Is everyone turning to alternative dairy products?

Today is World Plant Milk Day and we are celebrating by sharing two easy dairy free recipes.

Dairy intolerances have become more common in recent years seeing many people between their 20s and 40s loosing the ability to break down lactose, opposed to having this intolerance from birth. Approximately 65 percent of the human population are affected with different types of lactose maldigesters with symptoms of gas, bloating and stomach cramping. It’s no wonder why so many amazing products have appeared on the market, along with a new influx of alternative menus and vegan restaurants. From 2016 through to 2018 studies show the health and fitness conscious steadily turning to non-dairy lifestyles, increasing the need and the market for non-dairy products.


3 Cups raw cashew nuts (whole or pieces)

Probiotic powder (see notes)

Filtered water for blending


1. Soak cashews in water 8-10 hours.

2. Drain and rinse cashews.

3. Add soaked cashews, probiotic powder and 1/2 cup water to container of a high powered blender.

4. Blend on high until smooth.

5. Add a little more water, if needed, to aid in blending.

6. Drape a double layer of cheesecloth over a mesh colander and place over a bowl so that liquid can freely drip into bowl.

7. Pour nut mixture into lined colander and fold edges of cheesecloth over to cover.

8. Place in warm spot and allow to culture 13-15 hours.

9. Transfer to airtight container and refrigerate (see notes for moulding and flavouring the cheese)

10. Use within 5 days.


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Catering in London for allergies


2 Cups raw, unpasteurised almonds*

4 Cups water

1/2 Vanilla bean, chopped up

6 Pitted dates


1. Soak the almonds and vanilla beans in water for 24-48 hours.

2. Transfer mixture to a blender and blend on highest setting for 3-5 minutes or until the mixture is fairly smooth and frothy.

3. Strain the mixture through a nut bag, cheesecloth, or a fine mesh strainer.

4. Refrigerate for up to one week.

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