The New Milks 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks
The New Milks by Dina Cheney, published by Simon and Schuster on May 3, 2016, is a comprehensive guide to creating and utilizing a variety of dairy-free milks. This edition spans 192 pages and is presented in English. The book explores the diverse world of vegan milks, offering over one hundred recipes alongside comparison charts and practical tips for selecting the most suitable non-dairy options for cooking and baking.
Readers will discover detailed instructions for making an array of non-dairy milks, including those derived from grains, nuts, and seeds. The book features recipes for various meals, desserts, and beverages, each specifying the ideal type of non-dairy milk to use, with alternatives provided for dietary flexibility. With a focus on health and nutrition, The New Milks serves as a resource for anyone interested in exploring plant-based cooking, whether they are vegan, lactose intolerant, or simply looking to expand their culinary repertoire.
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This definitive guide to nondairy milks demonstrates how to make and customize all types of vegan milks, with one hundred delicious recipes and handy comparison charts, tips, and guidance for choosing the right dairy-free milks for cooking and baking.
Got (non-dairy) milk? Whether you’re paleo, vegan, lactose intolerant, kosher, or just plain adventurous in the kitchen, your non-dairy options now encompass far more than soy, coconut, and almond milks. Consider grain milks, such as oat and amaranth; nut milks, such as cashew and hazelnut; and seed milks, such as sunflower and hemp. Which ones bake the best biscuits? Complement your coffee? Make your mashed potatoes as creamy as mom’s? The New Milks has the answers.
The New Milks is the first bible of milk alternatives, helping you prepare, select, and cook with all varieties. With helpful charts comparing the texture, nutritional content, taste, and best uses for each milk, plus one hundred flavorful recipes, cooking and baking with non-dairy milks has never been easier!
The first section of the book provides instructions for making an incredible range of non-dairy milks, followed by suggestions for use. Then, dive into recipes for breakfast, lunch, and dinner; sweets and breads; and smoothies and drinks. Each recipe calls for the ideal type of non-dairy milk, and most list alternates, so you can tweak them for your dietary needs and taste preferences. From “Buttermilk” Almond Waffles with Warm Berry Agave Sauce, to Mexican Chocolate Pudding, to Avocado-Basil Smoothies, every recipe is dairy-free, all but two are kosher, the vast majority are vegan, and most are gluten-free.
Who needs the milkman when the alternatives are so much fun?
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