Your options are way less limited nowadays eating plant-based.
Or, maybe you are not vegan and are just allergic to milk proteins.
You have so many options available these days, it’s a bit overwhelming.
The positive side of this is accessibility!
What was once a special trip to a supermarket like Whole Foods (or some other exclusive organic grocer), is now a thing of the past.
You can now stroll into your Publix or Shop-Rite (I’m an East Coast girl, can you tell) to purchase your vegan or dairy alternatives.
But the negative side is figuring out which alternative is right for you.
Walking down the aisle in the “non-dairy” section of your local supermarket can send you into a state of confusion, and even frustration.
You may even start to have conversations with yourself (You’ve seen these people in the non-dairy aisle: reading every label and moving their lips silently, brows furrowed).
You: “What is the difference between almond and cashew milk?”
” What is the difference between soymilk and pea protein milk?”
But before you leave your shopping cart in the non-dairy aisle and storm out of the supermarket…
Then ask yourself, “Do I have any allergies?”
Nut allergies are quite common.
Soy allergies are as well.
If you have any of the two, you can narrow your options and focus on the remainder of non-dairy alternatives.
If you are allergic to neither, great!
In either case, you only have to experiment.
The taste should (in my opinion) be your #1 criteria.
Because you will be eating, drinking, cooking, etc. with your option, or options (hey, you may prefer one option in your breakfast cereal, and another in your alfredo sauce).
Your secondary criteria may be your nutritional needs, like protein content, sugars, or carbohydrates.
The good thing is that you can have the best of both in many cases, so it’s just a matter of preference.
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Plant-Based Options and Flexability
My family actually has two options.
I choose to use unsweetened almond milk for its taste and low sugar content.
My husband and daughter are extremely sensitive/allergic to milk protein and prefer oat milk for the taste because it’s slightly sweet.
In fact, our family cooks with oat cooking cream and eats oat yogurt.
It is super versatile.
There are even barista versions of oat milk to use in your morning coffee.
It is so rich.
Your options are way less limited nowadays eating plant-based, everyone including non-vegans is enjoying them.
So if you are still not convinced, allow me to plead my case with a super delicious and filling plant-based breakfast smoothie recipe!
(This recipe is also perfect if you are pressed for time and need to do your double-fast beauty routine in the morning!)
Vegan Blueberry Banana Breakfast Smoothie
If you are having difficulty sourcing oat yogurt or any other non-dairy yogurt, a vegan yogurt culture can be purchased to easily make yogurt from any non-dairy milk of your choice.
Plant-based Ingredients (serves 2)
3½ cups oat yogurt, or any non-dairy yogurt
2 cups ripe bananas, sliced
1 cup frozen blueberries, or any frozen fruit
1 cup oats
1-2 tbsp vegan protein powder(optional)
1 tsp vanilla (optional)
- Add yogurt and all other ingredients to a blender and blend well about 30-45 seconds, making sure the oats are blended evenly.
2. Pour into a glass and garnish with fresh fruit if you like.
A Plant-based Meal Option
This smoothie recipe is super quick to whip up and will keep you satiated thanks to the addition of oats and optional vegan protein powder.
And not to mention, the fiber content that is already present in oat milk.
So do your research on plant-based milk and other plant-based products.
There are so many options nowadays.