5 Tasty Plant-Based Dairy Alternatives to Celebrate National Dairy Month… the Other Way

As dairy products like milk, yogurt, and cheese play a significant role in the American diet, it's clear that our consumption is substantial. However, in recent years, this status quo is shifting as many plant-based dairy alternatives have entered the scene. From oat milk to coconut yogurt to almond cheese, the next generation of dairy is less dependent on animals and more focused on health and sustainability. So, with National Dairy Month coming up in June, we present you with five tasty plant-based dairy alternatives that'll open your eyes to a world beyond cow milk and goat cheese.

The Benefits of Plant-Based Dairy Alternatives

They're Healthier

One of the most significant benefits of plant-based dairy alternatives is that they are healthier than those derived from animals. First, they don't contain any hormones, which cows pass down through their milk. Plant-based dairy also doesn't contain lactose, a typical food allergen for many people. They're also lower in fat and often fortified with much-needed nutrients, like protein, calcium, zinc, and more, to support our daily nutrient needs.

They're More Sustainable

Unlike dairy cows, nuts and seeds that produce milk require less farmland and water. Consider the space cows take up to graze and how much water they need to survive. The plants that produce milk, yogurt, and cheese alternatives also produce much less carbon dioxide than animals, reducing the industry's overall emission footprint. All in all, plant-based dairy alternatives are friendlier to the environment than animal-produced dairy.

They're Tastier

Unlike animal-based dairy, plant-based milk products are made using various sources. Fruits (banana), grains (rice, oats), legumes (soy), nuts (almonds, cashews), and seeds (hemp, sesame) infuse milk, yogurt, and cheese with their unique flavors. So, foodies of all tastes and preferences can find the dairy that suits their palate the most.

5 Tasty Plant-Based Dairy Alternatives

Milk

Strawberry Almond Milk

Made with almonds and infused with strawberry, this tasty plant-based dairy alternative is perfect for anyone who loves flavored milk but doesn't want to drink any of that sugary stuff from the grocery store. You can even pour it over cereal for an energy-filled breakfast with a pop of color.

Ingredients:

• 2 cups raw almonds
• 8 cups of filtered water
• 1/3 cup freeze-dried strawberries (sliced)
• 1 tsp maple syrup
• 1/2 tsp vanilla extract

Instructions:

1. Add the almonds to a bowl, coat with water, and soak overnight.
2. The next day, blend the strawberries in a blender until they turn into a fine powder. Add the remaining ingredients (water, maple syrup, vanilla) and blend until smooth.
3. Place a cheesecloth over a bowl and pour the milk onto it. Lift the sides, twist, and press to strain out the milk. Transfer the milk to a bottle and store it in the fridge for up to 4 days.

Banana Cashew Milk

Packed with carbs and potassium (thanks to the banana), this plant-based dairy alternative is a perfect post-workout drink. To make the most out of it, you can use it as a base for your post-gym smoothies.

Ingredients:

• 2 cups raw cashews
• 8 cups filtered water
• 1/2 cup freeze-dried bananas
• 1 tsp maple syrup -1/2 tsp vanilla extract

Instructions:

1. Add the cashews to a bowl, coat with water, and soak for 4 hours.
2. The next day, blend the bananas in a blender until they turn into a fine powder. Add the remaining ingredients (water, maple syrup, vanilla) and blend until smooth.
3. Place a cheesecloth over a bowl and pour the milk onto it. Lift the sides, twist, and press to strain out the milk. Transfer the milk to a bottle and store it in the fridge for up to 4 days.

Yogurt

Blueberry Oat Yogurt

While store-bought yogurt is considered healthy, it's often packed with sugar and preservatives. To avoid consuming empty calories, you can make your own fruit yogurt with plant-based milk. This oat blueberry yogurt is easy to make and tastes as great as the ones you find at the grocery store.

Ingredients:

• 1 1/2 cups rolled oats
• 3 cups filtered water
• 1 tsp agar-agar powder
• 3 capsules of yogurt starter
• 2 tsp maple syrup
• 4 tbsp freeze-dried blueberries

Instructions:

1. Add oats and water to a blender and pulse for 30 seconds. Pour the milk through a cheesecloth and into a bowl and press gently to strain out the milk.
2. Transfer oat milk to a saucepan and stir in agar-agar. Let it dissolve for 2 minutes, and turn the heat to medium-low. Heat until it's hot enough that you can't put your finger in it. Remember to whisk constantly as the milk thickens.
3. Remove from the heat and cool until it reaches 110oF. Then, whisk in the yogurt starter. Transfer to a container, cover with a lid, and ferment for 24 hours in a warm place.
4. Once the yogurt is ready, add the blueberries to a blender and grind them into a fine powder. Stir in the yogurt and sweeten with maple syrup. Store in the fridge for up to 4 days.

Mango Coconut Yogurt

Try making this tasty plant-based dairy alternative made with coconut yogurt and mango for a tropical twist. Top with granola or a spoonful of freeze-dried pineapples for added crunch.

Ingredients:

• 1 14-ounce can of full-fat coconut milk
• 2 capsules of yogurt starter
• 3 tbsp freeze-dried mangoes
• 1 tsp maple syrup

Instructions:

1. Add the coconut milk to a sterilized jar and whisk in the yogurt starter. Cover with a cheesecloth and ferment for 24 hours in a warm place.
2. Once the yogurt is ready, add the mangoes to a blender and grind them into a fine powder. Whisk in the yogurt and sweeten with maple syrup. Store in the fridge for up to 4 days.

Cheese

Cashew Cheese with Chives & Garlic

An excellent pick for cheese boards and brunches, this plant-based cheese is made with cashews and an aromatic blend of chives and garlic. It also works great for cheesy dishes like mac'n'cheese. So, now you can feel less guilty about your cheese obsession.

Ingredients:

• 1 1/2 cups raw cashews
• 1/4 tsp dried garlic (granulated)
• 1 tbsp nutritional yeast
• 1 tsp salt
• 2 tbsp dried chives
• 2 1/2 tbsp coconut oil
• 1 tsp agar-agar powder, diluted in 1 tsp water
• 1 tsp lemon juice

Instructions:

1. Addthe cashews to a bowl and cover with water. Soak for 4 hours, drain, and transfer to a blender. Add the garlic, salt, yeast, lemon juice, and coconut oil and blend until you have a thick cream. You may need to add one tablespoon of water to thin.
2. Transfer to a pot and stir in the chives and agar-agar. Heat slightly over medium heat. Remove from the heat, transfer to a container, and cover with plastic wrap. Refrigerate for 24 hours, and enjoy!

Do you have any tasty plant-based dairy alternatives that you swear by? Let us know in the comments below!

References:

1. USDA Dairy Data
2. National Dairy Month
3. Should You Switch to Plant-Based Milk?
4. Strawberry Almond Milk Recipe
5. How to Make Oat Milk Yogurt
6. Easy 2-Ingredient Coconut Yogurt
7. Creamy Cashew and Chive Cheese Recipe

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