Coconut, almond, soy, oat or other plant-based milks — should you buy it at the store or make it at home?
follower. My kitchen is stuffed with specialty appliances ranging from a Benedict egg maker to a miniature Bundt cake baker. But there always comes a time ― usually after the turn of the year, when my husband is cleaning out but I’m eyeing the after-holiday sales ― when my husband looks at me and intones, “No more.”
The resulting milk is often sweetened with anything from agave to dates and flavored with spices such as nutmeg and cinnamon. If it’s going on the market, it’s also occasionally stabilized or preserved . Commercial nondairy milks are sometimes organic, and sometimes not.The advantages to making your own vegan milks are manifold. For consumers like She L. Robinson, a public relations and branding strategist who is diabetic, it was initially about controlling her sugars and carbs.
“Homemade or store-bought, a good quality nut milk will supply vitamins, minerals, phytonutrients and antioxidants,” saidertified nutritionist and celebrity chef to clients such as Kerry Washington. “Some of my personal favorite plant-based milks include almond milk, cashew milk, macadamia milk and pumpkin seed milk .”
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