Cookbook:Nondairy Milk

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Nondairy Milk

Cookbook | Recipes | Ingredients

Nondairy milks and creams are products that mimic the taste and texture of milk. They are frequently used as vegan substitutes for dairy milk or for those who have a dietary intolerance to milk. However, no one nondairy milk can be used as a perfect substitute for milk. Many varieties of nondairy milk can be purchased commercially, though some will be hard to find and must be made at home.

Characteristics[edit | edit source]

The primary characteristics shared by most nondairy milks are a creamy consistency, neutral or mild flavor, and off-white color.

Types[edit | edit source]

Grains/seeds[edit | edit source]

Nuts[edit | edit source]

Legumes[edit | edit source]

Other[edit | edit source]

Production[edit | edit source]

Generally, many varieties of nondairy milk are made by soaking their primary ingredient in water before blending into a smooth mixture. The solids are then strained out, and additional thickeners, stabilizers, sweeteners, and/or flavorings may be added to reach the final product.

Use[edit | edit source]

In addition to being consumed on their own, nondairy milks can be used in many of the same applications as milk, although no nondairy milk will be a perfect substitute. The behavior and properties of a given nondairy milk will depend on its ingredients, and some experimentation may be needed to achieve the desired results when substituting nondairy for dairy.

Gallery[edit | edit source]

External links[edit | edit source]