Nut Milks and Creams
Dairy free, milk alternatives abound today, which is good news for those who do not tolerate animal milks, whether lactose intolerant (or otherwise allergic) or simply choose not to consume them.
There are now whole aisles devoted to milk alternatives, from soy to almond, rice and hemp.
As with all processed food products, I strongly recommend you read the list of ingredients, looking for unhealthy additives – you’re not gaining anything by replacing an allergen or undesirable food with a processed product that is loaded with sugar, artificial flavoring or chemical stabilizers.
It’s very very easy to make your own nut milk or cream and the difference between them is only how much water you add.
A high-powered blender, such as a VitaMix, is key. This type of blender will blend the milk or cream completely smooth.
Here’s a sample recipe for 1 quart Almond Milk:
⅓ Cup raw and unsalted almonds
4 Cups water
1 Tablespoon Coconut Sap or 5-6 drops of liquid Stevia*
1 teaspoon vanilla extract*
Place ingredients in blender and blend until smooth. Voilà!
*If you want to use the milk as a base for a cream soup, omit the flavoring and sweetener.
How about a pint of Hazelnut Creamer for that extra special coffee lover:
2-3 Tablespoons toasted hazelnuts (skins removed)
2 Cups water
1½ teaspoons Coconut Sap or 2-3 drops of liquid Stevia
¼ teaspoon vanilla extract
You can do this with cashews, hazelnuts, walnuts, etc. I am partial to nut creams as substitutes for dressings and sauces. Use your imagination (and a little sea salt and lemon juice) to create a wonderful array of dairy free, but oh so creamy sauces. Mmmmmm. (Use a water-to-nuts ratio of approximately 1:1 for a thick cream).
If you are allergic to nuts, stay tuned for the next Kitchen Tips – I promise it will be nut-free!
If you’ve read Michael Pollan’s 
Free Kitchen Tips
