12 Popular Plant-Based Lactation Recipes
Lactating mothers may want an extra boost to increase milk supply. Several vital elements aid in the acceleration of production. In this article, I'll share some plant-based Lactation recipes. So let's get started.
1. Dairy-Free Lactation Cookies
Lactation cookies are made with coconut oil that is dairy-free. It contains oats, brewers yeast, flaxseed, and hemp seed, which will help you produce more milk when breastfeeding. If you're not nursing, just have a wonderful and healthy chocolate chip oatmeal cookie!
Prep Time: 1 min | Cook Time: 12 minutes | Servings: 24
- Old fashioned rolled oats: 1½ cups
- All-purpose flour: ¾ cup
- Brewers yeast: 3 tablespoons
- Ground flaxseed: 1 tablespoon
- Ground hemp seed: 1 tablespoon
- Baking soda: ¼ teaspoon
- Baking powder: ¼ teaspoon
- Salt: ¼ teaspoon
- Virgin coconut oil, room temperature: 1 cup
- Granulated sugar: ½ cup
- Light brown sugar: ¼ cup
- Vegan Egg: 1
- Pure vanilla extract: 1 teaspoon
- Dairy-free semi-sweet chocolate chips: ¾ cup
- Preheat the oven to 350 degrees Fahrenheit and place the oven racks in the upper and lower thirds of the oven.
- Preheat oven to 350°F. Line two baking pans with parchment paper.
- Combine the oats, flour, brewer's yeast, flaxseed, hemp seed, baking soda, baking powder, and salt in a medium mixing basin. To blend, stir everything together.
- Remove from the equation.
- Over medium-high, whisk the coconut oil, granulated sugar, and brown sugar in a stand mixer (or in a large mixing basin with a hand mixer) until light and frothy, about 3 minutes.
- Combine the vegan egg and vanilla essence in a mixing bowl—mix for another minute or until everything is well incorporated. Reduce the speed to low and add the dry ingredients slowly.
- Mix everything until it is smooth. Beat in the chocolate chips for a few seconds until they're mixed.
- Refrigerate the dough for at least 30 minutes and up to two days.
- Using a medium-sized cookie scoop, scoop the cookie dough onto the cookie sheets, 12 per sheet (1.5 teaspoons). This recipe makes exactly 24 cookies.
- Bake for 12-14 minutes, or until the edges of the cookies start to brown. Before serving, remove from the oven and cool for 5 minutes on the baking sheet. Store in an airtight jar for 1 week.
2. Vegan Condensed Milk Substitute
With just two ingredients, you can produce dairy-free vegan condensed milk. Add it to your coffee or tea, drizzle it over fresh fruit, or use it in plant-based baked goods, pies, fudge, pudding, and other dishes.
Prep Time: 0 minutes | Cook Time: 45 minutes | Servings: 8
- Full-fat coconut milk: 13½ ounces (1 can)
- Maple syrup or granulated sugar: ⅓ cup
- Add the coconut milk and maple syrup or sugar to a small pot.
- Bring to a boil, then reduce to a low heat setting. Cook, whisking every five minutes, for about 45 minutes. The liquid will shrink to about half its original volume and turn a beige tint.
- Remove the pan from the heat and set it aside to cool. Refrigerate any leftover condensed milk in an airtight jar for 10 days.
3. Milk From Nuts
Prep Time: 15 minutes | Cook Time: 0 minutes: Servings: 4
- Filtered water: 1 L
- Almonds or nuts/seeds of your choice: 200 g
- Water for soaking
- Fill a big basin halfway with water and add the nuts. Allow for at least six hours of soak time. Alternatively, you could just leave it overnight.
- Drain and rinse the nuts before blending them with purified water in your blender. For around 1-2 minutes, blend.
- Take a big mixing basin. On top of that, place a standard sieve. Pour in the milk from the blender and cover with your kitchen towel. The towel will not tumble down because of the sieve. Continue until the pulp is dehydrated.
- Fill a clean bottle halfway with milk and put it in the refrigerator. Before using, give it a good shake.
4. Chocolate And Banana Boobie Smoothie
If you're looking for a delightful way to enhance your milk supply, try this Lactation Supporting Super Smoothie with Chocolate, Peanut Butter, and Banana! This Chocolate and Banana Boobie Smoothie is chock-full of healthy ingredients! Peanut butter is an excellent hunger-satisfying protein, and both oats and flax seeds are proven to promote milk supply.
Prep Time: 5 minutes | Cook Time: 2 minutes | Servings: 1
- Bananas ripe, frozen: 1
- Oats quick variety: ¼ cup
- Peanut Butter or more to taste: 1½ tablespoon
- Ground flax seeds: 1 tablespoon
- Cocoa powder: 1½ tablespoons
- Milk of your choice: ¾ cup
- Ice: 1½ cups
- Combine the oats and flax seeds in a blender and pulse a few times to break them down.
- In a blender, combine everything else and blend until smooth.
- Blend in the ice until everything is thoroughly combined. Add more ice depending on how you want to drink your smoothie (for example, with a spoon or a straw).
5. Vegan Strawberry Milk
This vegan strawberry milk is the greatest I've ever had! It's easy to make, and it's very refreshing! Because of oat milk, it's sweetened with maple syrup and dairy-free! You'll never need to repurchase strawberry milk, loaded with preservatives and colouring chemicals!
Prep Time: 10 minutes | Cook Time: 0 minutes | Servings: 2
- Strawberries blended: 1 cup
- Maple syrup: 2 tablespoons
- Oat milk: 2 cups
- Blend the strawberries with maple syrup in a blender. Fill a saucepan halfway with the mixture. Bring the water to a boil. Fill a pitcher halfway with water.
- After that, pour cold milk into the pitcher and whisk it around. Add diced strawberries if desired. Enjoy!
6. Vegan Hokkaido Milk Bread
Vegan Hokkaido milk bread – the softest, fluffiest bread you've ever had! This eggless, dairy-free milk bread has a tremendous cloud-like texture for breakfast or snacking.
Prep Time: 1 hour | Cook Time: 40 minutes | Servings: 1 large loaf
Ingredients For The Tangzhong
- Bread flour: ¼ cup
- Unsweetened soy milk: 150 ml
- Instant/fast action or active dry yeast: 2 teaspoons
- Sugar: 1 teaspoon
- Lukewarm unsweetened soy milk: 150 ml
- White bread flour: 400 g
- Caster sugar: 55g
- Salt: 1 teaspoon
- Aquafaba: 3 teaspoon
- Vegan block butter softened: 40g
- Maple syrup: ½ teaspoon
- Water: 1 teaspoon
- To make the tangzhong, combine 30g bread flour and 150ml milk in a pan and whisk until no lumps remain.
- Place the pan over medium/low heat and constantly stir until the mixture has thickened to the consistency of pudding (think wallpaper paste…). Scrape it into a small bowl, place baking parchment directly on top to prevent skin from developing, and set it aside to cool to room temperature.
- Once the tangzhong has cooled (don't worry, it will thicken as it cools), combine the yeast with the remaining 150ml of (lukewarm) soy milk and the 5g sugar. Set it aside for 10 minutes or until it foams up.
- Set the mixer on medium speed and knead the dough for 10 minutes, or until it is stretchy. It should be soft and sticky, but add a teaspoon of flour at a time if it seems too moist. Add a drop of milk if the mixture is too dry.
- Then, knead in the softened vegan butter for 5-10 minutes, or until the dough is smooth, elastic, and no longer feels greasy.
- Place the dough in a lightly oiled basin, cover, and set aside to rise overnight (or in a warm spot until doubled in size, 1-2 hours).
- Divide it into three or four equal portions and roll each into a ball. (For a loaf with four ‘humps,' use four pieces; for a loaf with three ‘humps,' use three pieces.) Using baking parchment, line an approximately 11.5 x 21.5 cm / 4.5 x 8.5 inch loaf tin.
- To make a long, narrow packet, roll each ball into a long oval, fold one-third of it over the middle (from the side, not the top), then fold the other third over the top.
- To form a fat sausage, fold the seam over to flatten it, then tightly coil it up from one end.
- Repeat the remaining dough balls, then place them seam side down in the loaf tin.
- Cover loosely and allow to rise until it has at least doubled in size, rising past the top of the container. This can take between one and two hours (it took an hour and a half). If you gently press the dough with your finger, the indentation should gradually spring back yet remain visible. If it bounces back quickly, it needs to prove for a bit longer.
- While the dough rises, preheat the oven to 180°C/gas mark 4. Combine the maple syrup and water in a small bowl.
- Once the loaf has risen, brush the top with the maple syrup mixture, taking care not to allow any drip down the edges, as this will cause the bread to stick to the tin. If you don't want a sugary glaze, brush it with milk or aquafaba.
- Place the loaf in the preheated oven and bake for 30-50 minutes, or until a probe thermometer inserted into the center of the loaf registers 94°C/201°F. If the top starts to brown too much, you may need to cover it loosely with tin foil halfway through baking.
- Brush the bread with the maple syrup water halfway through baking if you want a shinier crust.
- When the bread is baking, take it out of the oven and brush it with additional glaze. Allow 10 minutes to cool the tin before transferring to a wire rack to cool completely before slicing. Keep the container sealed.
7. Raw Vegan Cashew Milk
Cashew milk or another “nut milk,” such as raw almond milk, is used in many raw food dishes. Cashew milk made from raw cashews is very excellent on its own. It can be served with breakfast cereal as a vegan milk substitute or seasoned with cinnamon and nutmeg. Here's how to create raw cashew milk, which is ideal for vegans if you want to try cashew milk as a non-dairy milk substitute.
Prep Time: 60 minutes | Cook Time: 0 minutes | Servings: 4
- Raw cashews: ½ cup
- Water: 2 cups, plus more for soaking
- 1 dash agave nectar or another raw sweetener like maple syrup
- Collect the necessary components. Allow raw cashews to soak in water for at least one hour (more is better if you can wait longer).
- Drain and rinse thoroughly.
- In a blender or food processor, combine the soaked cashews and 2 cups water and process until smooth, about 1 minute.
- To taste, add a splash of raw sweetener like agave nectar.
- You can adjust the thickness of your raw cashew milk by adding more or less water, but in general, you should aim for a 1:4 ratio of cashews to water.
- Depending on your preferences, you can strain your raw cashew milk.
- Refrigerate for up to one week in a glass jar or other airtight container.
8. Oat Milk
This simple recipe will teach you how to create oat milk. Oat milk is both tasty and affordable. It's also gluten-free, vegan, dairy-free, and nut-free.
Prep Time: 5 minutes | Total Time: 5 minutes | Servings: 4¾ cups
- Old-fashioned oats: 1 cup
- Water, divided: 4 cups
- Maple syrup: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Tiny pinch of salt
- First, we'll soak the oats for 15 minutes to make them easier to combine and filter. Pour enough water to cover the oats by inches in a pitcher or basin. Allow 15 minutes to pass.
- Drain the soaked oats in a fine-mesh strainer and rinse them thoroughly under running water.
- After that, put the oats in your blender. Add 2 cups of water, maple syrup, vanilla extract, and salt to the mixture. Blend on high speed for 1 to 2 minutes, or until the oat milk is smooth. Blend in the remaining 2 cups of water until smooth.
- Place a fine-mesh sieve over a pitcher and pour the mixture through it to strain. Taste and adjust the sweetness with more maple syrup if necessary.
- After chilling in the refrigerator for at least 30 minutes, oat milk tastes finest. Give it a good swirl before serving because it will separate over time. Oat milk will stay in the fridge for up to 5 days if kept covered.
9. Banana Milk
Banana milk is a tasty dairy-free and nut-free milk substitute. It's quick and easy to make at home with only two ingredients. Only bananas, water, and a blender are required.
Prep Time: 2 minutes | Cook Time: 2 minutes | Servings: 1
- Frozen banana: 1
- Water: 1 cup
- ● In a high-powered blender, combine the bananas, water, and any optional additions and blend for one minute.
- Serve right away and enjoy.
10. Vegan Boba Milk Tea
This is the delicious and straightforward milk tea with bubbles that first drew me to boba! This veganized bubble tea, based on the original Taiwanese milk boba tea, is what made me fall in love with this entertaining drink!
Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 2
Ingredients For The Tea
- Hong Kong-style black tea: 2 tablespoon
- Boiling water: 2 cups
Ingredients For The Pearls
- Tapioca pearls: ½ cup
- Water for the pot: 1 inch
- Sugar: 1 tablespoon
- Water: 2 tablespoons
- Ice: 2 cups
- Vegan soy creamer: 2-4 tablespoons
- To begin, make the tea with the tea and boiling water. Because the tea leaves in this tea are more finely powdered, I prefer to dissolve the tea in the water before straining through a coffee filter.
- If you don't have a coffee cone, strain the tea with a coffee filter in a mesh sieve or a nut bag. Allow to cool or chill while preparing the tapioca.
- In a small pot over medium heat, bring 1 inch of water to a boil. When the water is boiling, add the tapioca pearls and cook until they are soft all the way through.
- After cooking, strain and return to the pot with 1 tablespoon sugar and 2 tablespoon water, cook until the sugar is completely dissolved, then divide the boba and sugar syrup between two sipping glasses.
- Pour 1 cup of tea each glass over the ice, followed by your strained tea. Stir the tea to chill it, then add 2-4 tablespoons vegan creamer.
11. Vegan Watermelon Milk
Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 2
- Watermelon peeled and diced into cubes: 1 cup
- Oat milk or any plant-based milk: 1 cup
- Maple syrup: 1 tablespoon
- In a blender, combine all of the ingredients and blend on high until smooth.
- Pour into a glass and serve immediately!
12. Coconut Milk
Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 2
- Shredded coconut: 190 g (unsweetened and dried)
- Boiling water: 4 cups
- In a high-speed blender, combine the shredded coconut and boiling water.
- Blend on high for 1 to 2 minutes, or until the coconut is puréed and the mixture is thoroughly incorporated.
- Allow it cool before straining through a nut milk bag, a napkin, cheesecloth, or even a fine-mesh strainer.
- Squeeze off all of the liquid from the coconut. Squeeze till you've extracted as much milk as you can.
- Make coconut flour, vegan chocolate chip cookies, vegan oatmeal, or energy balls with the leftover pulp.
- Mango smoothies, matcha lattes, vegan pancakes, and vegan brownies benefit from coconut milk.
- Refrigerate it in an airtight container for 4-7 days, shaking before use.
Enjoy our Lactation recipes and let us know which one you liked most if you have any questions feel free to message here.
I trust you enjoyed this article about the 12 Popular Plant-Based Lactation Recipes. Please stay tuned for more blog posts to come shortly. Take care!
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