Elevate your dishes with offbeat vegan milks

Written By: Yashaswi Kochar

Tired of oat milk or almond milk? Don’t worry, we have got you covered. On World Vegan Day (November 1), here are some interesting plant- and nut-based milk options that you could savour. “I choose vegan milk depending on what the dish needs, in flavour, texture. Each milk has a distinct character, flavour profile and essence that allows it to shine in the dish it is meant for,” says Chef Reetu Uday Kugaji, culinary expert and chef consultant.

POTATO MILK

It has a neutral taste. The ingredients you add while preparing it decide its flavour.

METHOD: To make potato milk, boil peeled potatoes until tender, then drain and blend them with fresh water until smooth. For better flavour and consistency, consider blending in a little sweetener and a pinch of salt.

USES: Use it as a base for sauces when you want a thicker, creamier result. It works wonderfully in Thai curries, laksa, or Asian-style creamy curries. You can also use it in mashed potatoes as an alternative to dairy milk without changing the flavour profile.

MACADAMIA NUT MILK

Macadamia nut milk is buttery and can elevate both Indian and global dishes.

METHOD: Blend soaked nuts with water until smooth. Strain the mixture through a nut milk bag or fine-mesh sieve into a container. Refrigerate the milk and shake before serving.

USES: Use it in desserts like panna cotta or cheesecakes. It’s also perfect for savoury creamy bases like béchamel, Alfredo, or mornay sauces, and for marinades for grilled or roasted vegetables.

PISTACHIO MILK

Pistachio milk is naturally creamy, smooth, and aromatic, with a subtle sweetness and a rich nutty flavour. METHOD: Soak pistachios overnight, pat them dry and blend pistachios with water and any desired sweetener or flavouring until smooth. Strain the mixture through a nut milk bag to separate the milk from the pulp.

USES: Pistachio milk adds depth to desserts, pasta sauces. It works well in cold salad dressings and rice dishes.

FLAX MILK

Flax milk is mild and packed with Omega 3 fats making it a nutritious choice. Its flavour does not overpower dishes.

METHOD: Blend flaxseeds with water until creamy. Optional flavourings like dates or vanilla can be added to the mixture. For the smoothest result, strain the blended mixture through a nut milk bag.

USES: Flax milk can be used in breads, muffins, or a vegan version of French toast with berries. It also lends structure while keeping baked items moist.


Savoury vegan dishes to try:

Roasted Pumpkin Soup (with oat milk): Oven-roasted pumpkin cubes with garlic, onion, rosemary, chillies, cinnamon, and peppercorns are blended into a puree, then simmered with vegetable stock and oat milk. Season with sea salt and finish with pumpkin seeds and chilli oil.

Stuffed beetroot cylinder with soy milk: Beetroot puree flavoured with garlic and herbs should be spread thinly on a silicone mat and baked into sheets. Cut into strips and shape into cylinders, then filled with a tofu purée made from soy milk, infused with thyme and lemon zest. Fill using a piping bag and garnishwith olive oil and lemon zest.

Truffle Risotto using macadamia milk: Risotto rice is cooked with macadamia milk and vegetable stock, and enriched with sautéed garlic, herbs, and vegan Parmesan. Finish with a drizzle of truffle oil or fresh shaved truffles. Add a little orange zest for a beautiful aroma.

-Inputs by Chef Reetu Uday Kugaji, culinary expert & Chef Jay Kasawlekar