R u a baby cow?

Hello and happy Sunday Funday. [Blogged while thinking of all the tasks on my to-do list.] Today’s post is a little different. It’s the first post to support my new How to Vegan series. Apparently I can’t have two blogs within my site, so all my posts will be dumped on my blog page and then sorted into categories. K? K.

Dairy is one of those things where the more I think about it, the more my eyes roll into the back of my brain. So you’re telling me we’ve been mass-producing dairy products when we could have been making the same products, just differently? Golly jeeperz, I wonder why that is. Maybe because everything in this world is rooted in profit while nothing else matters? Lyss, why would anyone invest in change when Big Poppa Dairy is bringin’ in the big bucks and has the USDA, FDA, lawmakers and consumers wrapped around its blood-stained finger? Lawlz.

Traditionally speaking, dairy is the food group that distinguishes a vegetarian (no meat/fish) from a vegan (no animal products). I’m not a huge fan of black and white labels because it’s off-putting and maybe a little daunting to people who want to try and make a lifestyle change. More on that later. For now, I simply want to share some of my favorite dairy milk swaps.

Plant milk, milk alternative, nut drink, plant juice, whatever the fuck:

Industry gets hung up on what plant-based companies call their products because they think you’re stupid and can’t tell the difference. Like you’d accidentally pick up almond milk instead of dairy milk, get home and be like, “UGH, I did it again!”

I haven’t really had a plant-based milk I didn’t like, so here are my favs: Oatly oat drink, Blue Diamond almond milk, So Delicious coconut and cashew milk, and milkadamia macadamia milk. Looking to froth in a latte? nutpods creamer and Oatly Barista Edition are my go-to’s. But really, anything with a high fat content will froth well (like coconut milk).

Or, try making your own nut milk at home. You know it’s just some nuts and water, right? You…just toss them in a blender like maybe with some vanilla or a pinch of sugar, and strain. Easy peasy, almond squeezy.

Care to share?

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