“But how do you get your protein?”
“Why, dairy of course!”
Are you vegetarian? Do you sometimes struggle to put together an appropriate meal that isn’t hummus and carrot sticks? Are you often left unsatisfied after a meal? I have a friend that’s worried about you and your health. Her name is dairy.
Following a versatile and satiating vegetarian diet is extremely easy with the inclusion of artisan cheese and dairy products. Vegetarians often fill the void of a meatless diet with carbohydrates, but cheese and dairy products are more adept at keeping you full, balancing your blood sugar, and assisting in proper vitamin absorption of a plant-based diet. Studies show that grass-fed dairy is a great source of complete protein, amino acids, and vitamin B12, nutrients that many vegetarian diets lack.
If you’re a vegetarian due to your concern for animal welfare, eating artisan cheese supports the humane treatment of dairy animals. When producing milk, the animal’s quality of life and diet are crucial to the resulting cheese, especially if it’s a raw cheese. While high-quality, artisan cheese is expensive, that price reflects the humane treatment of the animal. For more information on the price of cheese, please read this article by cheese whiz Liz Thorpe.
Before you crème fraîche your panties over this, I have to be honest: there are some types of cheese that aren’t actually vegetarian because they are made with rennet, an enzyme sourced from the fourth stomach of a newborn calf that aids in the formation of the curd. If this bothers you, don’t worry. A lot of cheese is made with microbial and plant-based rennet. Take a look at this list from Cheese.com, which lists both vegetarian-friendly cheese and even vegan nut-based cheese products (disclaimer: I do not condone the consumption of nut-based cheese products because I’ve never been impressed, but if you’re vegan and have a brand you love please leave me a comment.)
In conclusion, cheese and fermented dairy are a godsend for vegetarians. Carry a chunk of aged cheese in your pocket like carnivores do jerky, replace deli meats in sandwiches with slices of young gouda, and top your yogurt smoothies with a high-quality crème fraîche, like that from Vermont Creamery.
Strawberry Smoothie Bowl
- 1 cup strawberries, washed and frozen
- 1 banana, chopped and frozen
- 1 cup whole milk yogurt
- 1/2 cup milk
- 2 tablespoon cashew butter
- 1/4 teaspoon almond extract
- 1 teaspoon cinnamon
- 1 teaspoon stevia
- Vermont Creamery Madagascar Vanilla Crème Fraîche, Chia seeds, golden raisins, cinnamon, and sea salt to top
- Rubber Spatula
- Add strawberries, banana, yogurt, cashew butter, almond extract, stevia and cinnamon to the blender and puree until smooth.
- Using a rubber spatula, pour the smoothie into two bowls then top with chia seeds, raisins, crème fraîche, and a dusting of cinnamon. Enjoy the strawberry bliss on its own or with granola.
This is a sponsored post in collaboration with Vermont Creamery.
- • 1 cup strawberries, washed and frozen
- • 1 banana, chopped and frozen
- • 1 cup whole milk yogurt
- • 2 tablespoon cashew butter
- • 1/4 teaspoon almond extract
- • 1 teaspoon cinnamon
- • 1 teaspoon stevia
- • Vermont Creamery Madagascar Vanilla Crème Fraîche, Chia seeds, golden raisins, cinnamon, and sea salt to top
- 1. Add strawberries, banana, yogurt, cashew butter, almond extract, stevia and cinnamon to the blender and puree until smooth.
- 2. Pour into two bowls then top with chia seeds, raisins, crème fraîche, and a dusting of cinnamon. Enjoy!