Dairy-free milks can be pretty limiting if you are allergic to nuts, have a gluten intolerance, and/or a sensitivity to soy. Everything from the “go-to” almond milk, soy milk, oat milk, coconut milk, even cashew milk, is off-limits.
There is also hemp and rice milk available in stores, but the problem with these I have found is that, since they lack pretty much any amount of protein, cooking with them can be difficult. The lack of lipids and aminos eliminates the binding quality of milk, and things can turn out pretty crumbly and dry! And drinking a glass of rice milk just doesn’t have that creamy satisfaction that a nice, cold glass of milk does. Nor the nutrition!
Solution? It’s play time.
A seed substitute I use frequently in all types of cuisine is the glorious FLAX SEED. Why don’t they sell flax seed milk? Is it impossible to make? I figured I’d give it a go. And I am SO happy to say that it was a major success.
Take a stab at this supremely healthy, delightfully creamy, deliciously useful milk alternative. Your baking, cookies and milk, and overall health will LOVE YOU for it.
1 cup whole flaxseeds (make sure they are not already ground)
3 cups filtered or spring water (or boiled water that has been brought back to room temperature)
1 tbs. agave nectar
1 tsp. pure vanilla extract
1/8 tsp. sea salt
Soak time: 8 hours
Preparation time: 8 minutes
Yields about 2 cups raw flax seed milk
Simply mix 1 cup flax seed milk with 1 cup sorghum flour to create these pancakes: Eggless Gluten-free Pancakes
Soak your favorite sliced bread of choice in 1 cup flax seed milk, 1 tsp. cinnamon, and 1 tsp. agave nectar for this gooey French Toast: Eggless Dairy-free French Toast