Prepare a delicious plant milk quickly and with just a few ingredients. We have two recipe suggestions for you on how to make vegan almond milk or vegan oat milk at home in just a few steps. A little tip: Our organic hemp protein powder from Austria is the perfect supplement if you want to supply your body with high-quality and as natural as possible proteins.

Ingredients:

• 100 g whole almonds with shell
• 1 liter of water
• 1 tbsp Bergblut ORGANIC hemp protein powder
• Optional for sweetening: 1-2 dates, 1 teaspoon date sweetener, 1 teaspoon agave syrup or 1 teaspoon vanilla powder
• Kitchen appliances: hand blender (food processor/stand mixer), strainer, sieve, bowl, glass

Preparation:

1. Put the almonds in a sieve and rinse under running drinking water, drain briefly and put in a water carafe or bowl. Pour in about 500 ml of water and leave to stand for at least 2 hours (it's best to do it the evening before and leave to soak overnight).
2. Drain the soaked almonds in the sieve again. Then place them in a tall container, add about 500 ml of water again and mix finely with a hand blender (alternatively with a food processor or a stand mixer) until only small pieces of almonds remain.
3. Next, mix the organic hemp protein into the milk. If you want a little more flavor, dates (mix briefly with the milk) or agave syrup are perfect for sweetening.
4. Then spread the fine strainer over a bowl and pour off the almond milk. To get every drop of liquid out of the almond puree, squeeze the strainer thoroughly at the end.
5. Pour the almond milk into a glass and enjoy.
   
   

The almond milk tastes best when fresh. The homemade plant milk will last between 3-4 days in the fridge in an airtight container.

Ingredients:

• 50 g oat flakes (gluten-free if necessary)
• 700 ml of water
• 1 tbsp Bergblut ORGANIC hemp protein powder
• Optional: ½ ripe banana, 1 teaspoon agave syrup, or 1 teaspoon maple syrup
• Kitchen appliances: hand blender (food processor/stand mixer), sieve, bowl, glass

Preparation:

1. Cover the oat flakes in a carafe with about 200 ml of water and let them soak for about 15-20 minutes.
2. Place the soaked oat flakes in a sieve, rinse briefly and allow to drain.
3. Then put the flakes in a tall container and pour in about 500 ml of cold water. Blend finely with a hand blender (alternatively with a food processor or a stand mixer) and mix in the organic hemp protein. For more flavor, you can add half a banana or other natural sweeteners (such as date or agave syrup) and blend.
4. If necessary (this step can be skipped), pour the oat milk through a sieve and then pour it into a glass and enjoy.

Of course, the oat milk tastes best when it's fresh. The homemade plant milk will last for 3-4 days in the fridge if stored in an airtight container.