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For more information on this topic, please click here A new type of milk is quickly emerging on the scene. Nut milk is becoming increasingly popular, especially those who are daily intolerant or are seeking vegetarian or vegan diet options. Perhaps the most popular is almond milk, which is generally made by pureeing nuts with water and some flavoring ranging from vanilla, sugar or other sweeteners. The mixture is then strained and the liquid can be used to prepare various items or consumed straight. “The almond milk adds a nuttiness and a creaminess, but in addition, because of the nut starches that thicken when it cooks, it adds a nice viscosity to the sauce without over-reducing,” Dave Santos, chef of Louro in New York City said. Other chefs have been known to add almond milk to various liquers or desserts, especially those mixed with almonds or berries. In the case of Todd English’s Olives chain in Charlestown, Mass., almond milk is used instead of regular milk in the steel-cut oat porridge. Three Degrees in Portland, Ore., adds almond milk to quinoa for a lower-calorie, higher-antioxidant dish. Chefs are also using cashew milk and pecan milk for more neutral-tasting dairy options. Nut milks first rose to popularity in medieval Europe but today are still relatively new to American restaurants.
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