It’s #NationalMilkDay, but going dairy-free doesn’t mean we can’t celebrate. There’s a wide variety of plant-based milks to choose from that are both delicious and nutritious.
Plus–they’re not just for drinking. Non-dairy milks like almond, soy, and cashew are also perfect for cooking and baking and can seamlessly replace cow’s milk in any recipe. Not sure which to use? No worries. Just consult the TryVeg guide to vegan milk.
Today, TryVeg Vegan Food & Lifestyle Coach Jessica Carter put whipped up delicious dishes using PlantFusion plant milks and protein powder to the test to develop a few delicious and easy vegan breakfast recipes. Watch on Facebook for some breakfast ideas for the upcoming weekend:
Like plant-based milk? The FDA needs to know. As the dairy industry flexes its lobbying muscle to urge the Food & Drug Administration to restrict plant-based companies from labeling their products “milk,” “cheese,” and “yogurt,” it seems the federal agency is bowing to industry pressure.
The agency is currently seeking public comments through January 28, so this National Milk Day, take action by telling it not to let the dairy industry squash plant-based competition!
Stuart McDonald is a Creative Writer at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. She is passionate about making an ethical lifestyle easy and accessible for all and collaborating across social movements to create a kinder world. She writes about everything vegan: from plant-based eating to activism to legislation. Read her work on TryVeg.com and COK.net.