Thankfully,
dairy free cheese choices abound and I've had lots of fun experimenting (like with this dairy free queso dip recipe, but we'll get to that soon).
Not exact matches
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup
dairy -
free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of
choice (rice, soy, hemp) 1 cup
dairy -
free Swiss
cheese substitute 1/2 cup gluten -
free,
dairy -
free cracker crumbs (use buttery - type cracker) Vegetable oil spray
1 (16 - ounce) package silken tofu, drained 1 cup sugar 2 (8 - ounce) packages
dairy -
free cream
cheese 1 egg, * room temperature 2 teaspoons vanilla 1 gluten -
free crust of
choice, prebaked - Topping of
choice
Top with about 1/2 cup of
dairy free cheese sub of
choice (I drizzled a bit of cashew
cheese on mine, as I had some on hand), if desired.
Lately, my favorite meal of
choice has been this
Dairy -
Free Pumpkin Mac and
Cheese.
/ / If you're
dairy -
free, simply omit the goat
cheese and replace with a filling of your
choice.
2 (8 - ounce) packages cream
cheese or
dairy -
free cream
cheese, room temperature 1 1/2 cups sugar 5 eggs, room temperature 2 cups Greek yogurt, sour cream or
dairy -
free sour cream 2 tablespoons cornstarch or arrowroot 1 teaspoon pure vanilla extract 1 gluten -
free crust of
choice, pre-baked Topping of
choice
Ingredients: • 1 pound pasta (of your
choice, gluten
free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat
cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow
dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat
cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat
cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash /
cheese mixture with the pasta and serve this delicious healthy kids meal
I am headed to France for the second time since going
dairy -
free and it is hard to pass on all the
cheese and pastries, but I know it's been a worthwhile
choice for me (and Milo).
Feel
free to use
dairy -
free cream
cheese or sweetener of
choice instead.