This month I’m happily taking Noa Shalev‘s terrific vegan cheese course. Just from the ingredient list I could tell that I’d learn a lot. And indeed, it’s a fantastic course, chock-full of nutritional knowledge and kitchen tricks, and of course marvelous recipes.
I won’t reveal the recipes themselves, because I want you to take the full course and learn for yourselves, but I did want to offer a sneak peak into the world of homemade almond milks. Noa recommends adding a bit of vegan lechitin to the blender, because lechitin binds both with the water and with the fat in the almonds. On the left: turmeric-goldenberry milk. On the right: hibiscus-vanilla milk. Both flavors are fantastic and unusual.
The organizers of a big potluck party I’m attending tonight divided the food assignments by birth month, and I was bummed out for half a second that the November people got beverages, as I love to cook (could you guess that? :D). But then I decided to bring creative, made-from-scratch drinks, and I hope people will dig these. The hibiscus flavor is especially delectable.
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