Anyone have any good dairy free recipes they'd like to share?

I'm allergic to dairy and I'm always on the look out for some good recipe's to try at home.

I just learned how to make a great cheese sauce (alfredo and american style) out of cashews and nutritional yeast...It's yummy.

We try to avoid dairy here as well and we just use either rice milk or goat milk in place of milk in recipes. I'll be watching this thread though as I am always interested in new recipes to try!

Yes, rice milk is a staple in our house as well. I tried goats milk but it gives me (warning TMI) horrible smelling gas. So that is not an option for me. Here's a couple of cheese recipe's I've made that I think are very tasty if you are interested.

Alfredo Sauce:

1/2 cup raw cashews
1 1/2 cups boiling water (best to use starchy pasta-cooking water)
1 teaspoon fresh lemon juice
1 garlic clove
1 tablespoon olive oil
2 tablespoons nutritional yeast
salt & pepper

Place raw cashews (not roasted!) in a food processor and pulse until nuts are very fine. Carefully add in the boiling water (it's best to use some water from the pot that you've cooked your pasta in but it's not necessary); process until smooth.

Add the lemon juice, garlic, olive oil and nutritional yeast; process again until smooth. Adjust seasonings with salt and pepper. I also usually add 2-3 cloves of garlic.

It's in the blending process that the sauce thickens, which is why using starchy water is your best bet, so it takes a while. If it isn't thickening enough for you, heat it in a saucepan over a low temperature for a few mins. and that should do the trick.

Serve over cooked pasta.

And....

Melted Cheese Sauce:

2 c. water
1/4 c clean, raw cashews
4 oz jar pimientos
3 Tbsp yeast flakes
2 Tbsp cornstarch
1 Tbsp fresh lemon juice
1 1/2 tsp salt
1/2 tsp onion powder
1/4 garlic powder

Process cashews in about 1/2 cup of water in a blneder until very smooth. Add remaining water and other ingredients and continue blending until very smooth. Simmer in a heavy saucepan until thickened, stirring constantly (5-6 min).

For Fondue or Spread, increase constarch to 3 tablespoons.

Those both sound yummy, but expensive. I don't think we could fit cashews in our budget.

Really? We live on one income (DH lost his job 2 yrs ago, finally will start working this August) so I know what its like to struggle. Now we only have one child and 2 dogs lol...but I didn't think cashews were expensive. I buy them out of the bins at Sprouts (or Whole Foods) and get however much I need. Its not too bad. You only need 1/2 cup and it makes quiet a bit. Then again a lot of our budgeting goes to groceries. Eating fresh foods is always going to be more expensive then processed foods.

We live on one income as well and there are 9 of us to feed! We do not eat processed foods and I cook everything from scratch. We have to use spelt flour because of wheat allergies in some of our kids. Almost 1/2 of my food budget is ordering through co-op so I can get the best prices. Now, the final price of cashews through my co-op isn't too bad ($3.25/ lb), but I have to buy a minimum of 5# at one time and for me to spend $16 on one thing, is tough unless it's a 5 paycheck month.

I am working on August's budget right now and unfortunately, I can only budget $390 for food. It's going to be a lean month because we have used all our venison from last fall and eaten our chickens that we butchered last year so we have no meat unless I buy it. I know God will provide, however, by either a side job for my DH or one of my home-business doing well or by any other number of ways He can provide for us that we can't imagine.

We live on one income as well and there are 9 of us to feed! We do not eat processed foods and I cook everything from scratch. We have to use spelt flour because of wheat allergies in some of our kids. Almost 1/2 of my food budget is ordering through co-op so I can get the best prices. Now, the final price of cashews through my co-op isn't too bad ($3.25/ lb), but I have to buy a minimum of 5# at one time and for me to spend $16 on one thing, is tough unless it's a 5 paycheck month.

I am working on August's budget right now and unfortunately, I can only budget $390 for food. It's going to be a lean month because we have used all our venison from last fall and eaten our chickens that we butchered last year so we have no meat unless I buy it. I know God will provide, however, by either a side job for my DH or one of my home-business doing well or by any other number of ways He can provide for us that we can't imagine.

Wow you are supermom!! :bow: lol Sounds like you do a great job!
I can completely relate to things not being in the budget!

Here are a few main dish recipes you may want to try....

BEEF, TOMATOES & NOODLES
1 1/2 lbs. beef stew meat, cubed into small pieces
1/4 c. flour
2 c. stewed tomatoes (or crushed)
1 tsp. salt
1/4 tsp. pepper
1 med. onion, chopped
Water

Combin meat and flour until cubes are coated. Place in slow cooker. Add tomatoes, salt, pepper, onion. Add water to cover. Cover and cook on low for 6-8 hours. Serve over cooked noodles (or rice).

---------------------------------------

CHICKEN POTATO CASSEROLE
Bite-sized cooked chicken pieces
Red skinned potatoes, cut up with skins on
Carrots or other veggies, chopped
1 cup chicken broth
2 tsp. cornstarch
Salt and pepper to taste

Mix cornstarch with broth. Pour over all other ingredients in large casserole dish. Bake at 350 for 45 minutes, or until veggies are tender.

---------------------------------------

SUN-DRIED TOMATO CHICKEN BITES
4 boneless, skinless chicken breasts, cut up into pieces
1 med. zucchini, sliced into chunks
1/2 c. Kraft sun-dried Tomato Dressing

Fry chicken and zucchini in pan with the dressing until cooked - about 10-15 minutes.

---------------------------------------

TERIYAKI CHICKEN
8-10 skinless chicken thighs and legs
1/2 c. soy sauce
2 TB brown sugar
1 tsp. ground ginger
2 garlic cloves, minced

Wash and dry chicken. Place in slow cooker. Combine remaining ingredients. Pour over chicken. Cover. Cook high 1 hour, then low 6-7 hours.

-----------------------------------------

VEGETABLE STIR FRY FOR TWO
2 tsp. oil
1 lb. fresh or frozen vegetables, cut into bite-size pieces
1 TB soy sauce
3/4 c. water
2 TB conrnstarch
1 tsp. honey (optional)

Cook veggies in fry pan until slightly soft. Add soy sauce, water and honey. Boil. Combine cornstarch with 2 TB water. Add to veggies and stir to thicken. Serve over rice or noodles.

Here are a few main dish recipes you may want to try....

BEEF, TOMATOES & NOODLES
1 1/2 lbs. beef stew meat, cubed into small pieces
1/4 c. flour
2 c. stewed tomatoes (or crushed)
1 tsp. salt
1/4 tsp. pepper
1 med. onion, chopped
Water

Combin meat and flour until cubes are coated. Place in slow cooker. Add tomatoes, salt, pepper, onion. Add water to cover. Cover and cook on low for 6-8 hours. Serve over cooked noodles (or rice).

---------------------------------------

CHICKEN POTATO CASSEROLE
Bite-sized cooked chicken pieces
Red skinned potatoes, cut up with skins on
Carrots or other veggies, chopped
1 cup chicken broth
2 tsp. cornstarch
Salt and pepper to taste

Mix cornstarch with broth. Pour over all other ingredients in large casserole dish. Bake at 350 for 45 minutes, or until veggies are tender.

---------------------------------------

SUN-DRIED TOMATO CHICKEN BITES
4 boneless, skinless chicken breasts, cut up into pieces
1 med. zucchini, sliced into chunks
1/2 c. Kraft sun-dried Tomato Dressing

Fry chicken and zucchini in pan with the dressing until cooked - about 10-15 minutes.

---------------------------------------

TERIYAKI CHICKEN
8-10 skinless chicken thighs and legs
1/2 c. soy sauce
2 TB brown sugar
1 tsp. ground ginger
2 garlic cloves, minced

Wash and dry chicken. Place in slow cooker. Combine remaining ingredients. Pour over chicken. Cover. Cook high 1 hour, then low 6-7 hours.

-----------------------------------------

VEGETABLE STIR FRY FOR TWO
2 tsp. oil
1 lb. fresh or frozen vegetables, cut into bite-size pieces
1 TB soy sauce
3/4 c. water
2 TB conrnstarch
1 tsp. honey (optional)

Cook veggies in fry pan until slightly soft. Add soy sauce, water and honey. Boil. Combine cornstarch with 2 TB water. Add to veggies and stir to thicken. Serve over rice or noodles.

The Kraft dressing has milk in it. Thats probably why that one taste so good darn it! :o

The beef noodle and chicken casserole sounds good though! Thanks.

The Kraft dressing has milk in it. Thats probably why that one taste so good darn it! :o

The beef noodle and chicken casserole sounds good though! Thanks.

Oops! You're right - it does! Well, maybe you could substitute with a dressing that doesn't have milk in it. What about the Light Zesty Italian. I don't think that has milk in it.