Best 20 Non Dairy Recipes

BASIC NON-DAIRY FRUIT SMOOTHIE

Steps:

• Put all ingredients into blender.
• Blend until smooth.
• Pour into a glass to serve.

EASY NON-DAIRY HOT CHOCOLATE MIX

Steps:

• Mix dry ingredients.
• Store for later use or add 8 cups of boiling water.
• Serve with marshmallows, cool whip, a candy cane, caramel flavoring, mint extract -- or for the grown-ups, peppermint schnapps.

THE ORANGE CREAMSICLE - VEGAN / NON-DAIRY SMOOTHIE

Steps:

• Combine ingredients in blender.
• Blend until smooth and frothy.
• Serve immediately.

EASY DELICIOUS TUNA SPREAD (NON-DAIRY)

Steps:

• Using a fork, squash the egg thoroughly until uniform in texture and colour.
• Add sandwich tuna.
• If using tuna in water, add olive oil; if using tuna in oil, leave it out.
• It's possible to use chunk tuna instead, you just have to put more effort into squashing it well.
• Add the chopped onion, mix and squash a bit with the fork-- I find this releases the juice from the onion and adds flavour without giving it that'onion-y' taste.
• Add mayonnaise and mix well.
• Serve in a small bowl and garnish with parsley as desired.
• Also works well on crackers or as a spread.
• Keeps in the refrigerator for at least a week-- I haven't tried longer than this because it always gets eaten!

NON-DAIRY (PAREVE) CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Put everything in a saucepan and cook over low heat, stirring constantly, for 5 minutes. Will get thick and gloppy.
• Pour into graham cracker crust and bake for half an hour.
• Can top with swirls of non-dairy chocolate syrup, cherry pie filling, or a topping of your choice.
• Let chill in the refrigerator until cold and enjoy!

CHICKEN AND DUMPLINGS - NON-DAIRY

Steps:

• Over medium low heat, melt margarine in the pan, and slowly add flour, creating a rouÈ.
• After the flour and margarine are combined and starting to turn golden, slowly add 2 cups of the chicken broth, and stir to combine as you pour.
• The sauce should be fairly thick at this point.
• Add the frozen vegetables and the chicken. Add more broth if needed. Bring to a simmer.
• Add 1/2 cup soy milk if desired.
• Season with Chicken seasoning, Montreal Steak seasoning, onion powder and garlic powder.
• Simmer for about 5 minutes.
• In the meantime, make the dumplings. Combine 2 cups of Bisquick with 3/4 cups of soymilk and paprika until mixed. Do not overmix.
• Drop spoonfuls of the dumpling mix into the simmering pot. Do not let the dumplings touch. You'll probably wind up with extra dumpling mix, depending on how much chicken broth you used. The dumplings will expand, so don't pack the pot too tight!
• Add chicken broth at this point to ensure that the dumplings are submerged.
• Cover and cook for 20 minutes on low heat (simmer).

NON-DAIRY CARAMEL SAUCE

Steps:

• In a saucepan, combine brown sugar, sugar, creamer and margarine.
• Bring to a boil over moderate heat while stirring constantly until sugar is dissolved.
• Use in place of your favorite caramel sauce.

LIQUID NON-DAIRY CREAMER

Steps:

• 1. In a oven-proof glass Pyrex type measuring cup with a handle, heat 1 cup of water in microwave until very HOT (but not boiling) approximately 30-45 seconds. Depending on the type of microwave, it could require a few seconds longer.
• 2. After removing the heated water from the microwave oven, slowly add 1 cup of the powdered non-dairy creamer to the heated water and stir to mix thoroughly. If the creamer does not readily dissolve or mix well, reheat the water. The hot mixture should not have any lumps in it.
• 3. After the powder has mixed well with the heated water, add 1 cup of COLD water and stir to mix thoroughly. Let cool slightly, and store in airtight container in refrigerator. This is now a liquid non-dairy creamer, equivalent to the liquid non-dairy creamer sold in the refrigerated section of the grocery.
• 4. If desired, 1/2 - 1 teaspoon of a liquid extract or flavoring such as vanilla could be added if you used the plain non-dairy creamer powder. Flavorings or extracts should be added after the liquid has cooled.
• 5. This recipe is basically a ratio. Larger amounts could be mixed by this ratio: 1 part of very hot water 1 part non-dairy creamer 1 part cold water Just remember to MIX WELL, and I hope you enjoy it! :-)

BASIL-TOFU RICOTTA (NON-DAIRY)

Steps:

• In large bowl, mash tofu with hands until crumbly.
• Add lemon juice, garlic, salt, pepper, and basil. Mash with hands until mixture reaches the consistency of ricotta cheese.
• Add olive oil; stir with fork.
• Add nutritional yeast and mix all ingredients well with fork.
• Cover and refrigerate until ready to use.

NON-DAIRY POTATO BROCCOLI SOUP

Steps:

• In a large stock pot, saute onions and garlic in olive oil.
• Add potatoes and broth. Bring to a boil then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
• Add chopped broccoli, sage, and hot sauce and cook a few minutes.
• In a blender puree half of the soup and return to stock pot.
• Season with salt and pepper.

CASHEW SOUR CREAM - NON-DAIRY SOUR CREAM ALTERNATIVE/SUBSTITUTE

Steps:

• Cover cashews with water and soak for a few hours, or overnight.
• Pour off all water, and place nuts in food processor.
• Add 1/4 cup cold water, salt, vinegar and lemon juice.
• Puree for 3-4 minutes or until completely smooth and creamy in consistency.
• Use in any recipe that calls for sour cream.
• Refrigerate in an airtight container for up to a week.

NON-DAIRY VEGAN POTATO CORN CHOWDER

Steps:

• Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.
• Cover, reduce heat to low and simmer for 20 minutes.
• While the potatoes are cooking, heat the oil in a small skillet. When the oil is hot, add the onion, celery, carrot, bell pepper and thyme or oregano. Stir and cook till vegetables or tender, about 5-7 minutes.
• Remove skillet from heat and put on the side.
• When the potatoes are done, remove the pan from the heat. Using a slotted spoon, transfer about 1 1/2 cups of potatoes to the blender. Add enough soymilk (or other non-dairy milk) to make a smooth mixture. I use only about a half cup or less, usually.
• Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.
• Heat the chowder on medium heat for about 5-10 minutes.

NON DAIRY SUGAR FREE AND LOW CARB HOT CHOCOLATE

Steps:

• Mix it all together.
• Use 3-4 TBLS in a mug of hot water.
• You can use 2/3 cups of Splenda granular if you don't like Sweet n' Low.
• Or you can use 2/3 cups or regualr sugar if you prefer.

COCONUT CREAM CARAMEL SAUCE (NON-DAIRY)

Steps:

• 1. Melt Earth Balance in a small sauce pan.
• 2. Add brown and white sugars to the pan; stir until smooth.
• 3. Add the can of coconut cream and the vanilla stir until smooth.
• 4. Simmer 10 to 15 minutes, the longer you simmer the thicker it will become.
• 5. Cool completely on the stove, about an hour. Pour in to canning jars or container of your choice and refrigerate. When ready to use: Stir well and eat... with anything! :) Apples, bananas, pretzels, brownies, non-dairy ice cream...
• 6. Peanut butter filled pretzels, covered in chocolate and drizzled with coconut cream caramel. YUM!!!

NON-DAIRY, CREAMY VEGETABLE SOUP WITH BACON

Steps:

• Fry bacon until crispy around the edges. Drain on paper towels and set aside. Reserve 1 tsp of the bacon fat, and use to saute the onion, shredded cabbage, bell peppers, and black pepper. Cook until vegetables are tender and lightly caramelized.
• In a large saucepan, bring broth to a boil. Add the sauteed onion, cabbage and bell pepper mixture, along with the potatoes and carrots. Reduce heat, and simmer until the vegetables are tender, about 30 minutes. Remove from heat.
• Using a slotted spoon, remove about 1 cup of cooked vegetables and set aside.
• Use a stick blender (or a food processor) to blend the remaining mixture until smooth.
• Stir the reserved cooked vegetables, basil and cooked bacon into the puree. (You may wish to save a bit of bacon for garnish) Simmer over low heat for 20 minutes.
• Garnish with reserved cooked bacon, if desired.
• Note: Depending on the variety of potato you use, you may need to add additional broth to thin the soup.

AWESOME AND EASY NON DAIRY ICE CREAM

Steps:

• Whip egg whites and sugar until stiff. Whip remaining ingredients in a separate bowl. Fold two mixtures together (do not overmix). Freeze as is.

NON-DAIRY RANCH DRESSING

Steps:

• Whisk together all ingredients and enjoy!

KIWI PINEAPPLE SMOOTHIE (NON-DAIRY)

Steps:

• Blend together all ingredients in your choice of smoothie maker (we have a Ninja, but a regular blender works great too).
• You may need to add up to 1/4 cup more juice if it is too thick for you.

CHOCOLATE MOUSSE PIE (CAN BE MADE NON-DAIRY)

Steps:

• Melt chocolate in the top of a double boiler.
• Then, beat at high speed until smooth: the melted chocolate, margarine, eggs, and sugar.
• (at this point i place the mixture back on the double boiler and heat it because of the raw eggs, but i've heard that there is only a possibility of Salmonella with CRACKED eggs, otherwise there is no danger at all).
• In clean and dry mixer, whip non dairy whipping cream until soft peaks form according to package directions (it took me a quarter of the time that it said it would on the box).
• Put some of that whipped topping aside for the top of the pie.
• Gently combine the chocolate mixture with the whipped dessert and scoop into pie crust.
• Freeze for a bit (45 minutes?) to set the chocolate layer.
• Spread rest of whipped topping on top.
• For a softer consistency, like pudding, keep in fridge, or take out with time to defrost it before serving. for a richer denser consistency, keep in freezer till a few minutes before serving.
• YUM!

TIA'S NON-DAIRY "PARMESAN CHEESE"

Steps:

• Combine cashews, nutritional yeast, salt, and garlic powder in a food processor. Blend into a fine powder.