Finally! A book that specializes in creamy, nutrint-dense cuisine for those who need or want to eliminate dairy from their diet, but aren't sure how.
WRITTEN AND PRESENTED BY TWO FAMILIES, INCLUDING EXPERTS IN NUTRITION, A RAW/VEGAN MOM, AN M.D., AND A HOST OF TODAY'S CULINARY MASTERS.
You will miss nothing with this extensive guide to Creamy Plant-Based Cuisine.
Have all your favorite, classic, and traditional creamy foods, where nutrition, taste, and texture are coupled with savings in time, money, and health in over 150 easy-to-make creamy recipes.
Create non-dairy mylks, mylkshakes, smoothies, cheeses, yogurt, butter and creams, dressings, meals, and party foods like pizza, lasagna, ice cream, chocolate and sweet creams. All Natural, All Raw, All Plant-Based!
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Experience how easy and time and cost-effective it is to be dairy-free!
NUT or SEED MYLK
1 cup Raw Almonds or other nut/seed
3-4 Cups water
Blend together in high-powered blender. Strain through cheesecloth or ‘nut-mylk bag’.
Place milk back in blender and add your choice of sweetener: Raw Honey, Agave or Maple Syrup and a dash of Vanilla.
Blend and there it is!
Drink and use like regular mylk, will store in fridge up to 2-3 days, simply stir and serve!
DID YOU KNOW?
Dairy is now one of the Top 5 Allergens in the world!
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