Cardamom-laced Pumpkin Steel-Cut Oatmeal

This is a sponsored post written by me on behalf of Silk. All opinions are 100% mine.

I've always been a milk-drinker. Growing up it was always dairy, and I don't think I even knew there was an alternative. I've even been a shareholder of a grass-fed organic dairy herd. I like dairy milk and I don't have any sensitivities to it. That being said, now that I'm "all grown up", I also keep alternative varieties on milk on hand at all times. One—because you never know when an intolerant person might drop by, and two—because I like using different types of milks for different applications.

I almost always have a can of coconut milk in my pantry. It's good for me to keep rice milk around because my mom can't have dairy, nuts, or soy. I use almond milk on a fairly regular basis, and soy milk from time to time. Often you hear about making nut milks at home, and while it's something I'll probably try making (because I like to try making everything myself—at least once), I know I wouldn't make it on a regular basis. I know a lot of vegans (and non-vegans) who use cashew cream, and it's always intrigued me, so when I saw that Silk® now makes cashew milk, I knew I wanted to try it.

I went for the unsweetened, because I like to control the end result (I knew I'd be using most of it as an ingredient). But of course, I had to drink some to give it the old college try before I went any further. The carton says "irresistibly creamy"...and it's right. The Silk Cashewmilk is creamy with an entirely natural and pleasant mouthfeel. Sorry, I know some people hate the word "mouthfeel", but it fits here. When you tilt your head back to take a gulp, the cashewmilk does not feel cloying or unnaturally thick. It has a mild, pleasant taste. And it BEGS to be used in oatmeal. Really, I heard it.