[Sca-cooks] Almond Milk revisited

[Daniel Myers]

On May 31, 2006, at 7:57 PM, Tom Vincent wrote:

> I thought I'd mention that at this past weekend's Alles Faire, we used
> several quarts of the Blue Diamond unsweetened, unflavored Almond Milk
> to prepare various dishes.
>
> All of us cooks agreed that the expense of almonds and the time to  
> make
> almond milk from scratch just wasn't worth it when you're cooking  
> for 200.

Did it behave like regular almond milk?

Anyone using it for a feast might want to take extra care - there  
might be a potential allergen issue.  The ingredients list has (among  
several other things) evaporated cane juice and soy lecithin.

- Doc


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