Have you switched to a plant-based milk?

The thickening (or viscosity) comes from the two gum ingredients, both polysaccharides. One is obviously produced from plants whereas gellan is produced by a certain bacterium and has been used in foods for decades.

I use this one at the moment that is supposedly just 3 ingredients – filtered water, 5% cashews, sea salt. Being organic, it is lacking in calcium but it does have a semi-skimmed milk consistency.
https://www.plenishdrinks.com/shop/milk/cashew

Each type of milk is different across each brand. I’m not familiar with the one malcolm mentions, and try to stay away from those types of additives. They have little enough of the advertised ingredient already – the main one being water. Thickening agents can give the milks a strange consistency sometimes like a mouthful of fat globules that are not pleasant.

“Cashew Nuts
These creamy nuts are as potent with antioxidants as they are delicious. A great source of protein, copper, zinc, magnesium, phosphorous (sic) and fibre, they’re packed with nutrients!”

They make no mention that cashew nuts contain about two thirds fat. If they had, they could have mentioned the monounsaturated and polyunsaturated fat content as a virtue.

“Sea Salt
A controversial ingredient, but one that’s essential none the less, sea salt regulates water content in your body and promotes a healthy pH balance.”

Really? The way in which acid-base homeostasis is achieved is well documented and I’ve never seen reference to sea salt.

Cashew milk might have a good taste and texture, and I presume it’s easy to make. I was planning to make some but my cashews are roasted and treated with salt and cracked black pepper.

I have mentioned inulin as a hidden ingredient before. I wonder how many other hidden ingredients there are in plant milks. Coconut is another one that is not too healthy, but when you have no choice, just use it in moderation.

I tried making oat milk once . . . I can’t remember what I did now, but I seem to remember gloop that was fine in porridge but not in tea, and bits floating around a cloudy liquid. Whatever, it was better to buy it ready made.

I hadn’t thought about making my own cashew milk so will try it and report back.

There is no easy way of knowing. For others reading this inulin is a common plant polysaccharide that is present in many foods but nowadays can be added because it is usually considered beneficial. Unfortunately, inulin causes problems for a few people.

I am surprised that there is no requirement to label foods that contain inulin (natural or added), in the same way that labels show if gluten is present. That helps consumers make an informed choice.

I suggest you try a small batch, Alfa, because you could land up with the ground cashew powder floating on top. I don’t know how Plenish are produce cashew milk without using emulsifiers and stabilisers. They may use very powerful commercial homogenisers.

alfa “I’m not familiar with the one malcolm mentions“…… Aaaaah. I’m not surprised. I was having finger trouble – letters wearing off my keyboard – so “Ine cahew drink has these ingrdients” = “One cashew drink has these ingredients.” Sorry 🙁

Why do we need milk or milk substitutes at all? Using it to drink, colour tea and coffee, make porridge, cooking, could presumably all be either abandoned or use water. I’m just wondering where milk, or other white liquid, is essential?

I generally prefer to drink proper coffee without milk though prefer to use it in instant coffee. I buy semi-skimmed milk for general use. I prefer whole milk with muesli and skimmed milk in tea but rarely buy either.

I guessed the spelling wasn’t quite right but couldn’t find a brand with a similar name !!!

Oat milks have come and gone for the last 20 years or so we have been using them. Funnily enough, some years ago, the only oat milk on the market ceased production as there was not enough demand for it. Soya was out, oat had gone, coconut had not yet appeared so I went through a period of no milk and it was dreadful.

Firstly no cereal. Porridge is fine made with water, but you can’t put water on cornflakes.

I can’t drink black tea or coffee, I just don’t like them. I tried herbal teas and appealed to one producer for samples and but didn’t like them much except a ginger tea that has its own tea caddy now. I quite like Marmite or Bovril drinks but they are too high in salt. Honey and lemon is more suited to colds.

I ended up drinking mostly water that gets rather boring after a while.

Agreed moo63.

You have to ask where all the extra crops are coming from?

Years ago, when they first came onto the market, the quality of sweet potatoes was far better than what you can get now, the skins were fresh and unmarked just needing a clean before cooking. Then they became popular. They are smaller, skins are now mostly shrivelled and very marked so get peeled before cooking.

As the demand for plant based milks increases so will the demand for crops. Crops will likely be grown all over the world not just in the UK, so as you say hardly an environment saver. Crops could be grown in countries that have less stringent controls on herbicides and pesticides, such is the current growing demand.

To make crops go further, extra ingredients will likely be added to give the impression of a semi-skimmed milk, some of which could be hidden ingredients that don’t have to be declared such as inulin.