I just bought myself a Soyabella soy milk and nut milk maker as an early birthday present, and I've been experimenting a bit.
So far, I've made a hemp-sesame milk (3/4 hemp, 1/4 sesame, soak seeds 2 hours before grinding) which tastes a bit 'veggie' due to the hemp, but is better with a bit of agave and vanilla and makes a good smoothie.
Today, I made macademia nut milk (1/2 cup macademia nuts, soaked overnight, makes 1 quart + 12 oz 'milk'). It was rather bland to begin with (but that's better than a funky aftertaste) but is DELISH with added agave, vanilla and a pinch of sea salt.
Both milks are very pretty: 'milky' white and smooth.
I hated to throw out the macademia nut past that was separated from the liquid, so I threw it together with some raw dried coconut, agave, vanilla and a touch of salt, and 6 'cookies' are now drying in my dehydrator. I don't know how they'll turn out, but the raw 'dough' tasted really good!
So from 1/2 cup macademia nuts, I have over a quart of 'milk' and a half-dozen cookies. The high fat content doesn't seem so bad when it's divvied up like that!
Anybody else make non-dairy 'milks'? Have a soymilk maker? Any recommendations for types of milks I should try?
I'm planning to get a tofu-making kit (they cost $17.99) so I can make fresh (and I'm talking REALLY fresh) tofu from some of the soy milk I end up making.
I'm always pleased when a new food experiment goes well, and so far, Im batting 100 (experimenting with raw dehydrated foods didn't have quite as positive a score!)