Lactose-Free: 10 Favorite Dairy-Free Meals

If earlier we could only find soy milk in supermarkets, now the choice of plant-based milk is huge.

If earlier we could only find soy milk in supermarkets, now the choice of plant-based milk is huge. In addition, owners of powerful blenders (from 1000 W) can grind the nuts themselves and make homemade nut milk. We advise everyone to try dishes with vegetable milk; you will definitely discover a new taste of familiar dishes that traditionally use cow's milk.

Cheesecakes without cottage cheese

 

For vegans, fasting and just curious, we present a recipe for millet cheesecakes. You will need a simple set of products.

100 g millet 3-4 tbsp. l. maple or other syrup / honey 1-2 tbsp. l. flour a small handful of raisins vegetable oil for frying

Boil millet in water until tender for 30-40 minutes. Grind millet with flour and syrup with a blender. Then add raisins and stir with a spatula. Form cheesecakes with wet hands, put on a tray and send for 5 minutes in the freezer. Fry the cheesecakes in a skillet in oil over medium heat until golden brown, 4-5 minutes on each side.

Potato dumplings

 

1/2 kg potatoes egg 100 g potato starch 4 tbsp. l. unscented vegetable oil Salt to taste 100 g walnuts Orange A pinch of cinnamon

Boil peeled and coarsely chopped potatoes until tender. Drain the water, salt, add starch and beat in the egg. Knead a homogeneous dough. Roll out sausages on a starch-dusted table and cut into small pieces.

Throw future dumplings into boiling salted water and cook after they float to the surface for several minutes. Pick out on a plate with a slotted spoon.

For the nut sauce, chop the nuts, mix with orange zest and juice, cinnamon. Ready!

Casserole

 

250 g tofu 70 g berries (blueberries, strawberries) or raisins 60 ml water / oat milk / coconut milk 70 g sugar 1 tbsp. l. lemon juice a pinch of vanillin 50 g cashews

Soak nuts in hot water for 30 minutes. Then put all the ingredients, except for the berries, into the blender bowl and beat until smooth. In a small baking dish (you will get 1-2 servings of a casserole), put a little dough with a spoon, then berries and again - dough and berries. Bake for 35 minutes at a temperature of 180 degrees in the oven.

Pasta with nut cheese

 

400 g pasta 150 g spinach 1 cup brazil nuts 2 tbsp. l. nutritional yeast flakes a spoonful of salt a pinch of black pepper a pinch each of onion and garlic powder 1/2 liter vegetable milk 3 tbsp. l. corn starch 2 tbsp. l. olive oil 2 tbsp. l. lemon juice

Boil pasta in salted water according to package instructions until tender. Save some of the water the pasta was cooked in to thin out the cheese if it is too thick.

Grind the nuts to crumbs with a grinder (not to flour!). Add salt, yeast, pepper, spices and mix with a grinder for literally a second or two.

Pour milk into a saucepan, add starch and butter, mix, bring to a boil and simmer for 10 minutes. Pour hot milk into a working chopper, scroll for 2 minutes, add lemon juice, and then turn it off.

Mix cooked pasta with walnut cheese, spinach leaves and serve.

Smoothies

 

a glass of almond milk peeled and cut into pieces ripe pear 70 g raspberries or blackberries syrup or liquid honey to taste

Blend all ingredients in a blender until smooth. Enjoy!

raspberry pudding

 

a liter of vegetable milk (from Brazil nuts, almonds, rice) a glass of cornstarch 4 tbsp. l. honey or maple syrup 1/2 tsp. salt spoon vanilla extract 200 g raspberry banana

Add a couple of tablespoons of milk to a bowl of starch and mix until gruel. Heat the rest of the milk in a saucepan with the salt, syrup, or honey, then add the cornstarch and heat, stirring, until thickened, to a boil.

Mix lightly. Divide half of the raspberries (100 g) into molds and pour half of the mixture. Add vanilla extract to the remaining half and heat, stirring, for a few minutes.

Pour the vanilla mixture over the cooled and slightly set raspberry bottom layer. Cool the pudding in the refrigerator. For the sauce, whisk the banana and raspberries together and pour over the pudding just before serving.

Baked almond cheese

 

The softest cheese with a crispy almond crust, which is difficult to distinguish from feta. Cut into slices for a cheese plate or on bread, add cubes to salads. delicious!

250 g almonds Lemon juice to taste Salt, black pepper to taste 1/2 tsp. dried garlic 2 tbsp. l. odorless vegetable oil

Pour boiling water over the almonds for half an hour, then drain the water and peel the nuts from the husk. Put the nuts and all other ingredients in a blender bowl, punch until smooth. Fold the gauze in 2-3 layers, tighten the edges and hang so that the glass is excess liquid. Leave the cheese in the oil overnight (8-12 hours). The next day, form a "tablet" of the nut mass and bake in the oven at 160 degrees for half an hour.

Tofu sour cream

 

150 g tofu juice of a quarter of a lemon 2 tbsp. l. odorless vegetable oil 1/2 tsp. salt a little water

Blend all ingredients except water in a blender. Then add water, spoonful at a time, while continuing to beat until you reach the desired consistency. Ready!

Bruschetta with seed cheese

 

french loaf 1 cup shelled seeds 1/2 cup water 2 tbsp. l. lemon juice garlic clove 1/2 tsp. salt a pinch of ground black pepper a small bunch of fresh parsley or other favorite herb

Pour the seeds with water and leave overnight. Stir well in the morning, drain excess water along with the husk. Cut greens. Then beat the seeds with a grinder instead of with other ingredients.

Cut the loaf into slices, then dry them in the oven or in a pan. Lubricate the loaf with "cheese" and serve!

Dairy, egg and gluten free pie

 

1 1/2 cups each corn and oatmeal 1 cup sugar 1/2 cup unflavored vegetable oil 3/4 cup oat milk 1 1/2 tsp. baking powder 1/2 tsp. salt lemon a pinch of vanilla 1/2 cup icing sugar

In a bowl, mix dry ingredients - flour, sugar, salt, baking powder. Add milk, butter, zest of one lemon and 4 tbsp. l. lemon juice. Beat with a whisk until smooth and pour into a small form covered with parchment. Bake for 50 minutes at 175 degrees. Determine readiness with a dry toothpick.

For the frosting, mix icing sugar with a tablespoon of lemon juice. Pour frosting over finished cake and set aside to set.