Non-Dairy Milks

Instructions

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   BLEND almonds and coconut with cup of hot water until very fine. STRAIN through a

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   fine strainer, cheese cloth, dish towel, or pillow case, squeezing out excess moisture. ADD

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   vanilla, salt, and cold water to make five cups. YIELDS: 5 cups.

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   VARIATION: ALMOND MILK: 4 cups water to 1 cup almonds. If using for gravy, blanch

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   almonds, and omit vanilla. If blended well, the fiber is not noticeable when milk is heated

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   or used in recipes such as scalloped potatoes.

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   *Use remaining pulp in cookies, patties or loaf. See GOOD ‘N’ CHEWY COOKIES (31)