The Plant-Based Milk To Froth Up For Your Coffee And Use For Cooking
“I haven’t eaten dairy for nearly eight years, so I’ve had a lot of time to search for the best plant-based milk,” says WH Food Editor and Managing Editor, Amy Hopkins. “I’ve also had many split coffees and watery lattes. Not cool. In my house, I keep two milks on hand: the Unsweetened Roasted Almond Milk from Alpro and their Unsweetened Soya Milk. Okay, that’s a lie. I also have the Alpro Chocolate Flavoured Soya Milk as a treat! … As if I could get my hands on it – my partner (who actually still drinks milk and eats yoghurt) has it all before I have a chance!”
“I have a milk frother at home, which helps me not miss those flat whites too much! I find that the soya milk makes the best froth. Seriously, it’s light and fluffy and it tastes so good in coffee! I understand that some people don’t like the nuttiness of almond milk. Soya milk offers a more neutral-tasting option. In the past, I’ve dealt with curdling split plant-based milk and it’s just terrible. I’ve never had the Alpro Soya Milk split. Now, some people may argue that it’s not the milk, it’s the coffee. High acid coffees may be causing the split. I support local coffee companies and grind my own beans for filter coffee or use pods. I cannot answer for instant coffees.”
At the end of the day, you have to find what works for you. “Being intolerant to dairy was hard eight years ago. But now we have so many more options,” says Amy. “I love baking with almond milk! And I use soya milk for my dairy-replacement in savoury dishes.” See Amy’s vegan Creamy Mushroom Pasta recipe below.
Why Choose Plant-based Milk?
“For years I just dealt with having a sensitive stomach. Cramps, bloating and a runny tum were just every day for me when I was still eating dairy,” says Amy. “At some point, I was like ‘I can’t live like this anymore’. We often become complacent with just feeling bleugh.” Amy tested positive for a milk allergy. “It’s not the same as being lactose-intolerant. Being allergic to milk means that your body’s immune system has a negative response to the proteins found in milk. Being lactose-intolerant means humans cannot digest the sugar found in milk called lactose. Read more about Lactose Intolerance here.
Going plant-based or flexitarian is a big trend worldwide. Even if it starts with #MeatFreeMonday and becomes more of a 50/50 lifestyle. There is a sustainability aspect of going more plant-based.
Many people have seen the benefits of cutting down on animal-products for more plant-based ones. Mainly, this is because it means eating less saturated fat, which may contribute to many of our lifestyle diseases. Dietary guidelines around the world recommend plant-based diets rich in vegetables, fruits, whole-grains, legumes and nuts to help decrease the risk of chronic diseases, like obesity, hypertension and diabetes.
Alpro plant-based milk
Alpro believes that putting plants first is a meaningful step to change the way the world eats – for the better. Since the primary reason South Africans are choosing plant-based milks is not necessarily related to intolerances, but rather because they want to live a healthier and more sustainable lifestyle, Alpro has launched some awesome plant-based milk choices!
The Alpro plant-based milk range offers almond milk and soya milk options. It is 100% plant-based, naturally lactose-free and offers a source of vitamins and calcium. And, even though it’s the health conscious and planet conscious option, it doesn’t compromise on taste. We find it to be the perfect partner to your morning cereal, smoothie or your that pick-me-up cup of coffee.
Here’s a quick and easy recipe!
Vegan Creamy Mushroom Pasta Recipe
“The classic creamy mushroom sauce gets a plant-based makeover with this dairy-free recipe. It’s a very saucy recipe — if you’d like to set some sauce aside, it works really well with steamed or grilled veggies and keeps well for two days in the fridge,” says Amy, who created this recipe using Alpro Unsweetened Soya Milk.
What you need:Print
- Vegan Creamy Mushroom Pasta
- Vegan Creamy Mushroom Pasta