x (quatre_vingts) wrote in vegancooking,
x
quatre_vingts
vegancooking

How do I find/determine nutritional information for almond okara that remains from making almond milk? Also, is it useful in recipes, or does it behave differently from soy okara?

Also, I've noticed that most storebought almond milk and such contains things like carrageenan to thicken it. Where can this be bought, and is it practical for use at home to thicken your own almond milk? Or should I just play around with agar (since carrageenan is from sea plants) or Emes or something, since google doesn't show much of anything promising in terms of where to buy it?
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