Dairy-free Recipes

Ditch Dairy

Index

savouRy RecIpesVegetable Lasagne 3

Creamy Tomato & Basil Pasta 4

Creamy Potato & Leek Casserole 5

Green Crepes Stuffed with Chilli-Spiked Cream Cheese 7

sWeeT RecIpesChocolate Brownies 9

Vegan Choc Mint Shake 10

Gooey Caramel Chocolate Bars With Buckwheat 12

Easy Apple Pie 13

Strawberry Parfait 14

DaIRy aLTeRNaTIvesVegan Fetta 16

Cashew Cream 16

Sour Cream 17

Condensed Milk 17

Homemade Coconut Yoghurt 18

Whipped Coconut Cream 19

savouRyRecIpes

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vegetable LasagneGluten Free , ServeS 6-8 people

INGReDIeNTsorgran rice and Corn lasagne sheets (2 packs)

4 large celery stalks, cut into thick slices

¼ pumpkin, diced

4 large spinach leaves, chopped

4 tomatoes, diced

½ eggplant (aubergine), diced

1 onion, diced

2 garlic cloves, crushed

4 tbsp oregano

4 tbsp basil

extra virgin olive oil

MeTHoDpreheat oven to 200°C (390°F). Bring to boil a large saucepan of water. Add lasagne sheets and cook until soft - approx 10 minutes. rinse under hot water. Keep in cold water until required.

Sauté garlic and onion with oil in wok. Add tomatoes, oregano and basil. Add celery, pumpkin, eggplant and spinach. Stir-fry until cooked.

In another saucepan, bring brown rice milk and oil to the boil. Sift besan flour and slowly add whilst continuously stirring with a whisk. Add nutritional yeast and stir until thick.

In a large, greased baking dish layer lasagne sheets at the bottom, half of the vegetable mix, then half of the cheese mix. Continue with another layer of lasagne sheets, then vegetables, finish off with the remaining cheese mix. Cook in oven for 15-20 minutes. Serve warm with a salad or rye bread.

Reprinted with permission from There’s a Vegan in the Kitchen: Viva la Vegan’s Easy and Tasty

Plant-Based Recipes by Leigh-Chantelle from Viva la Vegan! Copyright © 2014.

Published by Epicentre Equilibrium.

cHeese sauce1 ½ cups nutritional Yeast

½ cup besan (chickpea) flour or another gluten-free flour

1l (4 cups) brown rice milk, or other cruelty-free milk

4 tbsp flax seed oil, or other oil

cr eamy Tomato & Basil pasta

INGReDIeNTs500g packet of pasta of your choice

1 cup raw cashews

1 cup vegetable stock

1 tbsp fresh lemon juice

2 tbsp nutritional yeast (optional)

1 clove garlic, whole

3 tbsp olive oil

1 cup cherry tomatoes sliced in halves

2 cloves garlic, minced

handful of fresh basil, diced

Salt & pepper to taste

MeTHoD1. In a frying pan, heat oil on medium heat and add tomatoes, garlic. Saute until

tomatoes begin to soften.

2. In a high-powered food processor or blender, add the cashews, ½ cup vegetable stock, lemon juice, whole garlic clove, nutritional yeast and salt & pepper. Blend until smooth (approx. 2-4 minutes).

3. While continuing to blend, add the remaining vegetable stock a little at a time until you’ve achieved a good consistency. You may need more or less than a cup of vegetable stock.

4. Cook pasta according to the package instructions.

5. Add cashew cream mixture and basil to the tomato and garlic mixture and stir to combine. Simmer for a couple of minutes.

6. Stir in cooked pasta and serve.

cr eamy potato & Leek casser ole

preheat oven to 220°C. Cut 1kg roasting potatoes into 1-2cm cubes/chunks and place them on the bottom of a baking dish. over the top of this, evenly distribute:

• 4 cloves of garlic, crushed and sliced (not minced)

• leaves stripped from 4 sprigs fresh thyme or rosemary (if using rosemary, roughly chop the leaves)

• 1 brown onion, thinly sliced

• 1 leek, greens trimmed, halved, washed and thinly sliced

pour ¼ cup extra virgin olive oil on top, spreading evenly. Measure out ¼ cup vegan butter or margarine, scoop little pieces and place them across the top of the vegetables (they will melt into the mix in the oven). (Alternatively, melt together the oil and margarine and pour this mix over the vegetables).

Give the dish a good sprinkling of salt and a few good cracks of pepper, then place in the oven for 30 minutes.

While it’s cooking, use either a blender or a stick blender to make the cream. If using a stick blender (much easier for clean up), place all ingredients in a tall container (one is usually included in the pack with stick blenders, otherwise improvise!). regardless of the method, combine:

• ½ cup vegetable stock

• ½ cup soy milk

• ¼ cup extra virgin olive oil

• 300g silken tofu

• 1 tsp salt

• A hearty pinch each of white pepper and nutritional yeast flakes

Blend until completely smooth. Don’t tASte It, especially if you’re an omnivore; just trust me that it will taste good in the casserole! When the 30 minutes is up, remove the casserole from the oven and pour the cream over the top. Mix everything together so the cream is spread evenly through the whole mix. return the casserole to the oven for a further 25 minutes. Allow the casserole to rest for 5-10 minutes once it’s out of the oven, then enjoy!

Reprinted with permission from James and Matt, Delicious Regardless jamesandmatt.com.au

Gr een cr ep es stu ffed w ith ch i l l i -sp i ked cr eam cheese

Gluten Free, MAKeS 12 CrepeS

GReeN cRepes120g baby spinach

1 ½ cups (375 ml) cold salt-reduced vegetable stock

1 cup (125 g) chickpea flour

½ cup (65 g) brown rice flour

½ cup (45 g) tapioca flour

2 tsp (7 g) gluten-free baking powder

1 tbsp coconut oil (refined or unrefined)

Grapeseed oil as required for frying

to make the green crepes, place the baby spinach and cold salt-reduced vegetable stock into a food processor or blender, and blend the mixture until it is smooth. Add the chickpea flour, brown rice flour, tapioca flour, glutenfree baking powder and coconut oil to the food processor or blender, and blend the ingredients until a crepe batter is formed. Set the batter aside, covered, to rest for at least 30 minutes.

to make the chilli-spiked cream cheese, place the macadamias, soaked cashews, gluten-free miso paste, water, lemon juice and lime juice into a food processor or blender, and blend the ingredients until they are smooth. pour the mixture into a bowl, and stir through the jalapeño peppers to taste.

Heat a non-stick or cast-iron frying pan over medium heat, and spray or brush it with grapeseed oil. pour in a ¼ cup of batter, and smooth it out to form a crepe 10–12 cm in diameter. Cook the crepe for about 2 minutes or until the top is dry, and then flip and cook the crepe for a further 1 minute. remove the crepe from the frying pan, and place it onto a plate. Cover the crepe with a clean tea towel to keep it warm. repeat the process with the rest of the batter.

to serve, place chilli-spiked cream cheese down the centre of each crepe, and fold the crepes over.

For an extra-spicy culinary experience, replace the baby spinach with rocket. To make this a nut-free recipe, replace the macadamias and cashews with white beans (canned or cooked), and omit the water. This dish can also be served as a main.

Reprinted with permission from Greenilicious: 101 Ways to Love Your Greens, by Leigh Drew

cHILLI-spIkeD cReaM cHeese1 cup (125 g) macadamias

1 cup (125 g) cashews, soaked for 1 hour and drained

1 ½ tsp gluten-free miso paste

¾ cup (180 ml) water

1 tbsp lemon juice

1½ tbsp lime juice

1 or 2 pickled jalapeño peppers to taste, finely chopped

sWeeTRecIpes

chocolate Br owniesINGReDIeNTs½ cup dairy-free margarine

½ cup raw sugar

¼ cup brown sugar

¾ cup plain flour

½ cup cocoa

¼ cup soy milk or other dairy-free milk

1 ripe banana, mashed

1 tsp vanilla essence

1 tsp salt

opTIoNaL MIx-INs½ cup dairy-free choc chips

½ cup crushed pecans or other nuts

MeTHoD1. preheat oven to 160°C and grease a 9x9 inch baking dish.

2. In a large bowl, mix together the dry ingredients.

3. In a large microwave safe bowl, add the dairy-free margarine and melt in microwave for about 30-45 seconds until melted. Stir well and then add the banana, vanilla and soy milk.

4. pour the wet mixture over the dry mixture and stir well. the mixture will be verY dry, but not to worry keep mixing! now fold in your optional mix-ins.

5. pour the batter into your prepared pan and bake for 15-20 minutes. Allow to cool before removing from pan.

6. Store in air-tight container for up to 3-4 days.

vegan ch oc Mint sha ke

INGReDIeNTs1 cup brown rice - or other cruelty-free milk

1 frozen banana, broken into pieces

1 handful mint leaves

2 tbsp cacao nibs + extra for sprinkling

2 tbsp tao nutrition protein powder - or other chocolate protein powder

Coconut flakes

MeTHoD1. Combine all ingredients except coconut flakes in blender and blend until smooth.

2. pour into a glass.

3. Sprinkle with coconut flakes and cacao nibs.

4. Serve cold.

Watch the how-to video on the vivalavegandotnet Youtube channel: https://www.youtube.com/watch?v=W3u4b0n_5ms

Reprinted with permission from Viva la Vegan! Copyright © 2015. Published by vivalavegan.net

Gooey ca ramel ch ocolate Bar s With Bu c kwheat

cRusT1 cup buckwheat groats

1 cup dates

¼ cup water

caRaMeL1 ½ cups dates

¼ cup almond butter

¼ cup water

1 tsp vanilla extract

INGReDIeNTsto make the crust: soak the buckwheat groats in water for 30 minutes, then rinse and dehydrate until they are dry again. I threw mine in the oven at 150 degrees for 2 hours. then grind the dried buckwheat into flour in a food processor or blender. Add the dates, then add water as needed until you get a dough mixture that holds its shape when you press it together (in other words: not too crumbly). press into the bottom of a lined 9X9 baking pan and put in the fridge.

to make the caramel: blend all the ingredients until smooth, adding water as needed until you get a very thick yogurt consistency that holds its shape. Spread evenly onto your crust and put in the freezer.

to make the chocolate layer: follow the same instructions as for the caramel layer, and spread on top of the caramel. Sprinkle on a little sea salt if desired (do it) then leave in the freezer for at least 4 hours or until they have hardened up. Gently slice and serve with some sesame seeds on top.

ADAptIonS: use tahini instead of almond butter to make them nut-free, use vanilla powder instead of vanilla extract, use rolled oats instead of buckwheat groats, use carob or cocoa powder instead of cacao powder.

Reprinted with permission from This Rawsome Vegan Life, by Emily von Euw

cHocoLaTe1 ½ cups dates

1 tbsp cacao powder

1 tbsp almond butter

¼ cup water

aDD oNsSea salt

Sesame seeds

easy app le pieServeS 4

INGReDIeNTs½ cup oil

½ cup brown sugar

1 ¼ cup plain flour

¾ cup desiccated coconut

1 tsp baking powder

tin of apples or other fruit

optional - cinnamon & icing sugar for garnish

MeTHoD1. preheat oven to 180°C and grease a medium sized pie dish.

2. Combine all the ingredients except the apples in a large bowl and mix well. Knead until it becomes a uniform dough.

3. press about two-thirds of the dough into the bottom of the pie dish.

4. Spoon the apples or other other fruit over the dough, and sprinkle the remaining dough over the top.

5. Bake in the oven for 30 minutes or until golden brown on top.

6. Sprinkle cinnamon & icing sugar (optional).

7. Serve with dairy-free ice cream, dairy-free custard or whipped coconut cream.

stra wbe r r y pa r fa itServeS 2

INGReDIeNTs1 punnet strawberries (approx. 250g)

1 cup of raw cashews soaked overnight

2 tbsp of melted coconut oil

¼ cup of agave + 1 tsp agave

¼ tsp of vanilla essence

½ cup of water

MeTHoD1. place cashews, 1 teaspoon of agave, coconut oil, vanilla essence and water into a

blender & process until creamy.

2. Divide into two bowls & set aside. rinse blender.

3. Blend strawberries and ¼ cup of agave until smooth (also nice with small chunks).

4. pour strawberry mixture evenly over cashew cream.

5. using a skewer, swirl around from the bottom to bring the cream up to the surface to decorate.

6. Chill for at least 1 hour before serving.

Reprinted with permission from Bed & Broccoli, by Nikki Medwell

DaIRyaLTeRNaTIves

vegan Fetta INGReDIeNTs250g firm tofu

Juice of 1 lemon

3 tbsp herbed vinegar (or apple cider vinegar)

1 tbsp miso paste

½ tsp salt

2 tsp crushed garlic

MeTHoDCrumble tofu into a marinating dish – not too fine. Mix lemon juice, vinegar, miso, garlic & salt in a jug and pour over tofu. place lid on marinating dish & toss tofu around to ensure all is coated. refrigerate for at least 1 – 2 hours. Best results are overnight

cashew cr eamINGReDIeNTs1 cup of raw cashews soaked overnight

½ cup of water

1 tsp agave nectar

MeTHoDCombine everything together in a blender and blend until smooth. Makes approx 1⅓ cups of cream.

sou r cr eamINGReDIeNTs1 packet of silken tofu (300g)

1 ½ tbsp olive oil

1 tsp agave nectar

2-3 tbsp lemon juice (or more to taste)

¼ tsp sea salt (or more to taste)

MeTHoDCombine everything together in a blender and blend until smooth.

condensed Mi l kINGReDIeNTs1 can full fat coconut milk (400ml)

¼ cup of rice malt

MeTHoDplace the ingredients in a medium pot & bring to boil. once boiling, reduce heat but maintain a boil. Stir continuously for 15-20 minutes until the mixture thickens and turns a light brown. Makes 1⅓ cups.

Reprinted with permission from Bed & Broccoli, by Nikki Medwell

Homemade coconu t yoghu r t

INGReDIeNTs560ml/19 fl oz Aroy-D Coconut Milk (or another Coconut Milk with onlY coconut extract and water)

ethical nutrients Inner Health plus Dairy Free capsules x2 (or other vegan probiotic)

MeTHoD1. Boil glass jar/s in boiling water for 5-10 minutes to sterilise - I use a 650ml glass

jar or two smaller ones.

2. empty tin of coconut milk into your jar.

3. empty Inner Health Dairy Free plus capsules into the coconut milk.

4. Shake extremely well.

5. put the jars in the sun for at least 24 hours if hot - if cooler for 48 hours.

Keep refrigerated. Will last for about 1 week in the fridge.

Watch the how-to video on the vivalavegandotnet Youtube channel: https://www.youtube.com/watch?v=Jo0K0f5G9vQ

Reprinted with permission from Viva la Vegan! Copyright © 2015. Published by vivalavegan.net

Wh ipp edcoconu t cr eam

INGReDIeNTs1 can of coconut cream

1 tsp vanilla

Icing sugar to taste

optional - 1-4 tbsp tapioca starch

MeTHoD1. leave your can of coconut cream in the fridge overnight. this will cause the

coconut cream to separate from the coconut water. Be sure not to shake or tip the can during this time.

2. the next day, place a large mixing bowl in the freezer for about 10 minutes.

3. take the coconut cream out of the fridge and remove the lid carefully. there should be thick white cream on the top of the can, and clear/cloudy liquid on the bottom. If this hasn’t happened, your coconut cream might contain ingredients that has prevented it from separating, or the fat content is too low (but don’t worry, you can still use it if you add tapioca starch).

4. take out the thickened cream from the top of the can and place in your chilled mixing bowl. leave the liquid at the bottom of the can (but you can save it for smoothies or cooking).

5. using a hand mixer, beat the cream until it becomes fluffy and creamy (like dairy-based whipped cream).

6. Add vanilla and sugar and mix until combined. Keep adding sugar until you’ve achieved your desired sweetness.

7. If your cream didn’t separate or you’d prefer firmer cream, stir in tapioca starch 1 tablespoon at a time until you’ve achieved your desired consistency.

8. use immediately or refrigerate. It will become firmer if left in the fridge.

www.ditchdairy.com.au

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