Turmeric infused plant based milk


2 cups unsweetened plant based milk (coconut, almond or rice)
1/2 tablespoon peeled, grated fresh ginger
1 tablespoon peeled, grated fresh turmeric
3-4 black peppercorns

Suitable for:
Breakfast | Lunch | Dinner | Snack

Protein swap

Freezer friendly


Add all ingredients to a saucepan, stir well. Bring to a simmer and then lower the heat and simmer for 5 minutes. Strain and set aside to cool then refrigerate for up to two days.


Perfect for dinner and have the leftovers for lunch the next day. Egg free version (sub for a chia or flax egg). Get creative with your herb and spice combinations.

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  • July 1, 2020