![]() The only form of dairy acceptable to me was milk in my very strong coffee and baked goods with butter in them. Suffice it to say, that my mother eventually gave up and begrudgingly allowed my aversion to dairy to continue for a decade and a half after that. And what did I do? Cling onto the wall and refuse to come down, because even when I was as little as 3, I knew that my hatred for yogurt trumped my fear of heights and would rather fall down to a painful death than taste a morsel of the smelly sticky thing. When I was 3, my mother tried to force me to eat rice with yogurt by seating me on top of a high wall – my honest-to-goodness mother who can’t tell a lie to save herself wasn’t above blackmail when it came to feeding us – and refusing to let me come down until I ate the rice tainted with the yogurt I hated so much. I grew up in Southern India, where every single meal ended in some form of yogurt or another, and to hate the very thing that runs in the blood of Indians, made me an unnatural aberration. With every fiber of my being, despised it for most of my life. My latest study, and now, a second obsession is this Vegan Cashew Yogurt.īut before I get into details about the thing that makes this particular recipe awesome, let me talk about my history with yogurt. Which meant I was cooking insane quantities of chickpeas and consuming them all voraciously in the name of experimentation and learning. First, it was Aquafaba that blew me away – chickpea cooking water that replaced egg in so many recipes, including meringues! Incroyable! For someone who was already obsessed with all things chickpeas, it brought a whole new meaning to the word ‘obsessed’.įor months, all I could think of was aquafaba. The more you learn about food, the more you realize how increasingly magical it is.Įver since I transitioned to a vegan diet, I’ve had cause to look beyond my known horizon to find plant-based substitutes for the meat and dairy I was taking out of my meals. Make your own VEGAN Cashew Yogurt w/o probiotic pills – fermented with a weird ingredient you’d never think to use – green chilli crowns! ![]()
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