Action 18: Swop dairy products for plant based ones. Many people opt for oat milk flat whites when they go to a cafe. Why not opt for oat milk at home – on your cereal, in your coffee, and when making cakes, sauces and custards?
Most margarine is entirely plant based but did you know you can get plant based butter? It looks and tastes like butter and has the same consistency as butter making it ideal for making pastry, cakes and crumbles.
Swop to plant based yogurts – including extra thick Greek style yogurt – cream and ice creams. With the same mouthfeel and consistency of their dairy opposites, they taste really good, and with the options of different plant based ingredients such as coconut milk, almond milk or soya milk they offer a variety of taste experiences. I particularly like coconut based vanilla ice cream.
