Source: : Ecological Cooking
Date tried: September 25, 2012
Yield: 4 cups
Time needed: 5 minutes
I don’t like milk. I should qualify that. I use milk for cooking. I pour it on my cereal. I like milkshakes and plenty of milk products (yogurt, cheese, buttermilk, sour cream). But I last had a glass of milk to drink when I was six. I just don’t like milk as a beverage.
Nor have I ever taken to soymilk. I don’t care for soy “dairy” products either. I do not like soybased “cheezes” nor soy-based alternatives to ice cream or yogurt. (Interestingly, I do like soy products that don’t pretend to be something else, such as tofu and tempeh.)
But this nut “milk” has converted me. I like it. Poured straight into the glass as a beverage on its own, I like it. So I expect I will also like it on my cereal and in a smoothie or any other way I may use it. I may even get brave enough to try the “cream” version in my coffee.
I used a combination of almonds and cashews and honey to sweeten.