Cashew Milk – For Ice Cream?
I’ll admit I was skeptical when I spotted it in the frozen section at Whole Foods. Cashew milk for ice cream? Hmm. I wasn’t sure about that one.
I’ve been a vegetarian for years, but am inching my way toward vegan. I am trying to reduce my dairy consumption for a number of reasons.
One, it doesn’t agree so well with my digestive tract.
Two, I don’t want to be a part of calves being taken away from their mothers and put in veal crates so I can eat ice cream.
And three, I just heard some statistics about the water usage required to produce different kinds of foods. 1 pound of beef requires 1,799 gallons of water. 1 pound of cheese requires 600 gallons of water. Oh, and here’s a sad one. 1 pound of chocolate requires 3,170 gallons of water. On the other hand, 1 pound of broccoli requires 34 gallons of water along with cauliflower and brussel sprouts.
Back to why I’m looking at the Cashew Milk ice cream. So I read the label and glanced at the different flavors. Snickerdoodle. Sounded promising. But admittedly, it isn’t often that redo’s like this one get anywhere near being as good as the real thing.
Except that this one is! So Delicious Dairy Free Cashew Milk ice cream – they call it frozen dessert – really is so delicious. I ended up getting the Snickerdoodle, and it is a wonderful find. Eating it made me feel totally indulgent and not a speck deprived.
I am starting to believe that the way each of us can make a difference in this big, overwhelmingly complicated world is one choice at a time. Changing what we can for the better. It’s these little choices that will whittle away at the big problems and hopefully take away their power to permanently damage our beautiful earth.
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