We’re at the golden age of plant-based milks. Most supermarkets in the US now carry at least one type of plant milk. Be it coconut, almond, soy or rice, for the basic types, or cashew, flax, oat, hemp, sunflower, or quinoa for the not so common varieties. I’m sure I’ve forgotten some, but you get the point. “Ditch the dairy without giving up milk”.
I’ll drink, eat with cereal and use in recipes any type of plant-based milk, but almond milk has always been my favorite. So it was no surprise that The Almond Milk Cookbook*, a compact book with 100 recipes, would be so handy. Note the 100 recipes aren’t for 100 ways to make almond milk, but rather 3 recipes on how to make your own almond milk and cream and 97 recipes for dishes in which you can use the milk/cream.
The recipes to make your own almond milk or cream are ridiculously easy. The other recipes range from smoothies, savory creamy sauces, soups and chowders, salad dressings, main dishes, baked goods, desserts, ice creams and more. You’ll find some veganized classics such as biscuits, tomato bisque, zucchini corn chowder, creamed greens, mashed potatoes, mac ‘n cheese, ranch dressing and caramel sauce, as well as some not so classic Ethiopian-style yams, kohlrabi cream soup, almond pulp pancakes and pistachio cream.
We tried the following recipes: basic Almond milk (of course), Zucchini Corn Chowder (recipe featured below), and the vanilla-date smoothie.
There’s nothing like fresh, homemade almond milk. Blanched almonds and water. That’s it. No gums or thickeners or other additives. Use less water if you want a thicker milk and you’re good to go.
The smoothie took 5 minutes to make. It was no fuss and called for simple ingredients I had in my pantry and freezer. It was so rich and creamy I would actually call it a milkshake.
The Zucchini Corn Chowder was the most complicated of the recipes I tried and it was still easy-peasy to make. It was creamy and chunky as a chowder should be. The night I made it I thought it was a little thinner than I’d like it to be, but the leftover the next day were awesome and at my preferred, thick chowder consistency. My advice is to make it a day in advance, or at least a few hours before you want to serve it, to give it a chance to thicken up a bit. It’s a great way to use up zucchini in the summer, too.
The recipes in The Almond Milk Cookbook* are easy to follow and to make. The ones that we tried were absolutely delicious. Give the recipe below a shot and see for yourself.
And don’t forget to enter for a chance to win a copy of the book (down below the recipe). This one is open to US, Canada, UK and Australia residents!
Zucchini Corn Chowder
Makes 4 servings
Squash and corn are not only made for each other, but in the American Southwest, they’re also often grown together (along with beans). Their flavors and textures meld nicely while magically remaining distinct. This is definitely not the same old corn chowder you might be used to, although it should hit all the familiar notes.
3 tablespoons extra-virgin olive oil
1 large onion, diced
3 medium zucchini, diced
2 small potatoes, diced (peeling optional)
2 cloves garlic, minced
½ teaspoon sea salt
2 cups no-salt-added vegetable broth or water
4½ cups fresh or frozen corn kernels
3 cups unsweetened almond milk or Basic Almond Milk (page 9)
½ teaspoon hot smoked paprika, plus more for garnish
1 roasted red pepper, diced (see tip, page 13)
8 scallions, thinly sliced
Put the oil in a large soup pot over medium-high heat. When the oil is hot, add the onion and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the zucchini, potato, garlic, and salt and cook, stirring constantly, until the vegetables begin to stick, about 5 minutes. Add the broth and stir well. Increase the heat to high and bring to a boil. Set aside 2 tablespoons of the corn and add the remainder to the pot. Return to a boil, decrease the heat to medium, and cook, stirring occasionally, until the liquid is absorbed and the vegetables are tender, about 20 minutes. Scoop out about half the vegetables and put them in a blender. Add the almond milk and paprika and process on high speed until smooth. Pour into to the pot.
Set aside 2 tablespoons of the roasted red pepper, add the rest to the soup, and stir to combine. Heat over medium heat, stirring frequently, until hot. Set aside 2 tablespoons of the scallions and stir the rest into the hot soup.
Garnish each serving with some of the reserved corn, roasted red pepper, and scallions, and sprinkle with a few pinches of smoked paprika. Serve at once.
Per serving: 378 calories, 10 g protein, 13 g fat (1 g sat), 58 g carbohydrates, 491 mg sodium, 391 mg calcium, 7 g fiber
Update: Stacy S. is the winner of The Almond Milk Cookbook give-away. Congrats and enjoy!