Plant-Based Dairy Alternatives

A lot of people are moving towards dairy alternatives for many different reasons, including diet, health, and/ or to reduce the impact on the planet. The best approach for eliminating dairy foods doesn’t necessarily mean cutting them completely out, but rather replacing it with superior dairy alternatives. Luckily, there are all sorts of non-dairy products on the market.

Here are other plant-based milk sources that do more than replace cow's milk at the table.

Almond Milk

Almond milk is a vegan nut-based dairy alternative. It is a good source of calcium, vitamin D and vitamin E. It has a mild flavor that many people prefer over regular cow milk and has become increasingly popular over the last few years.

Oat Milk

Oat milk may have slightly more carbs and calories than almond milk but it is an excellent source of calcium, potassium, iron, B vitamins, and vitamins A. As of late 2020, oat milk has become the second-largest plant milks in the United States, following almond milk.

Hemp Seed

Hemp seeds are a high-quality plant protein, healthy fats and minerals. It is known for boosting brain health and your immune system. It also protects you against heart disease and contains many other health benefits. It has also been gaining popularity and it is something we are proud to offer at Cafe Gratitude.

Almond, Hemp and Oat milk nutritional values:


 

Cafe Gratitude makes Dairy Alternatives Easily Accessible

Our menu contains many options to choose from to get your milk alternative. Our almond and hemp milks are house-made and are 100% organic and raw without any stabilizers, preservatives, or oils. Stop by one of our locations to try some of our tasty beverages:

  • Our "I AM LIGHT" Cafe Latte is great beverage to include our house-made almond milk
  • Our  "I AM COSMIC” Antioxidant Spirulina Latte contains our house-made hemp milk
  • Our "I AM CAREFREE" Cappuccino is a delicious beverage to include our oat milk

Sources:

Das, J. K., Salam, R. A., Mahmood, S. B., Moin, A., Kumar, R., Mukhtar, K., Lassi, Z. S., & Bhutta, Z. A. (2019). Food fortification with multiple micronutrients: impact on health outcomes in general population. The Cochrane Database of Systematic Reviews, 12(12), CD011400. https://www.cochranelibrary.com/cdsr/doi/10.1002/14651858.CD011400.pub2/full

National Institutes of Health. (2019, December 6). Office of Dietary Supplements - Calcium. Nih.gov. https://ods.od.nih.gov/factsheets/Calcium-Consumer/

Shkembi, B., & Huppertz, T. (2021). Calcium absorption from food products: food matrix effects. Nutrients, 14(1), 180. https://www.mdpi.com/2072-6643/14/1/180

Terrar D. A. (2020). Calcium signaling in the heart. Advances in Experimental Medicine and Biology, 1131, 395–443. https://link.springer.com/chapter/10.1007/978-3-030-12457-1_16