Timeline for How can vegans alleviate the effects of spicy food?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jan 17, 2016 at 2:17 | comment | added | Will | Almond milk! I think it tastes better than dairy milk anyway. | |
| Jan 14, 2016 at 11:51 | comment | added | PLL | As a slight variation on nut milk: horchata is very good for this (at least the Spanish kind, horchata de chufas; I’m not sure about the Latin American variants, which are quite different in composition but I’m told fairly comparable in taste). | |
| Jan 14, 2016 at 7:57 | comment | added | rackandboneman | Soy/coconut yoghurt might be a good choice too. | |
| Jan 14, 2016 at 2:37 | comment | added | Joe | I'd recommend coconut milk -- the reason that cow's milk works is a combination of fat (capsaicin is fat soluble) and sugar (which soothes your taste buds) -- and if I recall correctly, coconut milk is the fattiest of the bunch. (and most nut milks are watered down, anyway) | |
| Jan 14, 2016 at 2:23 | history | answered | Jolenealaska♦ | CC BY-SA 3.0 |