These past few days, I’ve been obsessed with making homemade vegan milk. Yesterday, I made three different varieties: almond, hemp, and coconut-cashew. Almond milk is currently our favorite plant-based milk. Last year, Kerwin and I decided to eliminate processed sugars from our diet and cooking. This decision alone motivated me to put into practice the various techniques I learned from my professional plant-based certification course with Rouxbe.
Now that we’ve eliminated processed sugars from our food intake. We sweeten our beverages and desserts with my new favorite sweetener: Medjool dates.