YIELD: 2 cups | PREP TIME: less than 5 minutes
If you don’t tolerate dairy or nuts, making creamy soups can be tricky. Coconut milk is great, but it just doesn’t work with every flavor profile. Flax milk is a nice nut-free alternative in any of the soups in this book that call for cashew cream. It’s widely available in grocery stores with the other dairy-free milks, and it’s easy to make at home as well.
2 tablespoons flax seeds
Pinch of salt
01 In a blender, combine the flax seeds, salt, and 2 cups of water. Blend on high speed for about 30 seconds.
02 Strain the flax milk through a nut milk bag or a fine-mesh strainer lined with two layers of cheesecloth.
03 Store in the fridge and use within 4 days.
