6 TIPS for making dairy- free milk

• YOU will need a powerful, high-speed or ‘super’ blender to make these milks – a regular blender won’t handle the processing required. Epicurious.com reviewed 12 super blenders and found the top three to be: – Breville Boss – Vitamix A3500 – Cuisinart Hurricane Pro www.epicurious.com/expert-advice/whats-the-best-blender-article

• SOAKING the oats and seeds – or nuts if you’re using them – overnight results in a creamier milk. It allows the oats, seeds or nuts to become fully saturated, which means they blend better and leave behind less pulp.

• ALL GRAINS, edible seeds and nuts contain phytic acid, or phytate, which impairs the body’s absorption of calcium, copper, magnesium, iron and zinc. Soaking overnight at room temperature allows enzymes and other organisms to break down and neutralise the phytic acid, reducing the phytate content.

• THE water ratios suggested in these recipes are a guide only – if you want a more concentrated mix, add less water.

• IF YOU prefer a sweeter milk, add a few drops of vanilla essence and/or a couple of dates to the blender.

• USE the leftover pulp in baking, soups and sauces, or dry it in a low-temperature oven or a food dehydrator to use in place of breadcrumbs.

Oat milk is lovely and creamy compared to pumpkin or sunflower seed milk