What’s on your grocery list? Forager Cashew Milk has become a staple for me. Even though it’s a pricier non-dairy milk, I use it in so many different ways. I’ve used it to make sauces, as creamer for my coffee, and as my base for an incredibly creamy chia pudding. I pay more for this milk because it doesn’t use emulsifiers or excessive amounts of sugar, which most non-dairy milks do.
Why I hate most non-dairy milks
One word: carrageenan. You’ll find this stuff in almost every packaged non-dairy milk, it works as an emulsifier and thickener. Carrageenan is made from seaweed and even though it’s derived from a natural source, it doesn’t mean it’s healthy. There are conflicting opinions about this ingredient. Some think it’s fine as long as it’s not consumed regularly and some think that it’s not an ingredient humans were ever meant to ingest, leading to gastrointestinal issues and even colon cancer. Personally, I avoid. After experiencing an almost immediate onset of stomach ulcers after consuming non-dairy milk with carrageenan, I switched carrageenan-free non-dairy milks. Luckily most companies have slowly began to eliminate carrageenan and other unnecessary emulsifiers from their products, but
Read more about carrageenan here.
So here are three, incredibly easy and affordable recipes that use Forager Cashew Milk.
All the views and opinions expressed here are my own. : )