Prevention of aggregation in nut milk

A method of whitening a beverage or liquid food, the method comprising;

• introducing a plant nut milk cooled to a temperature below room temperature to the beverage or liquid food at a temperature of 60° C. to 90° C. to produce a whitened beverage or liquid food at a pH of 5 to 7, wherein:
• the nut milk is obtained from a raw material nut and treated with a protein deamidase in an amount of 0.2U to 5U/g protein of 5° C. to 50° C. for a period of 3 to 24 hours.