Our family uses JOI for cooking in place of soaked cashews. It's so much creamier and smoother. Amazing in a cashew queso or vegan scalloped potatoes. Funnily enough we've actually never made milk with it!

I really enjoy the Joi nutmilk base. It mixes well but because it doesn't contain an emlustifier there is a small bit of separation after several hours. No problem, just put into a container with a secure lid shake well and it re-incorporates beautifully.

I used to only buy nut milks rarely and used them stingily because they upset my stomach and I didn’t like wasting money on spoiled milk. Cashew is my favourite of Joy because it has the smoothest, subtlest taste. I blend up about 4 cups worth at least once a week and keep it in a reusable milk jar from a BC dairy farm. We use it liberally, in teas, smoothies, and baking. My husband raves about it to our friends too!

Not low carb, but for a quick item when you don't have any nut milks in the fridge, especially for baking this is a great item to have on hand

I like the convenience of Joi nut milk base. I usually only make 1 cup of nut milk at a time anyway & this is easier than pre-soaking nuts for a small amount. I use it for chai & the cashew milk doesn’t overwhelm or taste bitter like some commercial nut milks I’ve tasted.