You already know that JOI almond and cashew nutbases make a super tasty nut milk, but do you know they can be a delicious ingredient in lots of your favorite (or new favorite) recipes as well? Whether you’re a seasoned chef excited to experiment or a kitchen noob who just wants to get healthier, the possibilities for cooking and baking with JOI nutbases are nearly endless.
Here are four tips to wow your friends or coworkers with your next enJOI-able culinary endeavor.
1. In general, when baking you can substitute milk made from JOI nutbases at a 1:1 ratio for cow’s milk
Cooking may be an art, but baking is a science—and the margin for error is small. Now, we don’t say this to pass judgement on those of you who have pulled flat muffins out of the oven, or added wayyyyy too big a pinch of salt to those cookies, or just set off the smoke detector (umm, we’ve done all those things repeatedly). But, that need for precision is a serious concern when you want to continue enjoying your baked goods without the cow’s milk. Good news—no need to worry about swapping in almond or cashew milk made from JOI nutbases! In general, you can take your favorite recipes and swap in our nut milks at a 1:1 ratio. However, baking time may be affected by substituting with a nut milk. Start by decreasing the baking time by a few minutes to make sure your final product still comes out of the oven rich and moist, and experiment to find the timing sweet spot from there.
2. If you’re cooking with milk made from JOI nutbases, consider adding a thickening agent
JOI nutbases are packed with healthy fats—8 grams per standard serving to be exact, just as much as whole cow’s milk. The difference is that 7 grams of that fat in JOI nutbases are looser unsaturated fats, while cow’s milk is significantly higher in denser, saturated fat. The higher unsaturated fat content in JOI nutbases is great for watching your cholesterol, preventing cardiovascular disease, and keeping your muscles happy, but it does mean your nut milk will have a little less creaminess than cow’s milk. With that in mind, if you’re using JOI nutbases to make things like pasta, soups, casseroles, or sauces—you know, all the tasty, creamy stuff—a pinch of a thickener like cornstarch, flour, tapioca, or just a little extra oil will go a long way.
3. Think about whether your recipe is savory or sweet
Nut milks, especially almond milks, are typically seen as having a sweeter flavor than dairy milks. For your morning latte or post-workout smoothie this is no problem (let’s be real, who doesn’t love that extra sweetness, especially when it’s guilt-free?), but when you’re substituting milk made from JOI nutbases in more involved recipes for cooking or baking, it’s important to take into consideration. Our recommendation, in a perfect world with both varieties of JOI nutbase in the cupboard? First, start with a batch of milk made from JOI nutbases without any sweetener—you can always add extra sweetener if the recipe needs it. Then, think about which nutbase you choose. Cashew milk will play a little better in savory recipes like pastas and soups, and almond milk is the go-to for sweet recipes like smoothies, protein bites, and frozen treats.
4. JOI nutbases are a great nut butter substitute
Yes, we created JOI nutbases to be blended up into delicious nut milks. But, our almond and cashew nutbases are plenty delicious on their own too! So, if you’re eyeing up a recipe that calls for a nut butter, JOI can be a healthier, simpler, nutrition-packed substitute. Anyone else craving extra-healthy chewy granola bars right about now?
Now that you’ve gotten the tutorial, ready for some inspiration? Check out our library of recipes made with JOI—and don’t forget to stock up on JOI almond and cashew nutbases so you’re prepared for all these kitchen adventures!
Hands down, this is the most common question we receive on social media:
“How is JOI different than nut butter?"
Obviously, there’s an elephant in the room, and we think it’s time to address it.
Because here’s the thing—JOI almond and cashew nutbases do look a lot like nut butters. And, in all fairness, you totally could smear some JOI on your morning toast (in fact, we do it all the time). But that’s not what our almond and cashew nutbases were designed and created for—just like actual nut butters weren’t designed and created to be blended up into nut milk.
Let’s take a look at four things that set JOI nutbases apart from nut butters—and why JOI is better to make, better to drink, and better for you.
1. With JOI, you’ll never have to worry about a gritty nut milk consistency
JOI nutbases are made from 100% nuts—never salted, never roasted, never anything-ed. And, our process* of cold-milling and steam pasteurizing was designed with nut milking as the goal, creating a base that is as close to raw as you can get while still being FDA-certified safe to consume.This makes it pretty different from the grinding and milling process used to create nut butters, even the super natural, super clean, raw ones. The result? JOI nutbases make a really smooth, really consistent, really tasty nut milk. No separation when it’s blended, no gritty goop on the bottom, no mysterious floaties on top—just creamy on-demand nut milk.
2. JOI’s process releases nut enzymes and boosts nutrition
Nuts are super nutritious, but they’ve got some natural defenses to keep all that healthful goodness to themselves. To unlock their full healthy punch, nuts must be activated—stimulated to produce essential enzymes that make digestion and nutrient absorption easier for our bodies. JOI’s process including steam pasteurization takes care of this by blanching nuts to remove their skin--and we only use blanched nuts in our nutbases. Nut butters, on the other hand, are made by grinding nuts—eliminating the opportunity for enzyme release.
3. JOI nutbases aren’t butter—and they’ll never act like it
The United States Department of Agriculture (USDA) specifically calls out texture and consistency in its definition of nut butters: “The nut butters and nut spreads shall spread easily and shall not be thin or more than slightly stiff.” This doesn’t describe JOI nutbases, and we don’t want it to. Our nutbases are intended to be strong, thick, and scooped right out of their package and into a blender with water and whatever else your heart desires. To make delicious, consistent nut milk—not buttermilk.
4. JOI nutbases are designed, produced, and priced to be made into nut milk
If you’ve wondered why not just make your nut milk with a nut butter rather than JOI, we’ll venture to guess cost has been part of your thought process. We get it—at first glance, the sticker price on a tub of JOI may feel like a big jump from a jar of nut butter, but it is cost-effective. In fact, our $19.99 tub of nutbase translates to a quart of almond milk that costs just $2.86. So that $3 jar of nut butter you’re eyeing up as a cheaper DIY nut milk alternative? The nuts in it have probably been roasted, it’s probably got extra ingredients, and you’ll probably need to use a lot of it (with a real good blender) to produce a creamy nut milk. And that $16 jar of fair-trade certified, 100% raw, vegan, organic, send-you-strait-to-hipster-heaven nut butter that’s the other alternative? Yeah, JOI nutbases will give you a cheaper, more delicious finished product.
Ready to add some JOI to your life? Place your order for our delicious almond or cashew nutbase today, and taste nut milk for the actual first time.