Photo by Joseph De Leo; styled by Mariya Yufest
Moo-over cow’s milk! Plant-based diets and dairy-free lifestyles are here to stay, though nut milks are a satisfying beverage alternative whether you adhere to a lactose-free diet or not.
You can substitute nut milks in all your favorite recipes -- just give the liquid a vigorous shake before pouring. The consistency of the finished product is nearly identical to cow’s milk, but be aware that some nut milks boast more assertive flavor profiles. Almond milk is sweet and relatively neutral (and serves as our example in this post), while hazelnut milk has a thicker texture and pleasantly tannic undertones.
Supplies You'll Need
Makes 3 cups
1 cup whole raw almonds
3 cups water
Flavorings to taste (e.g. vanilla extract or natural sweeteners)
The homemade almond milk will keep in the refrigerator for up to five days. Note: The almond pulp left behind in the cheesecloth can be used as a non-dairy cheese substitute -- it has a grainy, soft texture similar to ricotta.
Have you ever made your own nut milk? How do you use alternative milks? Share your tips and techniques in the comments section below.
Like this post? See last week's From Scratch topic: Peppercorn Primer.
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