1 CARTON 4 WAYS: Almond M*lk


Get efficient with your meals this week and try these four new dairy-free recipes you can get out of just one carton by vegan chef, Iain Graham.


BREAKFAST: Chocolate + Dark Cherry Shake


serves 2


120g frozen cherries

1/2 frozen banana

250ml Plenish Almond Milk

10g oats

5g stevia or sweetener of your choice

12g cacao powder


Place all the ingredients into a blender and whizz into a delicious smooth shake.



LUNCH: Romesco Soup with Smashed White Beans + Pine Nuts


Serves 2


3 red or orange whole peppers

1/2 cup almonds

1/2 cup hazelnuts

1 carton Plenish Almond Milk

325g cherry tomatoes

1 onion

4 cloves garlic

25ml olive oil

20ml tomato paste

30ml red wine vinegar

3/4 tsp smoked paprika

1 tin of white beans: clumsily forked.

Mint leaves red chilli or jalapeños to garnish


Pre heat the oven to 250C

Place the almonds, hazelnuts and whole peppers onto a lined tray and into the oven, then roast for 10 minutes.

In a pan heat the olive oil and gently sauté the onions garlic, tomato paste and tomatoes.

After a minute or two add in the smoked paprika.

Once the peppers and nuts are done roasting, remove from the oven, leave the pepper to cool slightly so you can peel, deseed and chop. Place the chopped pepper and roasted nuts into the sautéing pan, now you’re ready to add the almond milk, bringing everything to the boil.

Once at boiling point, reduce to simmer for 15 minutes.

Add salt, pepper and red wine vinegar to taste and blend to a smooth liquid.

Serve and scatter with chilli, jalapeños and mint leaves.





SNACK: Almond + Celeriac Dip

Serves 2


1 celeriac, peeled and diced

2 shallots

250ml Plenish Almond Milk

125ml vegetable stock

2tbs olive oil

1tsp celery seeds

2tbs capers

8 cornichons (pickled cucumber)

30g mint, parsley and basil leaves

1/2 lemon

2 whole wheat pitta breads or sour dough slices


In a frying pan on a low heat, gently sauté shallots and celeriac until soft.

Once soft, add the almond milk and simmer for 10 minutes.

Take off the heat and blend into a fine paste.

For the topping, chop the herbs, capers and cornichons. Trim the flesh from the lemon and then finely slice and chop the skin, mix this into the herb and caper mix.


SOUP: Cauliflower Soup with Spinach Vinaigrette + Wild Mushrooms

Serves 2


1 cauliflower head (around 500g)

500ml Plenish Almond Milk

250ml vegetable stock

4tbs toasted pumpkin seeds

140g washed spinach leaves

10g dijon mustard

50ml white wine vinegar

100ml olive oil

4tsp sea salt

Fresh cracked black peppercorns


Finely chop the cauliflower, its essential that the cauliflower is cut super fine, so it cooks quickly and retains that white colour.

Pour in the milk until it covers the cauliflower and heat until it starts to bubble. At boiling point, turn the heat back down to a simmer and add the vegetable stock.

Now the cauliflower is soft (keep checking this regularly) blend the mixture in a high-speed blender until super smooth and season to taste.

Pour this back into the pan and keep it warm.

Next make the vinaigrette. Blend the spinach, mustard, vinegar, water and oil until its smooth enough to drizzle.

Finally, heat a pan and with a little olive oil sauté the mushrooms.

Ladle the soup into 4 bowls, spoon plenty of the spinach vinaigrette onto the soup and finish with the mushrooms, pumpkin seeds and seasoning.


Iain Graham is a chef and food stylist from London, follow him for a daily hit of delicious foodie photos
 here or check out his website for the low down on his latest projects here.

To stock up on our cashew milk + save 10%, click here.

Fore more recipes, click here.



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