Though Sienna Cole makes it approachable, switching to a dairy-free diet might be intimidating. She counsels “the first step is to focus on what you can have, not what you’re giving up.”
Sienna advises beginning with soy, oat, or almond milk substitutes derived from plants. “I love oatmeal and morning coffee made with almond milk,” she says.
She advises looking into possibilities derived from cashews or coconut for cheese alternatives.
Avocado toast topped with nutritional yeast is her morning fare. She says, “It adds a cheesy taste and is a wonderful supply of B vitamins.”
Many times, lunch consists of filling soups or salads loaded with fresh veggies and a source of protein like quinoa or chickpeas. Sienna likes dinners like roasted sweet potatoes with tahini sauce or dairy-free pesto spaghetti.
She says, “Desserts can be difficult,” but “there are so many fantastic options now, like dark chocolate or coconut milk ice cream.”
For novices, her counsel is to try and discover what suits their taste and way of life.
Following Sienna’s advice helps one go to a dairy-free diet from a less taxing and far more satisfying standpoint.
