Tofu Milk

Three ingredients and a blender. That’s all you need for a homemade vegan milk that’s creamier and more protein-rich than most store-bought plant milks. Tofu, water, and a touch of maple syrup get pureed until smooth.

The water-to-tofu ratio controls the thickness. Use half a cup of water for something closer to light cream that works in coffee or poured over cereal. Use the full two-thirds cup for a thinner, milk-like consistency for drinking or baking.

Maple syrup adds just enough sweetness to balance tofu’s mild, beany flavor without making it taste like a dessert. The result is neutral enough to use anywhere you’d use dairy milk.

Kitchen Tips

• Use silken tofu for the smoothest result. Firm tofu works but may leave a slightly grainy texture even after blending.
• Blend on high for a full minute to break down all the tofu completely. Short blending leaves tiny chunks.
• Store in a sealed container in the fridge for up to 3 days. Give it a good shake before using since it separates as it sits.

Variations

• Add a drop of vanilla extract for a vanilla milk version.
• Use honey instead of maple syrup if you’re not strictly vegan.
• Blend in a tablespoon of cocoa powder and an extra teaspoon of maple syrup for chocolate tofu milk.