Tom Huntâs plant-milk-pulp granola. Photograph: Tom Hunt/The Guardian I love making my own âmilkâ drinks out of oat, hemp, rice and nuts. Yes, a little patience is required, but only while waiting for the ingredients to soak, but the making itself takes but a few minutes, because it involves only blending and straining the pulp. Hemp milk is my favourite, because it has a unique, nutty flavour and is reassuringly nutritious, as well as being rich in omega-3 and -6 fatty acids. That said, after straining the liquid, youâre left with a gunky, fibrous pulp that usually ends up in the bin, and Iâve long wanted to come with a way to use it up.