Almond Milk: a love story  »

So…I know I’m kind of late to the game but I LOVE ALMOND MILK! I guess I’m relatively green as a vegan—I’ve got about three or four years under my belt—and I’m still discovering new vegan joys, almond milk is the latest addition.

I spend a lot of time at the corner store here in San Francisco. I often don’t get home from school until 11 p.m. or so and that’s when I realize, “hmm, I bet I’ll want breakfast tomorrow.” So I head over to the corner store to see what I can dig up. Goddamn, the corner stores you have in San Francisco, it’s crazy! I am not used to anything but 7-11 so just that they have soy milk was amazing to me. But now my beloved corner haunt has Blue Diamond almond milk! I had JUST been talking to a friend, an omnivore actually, about how he eats his cereal with almond milk every morning and if he likes it, I knew I had to try it. And then wham bang boom! My corner store starts selling the stuff. The rest, my friends, is history.

But wait! There’s more! I consulted my super-secret source and got a little background history on almond milk:

In the Middle Ages, almond milk was known in both the Islamic world and Christendom, where its vegetable composition—being a nut that is the seed of a fruit of a plant—made it suitable for consumption during Lent. Almond milk was also a staple of medieval kitchens because cow’s milk would not keep for long without spoiling, and would usually be turned into butter or cheese immediately.

Historically, almond milk was also called amygdalate. It was consumed over a region stretching from the Iberian Peninsula to East Asia.

The Viandier, a 14th-century recipe collection, contains a recipe for almond milk and recommends its use as a substitute for animal milk during fast days.


So what about you guys, what’s your favorite milk substitute? Dish!

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