food
KITCHEN NOTES
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EFORE THEY were sold at grocery stores, plantbased milks had been around for centuries and were staples in various cuisines. Take soy milk, for example: In China, where this beverage originated, it’s not uncommon to make your own to use in cooking or to drink for breakfast. Coconut milk also has a long history, and is a key ingredient in Filipino dishes, Thai curries, Vietnamese desserts and Caribbean stews. There are also other plant-based milks that have been around for only a few decades, like oat milk. It was first commercially developed in the early ’90s by Swedish scientist Rickard Öste, who was looking for a dairy-free alternative for people with lactose intolerance and allergies. Besides producing fewer greenhouse gases than dairy, plantbased milks also offer health benefits. Nuts, grains and seeds (such as almonds, cashews, oats and hemp) are sources of fibre; soy is high in protein; and coconut is packed with antioxidants and medium-chain fatty acids, which can support digestion. Tri Ngo and Hang Vu from Rustle & Still, a Toronto café, say they opt for coconut milk in their desserts and coffee-based drinks because they love its depth of flavour and texture. It also adds a creaminess that you don’t get from whole milk. In other words, their preference isn’t intentionally vegan; that just happens to be a benefit. Making your own plant-based milks allows you to adjust the flavour and texture to your liking— and most are quite easy to DIY. With a few staple ingredients and tools, you can make dairy-free milk to use in all sorts of cooking and baking. We asked three Canadian food-business owners who regularly make their own for their recipes and tips.
GIVE IT A WHIR A guide to making your own nutand grain-based milks at home Written by RIA ELCIARIO Photography by ERIK PUTZ Prop styling by MADELEINE JOHARI Food styling by ASHLEY DENTON
