Nut Milks

If all the ads that show celebs with milk mustaches are to be believed, milk does a body good. But what if you are among the millions that are lactose intolerant or vegan? No worries you can still gain that white mustache as well as the health benefits without the upset stomach. In honor of October’s National Nut day, here is a round-up of the most popular kinds of  nut milk on the market and how you can add them into your diet.

Almond Milk

Spa Week almond milk

Photo via Shutterstock

Flavor: A little nutty with a consistency similar to skim milk.
Best with: Though low in protein most brands contain and are fortified with vitamin E, vitamin D, manganese, iron, and calcium. It works great in smoothies or as a substitute for milk when making pancakes. For a quick pick-me-up try this Berry smoothie- Blend until smooth 1 cup Original Unsweetened Almond Breeze almond milk, 1 tsp honey, 1 tsp coconut oil (optional), one handful of spinach, juice of half lemon, 1/2 cup each of raspberries, blackberries, and raw almonds.

Cashew Milk

Spa Week cashew milk

Photo via Loving It Vegan

Flavor: Mild and sweet with a creamy texture.
Best with: Works well with cereals, oatmeal, and your favorite chocolate chip cookie. Brand’s such as Silk’s Original Cashewmilk has 25 percent fewer calories than skim milk but is packed with 50 percent more calcium. Add 2/3 of a heated cup over one packet of instant oatmeal, stir and top with ripe banana slices, for a healthy start to the day.

Pistachio Coconut Milk With A Royal Pinch

Spa Week hazelnut milk

Photo via Holistic Eats

Flavor: Subtle taste and slightly creamy like low-fat milk.
Best with: Though not as popular as almond milk it is a favorite in some coffee bars. It froths nicely, doesn’t curdle and offers a roasted flavor.

Macadamia Milk

Spa Week macadamia milk

Photo via Vegan Outreach

Flavor: Smoother and thicker than almond milk with the consistency of reduced fat milk.
Best with: Very versatile but works especially well with dessert-like dishes. Use it in your recipe for bread pudding instead of whole milk.

 Try our go-to easy recipe from Shahzadi Devje, RD, CDE, MS.

Pistachio Coconut Milk With A Royal Pinch

Pistachio Milk

Photo via Shahzadi Devje

Ingredients:
3 cups coconut milk
2-3 dates depending on the level of sweetness required
1 tsp green cardamom powder
3 tbsp pistachios
10 strands saffron

Instructions:
Grind the nuts and saffron into a fine powder
In a saucepan, add 2.5 cups coconut milk, cardamom powder, and dates and bring to boil
Reduce the heat and let it simmer gently
Mix the nut powder with the remaining 1/2 cup milk and dissolve well
Add the nut-milk mixture to the saucepan and stir well.
Stir in the honey
Transfer to a blender and blend until well mixed
Garnish with chopped pistachios

Written by Cheryl S. Grant

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