When looking for a vegan-friendly cookbook, it helps if it is at least free of dairy products. That’s exactly what Dina Cheney gives us in The New Milks. All the recipes use almond, hemp, oat, coconut, flax, cashew, and even pumpkin seed milk.
All of these milks can either be made yourself or found on the grocery store shelf. Almond, oat, and hemp milks are usually the easiest to find at the grocers. When I first heard about this book I thought it was going to teach me how to make nut milks. Actually, it’s about how to use these new milk products instead of cow’s milk.
It turns out this is extremely useful information for me. I haven’t used cow’s milk for more than a dozen years in cooking and baking. The author shows new ways to use these milks. I’m excited to try some of the unusual milks like pumpkin seed. I’ve attempted making my own almond and soy milks. We’ve decided over the years that it’s an even cost to either make your own or buy them.
I’m eager to taste the recipes in this book. While most of the breakfast recipes are out (they use eggs), I’m giving the Vichyssoise made with cashew milk and the Vegan Blueberry Cream Tart a try.
The recipes are simple to follow, with step-by-step instructions. Cheney includes dietary tags for each recipe to help guide you in making the correct choice for your particular dietary needs.
Vegan, dairy-free, paleo, and gluten-free diets are all represented.