Introduction to Vegan Cooking

Introduction to Vegan Cooking

A tall glass of cold milk: so simple and iconic. But gone are the days when milk always meant cow's milk, with it bright-white hue and aura of nurture and comfort.

Today, the term could just as well connote a creamy beverage made from water plus nuts, seeds, legumes, grains, coconuts, or tubers.

Although not a new invention, these plant-based milks taste amazing, are as delicious as their base ingredients, and address many nutritional, philosophical, and culinary needs.

Turns out there are at least 50 shades of white!

On the nutritional front, non-dairy milks are a boon for anyone who is lactose intolerant.

Nearly every supermarket now stocks a selection of nut, seed, legume, grain and coconut milks, and many coffee shops offer soy, almond, and coconut milks. However, if you want full control over the consistency and content of your milk, or wish to experiment with alternative flavours, you will find that you can prepare your own batches with minimal effort!

Given all the benefits of plant-based milks, it is high time we broadened our definition of milk and explored the uncharted territory of plant-based alternatives!

When I crave the freshest, purest, and most delicious milk, I make my own.

Vegan Milk and Vegan Recipes

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What you will learn

• You will learn about various Vegan Milk Making Process
• You will learn about the difference between nut milk, seed milk, legume milk and coconut milk
• You will learn about different ways you can use the vegan milks at home

Rating: 5

Level: All Levels

Duration: 1 hour

Instructor: Sonal Narang