Nut Milk Recipe

#I first became aware of a variety of milk options -soy milk, rice milk

due to a dietary restriction, namely lactose intolerance. I now know that milk is not nature’s perfect food. Although it remains to be my favorite, I have to replace it with others in my kitchen. Nut milk is one of them. There are numerous advantages to using nut milk In cooking. There is of course no lactose or casein in It. Furthermore it contains monounsaturated fat instead of saturated. If you are not allergic to nuts, I say, experiment with it.# Grind raw nuts such as blanched almonds or cashews to a fine powder. Use a blender or a food processor. Add water by tablespoons.

Process at high speed for a minute or two to ensure that the mixture is thoroughly blended. Start with 2 tablespoons and continue until the desired consistency is reached.

The end product can be as heavy as cream or as lean as fat-free milk. For a finer, creamier texture strain the liquid through a sieve.

Use it in any recipe you choose. Substitute it for cream in soups or cream based sauces or simply serve it as cream to accompany desserts.