A pint of milk or two is top of most people's weekly shopping list but for some, a dairy-free alternative must be found.
Whether you are following a vegetarian and vegan lifestyle, a Lactose-free diet, a diet without cow's milk protein or are simply wanting to try something new, there are various options to consider and it doesn't mean you have to compromise your cooking.
Provamel's range of plant-based dairy alternatives are made from natural and organic ingredients.
Using soya, rice, almond and oat, the products include drinks, desserts, yogurts, milk and cream alternatives.
And Provamel's milk and cream can be used in the same way as traditional dairy products - try simply replacing them in everyday recipes or try these below.
For more information and ideas, visit www.provamel.co.uk.
Stuffed Roasted Sweet Potato with Nutty Red Cabbage Coleslaw
Preparation Time: 10 mins
Cooking Time: 45 mins
Serves: 4
Ingredients:
4 sweet potatoes
220g shredded red cabbage
1 carrot (grated)
25g hazelnuts (chopped and toasted)
1 tbsp sesame seeds (toasted)
150ml Provamel Pouring plant-based yogurt alternative
Juice of half a lemon
1 tsp Dijon mustard
Small bunch of dill (roughly chopped)
Plenty of freshly ground black pepper
Method:
- Pre-heat the oven to 200ºC/400ºF/Gas Mark 6
- Generously prick the sweet potatoes and place on a baking tray in oven for 45 mins or until cooked through
- Using a bowl, mix together the cabbage, grated carrot, chopped hazelnuts and sesame seeds. Squeeze the lemon juice over the cabbage and mix. Whisk the Provamel Pouring with the Dijon mustard and mix into the cabbage. Add in the roughly chopped dill and plenty of black pepper
- Slit the sweet potatoes down the middle and serve with the coleslaw
Vanilla Poached Pears with Toasted Pistachio and Provamel Pouring Plant-based Yogurt Alternative
Preparation Time: 5 mins
Cooking Time: 20 mins
Serves: 4
Ingredients:
4 dessert pears (peeled with stalks kept on)
1 vanilla pod
150g golden caster sugar
2 strips of lemon zest
400ml Provamel Vanilla Pouring plant-based yogurt alternative
2 tbsp toasted pistachio nuts (roughly chopped)
Seeds from half a pomegranate
Method:
- Remove the seeds from the vanilla pod by slitting the pod in half and scraping with the tip of a knife
- Using a vegetable peeler, remove two strips of peel from a lemon, making sure you take none of the white pith
- Add the vanilla and lemon to a pan along with the pears and golden caster sugar. Pour over enough boiling water to just about cover the pears. Simmer for 15-20 mins until cooked through but still firm
- Pour the Provamel Vanilla Pouring into 4 bowls and top with the pears, leaving behind the poaching liquor. Increase the heat and boil the poaching liquor until it is reduced and syrupy. Spoon over the pears then sprinkle over the pistachios and pomegranate seeds to serve.
Homemade Swiss-style Muesli with Almond Unsweetened drink
Preparation Time: 5 mins
Cooking Time: 30 mins
Serves: 15 portions
Ingredients:
300g rolled oats
2 tbsp Canola or sunflower oil
2 tbsp honey
50g brazil nuts (roughly chopped)
30g whole almonds
1 tsp sesame seeds
50g apricots (chopped)
50g dates (chopped)
30g dried cranberries
Provamel Almond Unsweetened drink to serve
Fresh berries such as raspberries and blueberries to serve
Method:
- Pre-heat the oven to 180ºC/350ºF/Gas Mark 4
- Mix the oats, nuts, seeds, honey and oil together in a large bowl
- Spread this oat mixture out onto a large flat baking tray, lined with parchment paper and bake for about 30 mins or until golden brown
- Mix the toasted oat mixture with the dried fruit and store in an airtight container until you want to use
- To serve, pour over Provamel Almond Unsweetened and fresh berries if you like.
Toasted Almond and Parsnip Soup
Preparation Time: 25 mins
Serves: 4
Ingredients:
400g parsnips (peeled and chopped)
100g shallots (roughly chopped)
1 celery stick (roughly chopped)
3 garlic cloves
3 sprigs of thyme (leaves removed)
Zest of 1 orange
1 tsp ground cumin
2 tbsp ground almonds
1 tbsp rapeseed oil
500ml vegetable stock
400ml Provamel Almond Unsweetened drink
35g toasted flaked almonds
Salt and pepper
A handful of fresh thyme leaves
Method:
- Heat the rapeseed oil and sauté the shallots, garlic, orange zest, celery, thyme and cumin for 4-5 mins. Add the parsnips and continue cooking for a further 2 mins before adding the vegetable stock and ground almonds
- Cover and allow to cook over a low heat for 20 mins or until the parsnips have softened
- Add the Provamel Almond Unsweetened and allow to heat through for a couple of minutes before using a blender to smooth the mixture. Season to taste
- Sprinkle over the toasted flaked almonds and fresh thyme leaves, to serve