By Christine Salins.
From soy to oat to cashew to hemp, the diversity of vegan milks continues to grow in tandem with a global shift towards plant-based eating. There are many reasons why more and more consumers are switching from dairy milk to plant-based milks, but health and environment concerns are undoubtedly the greatest motivation.
According to Califia Farms, which produces a range of plant milks that are widely available in Australian supermarkets, more than three million Australians are now actively avoiding dairy products.
If it’s a growing trend, there must be a special day for it, must there not? And so, on August 22, we have World Plant Milk Day, celebrating plant-based alternatives to dairy milk. The campaign was first held in 2017, driven by Robbie Lockie, one of the founders of Plant Based News, a UK-based digital media outlet.
It has since won support from other organisations such as ProVeg and Switch4Good, attracting the attention of millions of people around the world.
According to Califia Farms ambassador, dietitian and nutritionist, Rebecca Gawthorne, reducing dairy intake is a good way for people to increase their plant food intake.
“Plant milks are an excellent alternative to dairy milk for anyone who doesn’t like dairy or has dairy allergy or intolerance. They’re also great for those who choose not to have cow’s milk for environmental or ethical reasons, or anyone who simply wants to increase their plant food intake or try something different,” she said.
“Many plant milks contain heart healthy fats and a range of vitamins and minerals, are lower in saturated fat than cow’s milk, are relatively low in calories and contain no cholesterol. My tip is to choose a plant milk that’s fortified with calcium and has low or no added sugar, so you’re getting a nutritious replacement in everything from drinking straight by the glass, to your morning oats, cereal or smoothie, coffee and even in cooking and baking.”
Califia’s Oat Barista Blend is a bit of a game changer because it is particularly creamy as far as oat milks go, foams beautifully, and has a neutral taste that balances coffee without overpowering it. But it isn’t just for your morning coffee, it works in savoury dishes too, as Clarissa Kocovski, aka The Nourished Chef, demonstrates in this delicious recipe.
Oat Milk Fritters
Makes 12-14
Ingredients:
1 cup frozen peas, thawed
1 cup vegan cheese, grated
2 small carrots, grated
2 medium zucchini, grated
2 tbsp fresh dill, chopped
1½ tbsp onion powder
2 tbsp black sesame seeds
¼ cup psyllium husks
⅔ cup chickpea flour
½ cup Califia Farms Oat Barista Blend
Salt and pepper to taste
Method:
To prepare the zucchini; in a bowl sprinkle over sea salt and stir. Allow to sit for 15 minutes. Once ready, using a nut milk bag or cheesecloth wring out and discard all the excess liquid.
Combine all ingredients in a large mixing bowl, mixing well to combine. The mixture may initially look very dry – continue to incorporate using your hands. The moisture in the vegetables will turn the mixture into a sticky dough. If you do need more liquid, add 1 tsp of oat milk at a time.
In a large frypan, over medium heat, pour in your oil of choice. When ready to cook, shape about 2 to 3 tablespoons worth of mixture into patties and shallow cook for 3 to 5 minutes on each side or until golden. Transfer to a paper towel until ready to serve. Top with plant-based yoghurt and fresh dill.
