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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Morning Boost Smoothie

Morning Boost Smoothie from dontmissdairy.com

 I am loving smoothies this year.  

So many friends and family members have been on big smoothie kicks, and thanks to my mom, I am now the proud owner of a Nutribullet Pro. It makes incredibly smoothe smoothies.

I prefer my smoothie concoctions to be as simple as possible, so I’ve been using frozen fruit–that way I don’t need to go to the grocery store twice a week. My favorites are organic wild blueberries, pineapple, bananas, and whole frozen strawberries. 

I love experimenting with different dairy-free milks like almond milk and rice milk and add-ins like whole grains and nuts, raw cacao powder, and almond butter.

But the best part about this smoothie is the chia seeds: 

Morning Boost Smoothie from dontmissdairy.com 
I get an extra large bag of them at Costco and they go surprisingly fast. Did you know how many ways you can use chia seeds?

These teeny tiny seeds are a great source of omega 3s and contain protein, which makes them the perfect add-in for smoothies and protein shakes.

Besides that, I always sprinkle a tablespoon of chia seeds over my salads. They can be gelatinized and used in place of eggs or added to baked goods. You can also mix them with coconut milk and cocoa powder and make a yummy dairy-free pudding.

Morning Boost Smoothie from dontmissdairy.com

This is an easy, high-fiber, high-protein, filling recipe to replace your morning juice and jumpstart your metabolism. I’ll have this before a morning workout or to hold me over until brunch.  

It’s dairy-free, gluten-free, vegan, and low-FODMAP.

Notes about this smoothie:

Use fresh or frozen fruit. I add fresh bananas to my smoothies usually, but when they start to get too ripe, I peel them, quarter them, and put them in a Ziploc bag in the freezer. You can use frozen bananas for more than just smoothies, like banana bread and banana ice cream.

I used Blue Diamond sweetened almond milk and Growing Naturals brown rice protein powder. 

Keep in mind when making this smoothie, a 1/4 scoop of rice protein powder is not a lot of protein, but rice protein powder tends to be chalky and can overwhelm the flavor of smoothies. If I want protein after a work out, I would rather drink a plain protein shake than ruin the taste of my fruit smoothie, but if you’d like to add more of your favorite protein powder, this is a good recipe to do so. There are about 10 grams of protein in this smoothie.

Follow me on Instagram for more dairy-free smoothie recipes!

Morning Boost Smoothie from dontmissdairy.com

Morning Boost Smoothie
Serves 1
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Ingredients
  1. 1/2 banana
  2. 1/2 cup frozen blueberries
  3. 1/4 cup oats (gluten free)
  4. 1 tablespoon chia seeds
  5. 1/4 scoop brown rice protein powder
  6. 1/2 teaspoon coconut oil (optional)
  7. Almond milk
Instructions
  1. In a blender, combine fruit, oats, chia seeds, protein powder, and coconut oil. Pour almond milk over ingredients until just covered. Blend on high until smooth. Add more almond milk to thin if necessary.
don't miss dairy http://dontmissdairy.com/
Morning Boost Smoothie from dontmissdairy.com

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Blueberry Cashew “Cream Cheese”

Blueberry Cashew Cream Cheese from dontmissdairy.com
Last month I had the pleasure of trying a delicious cashew cream parfait made by a friend on a weekend getaway to Santa Barbara. It was light-tasting, creamy, and delicious. I must say, I was reluctant to embark on the cashew cream experience, but it does open up a new world of dairy-free possibilities. 

One drawback to cashew recipes is prep time. Depending on what you make, it can take days to complete. Cashews usually require soaking, a high powered blender, and patience, and this blueberry cream cheese recipe is no exception. I do have a few options, though, for those who like to take the faster route.

Either way, the result is this: a soft and sweet cashew spread in a delectable shade of purple, perfect for topping bagels or even spreading on cakes. 

Blueberry Cashew Cream Cheese from dontmissdairy.com

For a firm cream cheese, like you would normally buy in a block at the grocery store, you have a few options. The simplest is straining the cream cheese after processing in a cheesecloth overnight.

Do this before adding any extra flavors to the cream cheese but after you add the salt, lemon juice, and vinegar. I do this by fitting the cheese cloth over a bowl, large cup, or pitcher with a rubber band and setting the cream cheese on top.

Blueberry Cashew Cream Cheese from dontmissdairy.com

Plain cashew cream before straining.

Blueberry Cashew Cream Cheese from dontmissdairy.com

For a firmer cream cheese, strain using a cheesecloth positioned with a rubber band over a tall cup like this.

Make sure to cover the exposed cashew cream with plastic wrap to avoid it drying out. You can leave on the countertop or in the refrigerator overnight or up to 24 hours. Extra liquid will drip to the bottom of the bowl, leaving you with a firm, shapeable cream cheese base. There’s so much you can do with this, like adding different flavors or even shaping into a cheese ball.

Blueberry Cashew Cream Cheese from dontmissdairy.com

Set the cashew cream into the cheesecloth and cover with plastic wrap. Allow liquid to drip overnight or up to 24 hours. I put mine in the fridge.

Blueberry Cashew Cream Cheese from dontmissdairy.com

This one I let drip for about 16 hours. The liquid will collect at the bottom.

Blueberry Cashew Cream Cheese from dontmissdairy.com

Finished cashew cream cheese, ready to be eaten, mixed with seasonings, or shaped into a cheese ball.

A faster option for a firmer cream cheese is to add 1 tablespoon of melted coconut oil or a thickener such as tapioca flour or xanathan gum (found in your local Whole Foods store) to your cashew cream, along with your flavor additives, then refrigerate. This will affect the taste, however.

The easiest option is to skip the thickening, which will result in a soft and fluffy cream cheese. It will have more of a whipped cream consistency–still thick enough  to spread on a bagel yet thin enough to spread on a crumbly biscuit or muffin. The softer version of the cream cheese is pictured. Make it your own and enjoy! 

If you do, share it on Instagram with #dontmissdairy. I’d love to see your version! Sharing dairy free recipes is so inspiring to others with lactose intolerance!

Blueberry Cashew "Cream Cheese"
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Ingredients
  1. 1 cup raw cashews, soaked in water overnight
  2. fresh lemon juice from 1 lemon
  3. 2 teaspoons apple cider vinegar*
  4. 1/4 teaspoon sea salt
  5. 1/4 cup water
  6. 1 cup frozen blueberries
  7. 2 tablespoons white sugar
Instructions
  1. To soak cashews, place in a medium bowl and add water until just covered. Allow to sit overnight, or at least 8 hours. Strain the liquid and rinse the cashews well.
  2. In a high powered blender, add soaked cashews, lemon juice, apple cider vinegar, sea salt, and water. Blend until you achieve a smooth consistency, scraping the sides to incorporate. If necessary you can add more water 1 tablespoon at a time, but this will thin your final product. For a firmer cream cheese, strain in a cheesecloth overnight. For a faster, softer cream cheese, move on to the next step.
  3. In a small saucepan, simmer frozen blueberries and white sugar over low heat for about 10 minutes. Liquid should be so much reduced it is almost all evaporated. Remove from heat.
  4. In a medium bowl, mix cashew cream cheese and blueberry reduction until combined. Add a quick thickener if desired, such as melted coconut oil.** You can also add more sugar to taste. Refrigerate for at least four hours to cool and firm. Store in the refrigerator for up to a week.
Notes
  1. *Optional (Gives it that tangy cream cheese flavor. If you don't like the slight taste of apple cider vinegar, you can omit)
  2. **Blend with 1 tablespoon coconut oil for a quick firmer cream cheese option.
don't miss dairy http://dontmissdairy.com/
Blueberry Cashew Cream Cheese from dontmissdairy.com

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Mini Vegan Key Lime Cheesecakes

Mini Vegan Key Lime Cheesecakes from dontmissdairy.com

I’m on a key lime flavor kick this summer. 

I’m sure you know these are not actually cheesecakes, but they really taste like them! There’s just something about cashews that imitate that cheesecake taste and texture. 

These delicious desserts are dairy-free, gluten-free, vegan, and mostly raw. They are made with cashews and coconut oil with a maple walnut crust. Fresh lime juice and lime zest give them their tropical key lime flavor.

While we are on the topic of lime zest, let’s talk about something.  

Does anyone know of a high tech/futuristic/affordable tool that automatically zests citrus for you? ‘Cause I could really use one of those. Maybe there’s something on Kickstarter? Please help! You know I like to keep my recipes as simple as possible.

Zesting is about as fun as folding laundry. And unless you are one of those people who like folding laundry, you get what I’m saying.

I tried to think of ways I could make this taste like key lime pie without having to zest a single lime…but, yeah, I got nothing. Taking the time to zest a few limes is so worth it. That tart, limey zest just pops in your mouth.

Mini Vegan Key Lime Cheesecakes from dontmissdairy.com

I served these key lime cheesecakes at a shopping party and they were a big hit among dairy eating folks! My little food processor was able to handle this noble task. They aren’t super smooth, a texture you would get by soaking the cashews for hours or by owning a Vitamix–the 1st option requires advance planning, the 2nd requires, well….a Vitamix. 

Ahhh Vitamix…I picture it standing tall on my granite countertop like the Lombardi Trophy of kitchen appliances (is it football season yet??). People will ooo and ahh and say things like, “Wow, you could sell these mini cheesecakes in a shop! They’re so perfect and smooth!”

But really, they don’t have to say anything. An empty plate where mini cheesecakes used to be is all I need to encourage me to keep making delicious dairy-free desserts–Vitamix or no Vitamix. They can always be smoother, but they still taste incredible.

These cheesecakes prove that you do not need a Vitamix to make this dessert. You do, however, need a food processor. If you don’t have a mini cheesecake pan, use a muffin pan lined with cupcake wrappers for easy removal. 

They are soft, so keep them in the fridge until you are ready to eat. I hope you enjoy these yummy desserts as much as I did!

Mini Vegan Key Lime Cheesecakes from dontmissdairy.com

Mini Vegan Key Lime Cheesecakes
Serves 12
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For the Crust
  1. 2 cups raw walnuts
  2. 3 tablespoons maple syrup
  3. 1 teaspoon vanilla
For the Filling
  1. 2 cups raw cashews
  2. 1/2 cup coconut oil
  3. 2 tablespoons maple syrup (or more to taste)
  4. 1/2 cup key lime juice
  5. zest of 4-6 key limes
Instructions
  1. In a food processor, pulse raw walnuts until finely ground. Add maple syrup and vanilla and pulse until ball begins to form.
  2. Press 2 teaspoons of the walnut crust mixture into each bottom of the 12 cup mini cheesecake pan, or into a muffin tin lined with cupcake wrappers.
  3. Clean out your food processor to prepare the filling. Add cashews and pulse until finely ground.
  4. Add coconut oil, maple syrup, lime juice, and lime zest, and pulse until well combined. Spoon mixture evenly on top of walnut mixture. Sprinkle with extra lime zest for a pop of color and flavor.
  5. Freeze for one hour and then store in refrigerator. Keep refrigerated until ready to serve.
Adapted from Coconut Lime Cream Cakes
don't miss dairy http://dontmissdairy.com/
Mini Vegan Key Lime Cheesecakes from dontmissdairy.com

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