Kalani Voss always felt dairy and creamy foods were inseparable. From decadent sweets to creamy spaghetti sauces, she believed quitting dairy would mean completely missing comfort food. Kalani realized she had to find another approach though, as her body started reacting poorly to dairy.
Laughing, she explains, “I wasn’t ready to say goodbye to creamy, cozy meals.” She threw herself into experimentation, fascinated about how she may replicate that wonderful feel without a drop of milk or cheese, instead of grieving her old favorites.
As it happened, nature had much to offer. Silky sauces made from blended cashews matched nothing she had tasted before. Soups and curries become opulent comfort bowls from coconut milk. Even a basic purée of roasted veggies might provide a dish she never would have dreamed conceivable richness.
Kalani says, “I started thinking of it as expanding my kitchen skills, instead of’missing out.'” She came to see from additional research that dairy-free meant discovery rather than sacrifice.
Kalani’s meals today are just as delicious and fulfilling as they have always been, but they now fit her physique exactly. She says, “Creaminess is a feeling, not just an ingredient.” “And there are quite many lovely approaches to bring that feeling to the table.”
