Make a batch and keep it handy for drizzling over roasted vegetables or your next pizza. It's so easy to make — here's the recipe.
You can make a variety of plant-based “milks” by blending raw nuts, seeds, and grains with water. Almonds, cashews, macadamias, Brazil nuts, hazelnuts, pecans, pistachios, coconuts, soybeans, hemp seeds, pumpkin seeds, sunflower seeds, sesame seeds, sacha inchi seeds, flaxseeds, quinoa, millet, rice, and oats can all be liquefied into delicious milks. Homemade milks are fresh, free of additives and preservatives, and you can completely control the integrity of the product: the quality of the ingredients, the sugar levels, and the texture.
Intimidated by the wall of oils at your local supermarket? Here are Natural Gourmet Institute chef Celine Beitchman's top three varieties for everyday cooking, plus a few handy tips for picking out the best bottles.