When I started my journey of seeking milk that didn’t come from a cow, the options were very limited. It may have been rice milk and three brands of soy milk. These days you can find milk beverages made from those two bases, alongside others consisting of almonds, oats, peas, hemp seeds, coconut, cashews, macadamias, quinoa, peanuts, pistachios, walnuts, bananas, hazelnuts, and flax seeds.
Plant milks are so popular now that they have their own holiday. Today is World Plant Milk Day, a celebration of plant-based dairy alternatives that is recognized internationally. People all over the globe can find a way to enjoy a milky beverage that is better for their health, the environment, and the animals.
The website behind this celebratory day explains that a “dairy-free lifestyle has the power to make you feel fantastic, now and in the long-term future. You may experience increased energy, less bloating, improved digestion, clearer skin, reduced asthma symptoms, less inflammation, and other lasting health benefits when you make the switch away from dairy.”
In honor of this day, and to offer you a way to easily get involved, I made a plant-based milkshake. The recipe below is from Alisa Fleming’s book “Eat Dairy Free.” If you like Alisa’s recipe and want more, you’re in luck! I’m giving away one copy of her book which includes recipes for meals, snacks, and sweets. To enter the drawing, comment on this post or my posts with the above book picture on Instagram, Facebook, and Twitter. **
1/2 cup raw cashews
2 tablespoons water
1 tablespoon lemon juice
3/4 teaspoon melted coconut, grapeseed, or rice bran oil
1/8 teaspoon salt
3/4 cup cut frozen strawberries
1/2 cup unsweetened plain or vanilla dairy-free beverage
1 tablespoon agave nectar or sugar
1/4 teaspoon vanilla extract
Graham cracker crumbs (gluten free, if needed) for garnish (optional) (note: I used cacao nibs)
2 fresh strawberries, for garnish (optional)
Put the cashews in your spice grinder or food processor and whiz until powdered, about 30 to 60 seconds.
Put the cashew powder, water, lemon juice, oil, and salt in your blender or food processor and blend until smooth.
Transfer the cashew mixture to an airtight container and refrigerate for 2 hours or more, to allow the flavors to mingle and the consistency to thicken.
Put the chilled cashew mixture, frozen strawberries, milk beverage, sweetener, and vanilla in your blender and blend until smooth and creamy.
Pour the shake into 2 glasses and garnish each.
Until next time, happy non-baking!
** Contest ends 8/27/21 at 11:00 AM PST. Open to US residents only. Void where prohibited. One winner will be chosen at random and announced in the comments.
Winner announced on Instagram account @DecadentVeganBaker