I just learned a life changing tidbit recently that you can take any nut butter and blend it with water and you get a nice creamy milk. I thought this was brilliant as you can get the nut butters in glass containers and blend enough for whatever you need at the time with no worry of it going bad if you don't use it all and you don't have to deal with the nut milk bag/what to do with the pulp business afterwards. The company is Dastony (www.dastony.com) and they have some really ridiculously good sounding nut butters. Obviously you wouldn't be able to whip this like the coconut cream, but you'd get a nice tasty glass of milk to drink. Here is what they said on their facebook page: "Little known fact: when our nut butters aren't busy drizzling and spreading themselves all of your gorgeous food creations, they often moonlight as a base for instant nut milk. We made an instant brazil nut milk with our Stone Ground Brazil Nut Butter by blending 1 TBS with 8oz of pure water (fresh coconut water is also highly recommended!), a pinch of Himalayan salt, raw honey, and some vanilla bean..."
They currently sell their pumpkin seed butter on Thrive Market (however out of stock at the moment), but have many others I want to try.
The coconut milk product I use and get from Amazon is Aroy-D, not sure about the packaging ick factor.
Also not sure what tiger nut milk you got from Whole foods, but Organic Gemini (www.organicgemini.com) does a bomb-a** TigerNut Horchata. They are so good and all the prebiotic benefits of the tiger nuts are so good for your gut.
Good luck!
