Break up with dairy with these recipes by Chef Bai
Valentine's Day may be coming up, but we're breaking up... with dairy!
Author and chef Bailey Ruskus, also known as Chef Bai, is showing us how to swap dairy for dairy-free options. She recently dropped by "GMA3" to share two delicious recipes from her cookbook, "Breaking Up With Dairy."
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Chef Bai's Whole Milk
Ingredients
1 cup cashews, soaked in hot water for 15 minutes, then drained
2 pitted medjool dates
Pinch of pink salt
3 cups filtered water
Directions
Combine everything in a high-powered blender and blend on high speed for 60 seconds. Pour into a 32-ounce jar and store in the fridge for 5 to 7 days. Use it as a heavy cream or whole milk replacement in your favorite recipes. Or dunk a cookie into it!
Chef Bai's Oat Chocolate Put-On-Everything Sauce
Ingredients
2 cups no-strain almond milk or coconut milk
3/4 cup unsweetened cacao powder
1/4 cup pure maple syrup
2 teaspoons oat flour
Directions
Combine all the ingredients in a medium-size saucepan over medium-low heat, and whisk well. Cook, stirring periodically, for 13 to 15 minutes; if at some point it gets too hot and bubbles over, just lower the heat a bit and whisk to reduce the bubbles. It will reduce a bit and thicken as it cooks.
Remove from the heat and let cool completely. Store in an airtight container in the fridge for 7 days. Store in a squirt bottle for easy pouring over ice cream and into milk for the perfect chocolate milk. This will thicken a bit but will still pour beautifully once it's chilled.
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