Each month, Rachael Ray Every Day staffers try hundreds (seriously, hundreds) of new food products (it's research, people!) in hopes of determining the best of the bunch for our monthly Checkout column. Here, we'll show a little extra love to our editors’ favorite new food and bev picks. Check back every week for your grocery store aisle inspo!
This Week's Food Fave: Forager Project Organic Coconut Cashewgurt
As a lactose-intolerant breakfast-lover, I'm always open to trying non-milk-based yogurts. Almond, coconut, soy... you name it, I've tried it. The #1 lesson to learn here is that you can't expect it to taste like dairy—it won't. But once you get over that hump, there's a lot to love about alt-milk yogurts.
I was already a fan of Forager Project's Cashewgurt (which is just what it sounds like: yogurt made out of cashews), and I particularly liked the vanilla and coconut flavors. So when the brand came out with its new blend, Coconut Cashewgurt, made from both cashews and coconut, I was pumped. Two dairy-free milks are better than one, right?
Right! The mashup is a sweet, creamy yogurt that's slightly thicker than the brand's plain cashew version. There's added sugar in it, so I'd probably eat it as a snack rather than my first meal of the day, but the 4 oz. serving held me over from lunch to dinner, which isn't a given for me. My favorite flavor was the plain coconut with real shredded coconut pieces in it, giving you a hint of vacay vibes without hitting you over the head with fake piña colada flavor.
Now, I know there are people out there who believe that non-dairy yogurt, milk, and cheese shouldn't be a thing. If you're one of those people, I totally get it (I'm admittedly freaked out by non-dairy cheese too)—but you should still try this yogurt. I'm confident you'll change your mind, or at least make an exception to your "no non-dairy dairy" rule.
Flavors: Coconut, Berry, Lime, and Mango