We’re doing a food experiment in our house. We’ve long suspected that our daughter has some allergies (or, at least, intolerances – these are not life threatening). But we’ve been too tired and lazy to change much, other than limiting the amount of cow’s milk that she drinks. She still consumes most other dairy products.
We recently embarked on a strict diet with her, cutting out all dairy and any trace dairy in other foods (including casein). Lo and behold, we saw an improvement.
Despite the positive changes, I was finding the new diet a struggle. Our daughter’s favourite foods include: cheese (all types), yogurt, sour cream and butter. She eats fruit, veggies and protein as well, but not with the same gusto.
So, my challenge has been to find some alternatives that are both tasty and don’t break the bank. So far our one success has been fake butter. And no, I’m not talking about chemically-laden margarine laced with milk products; I mean this stuff – Earth Balance. Dairy-free AND soy-free, and given the thumbs up by picky kiddos everywhere!
Other products have been a giant failure. She hates Daiya “cheese,” although we haven’t tried to make pizza with the shredded variety yet. Another score for the garbage was coconut “yogurt.” Blech!! It was jelly-like, a weird pale grey colour and FULL of sugar and additives. She also shunned my homemade almond milk, and still prefers the store-bought variety.
The holiday season arrived. We gave up for a couple of weeks and let her eat whatever she wanted, because food was everywhere, and I was tired of having nothing to offer her for snacks and/or lunch. There’s only so much fruit, nuts and vegetable with hummus you can offer a kid before they ask for cheese and crackers.
Christmas day came, and Santa surprised me by leaving a big wrapped box under the tree. Inside I found a Blendtec blender, a kitchen gadget I’ve been swooning over for a while now. Other people spend hundreds of dollars on hair treatments, gym memberships, Ipads, Iphones and giant TVs. My weakness is kitchen gadgets.
Can I just say, this blender has truly changed my culinary life. Things that I’ve always dreamed of doing, I can now do in a matter of minutes!! I can make amazingly healthy smoothies, without all the floating chunkies that my hand-held blender used to leave. I can make all my own coconut milk and almond milk, and I can even blend up my favourite drinks (mmmm pina colada!!)
I’ve also discovered CASHEWS!! Almond milk is totally yummy, but a bit of a pain to make because you have to squeeze it through a nut bag (no, I’m not making this up). But cashews don’t take any time at all. You soak them overnight, whiz them up with water, and voila!! Yummy, creamy, awesome milk. And the more digging I did, the more I discovered what I could make out of cashew milk.
In this post I’d like to share my successful Cashew Yogurt, adapted from this recipe at The Spunky Coconut.
Make the cashew milk! Soak nuts in water overnight, and then drain and rinse. Put them in your food processor or blender. Add 4 cups of water, 1/2 tsp vanilla and 1tsp honey. Blend until smooth and frothy.
Bring the 4 cups of cashew milk to a simmer in a saucepan.
Whisk in 2 tsp of Gelatin dissolved in boiling water (one packet of Knox Gelatin worked for me). The instructions of how to dissolve the gelatin are on the packet. The Spunky Coconut mentions a substitute for vegetarians, but I haven’t tried it, so not sure if it would work.
Let the milk cool until it reaches about 90-92 degrees F (having a good book nearby to wait while it’s cooling is a good idea, or just put the whole pot in the sink with cold water)
Whisk in 3.5 tsps non-dairy probiotic. I used Inno-Vite DDS Original powdered probiotics. Basically, you need about 30 billion colony forming units, so just read the label on your favourite probiotics.
Put the yogurt into a yogurt maker, oven with the oven light on (I have a “proof” setting on my oven), or in a cooler with something to keep it warm in there….hot water bottles etc. I’ve heard the yogurt maker is the easiest, but it’s one gadget I don’t own. Leave the yogurt overnight.
In the morning, pour the yogurt (it will still be quite runny) into a container and refrigerate. When it is completely cool, it should have set and be thick and yummy. Sweeten with maple syrup, add fruit, vanilla, whatever!! Enjoy!
Misty Pratt is a mother of two girls, 1 and 4 years old. In her spare time she is a doula and childbirth educator. Follow her on Facebook or find out about her services here.