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Coconut milk is my usual cooking liquid of choice now that I’m on AIP. But I’m not entirely in love with the taste, which can be a very strong, and sweet, taste when put in savory dishes. This doesn’t bode too well for the chef in me, as I can’t be too satisfied with a sweet tasting gravy or soup, so I created this Tigernut Milk to compliment my more savory dishes. Don’t be fooled: Tigernuts are naturally sweet, but they carry a fairly blank slate in terms of cooking. It’s not as versatile as almond milk, but it does the job better than coconut milk!

I started researching tigernut milk after perusing AIP forums on Facebook. I saw so many people asking, “What milk can my friend have besides coconut?” or “I’m allergic to coconuts. What can I use for milk instead?”

And it stumped me. You can make dairy-free milk out of every nut and seed, and most grains. But all of those aren’t allowed on the AIP elimination! What was a girl-turned-chef to do?

So I thought a lot, and walked around Whole Foods a lot.

Then I came home and looked in my cupboard. I had recently purchased a bag of tigernuts from Organic Gemini with the intention of trying them out for a review. They were crunchy and splintery (not my favorite snack) and I had nearly forgotten about them until that day.

A light bulb went off in my brain and before I realized it, the tigernuts were in my blender and I was making milk. I was so pleased with the results that I made pork chops and gravy that night.

I was floored. The gravy was amazing! I knew that I had found a winner for so many out there with coconut allergies. Plus, I found a culinary winner for my AIP diet!

I hope you enjoy this new recipe! If you need to purchase a bag of tigernuts, you can do so directly through Organic Gemini here.

AIP Tigernut Milk

Ingredients

• 1/2 cup Tigernuts
• 4 cups water

Mesh nut-milk bag
High power blender

Directions

1. Add water and tigernuts to blender.
2. Let soak for 10-30 minutes (optional but increase blending time).
3. Blend on low for 15 seconds and then on high for an additional 30 seconds.
4. Strain through a mesh nut milk bag or cheesecloth.
5. Discard remains or add to blender once more with 1/2 the liquid if still in solid chunks and repeat step 2.

Enjoy!