You likely already know that my diet is 100% dairy-free (a vegan diet is, by default, free of dairy). Though I grew up with milk as the primary beverage in our house, had cottage cheese for breakfast, ate cheese-laden pizza for dinner and scooped ice cream for dessert, once I switched to a vegan diet, I fell immediately in love with all the amazing dairy-free options out there.
That’s why, when I was asked to create a recipe for Go Dairy Free’s Dairy-Free Recipe Potluck–part of the 21-Day So Delicious 21-Day Dairy-Free Challenge–they didn’t have to ask twice (actually , they didn’t even have to ask once–I cried out, “YES!” before they could even finish the question).
For those of you who are loath to give up dairy even though it upsets your tummy, or those of you who are veg-curious but don’t feel you could do without your cheese, or those of you who suspect dairy is at the root of your health issues–well, here’s your excuse to finally give dairy-free a try.
[This doesn’t exactly look like a hardship, does it? Who wouldn’t want to dig in?]
I mean, the challenge only lasts 21 days–even if it’s a new way of eating for you, anyone can do without dairy for a mere 21 days, right? Plus, it’s easy to enter and participate–and you’ll have the chance to win some incredible prizes, too!
[One of the tastiest milks you’ll ever sip!]
And if dairy-free is new to you, know that there are amazing substitutions for all kinds of dairy products available these days. Dairy-free ice creams, cheeses, milks. . . like this new cashew milk from So Delicious!
Honestly, I’d been hearing all kinds of buzz about this milk and feeling deprived because we don’t have the unsweetened variety in Canada yet. But now that I’ve tried it. . . whoah. Buzz = totally justified! If coconut milk had a love child with cashew butter, this would be it. With the thickness of cartoned coconut beverage, and a smooth, creamy texture, this is seriously one of the most delicious non-dairy milks I’ve ever had. I loved it. And the possibilities are endless. . . stay tuned for more recipes coming up with cashew milk!
I was never a fan of true muesli when I was a kid, as I found the combination of yogurt and oats a little too tangy for my callow palate. But this milk provides the perfect mate for the creamy goodness of oats–and blended with chia seeds, which plump and soften as they soak, this breakfast bowl offers a meal that’s thick, creamy, substantial and utterly irresistible. As an added bonus, it takes just minutes to prepare: simply mix together the ingredients at night, allow the mix to mellow and soften in the fridge while you sleep, then add fresh fruit in the morning and enjoy your fabulous, almost-instant breakfast. (Don’t worry about cooking the oats–rolled oats have actually been steamed in processing, so are pre-cooked; soaking them overnight is enough to render them soft, chewy and digestible).
I do hope you give this muesli a try. And while you’re at it, sign up for the challenge, too! What have you got to lose (except maybe a little extra cholesterol or some niggling health issues)? And if you’re already consuming a dairy-free diet, you can still enter for the prizes, too. See the full details here.
Here’s to your next easy, healthy, dairy-free breakfast! Made this way, it really is the best meal of the day.
This post is part of the Dairy-Free Potluck event, hosted by Go Dairy Free. My recipe is part of the breakfast collection (but could actually be a great sub for dessert too!). Here are all the other participants and their amazingly creative contributions, too–feel free to check them out!
- Fresh Pineapple Sherbet with Curry Cashew Crunch by Kristina of Spabettie
- Creamy Anti-Inflammatory Salad Dressing by Alisa Fleming of Go Dairy Free
- Vanilla Iced Coffee by Dorothy Reinhold of Shockingly Delicious
- 3-Minute Chocolate Chip Cookie in a Mug by Alexa Croft of Lexie’s Kitchen & Living
- Chocolate Chip Cookie Dough Breakfast Parfait by Alyssa Rimmer of Simply Quinoa
- Vanilla Baked Donuts with Raspberry Glaze by Sarah Hornacek of Sarah Bakes Gluten Free Treats
- Cashew Bircher Muesli with Apples and Dried Cranberries by Yours Truly (with some help from The Girls)
- Key Lime Cheesecake Bars by Cara Reed of Fork and Beans
- Baked Broccoli Dumplings with Indian-Spiced Yogurt Gravy by Richa of Vegan Richa
- Fudgy Mocha Pudding Cake by Laurie Sadowski of The Allergy Free Cook
- Papaya Boats by Hannah Kaminsky of Bittersweet
- Coconutty Butternut Squash and Kale Soup by Amanda Brooks of Run to the Finish
And if you’re interested in more information about dairy-free living and the challenge, Go Dairy Free has also provided these posts to help:
- Surprising Secrets to Bone Health
- Top 12 Tips to Going Dairy-Free
- Potential Benefits from Dairy-Free Living
- Healthy Dairy-Free / Vegan Snacks
Cashew Bircher Muesli with Apples and Dried Cranberries
A luxuriously rich and creamy breakfast porridge that’s substantial enough to carry you through the morning–and it doesn’t require cooking. Feel free to play with the fruits or switch up the nuts and seeds to your liking.
2/3 cup (160 ml) whole old-fashioned oats (use certified gluten-free to ensure gluten-free oats)
1-1/2 cups (360 ml) unsweetened vanilla So Delicious Unsweetened Vanilla Cashew Milk (plain would be fine, too!)
2 Tbsp (30 ml) whole chia seeds
2 Tbsp (30 ml) finely shredded, raw unsweetened coconut
1 tsp (5 ml) cinnamon, plus more to sprinkle, if desired
1/4 tsp (1 ml) ground ginger, optional
1/4-1/2 tsp pure plain or vanilla liquid stevia, or to taste (see note)
1 tsp (5 ml) pure vanilla extract, optional
3 Tbsp (45 ml) coarsley chopped toasted cashews
1/3 cup (80 ml) naturally sweetened dried cranberries (I used oven-dried cranberries)
1 medium crisp, sweet apple (such as Gala), quartered, cored and diced
The evening before you wish to eat the muesli, combine the oats, So Delicious Cashew Milk, chia seeds, coconut, cinnamon, ginger, stevia and vanilla in a large bowl; mix well. Cover with plastic wrap and place in the refrigerator overnight, or at least 30 minutes.
In the morning, stir the mixture and add more milk if it’s too thick for your liking. Add the cashews, diced apple and cranberries and stir gently to combine. Sprinkle with additional cinnamon, if desired. Serve immediately. Makes 2 servings.
Suitable for: ACD Stage 2 and beyond, sugar-free, gluten-free, dairy-free, egg free, soy-free, yeast-free, vegan.
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[Disclosure: This post was written for Go Dairy Free as part of the Dairy-Free Recipe Potluck, sponsored by So Delicious. This post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small percentage of the sale.]