Learn how to make nut-free, vegan, and paleo banana milk in less than 5 minutes! It’s perfect for anyone with allergies and it tastes delicious!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Banana milk is one of my favourite homemade milk alternatives, right up there with Cashew Milk , Oat Milk , and Almond Milk . I like to use it when I want a change of pace or don’t have time to make other, more involved milk recipes, but if you have a nut allergy and are dairy-free, banana milk could be a game-changer for you!
Although banana milk isn’t technically milk, it looks like milk, tastes like other plant-based milks (with a hint of banana, of course), and it can be used just like milk in many recipes. I even like to use it in my coffee and Iced Matcha Lattes .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Banana – Use a ripe (or over-ripe) banana for more sweetness and banana flavour. If you’re not a fan of bananas, use an under-ripe banana, which will give you a more neutral-flavoured banana milk.
- Cold water – I recommend using filtered water.
Optional Add-Ins
- Nutmeg
- Cinnamon
- Vanilla extract
- Turmeric (like my Pumpkin Spice Golden Milk !)
- Maple syrup
How to Make Banana Milk
Here’s how easy it is to make your own banana milk!
Blend . Place the banana and water in a blender and blend until the mixture is completely smooth, with no lumps.
Adjust . If you want thicker banana milk, add more bananas, or a frozen banana. For thinner milk, add more water.
How to Store
I recommend making this fresh whenever you need itd. If you do have some banana milk leftover, you can store it in the refrigerator for up to 2 days.
Can You Freeze This Recipe?
Again, banana milk is best enjoyed fresh, but you can freeze it for up to 2 months and then let it thaw in the refrigerator before serving.
Ways to Use Banana Milk
Here are some of my favourite ways to use homemade banana milk:
- Baked Banana Bread Oatmeal Cups (Chunky Monkey)
- Gluten Free Pumpkin Pancakes
- One-Bowl Vegan Banana Bread
- With Pumpkin Granola Recipe for an easy breakfast
- Strawberry Lime Coconut Smoothie Bowl
Ingredients
How to Make Banana Milk (Vegan, Paleo, 5 Minutes!)
- 1 small banana
- 1 cup cold water
Optional add-ins
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon turmeric
- maple syrup
Instructions
How to Make Banana Milk (Vegan, Paleo, 5 Minutes!)
- Blend the ingredients in a blender. If you want it thicker, add more bananas, or a frozen banana.
Notes
Learn how to make nut-free, vegan, and paleo banana milk in less than 5 minutes! It’s perfect for anyone with allergies and it tastes delicious!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Banana milk is one of my favourite homemade milk alternatives, right up there with Cashew Milk , Oat Milk , and Almond Milk . I like to use it when I want a change of pace or don’t have time to make other, more involved milk recipes, but if you have a nut allergy and are dairy-free, banana milk could be a game-changer for you!
Although banana milk isn’t technically milk, it looks like milk, tastes like other plant-based milks (with a hint of banana, of course), and it can be used just like milk in many recipes. I even like to use it in my coffee and Iced Matcha Lattes .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Banana – Use a ripe (or over-ripe) banana for more sweetness and banana flavour. If you’re not a fan of bananas, use an under-ripe banana, which will give you a more neutral-flavoured banana milk.
- Cold water – I recommend using filtered water.
Optional Add-Ins
- Nutmeg
- Cinnamon
- Vanilla extract
- Turmeric (like my Pumpkin Spice Golden Milk !)
- Maple syrup
How to Make Banana Milk
Here’s how easy it is to make your own banana milk!
Blend . Place the banana and water in a blender and blend until the mixture is completely smooth, with no lumps.
Adjust . If you want thicker banana milk, add more bananas, or a frozen banana. For thinner milk, add more water.
How to Store
I recommend making this fresh whenever you need itd. If you do have some banana milk leftover, you can store it in the refrigerator for up to 2 days.
Can You Freeze This Recipe?
Again, banana milk is best enjoyed fresh, but you can freeze it for up to 2 months and then let it thaw in the refrigerator before serving.
Ways to Use Banana Milk
Here are some of my favourite ways to use homemade banana milk:
- Baked Banana Bread Oatmeal Cups (Chunky Monkey)
- Gluten Free Pumpkin Pancakes
- One-Bowl Vegan Banana Bread
- With Pumpkin Granola Recipe for an easy breakfast
- Strawberry Lime Coconut Smoothie Bowl
Ingredients
How to Make Banana Milk (Vegan, Paleo, 5 Minutes!)
- 1 small banana
- 1 cup cold water
Optional add-ins
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon turmeric
- maple syrup
Instructions
How to Make Banana Milk (Vegan, Paleo, 5 Minutes!)
- Blend the ingredients in a blender. If you want it thicker, add more bananas, or a frozen banana.
Notes
How to Make Banana Milk
Ingredients
How to Make Banana Milk (Vegan, Paleo, 5 Minutes!)
- 1 small banana
- 1 cup cold water
Optional add-ins
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon turmeric
- maple syrup
Instructions
How to Make Banana Milk (Vegan, Paleo, 5 Minutes!)
- Blend the ingredients in a blender. If you want it thicker, add more bananas, or a frozen banana.
Notes
Nutrition
How to Make Banana Milk https://jessicainthekitchen.com/how-to-make-banana-milk-vegan-paleo/ April 4, 2022
This General Tso Tofu tastes just like your favourite Chinese takeout! Crispy tofu is coated in a sweet, tangy sauce for a flavour-packed weeknight dinner.
General Tso Tofu is a dish I’ve made so many times that I can practically make it blindfolded. (Although, I’m going to take a guess that cooking blindfolded probably isn’t generally advised.) When my husband went vegan, we set out to recreate his favourite Asian-inspired dishes, from Air Fryer Orange Tofu to Korean (Gochujang) Tofu Rice Bowls and Vegan Thai Red Curry with Tofu .
We love them all, but it’s General Tso Tofu that we find ourselves making again and again… and again!
There are two steps involved in this recipe: making the sauce and making the divinely crispy tofu. The sticky General Tso sauce is made with easy-to-find ingredients and it comes together in a snap. It’s sweet, tangy, and thick—and the thickness is key because it coats the crispy tofu so well, without making it soggy.
Who needs takeout when it’s this easy to make General Tso Tofu at home?!
How Spicy Is General Tso?
This recipe for General Tso Tofu is as spicy as you want it to be! It calls for dried chillis or red pepper flakes, and you can use as much or as little as you like. You can also omit it altogether, in which case the recipe won’t be spicy at all.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the Crispy Tofu:
- Tofu – I recommend using firm or extra-firm tofu. (Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu )
- Light soy sauce or liquid aminos
- Garlic powder
- Sea salt
- Black pepper
- Cornstarch
- Sesame or regular oil
For the General Tso Sauce:
- Sesame oil
- Garlic
- Fresh ginger
- Light soy sauce or liquid aminos
- Raw unrefined brown sugar or coconut sugar
- Hoisin sauce
- Cornstarch – You’ll combine this with water to make a slurry, which thickens the sauce.
- Sesame seeds
- Rice wine vinegar – Don’t buy the seasoned variety, which is sweetened.
- Water or broth
- Whole chillies or red pepper flakes – Whole peppers are more authentic, but red pepper flakes work too!
What Are the Red Peppers in Chinese Food?
The most common hot peppers used in Chinese food are Tien Tsin peppers. If you live near an Asian market, you might be able to find them there, but if not, use another variety of red pepper or simply substitute red pepper flakes.
How to Make General Tso Tofu
In less than the time it takes to get carryout, you can have General Tso Tofu on the table ready to eat! Here’s what you need to do.
Make the Crispy Tofu:
Coat the tofu. Place the cubed tofu in a medium bowl. Add the liquid aminos and toss to coat. Add the garlic powder, sea salt, black pepper, and cornstarch; toss again, making sure the tofu is evenly coated.
Cook the tofu. Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and cook on all sides until golden and crispy, about 8 minutes total.
Make the General Tso Sauce:
Cook the aromatics. Heat the oil in a pan set over medium-high heat. Add the ginger and garlic; cook for about 2 minutes, until fragrant and sizzling.
Add remaining ingredients. Pour the remaining sauce ingredients into the pan and whisk to dissolve the cornstarch slurry. Bring the mixture to a boil, then reduce to a simmer for about 4 minutes, or until the sauce thickens, whisking frequently. Taste test and add more sugar if you want a sweeter sauce.
Finish . Add the tofu to the sauce. Stir to coat, then cook for 2 to 3 minutes. Remove from heat and garnish with sesame seeds and scallions.
Tips for Success
Here’s how to get perfect takeout-style General Tso Tofu at home—plus some tips for making it your own!
- Use the right kind of tofu. You’ll need to get refrigerated firm or extra-firm tofu, not shelf-stable silken tofu, which has a different texture that doesn’t work for this recipe.
- Be patient. If you flip the tofu too quickly, it won’t get that beautiful crispy exterior! Let it sit for several minutes and only when it’s golden should you flip it.
- Switch things up. You can add pineapple, mushrooms , tempeh , or cauliflower (see: General Tso Cauliflower Wings ) to this recipe in addition to or instead of the tofu.
What Goes Well With General Tso Tofu?
There are so many ways to enjoy this dish! Since it’s so saucy, it goes well with:
- Noodles
- White rice, brown rice, or cauliflower rice
- Steamed broccoli
- Quinoa or other cooked grains
- Stir fry veggies (follow the same method in the linked recipe, but use this sauce)
How to Store and Reheat Leftovers
If you have leftover General Tso Tofu, it will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a skillet with a splash of oil or in the microwave.
Can This Recipe Be Frozen?
Yes, you can freeze this recipe for up to 2 months in an airtight container. Microwave it from frozen or let it thaw in the refrigerator first and heat it on the stovetop with a splash of oil or in the microwave.
Ingredients
Crispy Tofu
- 1 lb block firm tofu , pressed for 30 minutes
- 2 teaspoons light soy sauce , or liquid aminos
- 1/2 teaspoon garlic powder
- pinch sea salt and black pepper (about ¼ teaspoon each)
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil , or regular oil
General Tso Sauce
- 1 teaspoon sesame oil
- 2 cloves minced garlic
- 1/2 teaspoon grated fresh ginger
- 1/4 cup light soy sauce , or liquid aminos
- 1/4 cup brown sugar , or coconut sugar
- 2 tablespoons hoisin sauce
- 1 teaspoon cornstarch , + 1 teaspoon water, stirred together
- 1/2 teaspoon sesame seeds
- 1 tablespoon rice wine vinegar
- 1/2 cup water
- another 1/2 cup vegetable broth
- Whole chillis , to boil or ¼ teaspoon red pepper flakes
Instructions
Crispy Tofu
- In a medium-size bowl place the pressed and cubed tofu. Add in soy sauce/liquid aminos and toss to coat. Add in the garlic powder, sea salt, black pepper and cornstarch and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the sesame oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes.
General Tso Sauce + Putting it All Together
- In a pan over medium heat, heat the sesame oil. Add in the ginger and the garlic and sauté for about 2 minutes until fragrant and sizzling.
- Pour in all the other sauce ingredients (soy sauce, sugar, hoisin sauce, cornstarch slurry, sesame seeds, rice wine vinegar, water, vegetable broth), whisking together immediately to help incorporate the cornstarch slurry. Bring to a boil, then to a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
- Add in the crispy tofu into the simmering sauce. Stir to coat the tofu fully in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!
