SILK Cashew Milk

Back in the day, milk options included Skim Milk, 1% Milk, 2% Milk, or Whole Milk. It was easy. I personally was a 1% girl. I drank milk all day long, which in addition to my unknown gluten allergy, explained why I was so chronically ill growing up. Nowadays, it’s almost rare to hear somebody opt for dairy milk. Dairy-free milks, whether they be rice, soy, almond, hemp, or coconut-based, fill the aisles of markets and are changing the definition of what it is to be ‘milk.’

SILK pioneered the change from dairy to dairy-free when they introduced Soy Milk back in 1978, and they totally live up to their motto of “changing the world, one taste bud at a time.” Packaged like typical milk cartons, SILK’s concept has steadily caught on. The company, which at its origination was meant to feature all-things soy, now prides itself on its plant-based milks, cheeses, cream, and more!

When SILK introduced almond and cashew milk to the market, I couldn’t have been happier. Once again, the SILK team is leading the initiative of using nuts to create milk, and I’m specifically obsessed with SILK Cashew Milk. I eat cashews with my breakfast every morning and as a snack throughout the day, so why not add it to my morning cereals and smoothies?

SILK Cashew Milk comes in Original, Unsweetened, Vanilla, and Chocolate. Given I am a major chocaholic, you will be surprised to hear that I am totally Team Vanilla. I’m a purist above anything, and I love cashews, so the Vanilla flavor tastes like a sweeter, creamier cashew! And if I need to satisfy my chocolate craving, all I have to do is throw in a few dairy-free chocolate chips or add a little dairy-free chocolate syrup to my drink and I’m good to go. Most importantly, I love to cook and bake, and SILK Vanilla Cashew Milk is the perfect dairy-free ingredient for my recipes.

Check out a few of my creations below! The first is Vanilla Cashew Milk with my favorite cereal, the second features Vanilla Cashew Milk as an ingredient in my home-made strawberry vegan ice cream, and the last is my absolute favorite: gluten-free vegan pancakes using SILK Vanilla Cashew Milk!

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Pancake Recipe:

INGREDIENTS
  • 1 cup Bob’s Red Mill Gluten Free Pancake Mix
  • 1 cup Silk Cashew Milk
  • 2 tablespoons melted coconut oil
  • 1 teaspoon pure vanilla extract

Spray or grease pan with dairy-free spray. Mix all together and whisk until smooth. Pour 1/4 cup batter onto skillet. When the top bubbles, flip. Cook through to your liking, and enjoy!

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