When Silk asked me to try out their new Cashew Milk and tell you guys about it, I had no qualms about doing it. I’m already a huge fan of the Silk products – especially the Almond Milk, so I was intrigued by the new Cashew Milk. How would it taste? What would the texture be like? Well I’m happy to tell you that even the plain unsweetened flavor is delicious and creamy – everything you want in a non-dairy beverage.
So why should you try Silk Cashew Milk? First – it’s gluten, dairy and soy free (it does contain some almond butter though, so if you’re allergic to almonds this product is not for you.) It’s also only 25 calories and 1g net carbs per cup. You can’t get much less than that unless you’re drinking water! Included in that 1 cup is a whopping 45% of your daily calcium requirement (especially important if you’re on a dairy free diet plan), 25% of your Vitamin D, and 50% of both your Vitamin E and B12 requirement! There is also a decent amount of Vitamin A, Riboflavin, Magnesium, Iron, and Zinc. In ONE CUP! Consider me impressed!
Silk is so confident in their new Cashew Milk that they want to offer you a coupon as even more incentive to try it! Already tried it? Love it? Hate it? Silk wants to hear all of your feedback over on their Facebook Page!
So how can you use Silk Cashew Milk? In addition to drinking it, or adding it to a gluten free cereal, smoothies are a no brainer, especially for kids. That’s not all you can use it for though – Silk Cashew Milk is also the perfect substitute for milk or cream in either sweet (mmmm…ice cream!) or savory recipes, like this fantastic low carb casserole recipe! You can also find other great recipes using Silk Cashew Milk over on their Pinterest Board!
I’ve you’ve been hanging around IBIH awhile, you know that I L.O.V.E. spinach and artichoke dip! I’ve turned it into a comforting soup, and even a delicious meatball recipe! Those recipes deliver the flavors that I love, but this low carb casserole recipe also delivers an authentic chunky but soft texture.
Because of the added cauliflower it’s so hearty that you’re not missing the chips or crackers that you’d normally eat the dip with. I kept it Vegetarian for this low carb side dish recipe, but you could also add cooked chicken to this recipe – and BOOM you’ve got dinner on the table in about half an hour!
Know what else I love about this casserole recipe? It’s not just for dinner! Add a runny egg and it also becomes the perfect breakfast or brunch recipe! You can heat any leftovers and put a fried or poached egg on top – or if you know you’re going to use it for breakfast ahead of time, just press 8 wells into it with the back of a large ladle and then crack a raw egg into each one.
Then bake at 375 degrees (F) for about 20 minutes, or until the eggs are cooked to your liking (which may take up to 30 minutes if you want the yolks firm.)
Guess what I’m having for breakfast this morning? No joke – as soon as I hit publish on this post I’ll be eating one of these with my morning coffee! And now you can too! Enjoy – and be sure to let me know what you think in the comments!
This conversation is sponsored by Silk. The opinions and text are all mine.
- 4 cups raw cauliflower florets, roughly chopped
- 1/4 cup butter
- 1/2 cup
- 8 oz full fat cream cheese
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika (use regular if you can’t find smoked)
- 1 cup frozen, chopped spinach
- 3/4 cup canned or frozen artichoke hearts, drained and chopped
- 1 1/2 cup shredded whole milk mozzarella cheese
- 1/4 cup grated parmesan cheese
- Combine the cauliflower, butter, Silk Cashew Milk, cream cheese, salt, pepper, nutmeg, garlic powder, and paprika in a microwave safe dish. Microwave on high for ten minutes. Alternatively you could simmer it in a saucepan on the stove until the cauliflower is just fork tender. Add the spinach, artichoke hearts 1 cup of the shredded mozzarella, and the parmesan cheese to the cauliflower mixture and stir gently to combine thoroughly. Spoon the mixture into an ovenproof casserole dish and sprinkle the remaining 1/2 cup of mozzarella over the top. Bake for 20 minutes at 400 degrees (F) or until golden and bubbling. Serve hot.