I’m not a smoothie person. But I think that’s the lease offensive use.
Again, I’m going back to… don’t throw good ingredients after bad…
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Noted!
I use coconut milk in plenty of the Thai dishes. That’s a nut milk, right? 
Well, maybe it’s a fruit juice?
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If coconut is a nut milk, then I’m all in!
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Coconut cream in coffee is good!
Vietnamese iced coffee made with condensed coconut milk is awesome, iced or hot!
Cashew cream is used in some traditional cooking, such as Indian. It’s best to spin this up at home since commercial nut milk usually doesn’t have enough solids content.
Soak the cashews in warm water, blend (or grind) with some water to a fine paste, then add to the dish for richness. No need to strain.
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I used to have almond milk as an alternative, and switched over to oat milk in the last year or two. I don’t use the alternative milk when milk is a big component of the dish or I really need the creaminess, like in a mashed potato. But I’ve used them as a substitute for a few a few dishes and desserts and haven’t found huge problems. I’ve used them in pancakes for an example, and they were fine. I won’t buy milk just to make my Indian pudding for Thanksgiving (but I do indulge in actual whipping cream or heavy cream to top it off when it’s done), and it always cooks up like I expect.
I do think the creamy oat milk varieties do a better job than the almond milk. Perhaps I was just too cheap back in the day, but I find the almond milk to be more watery and tasteless compared to oat milk.
TLDR: depends on the recipe and how prominent milk/creaminess is in the flavor and texture; have successfully replaced milk with oat milk in a few cooking recipes
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I made a rice pudding, baking Arborio rice in the oven uncovered, with almond milk, brown sugar, cardamom, ground ginger, cinnamon, ground cardamom, vanilla powder, 5 cloves, some raisins and a little butter. Baked at 350 for almost 90 minutes, stirring occasionally. It became thicker as it cooled.
Turns out we like it! Nice surprise. I winged the amounts, basically 1 cup rice, 3 1/2 cups almond milk, 1/2 cup brown sugar, 1 tbsp butter, 1/2 tsp of each spice.
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I use nut milks quite a lot, and like them.
I use coconut milk in lots of Thai and South Indian dishes.
I have sometimes cooked for people with dairy sensitivities, so almond milk or cashew milk to the rescue. I have made a 1:1 substitution in baking and I think the bakes turn out just fine.
I routinely make kheer with almond or coconut or cashew milk, and the usual spices. It tastes great. I don’t perceive any lack of richness or find a need to fix anything. When I have used dairy milk I use full fat, and even in comparison with that the nut milks give good results. I have used coconut cream to fry the raisins and cashews. I have sometimes added some cashew paste to the kheer.
I have my morning coffee with plain unsweetened almond milk (alternating with some other plant milks). I actually find dairy milk too sweet now because I can taste the lactose.
I need to experiment a little making lassi w/ non dairy yogurt and see how that turns out. I can envision this working better for sweet lassi than for salty lassi (but I could be wrong). I want to experiment making peanut milk and then trying it in various applications.
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I am also going to try making my own peanut milk soon. I want to use it in place of the oat or soy milk called for in The Woks of Life’s version of tantan ramen.
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