So, with all this talk about “milk” from from nuts that have no teats, I’ve gotta wonder; do any of you use these nut milks in any capacity? Do you prefer one brand over another? I’ve been using coconut “milk” for a few weeks now, in my milkshakes and smoothies. The coconut flavor is negligible and the creamy texture is very nice. So far, I’ve only sampled the store brand, which was a bit watery, and Silk, which I’ve found to be creamier and richer than the store brand. I only use the canned stuff in recipes, and haven’t found one I really like yet. I must say, though, that the refrigerated Silk really makes a good milkshake!