August 22nd is World Plant Milk Day, an international day that celebrates plant-based alternatives to dairy milk. Founded by Robbie Lockie, Co-founder of Plant Based News, in 2017 and established as a partnership with ProVeg in 2018, the campaign has attracted the attention of millions of people around the world and helped accelerate the transition from dairy milk to the rich variety of plant-based alternatives. In 2020 Switch4Good joined to reach more people and further the idea that 'The Future Is Dairy-Free’.
For cafes and restaurants, providing dairy-free alternatives to milk is a must. Flexitarian, Vegan and Plant-based diets are more common than ever and the producers of plant-based milks have made innovations to their products to have them work in a professional setting just like dairy milk.
Gone are the days of a badly steamed soy flat white, these days there is a barista quality version of almost every kind of plant-based milk.
For example Bonsoy has been doing it “better” since 1983. Its all-natural almond milk uses roasted almond paste. It can be enjoyed chilled or warm and stretches likes cow’s milk – ensuring the perfect almond latte.
Or Alpro with 40 years of leading the food revolution, making plant-based a positive choice for the planet and its people, it has three barista quality products, Soya, Oat and Almond.
Plant-based milks aren’t just an important option to have for hot drinks, recipes that aren’t traditionally dairy-free can be reimagined, offering a greater variety on your menu. Why not try one of these recipes and celebrate the versatility and power of plants.
Vegan Waffles (Makes 6-8 waffles):
- 23ml plant based milk (soya is best)
- 1 tsp apple cider vinegar
- 225g self raising flour
- 1 tsp baking powder
- ½ tsp. salt
- 25g caster sugar
- 40g apple sauce
- 50g vegan butter, melted
1. Make sure your waffle maker is preheating!
2. Firstly, pour the apple cider vinegar into the soya milk, give it a stir and then leave to sour for about 5 mins.
3. In a bowl mix together the flour, baking powder, salt and sugar.
4. Once the soya milk has soured (gone a bit chunky) add the apple sauce and the melted butter and mix well.
5. Whisk the wet mixture into the dry gradually and continue adding until it has all been combined and you have a smooth mixture.
6. Spray the waffle maker with an oil-based spray and ladle in the mixture. (be careful not to overfill)
7. Cook for approximately 4 minutes and then serve with berries and syrup.
Velvety “Cheese” Sauce:
- 2 cups unsweetened fortified non-dairy milk or water
- 3/4 cup raw cashews, rinsed well or soaked for 4-6 hours, drained, and rinsed
- 1-2 roasted red bell peppers, seeded, and coarsely chopped
- 3 tablespoons cornstarch
- 1/4 cup nutritional yeast flakes
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (less, if desired)
1. Put all ingredients in a high-powered blender and process until very smooth and creamy.
2. Pour mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly. Immediately decrease the heat to medium-low and cook, stirring or whisking frequently, until thickened, about 5 minutes. Blend again for an extra silky sauce, if desired. Serve hot on vegetables or on anything you might use cheese sauce.