Ode to Alternative Dairy
Extols on a virtue you can quickly adopt for your sake and the planet's.
Got Enough Milk?
If you grew up like me then your childhood involved your parents force-feeding you milk, evangelizing its purported benefits for our bones, particularly for us growing specimens.
Fun fact: did you know we are the only mammals that consume other mammal’s milk as a way of nurturing?
Fast forward to adulthood, dairy makes me feel terrible as I am lactose intolerant along with being diagnosed with Hashimoto’s disease. Dairy contributes to sluggishness, feeling bloated and tired, however, I am not alone, it seems that millions suffer from the same predicament not only in America but across the globe, there are estimates of over 65% of the world population being intolerant to dairy!
But that’s not the only reason why the tides have turned on the dairy industry, from the rise in the vegan movement as climate change looms, to the use of antibiotics on farm animals and the hormones found in milk, the decline of milk consumption has accelerated in the last decade as alternatives soar, in the past five years, sales of nondairy milks have risen 23%, according to Nielsen data, major dairy producers are now filing for bankruptcy and allege the rise in plant-based products is to blame.
Don’t Cry Over Spilt Milk
Though I do advocate that we incorporate a vegan diet in our lives for the sake of our health and the planet’s it’s important to note I’m not claiming corporate dairy alternatives are any better, consider the latest news on how the rise in demand of almond milk is actually decimating entire bee populations. On this note, making your own nut milk is surprisingly easy, particularly cashew and almond milk.
2019 was the year oat milk went viral, with Chobani’s CEO betting big on this trend. Other alternatives such as hemp, rice, and soy can be spotted in your local grocery aisles as well. But how do these fair when implemented within recipes?
Nacho Average Queso
My go-to for simulating the creamy texture of dairy are cashews. Below I share how to make your own vegan cheese that can be used in anything from your own dairy-free Mac-n-Cheese to velvety queso that could convert any non-believer.
Ingredients
2 cups of butternut squash peeled and cubed
1 medium onion diced
1/4 cup reserved liquid from cooked butternut squash/onion
1/4 cup of previously soaked cashews (at least for 2 hours)
1 tbsp of lemon juice
1 tsp of salt
1/4 tsp of garlic powder
1 tsp of spicy brown mustard (organic)
1/4 tsp of black pepper
1/8 tsp of smoked paprika
1/8 tsp of turmeric
1/8 tsp of nutmeg
1/4 tsp of garlic powder
Directions
Add squash and onions into a pot and cover with water about 2 inches. Bring to a boil, turn down and leave on medium heat until they are tender, so roughly about 15 minutes.
Once squash/onions are tender, reserve 1/4 cup of the liquid and add to a blender along with cashews and the rest of the ingredients. Blend on high speed until velvet texture is achieved.
Additional: Cook 2 cups of brown rice pasta shells and pour this blend on top, mix and you’ll have your favorite comfort food with a healthy, vegan twist!
And finally, please join me in my debut as a poetry writer, though I’m no Maya Angelou or T.S. Eliot, pretty proud of the final result:
An Ode To Cashews
Oh, cashews
your tiny c-shaped bodies are so tasty
you can be anything from a healthy snack to a dairy-free pastry!
Not only an excellent source of nutrition,
You can be the perfect substitute where cheese is tradition.
5 times more Vitamin C than an orange,
And plenty of more nutrients in storage.
A great alternative for those looking to eat less dairy.
Until next week…