Back when I lived in NE NC. I had a friend who’s children were allergic to Peanuts, eggs and dairy. Their families sensitivities to food really opened my eyes to the struggle that can bring. I really cannot imagine what she goes through looking for specific foods for her children to eat. Although I suppose that is her normal. :)
One of the things I would find hardest to deal with in the realm of allergies, would be dairy. My family consumes SO MUCH dairy…. we go through about 4 gallons a week! Between baking, bottles for Reed, cups of milk for breakfast, recipes calling for milk, etc..etc… our family of 6 can rip through some milk.
I though have never been a huge dairy person. Besides cheese, I consume very little milk. When I was pregnant, I remember not wanting to drink milk because the idea of consuming something that came from a cow’s utter grossed me out. Am I alone in that weirdness? haha…. I had some weird tendencies and anxiety issues during my last pregnancy and that was one of them.
So entered the milk alternatives.
I wasn’t keen on the whole “soy milk” idea.. so I turned to almond milk. Almond milk works GREAT and I have never had any issues with it at all. My mom in fact (a vegetarian) drinks only unsweetened almond milk. It is a great milk alternative for those with dairy intolerance or allergies.
Recently however, I was introduced to a new milk by SILK (who also makes almond milk and soy). This milk is Cashewmilk!
Here are some details as to what you get with Cashew Milk.
• 50% more calcium than dairy milk*
• No high-fructose corn syrup
• Silk Cashewmilk is verified by the
• Responsibly produced
• Free of gluten, soy, casein, peanuts, egg and MSG*
• No artificial colors, flavors or preservatives
Because I do not drink milk plain, like in a glass… I asked my husband to drink it and tell me if he thought it was similar to cow’s milk for him. He said it was not in the sense it had a nutty aftertaste. He did say however, if he could not drink “cow’s milk” – he could see where this would be a great alternative.
I also let me kids try this. They did not like it plain (again because it was not something they were use to). They did however drink it up without a second thought once I added in some chocolate :) I dont think they could tell any difference at all. It is very rich and creamy.
This also worked so well with my banana bread recipe. Feel free to try the recipe below with the Cashew Milk or milk of choice. You’ll love it!
- 3 C. freshly milled whole grain flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 1/3 C. honey granules or sugar
- 1 1/2 stick unsalted butter softened
- 3/4 C. Cashew milk with 3/4 TBS lemon juice (turns it into a sour milk aka buttermilk variation)
- 1 1/2 tsp. vanilla
- 3 ripe crushed bananas
- 3 eggs
- In medium sized bowl mix together all your dry ingredients (except the sugar).
- In a larger bowl take your soft butter and mix it with your sugar until blended into a paste.
- Then stir in your eggs into sugar mixture.
- Add in your Cashew Milk, vanilla... and mix well.
- Then add in your 3 ripe banana's (smashed).
- Once that is mixed together add in your flour one cup at a time until everything is blended into a thick batter.
- Pour into your loaf pans (I used two small loaf pans, I believe they are half pound loaf pans). This recipe will make 2 of the small loaf pan sizes or one large loaf pan.
- Bake at 350 for 45-50 minutes or until tooth pick comes out clean.
- Enjoy! :)
So, if you are in the market for a dairy free milk… keep an eye out for Silk’s Cashew Milk.
This conversation is sponsored by Silk. The opinions and text are all mine.