- Almond Milk
- Hazelnut Milk
- Sunflower Milk (Sunflower seeds are nutritious and are known to be beneficial to sick people as well as people recovering from an illness)
- Pine Nut Milk (It tastes wild! Straight from the woods with piny undertones...It's an acquired taste.)
I didn't like:
- Pistachio Nut Milk (I think pistachios would work better as a nut butter)
Was just OK:
- Chestnut Milk (Made with chestnut flour. I love chestnuts but it wasn't the best suited medium for them...I might have more luck with cooked chestnuts)
I still have a few nuts and seeds to try...
Now regarding grain milks, I haven't been very successful so far: I've tried whole & raw, flours, farinas, rolled flakes...They just come out plain tasting and watery. Maybe I should try cooking the grains first, then blending with water as mentioned on Gluten A Go Go.
For her Oat Milk, she suggests using: "1/2 cup of cooked certified gluten free oats, 1 Tb agave syrup and 2 cups of water. Dump the oats into your food processor and pulse until finely chopped. Then add the agave syrup and pulse. Pour in the water and pulse to blend. Be careful not to pulse too long as the water might/will leak out from under the lid of your food processor and onto the counter. Store oat milk in the refrigerator. "
Note that non-dairy milks can be kept up to 3 days in the fridge...