This is a must for those of us living with dairy intolerances
When I first moved to Sweden I had a list of foodstuffs I needed to source out in order to ensure my happiness. Among other things, tofu, nutritional yeast, and soy milk were must haves. I’ve always been a soy milk girl when it comes to non-dairy milks, though I know that these days it isn’t particularly in vogue and people are slurping back almond milk like nobody’s business. I still treat myself to soy milk from time to time, but I don’t often buy it. My gripes with most store-bought nut milks are threefold. First, I find the protein : fat ratio is usually not what I’m looking for, second, there is usually a lot of added sugar, and third, most are loaded with all kinds of thickeners, stabilizers, and preservatives.
I’ve come around to almond milk lately, especially when it’s home made. Soak, blend, strain, and boom! You’ve milked those…
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