Have you ever tried using a pinch of xanthan gum in your almond milk? Xanthan works wonders for our homemade hot sauces, which were separating out and looking rather ugly. It also gives liquids more body and smoothness. I would give it a try and see if that works.
Thank you! I will give it a try!
Soy lecithin in ideal to keep nut milks emulsified. I used to find it next to xantham gum in bobs red mill packets at grocery stores and even Walmart, but recently it seems to have disappeared from distribution so you want to look for soy lecithin granules usually in the health supplement aisle now. Xantham gum works like arrowroot or cornstarch to thicken.
Please enter a valid email address.
Well played. You deserve a cookie.
Give tequila a shot
23 Ways to Tequila
New! Food52 x Simon Pearce Glassware
Ending Soon: Cookware Sale!
The Big, Fat Secret Behind the Sweet Taste of Soda
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)