Mind boggling zero waste dairy.
This is a post for all my non-vegan earth lovers and for anyone, like me, whose mind is boggled by zero waste dairy. It gets easier. Our approach is to seek out recyclable, reusable or byo packaging and generally eat more plants. While our health and well-being are paramount, we feel that any effort in favour of plant-rich foods should be applauded.
As Michael Pollan says…
“Eat food, not too much, mostly plants.”
Here’s some food for thought on zero waste dairy:
- Adopt something plant-based: I’m a non vegan ex-cheese snob who loves soy milk, coconut yoghurt, nut butter; and macadamia feta. I’ve tried cashew Parmesan and discovered that it’s easier to make myself. It’s great on roast vegetables. As a result, I’m now cooking with nutritional yeast. It’s not always peachy. When our soy boccocini melted into a ‘pearl jam’ consistency, I must admit I struggled to find it appealing 😜
- Ask questions: By popular demand, a couple of local dairy farmers are now stocking milk in refillable glass bottles. We want to be a voice in that popular demand. For me, it still takes courage, but I’m getting used to saying “I’m trying to reduce my plastic use, would it be ok to put this in my own container?” I’m looking forward to a day when I can buy soy milk in glass too. We also return egg cartons for reuse.
- Avoid plastic: We have found milk, yoghurt and cheese in glass or paper packaging from local suppliers. We buy parmesan in bulk to reduce packaging overall. It’s a conundrum for me that many vegan options are not yet plastic-free in Australia.
- Favour local, ethical farmers: We’re lucky enough to live near ethical farmers. When we do buy dairy, we’ll try to support those that are not only ensuring that animals live well, but they also support environmentally sustainable practises in agriculture. Meat and dairy industries vary across the world, so this one takes a bit of research. I’m forever learning and try to be mindful of bias, propaganda and greenwashing.
- Make it yourself: I experimented with homemade yoghurt and it’s surprisingly easy! Am yet to make vegan milk, but the recipe for almond milk seems like a no brainer.
Plant-based cheese review from a cheese snob!!
My French-influenced upbringing made me a cheese fiend for most of my life. I understood the difference between cheeses before I knew how to multiply. When I was 3, I liked smoked gouda. When I was 8, my preference was brie. Just like a fine cheese, I was well cultured. Later in life, when I lived with my best friend and vegan buddy, I actually found it easy to be vegan at home… except for cheese.
The bocconcini is ok. The texture matches its dairy counterpart. It melts in an unfamiliar and less attractive way though (it looks like ‘pearl jam’ when melted). It’s soy-based but doesn’t have a soy after-taste (note that I might be biased because I love soy milk). It tastes creamy.
In use: Do not melt. Add to salads and serve cold.
The cashew cheese is astoundingly delicious but you can make this yourself for a fraction of the price. Just grind up some cashews, salt and yeast and save a heap of dollaridoos (As a bonus: Add silken tofu for a creamy vegan béchamel sauce). This jar is far too expensive for what it is but I like that they have exposed how easy it is to substitute the flavour of Parmesan sprinkles. To me, this mimics the cheap Parmesan flakes, not the actual cheese block.
In use: Sprinkle on roast vegetables before putting in the oven. Then make your own after this runs out.