Thanks to the experience of “chufamixers” who have a Thermomix at home, we have discovered that the Thermomix and the Chufamix make a perfect team when it comes to making vegan milks.

We had already noticed this in some fairs and we even did a few tests at the Thermomix stand. Nowadays, the Thermomix reps in Valencia also carry the Chufamix in their cases as the perfect complement for making lactose free vegan milks at home.

Some of the users of this blog have taken advantage of the alliance between the two utensils and have played around and experimented with all kinds of recipes to achieve the best almond milk, horchata, oat milk, soy milk…

Thanks to the work of these ladies, today we can show you some examples of this interesting technical alliance.

This article is especially for those of you who have both a Thermomix and a Chufamix at home and who would like to make the best of them to prepare vegan milks.

How can we make the most of the virtues of each machine to improve our vegan milk?

OPTION 1: Use the Thermomix as a mill.

One of the Themomix’s many functions is grinding. It has several programmes that let us choose the best grinder for any seed: chunky, medium… This is useful in the case of very hard seeds, such as the tigernut, since with the grinding function, we can avoid soaking them. We can also grind almonds, hazelnuts, flax, etc.

Once we have ground the seeds, we put them in the Chufamix filter with the rest of the ingredients and we prepare the milk optimising both the energy consumption and the quality of the milk obtained: flavour, emulsion, texture…

To use this preparation method with the Chufamix, we need to have an electric hand mixer at home and to follow the instructions given to us by Ana (TX and Chufamix user).

I have spent this summer doing tests, and in the end, after lots of snacks, I think that the best way to make horchata (plant milk) with the Thermomix, without having to soak overnight, is this one:

1. In the TX container we weigh out 250g of tigernut (which we have washed but not soaked. I wash them and leave them to dry, but that’s just me!).
2. Close the lid and push the TURBO button 5 or 6 times for about 1 second each time.
3. Open the container and the tigernut should be roughly ground. Some tigernuts will be almost completely ground and others will be about 3 or 4 mm in width (but not much bigger). That’s fine. This is known as “large calibre”.
4. Now go to the Chufamix, where we put the usual litre of water, the filter and the ground tigernut.
5. Now add the sugar. I put 40g of brown sugar, but if you have a sweet tooth, try adding 60 grammes (the 200 grammes recommended in the TX recipe is really way too much. It’s better to take care of ourselves and avoid excess).
6. Turn on the mixer for a few minutes.
7. Filter and put it in the fridge for a few hours, or overnight.
8. If you want to get more horchata from the tigernuts, add half a litre of water to the Chufamix, and mix the pulp that we have just used one more time with 20g of brown sugar. This mixture can then be added to the horchata which we have prepared (although the final horchata is slightly smoother – it’s a question of taste).

I hope this recipe is useful for those of you who, like me, are a bit lost. Don’t worry about the author’s rights! This will become “collective knowledge”, hee hee.

The grinding time will be lower for other seeds since tigernuts are among the hardest seeds. Check the TX instructions.

OPTION 2: Use the Chufamix as filter

If you don’t have a handheld mixer at home or you prefer to prepare the vegan milk with the Thermomix for whatever reason, we suggest that you use the Chufamix as a filter. Thermomix already has horchata and almond milk recipes, but the final part of the milk’s preparation, that is the filtering, is done manually using the lifelong cloth method. This process is laborious and quite messy.

So, the Chufamix makes filtering a quick and practical process and this is greatly appreciated by those people who still use the cloth method. Thanks to the Chufamix’s filter system, in exactly two minutes you will have filtered the plant milk without messing up the kitchen and will have squeezed out up to the very last drop of plant milk pulp. Brilliant!

An example of this method is this fantastic recipe for oat milk shared by María José:

It tastes lovely when I make it. I don’t know if I’m doing it right or not, but this is what I do:

40 or 50g of thick oat flakes, approximately a soup spoon of sesame oil, two tablespoons of soya lecithin and half a litre of water at about 37 degrees.

I make it with the Thermomix and then I filter it with the Chufamix. With what is left over I make bread, pates, etc.

It’s delicious.

Of course in either of the two cases, the leftover pulp will be reused to be eaten as soups, salads, pastas.., or in vegetarian recipes such as pates, chocolate cream, sweets, bread… There are loads of ideas in our pulp section.

Thank you to everyone who shares their ideas with us to improve the present!

We’re still learning…