Nuts and Seeds
Soy milk is another vegan staple that’s really simple to replace. Almond milk is available almost as readily as soy milk in supermarkets. Not only does almond milk match soy milk in consistency and availability, it doesn’t have that beany aftertaste that can be off-putting to a lot of folks. It’s easy to whip up some home-made milk from almonds, cashews, or even sunflower seeds! Here’s a great recipe for cashew milk from Elena’s Pantry to get you started.
Milk isn’t the only area where nuts can replace soy options. There are non-dairy ice creams available made from almonds, and you can even find nut cheeses out there! The latter is a little harder to come by, but it’s another area where it’s not too hard to make your own.
Talk about decadent! Like almond milk, coconut milk works 1:1 in place of soy milk in recipes. A word of caution: coconut milk will definitely give foods a distinct coconut flavor. So Delicious makes cartons of coconut-based milk that are lower in fat and are a bit more mellow-tasting, but definitely make sure a hint of coconut will go with the dish before making this substitution.
The area where coconut milk really excels is in ice cream and yogurt! There are pre-made varieties of both available at most health food stores, or, like many of these other alternatives, you can make it at home. You just need a yogurt or ice cream maker. Coconut milk ice cream is incredibly rich and creamy – even the most die-hard omnivore won’t complain!
Image Credt: satoru_kikuchi on Flickr.
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