I haven’t had regular cow’s milk* in about… (hang on, I’m getting older, let me do the math…) 23 years. At least. To go along with that… I’m a cereal-eater, that’s been my go-to breakfast since I was small. So when you eliminate dairy, you need something to put on your cereal. (Trust me, water or juice isn’t going to cut it. Just yuck…)
* I do eat yogurt… the live active cultures and all make it easier to consume.
So in the early days of milk removal, it was hard to find a substitute that would work. These days I’m very lucky, and Silk is one of my go-to brands for cereal-topping. Almond milk, coconut milk, almond-coconut milk… all in regular rotation at my house. Then I received the news that they had just released a new variety… Silk Cashewmilk!
There are two varieties available: Original and Unsweetened. I usually go with Unsweetened options, so that’s what I picked up. (Side note… I had to make a special trip to Walmart to buy this. It was the only store near me on the Silk store locator that carried Cashewmilk. I don’t like shopping at Walmart… it’s always so crowded and it makes my blood pressure skyrocket. So apparently I was dedicated to trying this! LOL! But I will be happy when I see it in my regular grocery stores too.)
There’s not a lot of cooking going on at my house right now. I was in a bit of cooking funk, and then our kitchen remodel got underway. So I don’t have countertops… or a sink… it makes for a strange environment for cooking, probably not all that hygienic. But I do have paper bowls and spoons and the use of my refrigerator, so I can have a bowl of cereal!
I wish I could serve cereal for every meal. How do I make that a balanced approach? Because it literally takes no time and I don’t have to worry about living with a picky spouse or a toddler who might or might not be eating at that moment. There’s a cereal for everyone!
Did you know that if you microwave shredded wheat sprinkled with cinnamon and topped with nut milk and drizzle it with honey or maple syrup and add frozen (or fresh/defrosted) berries it makes a wonderful hot breakfast? I’ve been doing this for years and thought I was particularly brilliant in coming up with this… yet my most recent box of shredded wheat actually suggests to do this! I will just claim I elevated it with cinnamon and berries.
But I have successfully used Almondmilk in place of regular milk in a wide variety of recipes, so I assume Cashewmilk would work the same. I do know that Almondmilk does not work in instant pudding, it never thickens. I wonder if Cashewmilk is the same, hmmm…. Of course, I kind of want to try this recipe for Creamy Cashew Pudding and use Cashewmilk instead of the almond milk it recommends. That’s a much more wholesome recipe than a boxed pudding!
Signing up for the Silk e-newsletter will let you know when they release new products and also give you an instant coupon code. They also encourage a dialog on the Silk Facebook page about what people think about products.
Do you drink nut “milks” and would you try Silk Cashewmilk? Why or why not?
This conversation is sponsored by Silk. The opinions and text are all mine.