Liquid Assets

Moooving On: The Other White Milk

By / Photography By Kathryn Brass-Piper | April 01, 2015
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Straining Mylk

A new genre of milk has hit the food scene, and it has nothing to do with a cow. Concerns of animal welfare, lactose intolerance, and sensitivities to casein (the primary milk protein) have prompted consumers to seek out alternatives to dairy.

Enter mylk. This dairy-free beverage is made from coconuts, tree nuts (like almonds and cashews), and a variety of seeds from hemp to sesame. But it’s the almond variety that has become the favourite choice for everyday use among dedicated mylk drinkers. It’s creamy without being rich and has a mild, nutty flavor, making it extremely versatile. From pouring over cereal to making béchamel for macaroni and cheese, almond mylk can do it all.

Making your own is simple, it only takes about 10 minutes to do, and it’s intensely more delicious than typical grocery store varieties, not to mention free of the additives found in most conventional brands. Do-it-yourselfers beware: Once you give this a whirl, consider yourself a mylk convert.

Where to Buy:

Not ready to commit to homemade mylk-making but still want to see what all the fuss is about? Not to worry, Sarafresh Juice and CROP both offer their own unique versions of fresh and additive-free almond mylks for purchase. Be prepared to be addicted.

“I said to the almond tree, ''Friend, speak to me of God,'' and the almond tree blossomed.”
-Nikos Kazantzakis

Article from Edible Sarasota at
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