It’s easy to give up dairy with these awesome alternatives!

Have you ever thought about giving up dairy but just don’t know how you will live without ice cream or cheese?!  With these awesome alternatives, you don’t have to.  Here are just some of my favorite, plant based alternatives to make the dairy free transition an easy one.

Cheese:  There is a vast array of vegan cheeses on the market!  We have tried many and found that Violife is the most like dairy cheese.  It tastes extremely similar and melts just like the real thing.  We use it on pizza and even in grilled cheese.  Unfortunately, it can be a bit tricky to find, but Whole Foods just launched it in their stores, nationwide.  You can also visit Violife’s website to see where it is sold near you.

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Some of my vegan friends also love the brands: Chao, Kite Hill, Myoko’s and Follow Your Heart.

In addition, we have found that it is truly easy to make your own “cheese” at home.  Here is our absolute favorite, dairy free Mac and Cheese recipe from Vegan Yumminess.

Ice Cream:  Confession time: now that I am vegan, I eat a lot more ice cream than I used to 🙂 I am amazed by how creamy and delicious some of the plant based ice creams are.  My personal favorite is Nada Moo but my husband loves So Delicious (cashew milk).

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There are many dairy free brands on the market now and you can even find them at places like Target and Walmart.

If you want to try to make your own at home, you could try making “Nice Cream”.  There are thousands of recipes on Pinterest and Youtube and it is incredibly simple: blend some frozen bananas with a little plant based milk, add a bit of vanilla and you’ll have a healthy dessert.  Here are 10 nice cream recipes from Chocolate Covered Katie.

Mayonnaise and Butter:   Here are our favorite alternatives for dairy based mayonnaise and butter.  You will be amazed at how these two taste like the real deal!  My favorite mayo is Follow Your Heart Vegenaise and our butter of choice is from Earth Balance.  Earth Balance also makes sticks of butter for baking.

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The dairy free life is taking off in the markets and there are many other alternatives for plant based milks, yogurts, creamers, pizzas….you name it!!  You just have to be open to possibilities and keep trying until you find one that works best for you.

Have you tired any of these dairy free alternatives?  Please comment below with your favorites!

 

***Please remember that any dairy free alternative is going to be better than the real deal.  Dairy contains hormones, saturated fat, cholesterol and PUS…not to mention how they treat the animals (for a review, click here).  Also, please keep in mind that a whole foods plant based diet is better for our health than using alternatives; however, these are great as a treat or during the transition period 🙂

How to Make Vegan Cheese

Hello everyone,

Are you thinking about jumping on the vegan bandwagon but don’t know how you could possibly live without cheese?!  I have good news for you!  With these two “cheese” recipes, you do not have to give up that comfort food :). However, now you get to enjoy it with less saturated fat, less of an environmental impact and without harming any animals.

For my visual people, here is a quick video that will take you through my favorite vegan cheese recipes, step by step.  The recipes are written out below for those who like to learn that way.  I hope that you enjoy them and that you can use them in your kitchen.

Recipe 1:  Cashew Cream from The No Meat Athlete Cookbook

Ingredients:

  • 1 cup raw cashews, soaked in hot water for 1 hour, then drained
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 to 1 cup water

Directions:

Combine the cashews, lemon juice, and salt in a high-speed blender, using a tamper to assist with blending.  Add water 2 tablespoons at a time as needed to achieve desired consistency, and process until thick and creamy.

**Add seasonings of your choice.  We like to add dill or onion powder to create dressings or dips.

Recipe 2:  All-Purpose Cheese Sauce from the Oh She Glows Every Day Cookbook (modified a bit in the video)

Ingredients:

  • 1/4 cup raw cashews
  • 1 1/4 cups diced peeled potatoes
  • Heaping 1/3 cup diced carrots
  • 2 to 3 tablespoons nutritional yeast, to taste
  • 2 tablespoons refined coconut oil or other neutral-tasting oil, such as grapeseed oil
  • 2 tablespoons plus 1 1/2 teaspoons water
  • 1 1/2 teaspoons fresh lemon juice, or more to taste
  • 1/2 teaspoon plus 1/8 teaspoon fine sea salt, or to taste
  • 1 medium clove garlic
  • 1/2 to 3/4 teaspoon white wine vinegar, to taste
  • Sriracha or other hot sauce (optional)

Directions:

  1. Soak the cashews in a bowl of water overnight or for at least 1 hour. Rinse and drain.
  2. Put the potatoes and carrots in a medium pot and add water to cover.  Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender.  Drain.  (Alternatively, you can steam the veggies).
  3. Transfer the cashews, potatoes, and carrots to a blender, add the nutritional yeast, coconut oil, water, lemon juice, 1/2 teaspoon of the salt, garlic, and vinegar and blend until smooth.  If using a Vitamix, use the tamper to help it blend.  If it’s too thick, you can add another splash of water or oil to help it along.  Taste the sauce and add Sriracha and more salt, if desired.  The sauce will keep in an airtight container in the fridge for up to a week.

Check out both of their websites as well:

Oh She Glows  http://ohsheglows.com

No Meat Athlete  http://www.nomeatathlete.com