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3 Dairy-Free Recipes That Will Make You Forget About The Real Thing

by Healthy recipes 9 days ago in recipe

Are you lactose intolerant? If so, these recipes will rock your world!

3 Dairy-Free Recipes That Will Make You Forget About The Real Thing
Photo by Pixzolo Photography on Unsplash

If you are looking for some dairy-free recipes that will make you forget about the real thing, then this is the article for you! These 3 recipes are so delicious and satisfying, they will have you wondering why anything else exists. The best part is that they are all vegan. So if your goal is to get more protein without any animal products or gluten in your diet, these recipes are perfect for you!

1) Cheesy Lentil Shepherd's Pie

This Lentil Shepherd's Pie is a vegan version of the classic dish. It is made with lentils, carrots, and peas in a savory gravy, and topped with creamy mashed potatoes.

Ingredients :

- Oil, for cooking (optional)

- Onion, chopped

- Garlic cloves, minced

- Carrots, peeled and diced into small pieces

- Celery stalk or leek stems, thinly sliced crosswise on an angle

- Fresh thyme sprigs or ½ teaspoon dried thyme leaves

- Fresh flat-leaf parsley sprigs

- Red wine, if desired

- Salt and pepper to taste

- Lentils, green or brown (about ½ cup for each person) cooked in unsalted water until tender but not mushy. Vegetable stock can be used instead of water. Drain well before using

- Mashed potatoes (recipe follows)

- ¼ cup nutritional yeast flakes, optional

Non-dairy cheese

Instructions:

Preheat oven to 375 degrees F. If desired, heat oil in a large skillet over medium heat. Add onion and garlic and cook until softened, stirring occasionally.

Stir in carrots, celery or leek stems, thyme, parsley, and salt and pepper to taste. Cook until carrots are tender but still firm enough to hold their shape. Add a splash of red wine if desired for flavor at this point. Turn off heat and set it aside while you prepare the lentils

In a food processor or high-powered blender, process cooked lentils with enough vegetable stock or unsalted water to make a thick puree. If desired, you can also leave some lentils whole for textural contrast. Mix the processed lentil mixture with the cooked vegetables. Taste and adjust seasoning as necessary

Pour the mixture into an oiled baking dish about the size of your serving. Spread mashed potatoes over top, using a rubber spatula or the back of a spoon to spread evenly. Sprinkle with nutritional yeast flakes, if desired. Bake for about 25 minutes until potatoes are golden brown and bubbly. If you want the top to be extra crispy, turn on your broiler for the last minute or two of baking, add cheese on top.

Serve shepherd's pie while still warm with a green salad.

2) Cheesy Potato Soup

By Louis Hansel on Unsplash

This cheesy potato soup is creamy, warming, and delicious. It's made with potatoes, carrots, onion, and garlic in a vegetable broth for an added boost of flavor. And it comes together quickly in one pot!

Ingredients:

- Oil or cooking spray, to coat the pan (optional)

- Onion, diced

- Garlic cloves, minced

- Carrots, peeled and diced into small pieces

- Celery stalk or leek stems, thinly sliced crosswise on an angle

- Fresh thyme sprigs or ½ teaspoon dried thyme leaves

- Salt and pepper to taste

- Potatoes, peeled and diced into small pieces

- Vegetable broth (unsalted or low sodium)

- Nutritional yeast flakes, for topping (optional)

Non-dairy cheese

Instructions:

Heat oil or cooking spray in a large pot over medium heat. Add onion and garlic and cook until softened, stirring occasionally. Stir in carrots, celery or leek stems, thyme, parsley, and salt and pepper to taste.

Cook until carrots are tender but still firm enough to hold their shape. Add potatoes and vegetable broth. Bring soup to a boil then reduce heat to medium-low and simmer for about 15 minutes until potatoes are soft.

Remove from heat and carefully blend the soup in batches until completely smooth. Taste and adjust seasoning as necessary. Ladle soup into bowls, top with nutritional yeast flakes and cheese, if desired. Enjoy!

3) Creamy Pasta with Basil and Kale Pesto

This creamy pasta is quick and easy to prepare, but tastes like it took hours. The secret ingredient that makes this dish so rich-tasting is cashew cream! It's also loaded with kale pesto, fresh basil leaves, and cherry tomatoes for a burst of color...and flavor.

Ingredients:

- 12 ounces spaghetti or other pasta of your choice

- Extra virgin olive oil or cooking spray, to coat the pan (optional)

- Onion, diced

- Garlic cloves, minced

- Fresh basil leaves, chopped finely. Reserve a few for garnish if desired

- Cherry tomatoes cut in half lengthwise or sliced into quarters if large

- Salt and pepper to taste

- Cashew cream (see recipe below)

Non-dairy cheese or nutritional yeast flakes, for topping (optional)

Cashew Cream:

- Raw cashews that have been soaked for at least 15 minutes in water then drained. Do not discard the soaking liquid. Combine with a little bit of fresh water in a high-powered blender or food processor and blend until smooth.

Instructions:

Cook pasta according to instructions on the package, drain then rinse under cold running water and set aside. Heat oil or cooking spray in a pan over medium heat if desired (see the note above). Add onion and garlic and cook for about five minutes or so until soft, stirring occasionally.

Stir in basil and tomatoes, salt and pepper to taste then remove from heat. Add pasta back into the pan along with cashew cream until heated through (if necessary). Taste and adjust seasoning as needed.

Garnish each bowl of creamy pesto spaghetti with a few fresh basil leaves before serving if desired. Top bowls of pasta with nutritional yeast flakes or non-dairy cheese, if desired. Enjoy!

Thanks for reading! Enjoy these recipes and subscribe to my page for more.

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