wire  mesh  strainer  you  can  find.  As  a  general 

rule,  the  smaller  the  strainer  the  finer  the 

mesh.  The  following  nut  milk  recipes  all  have 

the  same  easy  directions  with  just  minor 

variations  in  ingredients.

Place  the  nuts,  Make  sure  the  nuts  have  not 

been  roasted.  Only  unroasted,  raw,  nuts  are 

suitable  for  making  milk,  in  an  electric  seed 

mill  or  coffee  grinder.  You  if  do  not  have 

either,  you  can  grind  the  nuts  directly  in  a 

blender.  However,  grinding  nuts  in  a  blender 

requires  a  little  more  care  &  patience.  Blend 

briefly,  stir,  &  repeat  until  you  have  a  fine 

grind.  Cover  the  mill  or  grinder  to  activate 

the  grinding  blades,  &  grind  the  nuts  to  a 

fine  powder  or  paste,  about  20  seconds.  Place 

the  ground  nuts  in  a  blender  along  with  1/2 

cup  of  the  hot  water,  the  sweetener, if  the 

milk  is  to  be  used  in  savoury  dishes,  use 

only  half  the  sweetener  &  omit  the  flavouring 

extract  &  the  flavouring  extract,  if  using. 

Process  the  mixture  on  medium  speed  to  make  a 

smooth,  thick  creem.  Add  the  remaining  hot 

water,  one  cup  at  a  time,  &  blend  on  high 

until  creemy.  Place  a  very  fine  mesh  strainer 

over  a  large  measuring  cup  or  bowl.  Pour  the 

contents  of  the  blender  through  the  strainer 

into  the  cup  or  bowl.  Stir  the  milk  to  help 

it  go  through  the  strainer  more  easily,  &  mash

the  residual  nut  meal  firmly  to  expel  as  much

liquid  as  possible.  Discard  the  nut  meal  into 

a  compost  pile,  or  use  in  another  recipe. 

Transfer  the  milk  to  a  beverage  storage 

container,  &  store  it  in  the  refrigerator.  Nut 

milk  will  keep  for  5  to  7  days.  Shake  the 

milk  well  before  using  it.  Serve  warm  or 

chilled.  For  a  thinner  milk,  increase  the  water

to  3 1/2  cups.  For  a  richer,  extra  creemy 

milk,  reduce  the  water  to  2 1/2  cups.  A 

***Precautionary  Note  About  Blending:  Several  of the

milks,  soups  &  other  recipes  in  "Vegan 

Vittles’  will  require  blending.  This  must  be 

done  in  several  small  batches,  depending  on  the

capacity  of  your  blender  container,  so  be  sure

to  take  this  into  consideration  when 

processing.  Don’t  overfill  your  blender  jar. 

This  is  important  because  the  mixture  will 

temporarily  expand  with  air  during  processing,  &

without  sufficient  space  the  contents  of  the 

blender  jar  will  not  be  able  to  move  freely  &

could  possibly  overflow.  Keep  in  mind  that  hot

liquids,  such  as  soups  or  sauces,  release  a 

surprising  amount  of  steam  when  pureed.  This 

can  force  the  lid  of  the  blender  jar  to  pop 

off  or  propel  a  spray  of  hot  mixture  out  from

under  the  lid  rim.  As  a  standard  precautionary

measure,  fill  the  blender  container  no  more 

than  halfway  when  blending  hot  nut  or  rice 

milks,  pureeing  soups,  or  processing  other  hot 

liquids,  &  use  a  kitchen  towel  to  hold  the 

lid  slightly  ajar  to  allow  some  of  the  steam 

to  escape.

Velvety  Cashew  Milk  

62  Calories  per  1/2  cup 

1/3  cup  raw,  unroasted,  cashews

3  cups  almost  boiling  water

2  Tbs.  pure  maple  syrup

1/2  tsp.  vanilla  extract  (optional)

Follow  the  directions  for  Basic  Nut  Milk (recipe  above).  

Sweet  Almond  Milk  

63  Calories  per  1/2  cup

Almond  milk  is  delicate  &  white.  It’s 

excellent  as  a  beverage,  to  pour  on  cold 

cereals  or  hot  porridge,  or  to  use  in  baked goods.

1/3  cup  raw,  unroasted,  whole  almonds.  See  *Note below

3  cups  almost  boiling  water

2  Tbs.  pure  maple  syrup  or  brown  rice  syrup

1/8  tsp.  almond  extract  or  1/2  tsp.  vanilla extract  (optional)

Follow  the  directions  for  Basic  Nut  Milk (recipe  above)

*Note:  If  you  are  using  whole  almonds  with 

skins,  they  will  need  to  be  blanched  &  peeled.

To  do  this,  place  the  almonds  in  a  1  quart 

saucepan,  &  cover  them  with  water.  Bring  the 

water  to  a  boil,  &  blanch  the  almonds  for  1 

to  2  minutes  to  loosen  their  skins.  Drain  the 

almonds  in  a  strainer  or  colander,  &  allow 

them  to  cool  until  they  can  be  easily  handled.

Alternatively,  place  the  almonds  in  a  strainer 

or  colander  under  cold  running  tap  water  to 

cool  them  rapidly.  Slip  off  the  skins  of  the 

almonds  by  pinching  the  nuts  between  your  thumb

&  forefinger.  Important:  Put  the  almonds  dry 

with  a  clean  tea  towel  or  paper  towels  before 

proceeding  with  the  recipe.

Walnut  Milk

65  Calories  per  1/2  cup

A  little  extra  sweetener  is  added  to  this 

milk  to  offset  the  mildly  bitter  taste  of 

walnuts.  The  end  result  is  a  light,  creemy 

milk.

1/3  cup  raw,  unroasted,  walnuts

3  cups  almost  boiling  water

2  Tbs.  brown  rice  syrup

1  Tb.  pure  maple syrup

1/2  tsp.  vanilla  extract  (optional)

Follow  the  directions  for  Basic  Nut  Milk (recipe  above).  Walnuts  &  walnut  milk  in combination  with  certain  foods  may  impart  a purplish  colour.  Recipes  containing  walnuts  & 

walnut  milk  will  still  be  healthful  & 

delicious,  despite  this  occasional  change  in hue.

Maple  Pecan  Milk  

Replace  the  walnuts  with  an 

equal  amount  of  pecans  &  omit  the  brown  rice 

syrup.  Pecans  are  not  as  astringent  as  walnuts,

so  they  require  less  sweetener.

Butturmilk can be replaced with soured soy or rice

milk. For each Cup of butturmilk, use 1 cup soy milk

plus 1 Tb. of vinegar.

Butturmilk, Vegan

To make butturmilk, add 2 Tbs. of vinegar or lemon juice to 1 1/2 cup of regular milk, soy milk or rice milk.  We like apple cider vinegar. Stir and let sit for 5 minutes.

Butturmilk, Vegan

Buttermilk Flaxseed Dressing, Raw

1/2 cup flaxseeds

2 cups water

1/4 cup lemon juice

1/2 cup pignoli nuts

1 garlic clove

Bragg's liquid aminos to taste

2 Tbs. fresh dill (optional)

METHOD

Soak flaxseeds and pignoli nuts overnight with two cups water. Combine with remaining ingredients. Blend until smooth, adding more water for desired consistency. Leave out the garlic for  a plain buttermilk to enjoy as a drink. Add herbs of your choice and interchange garlic with onions.

NOTES

This is a versatile recipe. Flaxseed is very soothing to the digestive tract and is good source of protein as well as unsaturated fatty acids. It is also an aid for correcting constipation.

Coconut Milk 

1 cup water 

1/2 cup shredded, unsweetened coconut meat 

Blend ingredients thoroughly and strain if desired.

Coconut milk adds a great flavour to recipes. 

Condensed Soy Milk

2/3 cup instant soy milk powder,  "Solait" 

1 cup Vegan  powdered sugar  

1/2 cup boiling water 

3 Tbs. soy melted margarine 

Mix soy milk powder and powdered sugar together.

Mix boiling water and margarine together and add to

soy milk and sugar mixture. Mix with a blender on high

2 minutes. Refrigerate overnight. Substitutes for 1

14 oz. can of Sweetened Condensed Milk.

Condensed, Sweetened Condensed Soy Milk, replaces Eagle Brand. 

Serves 1  

1 cup instant soy milk powder, not the kind that needs

boiling, "Better Than Milk" works great  

2/3 cup Vegan white sugar 

3 Tbs. soy margarine 

1/3 cup boiling water 

Mix the soy milk powder and sugar in a bowl. Melt

the margarine into the water. Add the wet ingredients

to the dry.  Beat with an electric mixer 2 minutes.

Refrigerate overnight. Keeps 1 week refrigerated.

Makes the equivalent of 1 can of sweetened condensed

milk. This can replace sweetened condensed milk in any

recipe and it works amazingly! Don't forget to make it

at least the night before it's needed.

Condensed, Sweetened Soymilk

Copied from “dairy Free & Delicious”, by Bryanna Clark Grogan & Joanne Stepaniak

Makes 1 2/3 cups, which is equal to 1 commercial 14 oz. can; 91 Calories per 2 Tbs.

1 cup light Vegan unbleached sugar, a pale beige colour

2/3 cup boiling water

6 Tbs. soymilk powder

5 Tbs. soy protein isolate powder

1 Tb. melted soy margarine

Combine all the ingredients in a blender, and process until the sugar is dissolved and the mixture is thick. Pour into a clean jar, cover, and refrigerate. The milk thickens when chilled.

Evaporated Milk,  Quick Method

2 cups soy or rice milk, made from powdered mix using double the powder called for

Vanilla, to taste

Pinch of salt

Prepare 2 cups soymilk or rice milk made from powdered mix, using double the powder called for. Add vanilla to taste, and a pinch of salt. Cool. Store in fridge.

Evaporated Milk, Slow Method

3 cups soy or rice milk

Vanilla, to taste

Pinch of salt

Put 3 cups liquid soy milk or rice milk in a saucepan. Cook over medium low heat, stirring constantly, until volume is reduced to 1 1/2 cups. Add vanilla to taste, and a pinch of salt. Cool. Store in fridge.

Evaporated Soymilk

by  Kree; 2 minutes, 2 minutes preparation

It actually makes slightly over a cup, so make sure you measure before you add it! 1 cup is 0 calories

8 oz. water

6 Tbs. “Better Than Milk” soy milk powder

Mix together water and soymilk powder. You may want to use a wire whisk, because sometimes the powder doesn't like to dissolve.

Pour into a measuring cup until you have 1 cup, you can get rid of the excess.

Note: This recipe works for Better than Milk brand; I'm not sure about any others! The secret is adding 3 times as much soymilk powder as is directed.

Plain  Rice  Milk  

Makes  about  1  quart;  108 Calories  per  cup

This  rice  milk  is  excellent  for  use  in 

gravies,  sauces  &  creemed  soups,  adding  body  & 

richness  without  fat.

Bring  to  a  boil  in  a  saucepan:

2  cups  water

Add,  return  to  a  boil,  reduce  heat,  &  simmer 

for  45  minutes:

1  cup  uncooked  short  grain  brown  rice

Combine  in  a  blender  until  very  smooth:

the  well  cooked  rice

2  cups  hot  water

The  mixture  will  be  thicker  than  regular  or 

soy  milk,  but  may  be  thinned  a  bit  with  more 

water,  if  desired.  It  will  thicken  further  when

chilled.  Store  in  a  tightly  covered,  sterilized

jar  in  fridge,  &  shake  well  before  using. 

This  only  keeps  for  2  to  3  days.

Rice  Milk 

Copied  from  "Vegan  Vittles",  by  Joanne Stepaniak 

Makes  3  cups;  59  Calories  per  1/2 cup  

This  is  excellent  for  drinking,  pouring  on 

cereal,  &  using  in  baked  goods.

1  cup  well  cooked  brown  rice

3  cups  almost  boiling  water

2  to  3  Tbs.  brown  rice  syrup

1/2  tsp.  vanilla  extract  (optional)

tiny  pinch  of  salt

Place  the  rice  in  a  blender  along  with  1  cup

of  the  hot  water,  the  brown  rice syrup, 

vanilla  extract,  if  using,  &  a  tiny  pinch  of 

salt.  Process  on  medium  to  make  a  smooth, 

thick  creem.  Add  the  remaining  hot  water,  1 

cup  at  a  time,  &  blend  on  high  until  creemy. 

Place  a  very  fine  mesh  strainer  over  a  large 

measuring  cup  or  bowl.  Pour  the  contents  of 

the  blender  through  the  strainer  into  the  cup 

or  bowl.  Stir  the  milk  to  help  it  go  through 

the  strainer  more  easily,  &  mash  the  residual 

rice  meal  firmly  to  expel  as  much  liquid  as 

possible.  Use  the  leftover  rice  meal  in  another

recipe,  or  put  in  the  compost  heap.  Or  give 

to  your  Dog  or  Cat  companion  as  a  treat. 

Transfer  the  milk  to  a  beverage  storage 

container,  &  store  in  the  refrigerator.  Rice 

Milk  will  keep  for  3  to  5  days.  Shake  the 

milk  well  before  using  it.  Serve  chilled.

Split Second Soymilk

Copied  from  "Vegan  Vittles",  by Joanne  Stepaniak

Makes  2  cups;  41  Calories per  1/2  cup  

1/2  cup  lite  silken  tofu,  firm,  crumbled

1 1/2  cups  cold  water

1 1/2  Tbs.  pure  maple  syrup

1/2  tsp.  tahini  (optional)

1/2  tsp.  vanilla  extract  (optional)

1/8  tsp.  salt

Place  the tofu  &  1  cup  of  the  water  in  a 

blender.  Process  on  high  for  1  minute.  Add  the

remaining  water  &  other  ingredients  to  the 

blender,  &  process  1  minute  longer.  Transfer 

the  milk  to  a  beverage  storage  container,  & 

chill  it  well  in  the  refrigerator.  It  will 

keep  for  5  to 7  days.  Shake  well  before  using.

Tofu  Milk  

Makes  2  quarts;  40  Calories  per  cup

In  a  blender,  combine  until  very  smooth:

1  10.5  oz.  Pkg.  Reduced  fat,  firm  or  extra 

firm  silken  tofu,  crumbled

3  cups  cold  water

Add  &  blend  again:

1  cup  cold  water

3  Tbs.  sweetener  of  choice

1 1/2  tsp.  vanilla  extract,  or  1/2  tsp.  almond 

or  coconut  extract  (optional)

3/4  tsp.  salt

Pour  this  into  a  2  quart  container  &  add:

enough  cold  water  to  make  2  quarts.

Stir  well,  pour  into  sterilized  quart  bottles, 

cap  tightly,  &  refrigerate.  Shake  before 

pouring,  as  it  tends  to  separate.  This  will 

keep  about  a  week.

Milk Vegan Substitutes 

Do  it  yourself  Milk  Substitutes 

These can be used in much the same way as COWS milk,

with much the same results, and no suffering for the

COWS. The amount of water needed for blending will

differ according to the oil content of the various

nuts, seeds, grains or beans, how finely you grind and

strain them, and the humidity that day. The results

are best consumed fresh, but may be prepared in

advance and will keep well in the refrigerator for a

few days. For a quick cold milk substitute, use three

or four ice cubes instead of half a cup of the water.

The following recipes are a general guide. You can

adjust the sweetness,  try adding dates, or use fruit

juice instead of water, add flavouring, vanilla

essence, ginger, carrots, carob powder, bananas or any

fruit in season, or alter the liquid volume to suit

your taste. 

Basic Nut or Seed Milk Recipe 

Use almonds, cashews, coconut, sesame, sunflower, etc.

or try combinations. 

1 cup nuts,  if almonds, remove skins with boiling water. 

2 tsps. maple or other syrup (optional). 

2 to 2? cups water, or sufficient to produce the

required consistency and concentration. 

Blend using a little water to produce a creemy

mix, continue adding the remaining water and blend for

several minutes before straining through a thin cloth.

The remaining pulp can be blended again with a little

more water. Straining produces a smoother texture, but

also removes the bulk and fibre. 

Grain Milk 

This is less well known, but worth trying. Rice

milk can be made using well cooked rice. For corn

milk, use cornflour. For oat milk, use rolled oats.

Use well cooked grain, add sweetener and/or flavouring

if required and sufficient liquid to produce the right

consistency. Blend until smooth. Chill. Try mixing

grains and nuts: e.g. rice and cashew milk. 

Soy Milk  

There are many good brands available, but this can

also be made at home. Soy milk may be used for hot or

cold drinks, but tends to curdle if  added to boiling

liquid.  Soak 1 cup dry beans overnight. Drain and

blend until very smooth, using 2 to 3 cups of water.

Add the pureed beans to a large pot containing ? cup

of very hot water.  Cook on medium heat, stirring

constantly to prevent the beans from sticking. When

foam suddenly rises, turn off immediately and pour

through a thin cloth. Press out the milk. Bring to the

boil, stirring constantly to prevent sticking. Reduce

heat and simmer for 7 to 10 minutes. Taste and

flavour. Serve hot or cold. The pulp remaining after

the milk is extracted is called okara and is highly 

nutritious. It can be used in breads, cakes,

veggieburgurs, casseroles, soups and pies.  The

following substitutions can be made for dairy

products: Soy milk, rice milk, potato milk, nut milk,

or water, in some recipes, may be used.  Soy cheeze

available in health food stores. Be aware that many

soy cheezes contain casein, which is a dairy product.

Crumbled tofu can be substituted for cottage cheeze or

rizcota cheeze in lasagne and similar dishes.  Several

brands of soy creem cheeze are available in some

supermarkets and kosher stores.

"Moove Over Milk", By Jill Nussinow, M.S., R.D.

You can buy every imaginable type of milk

alternative, with choices like almond, soy, rice, rice

soy blend, and tofu, in different flavours and with

varying degrees of fat and enrichment. They come in

powders, liquids, and liquid concentrates in sizes

from snack packs to bulk, although most are liquids in

quart or liter containers. They can be found plain,

unsweetened or sweetened, or containing flavourings

such as vanilla, chocolate, or carob. Saying that you

can substitute these beverages for ANIMAL milk in any

recipe would be misleading. There are at least four

areas to consider when choosing which drink will work

best. 1) What type of heating will you be doing, if

any? Will you be baking or cooking, and at what

temperature level? 2) What is the purpose of adding

the drink? Is it for liquid or for flavour? 3) What is

the taste and flavour that you need from this product?

Will what you choose complement the other ingredients

in your recipe? For example, you would not want to use

a vanilla flavoured drink in most savoury recipes.  4)

What consistency or texture are you seeking? How much

fat do you want or need? Do you want to add depth or

body? There are no easy answers to these questions but

there are some general rules to keep in mind when

using these products. Raymond says, "I tend to use soy

milk when I want something thick and creemy. It

thickens better than rice milk. If I want a true milk

flavour I use rice milk." "Better Than Milk, by Sovex

also has a milk like flavour. The biggest complaint

with the soy beverages is that they tend to curdle at

high temperatures and with the addition of acidic

foods. Eric Tucker, the head chef at the highly

acclaimed Millennium restaurant in San Francisco says,

"I prefer rice milk as it has lighter flavours,

although it is a bit sweeter. Also, soy milk tends to

curdle when exposed to high heat."  Soy milk tends to

be heartier even if it is harder to use. It lends a

thicker, richer texture especially to recipes like

sauces, gravies, and soups. Almond milk works much

like rice milk in cooking and seems better suited to

sweeter dishes such as curries or desserts. Rice

drinks work well in lighter creem type soups, and

especially when using the vanilla flavoured variety in

desserts. Remember that not all brands taste the same,

and personal preference and availability will most

likely affect your choice. Author likes to use a rice 

soy blend as my mainstay for cooking. It doesn't seem

to curdle as easily as pure soy and has the milder

flavour components of rice drinks. Since most of the

drinks come either in aseptic packages or powder, they

are easily stored and kept on hand for emergencies.

The aseptic cartons keep the drinks fresh for up to

one year without refrigeration. Once opened, the

drinks will stay fresh in a cold, under 40 degrees

Fahrenheit, refrigerator from 3 to 7 days. Always

shake the cartons before using. Soy beverage

manufacturers do not recommend freezing. Author has

successfully frozen a number of rice beverages for a

month or more without any deterioration

of texture or flavour. It's best to freeze the drink

in a portion size that you are likely to use. If used

only in your tea for example, freeze in ice cube

trays, pop out the frozen cubes, and store in freezer

bags. Defrost as needed. Of the powders, "Solait", a

soy drink by Devansoy is shelf stable for up to one

and a half years, and "Better Than Milk", a tofu 

based drink by Sovex, lasts at least 6 months. Solait

may also be used as a substitute for dry milk in

baking. Richard Martin, sales manager for Sovex,

recommends experimenting with the Better Than Milk powder, as

results when baking are inconsistent. Luckily, as

these "milks" have become more widely available and

are now often found in supermarkets, the number of

recipes using them has also increased. When converting

older recipes calling for dairy milk, always strive

for consistency in flavourings, using sweeter products

for desserts and plain or unsweetened milks in savory

recipes. Experimentation is often the best teacher.

Milk, Vegan Recipes in Alphabetical Order

Milks, Vegan

Basic Nut or Seed Milk Recipe 

Use almonds, cashews, coconut, sesame, sunflower, etc.

or try combinations. 

1 cup nuts,  if almonds, remove skins with boiling

water. 

2 tsps. maple or other syrup (optional). 

2 to 2? cups water, or sufficient to produce the

required consistency and concentration. 

Blend using a little water to produce a creemy

mix, continue adding the remaining water and blend for

several minutes before straining through a thin cloth.

The remaining pulp can be blended again with a little

more water. Straining produces a smoother texture, but

also removes the bulk and fibre. 

Butturmilk can be replaced with soured soy or rice

milk. For each Cup of butturmilk, use 1 cup soy milk

plus 1 Tb. of vinegar.

Butturmilk, Vegan, One

To make butturmilk, add 2 Tbs. of vinegar or lemon juice to 1 1/2 cup of regular milk, soy milk or rice milk.  We like apple cider vinegar. Stir and let sit for 5 minutes.

Butturmilk, Vegan, Two

Buttermilk Flaxseed Dressing, Raw

1/2 cup flaxseeds

2 cups water

1/4 cup lemon juice

1/2 cup pignoli nuts

1 garlic clove

Bragg's liquid aminos to taste

2 Tbs. fresh dill (optional)

METHOD

Soak flaxseeds and pignoli nuts overnight with two cups water. Combine with remaining ingredients. Blend until smooth, adding more water for desired consistency. Leave out the garlic for  a plain buttermilk to enjoy as a drink. Add herbs of your choice and interchange garlic with onions.

NOTES

This is a versatile recipe. Flaxseed is very soothing to the digestive tract and is good source of protein as well as unsaturated fatty acids. It is also an aid for correcting constipation.

Coconut Milk 

1 cup water 

1/2 cup shredded, unsweetened coconut meat 

Blend ingredients thoroughly and strain if desired.

Coconut milk adds a great flavour to recipes. 

Condensed Soy Milk

2/3 cup instant soy milk powder,  "Solait" 

1 cup Vegan  powdered sugar  

1/2 cup boiling water 

3 Tbs. soy melted margarine 

Mix soy milk powder and powdered sugar together.

Mix boiling water and margarine together and add to

soy milk and sugar mixture. Mix with a blender on high

2 minutes. Refrigerate overnight. Substitutes for 1

14 oz. can of Sweetened Condensed Milk.

Condensed Soy Milk

2/3 cup instant soy milk powder,  "Solait" 

1 cup Vegan  powdered sugar  

1/2 cup boiling water 

3 Tbs. soy melted margarine 

Mix soy milk powder and powdered sugar together.

Mix boiling water and margarine together and add to

soy milk and sugar mixture. Mix with a blender on high

2 minutes. Refrigerate overnight. Substitutes for 1

14 oz. can of Sweetened Condensed Milk.

Condensed, Sweetened Condensed Soy Milk, replaces Eagle Brand. 

Serves 1  

1 cup instant soy milk powder, not the kind that needs

boiling, "Better Than Milk" works great  

2/3 cup Vegan white sugar 

3 Tbs. soy margarine 

1/3 cup boiling water 

Mix the soy milk powder and sugar in a bowl. Melt

the margarine into the water. Add the wet ingredients

to the dry.  Beat with an electric mixer 2 minutes.

Refrigerate overnight. Keeps 1 week refrigerated.

Makes the equivalent of 1 can of sweetened condensed

milk. This can replace sweetened condensed milk in any

recipe and it works amazingly! Don't forget to make it

at least the night before it's needed.

Condensed, Sweetened Soymilk

Copied from “dairy Free & Delicious”, by Bryanna Clark Grogan & Joanne Stepaniak

Makes 1 2/3 cups, which is equal to 1 commercial 14 oz. can; 91 Calories per 2 Tbs.

1 cup light Vegan unbleached sugar, a pale beige colour

2/3 cup boiling water

6 Tbs. soymilk powder

5 Tbs. soy protein isolate powder

1 Tb. melted soy margarine

Combine all the ingredients in a blender, and process until the sugar is dissolved and the mixture is thick. Pour into a clean jar, cover, and refrigerate. The milk thickens when chilled.

Evaporated Milk, Quick Method

2 cups soy or rice milk, made from powdered mix using double the powder called for

Vanilla, to taste

Pinch of salt

Prepare 2 cups soymilk or rice milk made from powdered mix, using double the powder called for. Add vanilla to taste, and a pinch of salt. Cool. Store in fridge.

Evaporated Milk, Slow Method

3 cups soy or rice milk

Vanilla, to taste

Pinch of salt

Put 3 cups liquid soy milk or rice milk in a saucepan. Cook over medium low heat, stirring constantly, until volume is reduced to 1 1/2 cups. Add vanilla to taste, and a pinch of salt. Cool. Store in fridge.

Evaporated Soy milk

by  Kree; 2 minutes, 2 minutes preparation

It actually makes slightly over a cup, so make sure you measure before you add it! 1 cup is 0 calories

8 oz. water

6 Tbs. “Better Than Milk” soy milk powder

Mix together water and soymilk powder. You may want to use a wire whisk, because sometimes the powder doesn't like to dissolve.

Pour into a measuring cup until you have 1 cup, you can get rid of the excess.

Note: This recipe works for Better than Milk brand; I'm not sure about any others! The secret is adding 3 times as much soymilk powder as is directed.

Grain Milk 

This is less well known, but worth trying. Rice

milk can be made using well cooked rice. For corn

milk, use cornflour. For oat milk, use rolled oats.

Use well cooked grain, add sweetener and/or flavouring

if required and sufficient liquid to produce the right

consistency. Blend until smooth. Chill. Try mixing

grains and nuts: e.g. rice and cashew milk.

Nut Milks

Basic  Nut  Milk 

Copied  from "Vegan  Vittles",  by  Joanne  Stepaniak 

Makes  3  cups  

In  addition  to  be  used  as  a  beverage,  nut 

milk  can  be  used  just  like  regular  milk  to 

make  Vegan  creem  sauces,  Vegan  creem  soups, 

Vegan  milk  shakes,  puddings,  etc.  Almost  any 

raw,  unroasted,  nut  or  seed  can  be  used  to 

make  nut  milk.  The  secret  to  achieving  a 

smooth  end  product,  however,  is  to  first  grind 

the  nuts  or  seeds  to  a  fine  powder  in  an 

electric  seed  mill  or  coffee  grinder,  &  to 

strain  the  finished  milk  through  the  finest 

wire  mesh  strainer  you  can  find.  As  a  general 

rule,  the  smaller  the  strainer  the  finer  the 

mesh.  The  following  nut  milk  recipes  all  have 

the  same  easy  directions  with  just  minor 

variations  in  ingredients.

Place  the  nuts,  Make  sure  the  nuts  have  not 

been  roasted.  Only  unroasted,  raw,  nuts  are 

suitable  for  making  milk,  in  an  electric  seed 

mill  or  coffee  grinder.  You  if  do  not  have 

either,  you  can  grind  the  nuts  directly  in  a 

blender.  However,  grinding  nuts  in  a  blender 

requires  a  little  more  care  &  patience.  Blend 

briefly,  stir,  &  repeat  until  you  have  a  fine 

grind.  Cover  the  mill  or  grinder  to  activate 

the  grinding  blades,  &  grind  the  nuts  to  a 

fine  powder  or  paste,  about  20  seconds.  Place 

the  ground  nuts  in  a  blender  along  with  1/2 

cup  of  the  hot  water,  the  sweetener, if  the 

milk  is  to  be  used  in  savoury  dishes,  use 

only  half  the  sweetener  &  omit  the  flavouring 

extract  &  the  flavouring  extract,  if  using. 

Process  the  mixture  on  medium  speed  to  make  a 

smooth,  thick  creem.  Add  the  remaining  hot 

water,  one  cup  at  a  time,  &  blend  on  high 

until  creemy.  Place  a  very  fine  mesh  strainer 

over  a  large  measuring  cup  or  bowl.  Pour  the 

contents  of  the  blender  through  the  strainer 

into  the  cup  or  bowl.  Stir  the  milk  to  help 

it  go  through  the  strainer  more  easily,  &  mash

the  residual  nut  meal  firmly  to  expel  as  much

liquid  as  possible.  Discard  the  nut  meal  into 

a  compost  pile,  or  use  in  another  recipe. 

Transfer  the  milk  to  a  beverage  storage 

container,  &  store  it  in  the  refrigerator.  Nut 

milk  will  keep  for  5  to  7  days.  Shake  the 

milk  well  before  using  it.  Serve  warm  or 

chilled.  For  a  thinner  milk,  increase  the  water

to  3 1/2  cups.  For  a  richer,  extra  creemy 

milk,  reduce  the  water  to  2 1/2  cups.  A 

Precautionary  Note  About  Blending:  Several  of the

milks,  soups  &  other  recipes  in  "Vegan 

Vittles’  will  require  blending.  This  must  be 

done  in  several  small  batches,  depending  on  the

capacity  of  your  blender  container,  so  be  sure

to  take  this  into  consideration  when 

processing.  Don’t  overfill  your  blender  jar. 

This  is  important  because  the  mixture  will 

temporarily  expand  with  air  during  processing,  &

without  sufficient  space  the  contents  of  the 

blender  jar  will  not  be  able  to  move  freely  &

could  possibly  overflow.  Keep  in  mind  that  hot

liquids,  such  as  soups  or  sauces,  release  a 

surprising  amount  of  steam  when  pureed.  This 

can  force  the  lid  of  the  blender  jar  to  pop 

off  or  propel  a  spray  of  hot  mixture  out  from

under  the  lid  rim.  As  a  standard  precautionary

measure,  fill  the  blender  container  no  more 

than  halfway  when  blending  hot  nut  or  rice 

milks,  pureeing  soups,  or  processing  other  hot 

liquids,  &  use  a  kitchen  towel  to  hold  the 

lid  slightly  ajar  to  allow  some  of  the  steam 

to  escape.

Velvety  Cashew  Milk  

62  Calories  per  1/2  cup 

1/3  cup  raw,  unroasted,  cashews

3  cups  almost  boiling  water

2  Tbs.  pure  maple  syrup

1/2  tsp.  vanilla  extract  (optional)

Follow  the  directions  for  Basic  Nut  Milk (recipe  above).  

Sweet  Almond  Milk  

63  Calories  per  1/2  cup

Almond  milk  is  delicate  &  white.  It’s 

excellent  as  a  beverage,  to  pour  on  cold 

cereals  or  hot  porridge,  or  to  use  in  baked goods.

1/3  cup  raw,  unroasted,  whole  almonds.  See  *Note below

3  cups  almost  boiling  water

2  Tbs.  pure  maple  syrup  or  brown  rice  syrup

1/8  tsp.  almond  extract  or  1/2  tsp.  vanilla extract  (optional)

Follow  the  directions  for  Basic  Nut  Milk (recipe  above)

*Note:  If  you  are  using  whole  almonds  with 

skins,  they  will  need  to  be  blanched  &  peeled.

To  do  this,  place  the  almonds  in  a  1  quart 

saucepan,  &  cover  them  with  water.  Bring  the 

water  to  a  boil,  &  blanch  the  almonds  for  1 

to  2  minutes  to  loosen  their  skins.  Drain  the 

almonds  in  a  strainer  or  colander,  &  allow 

them  to  cool  until  they  can  be  easily  handled.

Alternatively,  place  the  almonds  in  a  strainer 

or  colander  under  cold  running  tap  water  to 

cool  them  rapidly.  Slip  off  the  skins  of  the 

almonds  by  pinching  the  nuts  between  your  thumb

&  forefinger.  Important:  Put  the  almonds  dry 

with  a  clean  tea  towel  or  paper  towels  before 

proceeding  with  the  recipe.

Walnut  Milk  

65  Calories  per  1/2  cup

A  little  extra  sweetener  is  added  to  this 

milk  to  offset  the  mildly  bitter  taste  of 

walnuts.  The  end  result  is  a  light,  creemy milk.

1/3  cup  raw,  unroasted,  walnuts

3  cups  almost  boiling  water

2  Tbs.  brown  rice  syrup

1  Tb.  pure  maple syrup

1/2  tsp.  vanilla  extract  (optional)

Follow  the  directions  for  Basic  Nut  Milk (recipe  above).  Walnuts  &  walnut  milk  in combination  with  certain  foods  may  impart  a purplish  colour.  Recipes  containing  walnuts  & 

walnut  milk  will  still  be  healthful  & 

delicious,  despite  this  occasional  change  in hue.

Maple  Pecan  Milk  

Replace  the  walnuts  with  an 

equal  amount  of  pecans  &  omit  the  brown  rice 

syrup.  Pecans  are  not  as  astringent  as  walnuts,

so  they  require  less  sweetener.

Plain  Rice  Milk  

Makes  about  1  quart;  108 Calories  per  cup

This  rice  milk  is  excellent  for  use  in 

gravies,  sauces  &  creemed  soups,  adding  body  & 

richness  without  fat.

Bring  to  a  boil  in  a  saucepan:

2  cups  water

Add,  return  to  a  boil,  reduce  heat,  &  simmer 

for  45  minutes:

1  cup  uncooked  short  grain  brown  rice

Combine  in  a  blender  until  very  smooth:

the  well  cooked  rice

2  cups  hot  water

The  mixture  will  be  thicker  than  regular  or 

soy  milk,  but  may  be  thinned  a  bit  with  more 

water,  if  desired.  It  will  thicken  further  when

chilled.  Store  in  a  tightly  covered,  sterilized

jar  in  fridge,  &  shake  well  before  using. 

This  only  keeps  for  2  to  3  days.

Rice  Milk 

Copied  from  "Vegan  Vittles",  by  Joanne Stepaniak 

Makes  3  cups;  59  Calories  per  1/2 cup  

This  is  excellent  for  drinking,  pouring  on 

cereal,  &  using  in  baked  goods.

1  cup  well  cooked  brown  rice

3  cups  almost  boiling  water

2  to  3  Tbs.  brown  rice  syrup

1/2  tsp.  vanilla  extract  (optional)

tiny  pinch  of  salt

Place  the  rice  in  a  blender  along  with  1  cup

of  the  hot  water,  the  brown  rice syrup, 

vanilla  extract,  if  using,  &  a  tiny  pinch  of 

salt.  Process  on  medium  to  make  a  smooth, 

thick  creem.  Add  the  remaining  hot  water,  1 

cup  at  a  time,  &  blend  on  high  until  creemy. 

Place  a  very  fine  mesh  strainer  over  a  large 

measuring  cup  or  bowl.  Pour  the  contents  of 

the  blender  through  the  strainer  into  the  cup 

or  bowl.  Stir  the  milk  to  help  it  go  through 

the  strainer  more  easily,  &  mash  the  residual 

rice  meal  firmly  to  expel  as  much  liquid  as 

possible.  Use  the  leftover  rice  meal  in  another

recipe,  or  put  in  the  compost  heap.  Or  give 

to  your  Dog  or  Cat  companion  as  a  treat. 

Transfer  the  milk  to  a  beverage  storage 

container,  &  store  in  the  refrigerator.  Rice 

Milk  will  keep  for  3  to  5  days.  Shake  the 

milk  well  before  using  it.  Serve  chilled.

Soy Milk  

There are many good brands available, but this can

also be made at home. Soy milk may be used for hot or

cold drinks, but tends to curdle if  added to boiling

liquid.  Soak 1 cup dry beans overnight. Drain and

blend until very smooth, using 2 to 3 cups of water.

Add the pureed beans to a large pot containing ? cup

of very hot water.  Cook on medium heat, stirring

constantly to prevent the beans from sticking. When

foam suddenly rises, turn off immediately and pour

through a thin cloth. Press out the milk. Bring to the

boil, stirring constantly to prevent sticking. Reduce

heat and simmer for 7 to 10 minutes. Taste and

flavour. Serve hot or cold. The pulp remaining after

the milk is extracted is called okara and is highly 

nutritious. It can be used in breads, cakes,

veggieburgurs, casseroles, soups and pies.  The

following substitutions can be made for dairy

products: Soy milk, rice milk, potato milk, nut milk,

or water, in some recipes, may be used.  Soy cheeze

available in health food stores. Be aware that many

soy cheezes contain casein, which is a dairy product.

Crumbled tofu can be substituted for cottage cheeze or

rizcota cheeze in lasagne and similar dishes.  Several

brands of soy creem cheeze are available in some

supermarkets and kosher stores.

Split Second Soymilk 

Copied  from  "Vegan  Vittles",  by Joanne  Stepaniak

Makes  2  cups;  41  Calories per  1/2  cup  

1/2  cup  lite  silken  tofu,  firm,  crumbled

1 1/2  cups  cold  water

1 1/2  Tbs.  pure  maple  syrup

1/2  tsp.  tahini  (optional)

1/2  tsp.  vanilla  extract  (optional)

1/8  tsp.  salt

Place  the tofu  &  1  cup  of  the  water  in  a 

blender.  Process  on  high  for  1  minute.  Add  the

remaining  water  &  other  ingredients  to  the 

blender,  &  process  1  minute  longer.  Transfer 

the  milk  to  a  beverage  storage  container,  & 

chill  it  well  in  the  refrigerator.  It  will 

keep  for  5  to 7  days.  Shake  well  before  using.

Tofu  Milk  

Makes  2  quarts;  40  Calories  per  cup

In  a  blender,  combine  until  very  smooth:

1  10.5  oz.  Pkg.  Reduced  fat,  firm  or  extra 

firm  silken  tofu,  crumbled

3  cups  cold  water

Add  &  blend  again:

1  cup  cold  water

3  Tbs.  sweetener  of  choice

1 1/2  tsp.  vanilla  extract,  or  1/2  tsp.  almond 

or  coconut  extract  (optional)

3/4  tsp.  salt

Pour  this  into  a  2  quart  container  &  add:

enough  cold  water  to  make  2  quarts.

Stir  well,  pour  into  sterilized  quart  bottles, 

cap  tightly,  &  refrigerate.  Shake  before 

pouring,  as  it  tends  to  separate.  This  will 

keep  about  a  week.

Seed Milk

Poppy Seed Milk

by Creative Man, makes 2 servings, 805  Calories per serving 

A Lithuanian non dairy smoothie, which is often used in place of eggnog, to celebrate the first official day of winter, Winter Solstice. At first it might seem or look discouraging, but it's worth a try. It really doesn't take many ingredients.

2 cups poppy seeds

3 cups boiling water

2 Tbs. Vegan sugar

1 tsp. almond extract

Place the seeds in a 1 quart or 2 quart measuring cup, or a medium bowl. Add enough hot water to cover, about 3 cups. Allow the seeds to steep in the water for 10 minutes. A little longer shouldn't hurt. Transfer the seeds and water to a working blender. Blend at high speed until very smooth, about 3 to 4 minutes. Allow to cool for 5 minutes. Meanwhile, arrange several layers of overlapping cheeze cloth near a medium bowl. Spoon mixture into the cheezecloth, twist the cloth closed and squeeze over the new bowl.

Discard the pulp from inside the cheezecloth and repeat procedure with remainging mixture in the blender. Whisk the sugar and extract into the milk, then refrigerate until chilled.

Sesame Seed Milk

by Chef #223306; makes 2 servings, 412 Calories per serving 

1 cup natural sesame seeds

2 cups pure water

Soak 1 cup of seeds in 2 cups of water overnight. In morning, blend in blender for 5 minutes or until smooth. Strain and pour into a jar.

Note: I strain the seeds then add fresh water before blending although it's not necessary.

Muffins  &  Biscuits, Vegan

Butturmilk  Biscuits

Copied  from  "Vegan  Vittles",  by  Joanne  Stepaniak  

Makes  about  10  biscuits; 125  Calories  per  biscuit

2/3  cup  low  fat soy milk

2  tsps.  fresh  lemon  juice

3  Tbs.  corn  or  canola  oil

1  Tb.  apple  juice  concentrate

2  cups  whole  wheat  pastry  flour

2  tsps.  non  aluminum  baking  powder,  such  as "Rumford"

1/2  tsp.  salt

Preheat  the  oven to  400.  Pour  the  milk  into  a

small  glass  measuring  cup  &  stir  in  the  lemon

juice.  Let  it  rest  at  room  temperature  for  10

minutes  to  sour.  Place  the  oil  &  apple  juice 

concentrate  in  a  small  measuring  cup,  &  beat 

them  together  with  a  fork.  Place  the  flour, 

baking  powder,  &  salt  in  a  medium  mixing  bowl,

&  stir  them  together.  Pour  the  oil  mixture 

into  the  flour  mixture,  &  cut  it  in  with  a 

pastry  blender  or  a  fork  until  the  mixture 

resembles  fine  crumbs.  Using  a  fork,  stir  in 

just  enough  of  the  reserved  soured  milk  so  the

dough  leaves  the  sides  of  the  bowl  &  rounds 

up  into  a  ball.  Too  much  milk  will  make  the 

dough  sticky;  not  enough  milk  will  make  the 

biscuits  dry.  Turn  the  dough  out  onto  a 

lightly  floured  surface,  &  knead  it  gently  20 

to  25  times,  about  30  seconds.  Then  smooth  it 

into  a  ball.  Roll  or  pat  the  dough  into  a 

1/2  inch  thick  circle.  Cut  the  dough  with  a 

floured  2 1/2  inch  biscuit  cutter.  Place  the 

biscuits  on  a  dry  baking  sheet  as  soon  as 

they  are  cut,  arranging  them  about  1  inch 

apart  for  crusty  sides  or  touching  for  soft 

sides.  Place the  baking  sheet  on  the  centre 

rack  of  the  oven,  &  bake  the  biscuits  for  10 

to  12  minutes,  or  until  they  are  golden  brown.

Immediately  transfer  the  biscuits  to  a  cooling 

rack,  &  serve  them  hot  or  warm.  

*Variations:

*Cornmeal Biscuits  

Substitute  1/2  cup  yellow  cornmeal  for1/2  cup  of  the  flour.  Sprinkle  a  little cornmeal  over  the  biscuits  before  baking  them, if  desired.  

*Drop  Biscuits  

Increase  the  soy butturmilk  to  approximately  3/4  to  1  cup,  using just  enough to  make  a  very  thick  batter. 

Instead  of  using  a  fork,  stir  the  batter  with 

a  wooden  spoon.  Mist  the  baking  sheet  with  non

stick  cooking  spray,  &  drop  the  dough  by 

large  rounded  spoonfuls  onto  it  to  make  10 

biscuits. 

Peanut  Butter  And  Jelly  Muffins  

Makes  12  muffins;  145  Calories  per  muffin

2  cups  unbleached  white  flour

2  tsp.  baking  powder

1  tsp.  baking  soda  (Vegan  &  cruelty  free 

brand,  Do  Not  use  "arm&hamnmer")

3/4  cup  chunky  style  peanut  butter

3/4  cup  frozen  unsweetened  apple  juice concentrate,  thawed

1/2  cup  soy  or  rice  milk

1  Tb.  melted  soy  margarine

6  Tbs.  strawberry  or  raspberry  jam

Preheat  oven  to  350  degrees.  Line  a  12  cup 

muffin  pan  with  paper  muffin  cups,  or  oil  or 

spray  muffin  pan;  set  aside.  In  a  medium 

mixing  bowl,  combine  flour,  baking  powder  & 

baking  soda;  set aside.  In  another  bowl  put 

peanut  butter.  Mix  in  apple  juice  concentrate, 

soy  or  rice  milk  &  melted  soy  margarine;  beat 

until  well  blended.  Make  a  well  in  dry 

ingredients.  Pour  in  wet  ingredients  all  at 

once;  blend  until  no  more  dry  spots  are 

visible;  do  not  overmix.  Fill  muffin  cups  1/2 

full  with  batter.  With  a  spoon,  make  a  small 

indentation  in  batter  in  each  muffin  cup.  Place

1/2  Tb.  jam  in  each  indentation.  Top  with 

remaining  batter  to  cover;  smooth  tops.  Bake 

until  top  springs  back  lightly  when  pressed,  25

to  27  minutes.

Scones, Or  Drop Biscuits  

Makes  14  to  16  scones or  biscuits;  62  Calories  per  scone

Preheat  oven  to  400.

Mix  together  in  a  bowl:

2  cups  flour,  half  unbleached  white  flour 

and/or  half  whole  wheat  pastry  flour 

1/2  tsp.  baking  soda  (Do  Not  Use  "arm&hammer")

1/2  tsp.  salt

1  tsp.  each  Vegan  sugar,  baking  powder

You  can  also  add  minced  parsley  to  the  basic 

mixture,  experiment  with  various  dried  fruits, 

like  apricots  &  prunes,  &  spices,  like 

cardamom,  add  grated  citrus  peel  for  flavour,  &

use  the  dough  for  cobblers  &  pandowdy,  a  pie 

with top  crust  only.  For  herbal  biscuits,  add 

1/4  tsp.  each  pepper  &  minced  garlic,  1  Tb. 

minced  fresh  basil,  2  Tbs.  minced  fresh  chives,

&  1  tsp.  minced  fresh  oregano,  thyme,  or marjoram.

Stir  in  with  a  fork:

1 1/4  cups  reduced  fat  soy  milk  mixed  with  1 

Tb.  lemon  juice.

Stir  quickly  to  moisten  the  dry  ingredients. 

Drop  the  mixture  by  large  spoonfuls  onto 

lightly  greased  or  non  stick  cookie  sheets,  far

enough  apart  so  they  don’t  touch.  Smooth  the 

tops  a  bit  with  wet  fingers,  &  sprinkle  with 

sugar,  caraway  seeds,  sesame  seeds,  or  poppy 

seeds,  if  you  like.  Bake  in  a  400  degree  oven

for  about  10  minutes,  or  until  golden  brown 

on  the  bottom  &  beginning  to  colour  on  the top.

Yankee  Corn  Muffins

Copied  from  "Vegan Vittles",  by  Joanne  Stepaniak  

Makes  6  muffins;  102 Calories  per  serving  

1/4  pound  fat reduced  regular  tofu,  firm,  or 

1/2  cup  lite  silken  tofu,  firm,  patted  dry  & 

crumbled

1/4  cup  apple  juice  concentrate

1/4  cup  water

1  Tb.  corn  or  canola  oil

1/2  cup  whole  wheat  pastry  flour

1/3  cup  yellow  cornmeal

1  tsp.  non  aluminum  baking  powder,  such  as "Rumford"

1/2  tsp.  baking  soda  (Do  Not  Use  "arm&hammer")

1/4  tsp.  salt

Preheat  oven  to  350.  Coat  a  6  cup  muffin  tin

with  non  stick  cooking  spray.  Place  the  tofu, 

apple  juice  concentrate,  water,  &  oil  in  a 

blender,  &  process  into  a  smooth,  creemy 

emulsion.  Set  aside.  Place  the  remaining 

ingredients  in  a  bowl,  &  stir  them  together 

until  they  are  well  combined.  Pour  the  blended 

mixture  into  the  dry  ingredients,  &  mix  just 

until  the  dry  ingredients  are  moistened.  The 

batter  will  be  stiff.  Immediately  spoon  the 

batter  equally  into  the  prepared  muffin  tins. 

Bake  for  20  to  25  minutes.  Gently  loosen  the 

muffins  &  turn  them  on  their  sides  in  the 

muffin  tin.  Cover  the  muffins  with a  tea  towel,

&  let  them  rest  for  5  minutes.  This  will 

keep  them  from  developing  a  hard  crust. 

Transfer  the  muffins  to  a  cooling  rack,  & 

serve  them  warm  or  at  room  temperature. 

*Variations  

*Maple  Corn  Muffins 

Replace  the  apple juice  concentrate  with  an  equal  amount  of  pure maple  syrup. 

*Orange  Corn  Muffins  

Replace  the apple  juice  concentrate  with  an  equal  amount  of orange  juice  concentrate.  

*Blueberry  Corn Muffins  

Fold  1/2  cup  fresh  blueberries,  rinsed 

&  patted  dry,  into  the  batter.

*Spicy  Corn Muffins  

Stir  1/4  cup  sliced  scallions,  2  Tbs. 

chopped  green  chilies,  &  1/2  tsp.  ground cumin 

into  the  batter.  

*Cheezy  Corn  Surprise  Muffins

Fill  the  muffin  tins  just  part way.  Place  small 

cubes  of  *Classic  White  Uncheeze,  any  flavour, 

recipe follows,  on  top  of  the 

batter  in  each  cup.  Press  the  cubes  in 

lightly,  then  cover  them  with  the  remaining 

batter.  Bake  as  directed.  

*Classic  White  Uncheeze

Copied  from  "Vegan Vittles",  by  Joanne  Stepaniak  

Makes  1 1/4  cup,  10 ozs.;  48  Calories  per  2  Tbs.  

Grate  this  Uncheeze  with  a  gentle  touch  to 

use  on  pizza,  slice  it  to  use  as  a  sandwich 

filling,  cube  it  &  let  it  melt  into  Vegan 

creem  sauces  or  soups.  Uncheezes  do  not  have 

the stretch  that  melted  dairy  cheese,  harmful  to

the  COWS  &  earth,  does.  However,  Uncheezes 

will  get  soft,  melty,  &  gooey  when  heated,  & 

will  brown  nicely  when  broiled,  so  watch 

closely.  Although  homemade Uncheezes  are  not  aged

or  cured,  a  tangy,  sharp  flavour  is  imparted by  using  a  small  amount  of  light  miso.

1/4  pound  fat  reduced  regular  tofu,  firm, 

rinsed,  patted  dry,  &  crumbled

3  Tbs.  nutritional  yeast  flakes

2  to  3  Tbs.  tahini

2  Tbs.  fresh  lemon  juice

1 1/2  Tb.  light  miso

1  tsp.  onion  granules

3/4  tsp.  salt

1/4  tsp.  garlic  granules

3/4  cup  water

3  Tbs.  agar  flakes

Lightly  oil  a  1 1/4  cup,  10  ozs.,  heavy 

plastic  storage  container,  rectangular  or  round, 

with  a  lid,  a  miniature  bread  loaf  pan,  a 

small  bowl  with  a  rounded  bottom,  or  other 

small  container  of your  choice.  These  are  for 

moulding  the  Uncheeze.  Set  aside.  Place  the 

tofu,  nutritional  yeast  flakes,  tahini,  lemon 

juice,  miso,  onion  &  garlic  granules,  &  salt 

in  a  blender  or  food  processor  fitted  with  a 

metal  blade.  Set  aside.  Place  the  water  &  agar

flakes  in  a  1  quart  saucepan.  Bring  to  a 

boil,  then  reduce  heat  to  medium  high,  & 

simmer,  stirring  frequently,  until  the  agar is 

dissolved,  about  5  minutes.  Pour  the  agar 

mixture  into  the  blender  or  food  processor  with

the  ingredients  all  ready  in  there.  Process 

until  the  mixture  is  completely  smooth.  You 

will  need to  work  quickly before  the  agar  begins

to  set,  but  it  is  important to  process  the 

mixture  very  thoroughly.  Stop  the  blender  or 

food  processor  frequently to  stir  the  mixture  & 

scrape  down  the  sides  of  the  blender  container 

or  work  bowl.  Pour  the  mixture  into  the 

prepared  container.  Use  a  rubber  spatula  to 

remove  all  of  the  blended  mixture.  Place  the 

open  container  in  the  refrigerator  to  let  the 

Uncheeze  firm  up.  When  it  is  firm  &  no  longer

warm  to  the  touch,  cover  the  container  with 

the  lid or  cling  film.  Let  the  Uncheeze  chill 

for  several  hours  before  serving.  It  will  keep 

for  about  10  days  in the  refrigerator.

*Variations  

*American  Style  Uncheeze  

Blend  in 1/4  cup,  2  ozs.,  drained  pimiento  pieces, 

processing  until  no  flecks  from  the  pimientos 

are  visible.  This  will  make  a  naturally  orange 

coloured  Uncheeze.  

*Hot  Pepper  Uncheeze  

Stir  in 4  Tbs.  finely  chopped  &  well  drained  canned 

chilies  or  1/4  to  1/2  tsp.  crushed  hot  red 

pepper  flakes  into  the  blended  mixture  before 

pouring  it  into  the  mould.  

*Olive  Uncheeze  

Stir in  1/4  cup  sliced,  pimiento  stuffed  green 

olives,  or  sliced  black  olives,  into  the 

blended  mixture  before  pouring  it  into  the 

mould.  If  using  green  olives,  look  for  ones 

that  do  not  contain  lactic  acid,  a  COWS’  milk 

derivative.  One  brand  that  does  not contain 

lactic  acid  is  Santa  Barbara  Olive  Co.  P.O.Box 

1570,  Santa  Ynez,  Ca.,  93460,  1-800-624-4896.

*Dilled  Uncheeze  

Stir  in  1  tsp.  dried  dill 

weed  into  the  blended  mixture  before  pouring  it

into  the  mould.  Mexican  Style  Uncheeze:  Blend 

in  1  tsp.  chili  powder,  1/2  tsp.  dried  oregano

leaves,  &  1  garlic  clove,  pressed.  

*Italian Style  Uncheeze  

Blend  in  1/2  tsp.  dried  basil 

leaves,  1/4  tsp.  each  dried  oregano  leaves, 

dried  marjoram  leaves,  &  1  garlic clove, 

pressed.  French  Style  Uncheeze:  Blend  in  1  tsp.

 dried  basil  leaves,  1/2  tsp.  dried  thyme 

leaves,  1/4  tsp.  each  dried  marjoram  leaves, 

ground  black  pepper,  pinch  of  ground  rosemary, 

&  1  garlic clove,  pressed.  

*Smoky  Uncheeze  

Blend in  1/4  tsp.  liquid  hickory  smoke,  or  more  to taste.        

*Smoky  Corn  Muffins 

Stir  in  2  to  4  Tbs.  *Hickory  Bits  (Recipe follows),  or  Vegan  vegetarian  *bakin  bits (Recipe follows)  into  the  batter.  

*Hickory  Bits

Copied  from  "Vegan  Vittles",  by Joanne  Stepaniak  

Makes  about  2/3  cups;  21  Calories per  Tb.  

Sprinkle  them  wherever  you  want  a  smoky 

flavour,  on  Uncheeze  sandwiches,  in  ogless 

emlettes,  on  salads,  baked  potatoes.

1/2  cup  textured  vegetable  protein  flakes  or 

granules  (found in  natural  food stores)

1/3  cup  water

2  Tbs.  soy  sauce

1  tsp.  pure  maple syrup

1/2  to  1  tsp.  liquid  hickory  smoke

1  tsp.  canola  oil

*Stovetop  Method:  Place  the  textured  vegetable protein  flakes  or  granules  in  a  small, heatproof  mixing  bowl.  Place  the  remaining ingredients,  except the  oil,  in  a  1  quart saucepan,  &  bring  them  to  a  boil.  Pour  the 

boiling  liquid  over  the  textured  vegetable 

protein.  Mix  well,  &  let  the  mixture  stand  for

5  minutes.  Heat  the  oil  in  a  9  or  10  inch 

skillet  over  medium  high  heat.  When  the  oil  is

hot,  add  the  textured  protein.  Reduce  heat  to 

medium,  &  cook,  stirring  constantly,  until  the 

moisture  has  evaporated  &  the  textured  vegetable

protein  is  lightly  browned,  about  6  to  8 

minutes.  Remove  the  skillet  from  the  heat,  & 

allow  the  bits  to  cool.  When  cool,  transfer 

the  bits  to  an  airtight  storage  container,  & 

store  them  at  room  temperature  for  1  or  2 

days,  or in  the  refrigerator  for  longer  storage.

*Oven  Method:  Preheat  the  oven  to  350.  Mist  a 

baking  sheet  with  non  stick  cooking  spray,  & 

set  aside.  Place  the  textured  vegetable  protein 

flakes  or  granules  in  a  small,  heatproof  mixing

bowl.  Place  the  remaining  ingredients  in  a  1 

quart  saucepan,  &  bring  them  to  a  boil.    Pour

the  boiling  liquid  over  the  textured  protein. 

Mix  well,  &  let  stand  for  5  minutes.  Spread 

the  mixture  on the  prepared  baking  sheet  in  a 

thin  layer.  Place  the  baking  sheet  on  the 

centre  rack  in  the  oven,  &  bake  the  bits  for 

10  minutes.  Stir  the  bits  well,  &  redistribute 

them  so  they  are  again  in  a  thin  layer. 

Continue  baking  them  for  about  10  minutes 

longer,  or  until  they  appear  dry  &  are  well 

browned.  Watch  closely  so  they  do  not  burn. 

Remove  baking  sheet  from  oven,  &  allow  the 

bits  to  cool.  When  cool,  transfer  the  bits  to 

an  airtight  storage  container.  Store  the  bits 

at  room  temperature  for  1  or  2  days,  or  in 

the  refrigerator  for  longer  storage. 

*Vegan Bakin Bits

2 cups texturized vegetable protein  

1/2 cup liquid amino acids or tamari 

4 Tbs. maple syrup 

1 1/3 cups boiling water 

1/2 tsp. garlic powder 

Combine all liquid ingredients and garlic powder and simmer to a boil. Add to tvp (textured vegetable protein) and allow to sit for about 10 minutes, or until all liquid is absorbed. Spread in thin layer on non stick baking sheet, or lightly oiled pan. Bake in a 250 degree oven up to 20 minutes, until dry and crunchy.  Some ovens may require additional time. Stir every 6 minutes. Allow to cool completely, store in airtight container in refrigerator.

Comments from robertjaimes :

Best flavor if brought to room temperature before using.

*Extra  Corny  Muffins  

Stir  1/2  cup whole  corn  kernels  into  the  batter. 

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