Making almond milk is easy, and vegan cheese is a low-effort bonus – The Washington Post

It takes less than five minutes, and the variations are endless: I’ve made hazelnut milk, sesame seed milk, even pumpkin seed milk. I buy the nuts and seeds in bulk and store them in my freezer for even more savings. The milks keep fresh for four or five days, and the flavors are cleaner and fresher than anything I’ve gotten in stores.I’ve settled into a routine of making batches of almond milk and cashew milk every week. I don’t bother with straining the cashew milk, which is naturally smooth. If I use the almond milk for smoothies, oatmeal or chia seed pudding, I leave it unstrained, too. But when I want a smooth almond milk, it needs to be strained, and that leaves me with leftover ground almonds. To cut back on food waste, I tried using them in granola, muffins and cakes. Those recipes all required far too much work and far too many dishes.My go-to version uses apple cider vinegar, garlic powder and smoked paprika. The pulp can be gussied up with finely shredded beets for a bright pink result, turmeric for a vibrant yellow one or finely minced herbs for one speckled with green. It makes for an unfussy snack when paired with crackers, sliced cucumbers or slivered carrots. I use it dolloped over a toasted slab of sourdough or as a spread in veggie sandwiches.Pour the milk into the lined strainer. Gather the corners of the fabric, lift and firmly squeeze the milk into the bowl. Pour the almond milk into a jar or bottle, using a spoon to scoop up any leftover foam to add to the jar or bottle, cover and refrigerate until needed. Use in drinks, oatmeal, cereal, sauces and more. The milk will separate after a few hours; shake before serving.Rinse and dry the bowl. Add the almond pulp (you should have about 1 1/3 cup), oil, nutritional yeast, if using, vinegar, paprika, garlic powder and salt. Stir until the paprika is evenly distributed and the cheese can easily be formed into a ball, adding more olive oil if the cheese feels dry. Taste and season with more salt, if needed.