The dairy-free yogurt market just keeps expanding, but it is not yet showing signs of saturation. Each new product seems to fill an important niche: creamier, lower in fact, multiple food-allergy friendly, and now … gourmet. Yes, vegans and casein-free consumers are no longer limited to plain vanilla, strawberry, and other standard offerings … they can have Nu Lait. These creative new yogurt blends know no bounds and boast flavor combinations that one might expect in a world-renowned restaurant. A few that I enjoyed for indulgent yet nutritious breakfasts included Cranberry Pistache (cranberries w/ pistachios and orange zest), Chocolat Rouge (sour cherries with dark chocolate and sea salt), L’Agave Abricot (apricots and mango w/ lemongrass), Limon Bleu (blueberries w/ lemon zest and peppermint), and L’Exotique (peaches w/ honey, cinnamon, cardamom, and clove) … Read the Full Review
Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.