Nowadays, more and more people are turning to plant-based alternatives to dairy products. The reasons for this are very different. Some adults have difficulty digesting the lactose it contains, while others want to avoid animal products for ethical reasons. No matter what your reason is, in the following article you will find simple recipes that are easy to cook for your favorite dairy products, such as cream cheese, cream or yoghurt. This means it won't be difficult for you to avoid animal milk products.
Oat yogurt
With our Easy To Shake Organic Oat Drink you can mix your own oat yoghurt. To do this, you also need probiotic powder (yogurt ferment powder - available in health food stores, pharmacies or online), a kitchen thermometer, a pot, a screw-top jar and a place that can maintain a constant temperature of around 40 degrees for 12 hours. The oven, the heater or even an automatic proofer are suitable for this. That's how it works:
- Mix the oat drink according to the instructions and heat it to 40 degrees in a pot (measure with a thermometer).
- Mix in the powder and mix well.
- Then fill it into a screw-top jar (note that there must still be some space here as the volume increases).
- Let the screwed-on jar ferment at 40 degrees for a good 12 hours.
- The oat yogurt should be firm.
- Now you can enjoy your homemade yogurt with, for example, berries, nuts, muesli and maple syrup.
What we particularly love about our oat drink is that the powder saves unnecessary packaging waste, making heavy lugging a thing of the past 😊.
Cashew cream
For about 100 ml of vegan cream you only need two ingredients: cashew nuts & water. And now you can make your next sauce really tasty and healthier. The slightly nutty note gives the dishes that certain something. Convince yourself:
- 50 g cashew nuts
- 60-80 ml water, depending on the desired creaminess
Preparation:
- Soak cashews in cold water for about 2 hours or overnight, then puree with water and mix until desired creaminess.
Vegan cream cheese
We also made our vegan cream cheese with cashew nuts. Wonderfully creamy, with a slight hint of garlic, this cream cheese is the ideal companion for your next snack. The great thing about this recipe: You can use your homemade yogurt for this. For one bowl you need:
- 100 g cashew nuts
- 250 g plant-based yogurt alternative
- 25 ml water
- ½ clove of garlic
- Salt & pepper, to taste
Preparation:
- Blend cashews, yogurt, garlic and water in a blender to a creamy consistency. Season with salt and pepper.
- Pour the cream into a baking dish, cover with cling film and poke a few holes in the film.
- Let stand at room temperature overnight.
So many great options:
In addition to vegan cream cheese, there are of course many other types of cheese that can be replaced with plant-based alternatives. For example, we have three great vegan spreads in our range: the Liptauer Art spread cream , then a curry mango and potato chive spread . You can find more information here .Cashews or walnuts can also be used as parmesan for your vegan Bolognese. You can use yeast melt for gratinating or smoked tofu or vegan sliced cheese for topping.
You see, the variety is huge and cheese can be replaced in various ways. With just a few simple steps you can make your own vegan alternatives and use them in your kitchen. By the way, did you know that plant-based milk alternatives do not contain lactose and often contain less fat than animal products? We also no longer want to do without the taste of plant-based products. We think it adds a great touch to many dishes!
And we wouldn't be GREENFOCRE if we weren't already working hard on other great (milk) alternatives. Stay tuned – this is just the beginning!
And we wouldn't be GREENFOCRE if we weren't already working hard on other great (milk) alternatives. Stay tuned – this is just the beginning!