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RE: Self-Made Vegan Milk - Healthy, Simple and Delicious
We prefer to crunch and munch our nuts for full usage of their amazingness, especially given that quality ORGANIC nuts are really expensive. Living in Thailand, we use coconut cream for creaminess. Or a little rice starch in soups etc does the trick too.
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I totally get that. The best milk-like cream for me is the flesh of young coconuts, blended up. Super affordable and even a common by-product when drinking a coconut in the tropics, healthy and so delicious!
Grateful for awesome coconut abundance!