Even before the California drought was threatening food security for basically every American, almond milk drinkers were being singled out. No longer could California’s Millennials sip their almond milk lattes in peace, they were now pariahs, wastefully sloshing around a few almonds in a whole lot of water for an over-priced latte they probably had to stand in line a half an hour to get. What a way to spend a Saturday. Mother Jones’ Tom Philpott lovingly scolded almond milk drinkers last year for partaking in “an abuse of a great foodstuff,” he wrote, noting that a protein-packed almond gets quite diluted in a jug of almond milk (which is mostly water)—a fool’s gold, of sorts.
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I’ve made my own almond milk many times but my friend Justin mentioned a while back that he made milk from sunflower seeds. Here’s how you can make your own!
In these tough times, every grocery dollar matters. Oat milk works like soy, almond, or cow’s milk in recipes or on cereal, at a fraction of the cost. Best of all, the ‘by-products’ of this milk production can be rinsed right from your blender: no veal crates are ever involved!
They had flaxmilk in both the cold dairy case and in those aseptic boxes. The non-refrigerated boxes were smaller (and cheaper!), so I went with that. I was ready to try this stuff, but I wasn’t ready to commit, you know what I mean? I tried the flax milk plain, on top of granola, and in coffee. Here’s how it stacked up!