Egg Free

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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.

Egg Free

Coconut Key Lime Pie Ice Cream

Coconut Key Lime Pie Ice Cream from
I am so ready for summer.

Is it me, or has summer been a long time coming? 

All I can think about now is sunbathing, vacation, fruity cocktails, and… 


I know you are thinking about it too, now that I’ve flaunted this delicious looking treat in your face. What screams summer-time ice cream flavor better than key lime pie? I scream, you scream, we all scream for key lime pie ice cream! 

I know that’s so cheesy, and yet not, because it’s completely dairy-free!

Coconut Key Lime Pie Ice Cream from
It’s vegan and gluten-free as well, with only four ingredients. Who’d have thought that something so delicious could be so darn simple. 

If you are vegan or lactose intolerant and do not have an electric ice cream maker, I highly recommend getting one. It’s not very expensive and it’s so worth it to make your own dairy-free ice cream. Store-bought dairy-free ice cream is great, but it’s pricey. Mostly because it’s only sold in small containers. It also usually contains unnecessary thickeners and fillers–yuck. 

Making it at home is convenient, easy, and healthy. The hardest part for me is storing the bowl in my teeny tiny little freezer, but I make room for it. Why? Because it’s such a treat to make my own dairy-free ice cream!

Seriously, it’s the best thing ever. Happy summer!

Coconut Key Lime Pie Ice Cream
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  1. 2 cans full fat coconut milk, chilled*
  2. zest of 2 key limes
  3. 3/4 cup pure key lime juice
  4. 3/4 cup white sugar
  5. 6 graham crackers, coarsely crumbled
  1. Whisk coconut milk and sugar together in large bowl until sugar is dissolved and any solids are melted.
  2. Add lime juice and lime zest and stir to combine.
  3. Set up electric ice cream maker according to directions and pour mixture into ice cream maker, allowing to churn for 20-25 minutes.
  4. Scoop soft ice cream into a large mixing bowl and add graham cracker crumbs. Fold in gently to combine.
  5. Freeze for at least 1 hour before enjoying.
  1. *13.5 oz cans.
  2. Yields 1 1/2 quarts.
don't miss dairy

Coconut Key Lime Pie Ice Cream from

Coconut Key Lime Pie Ice Cream from

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Eggless, Dairy Free "Egg" Salad

I’ve been eating tofu a lot lately, and it’s not because I need to. I love eggs and meat! Trust me, I am not going vegan. But I love the taste of tofu, and I love how light and easy it is to digest. It’s cholesterol free, very low carb, low in calories, and still packs protein. My stomach feels untroubled after eating tofu; I feel more relaxed and slim.

I was a little wary of tofu at first. It seemed foreign and tasteless. Then I realized it’s what you do with tofu that makes it delicious–just like the dairy free products I use. I started putting it in scrambled eggs and omelets, then added it to flavorful dishes like curry and soup. I really got crazy and made a recipe using tofu to make dairy free chocolate mousse. It’s pretty delicious. I love that Chipotle now has a tofu option for their burritos. I usually get chicken, but after trying the sofritas, I was completely sold. I noticed a huge difference in how my stomach and body felt after eating a burrito bowl with sofritas versus chicken. Tofu is just so much easier for the body to digest.

This tofu recipe is quick to mix up and full of flavor. Experiment with different spices to see what suits your tastes. Eric is adverse to this particular recipe because it has sweet relish in it–he hates vinegary things. But I love pickles. For a totally different flavor, I want to try it with curry next. The best thing about this tofu salad? No egg boiling, peeling, or slicing!


1 12oz package silken tofu
1/4 cup vegan mayonaise
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon dry mustard
1/8 teaspoon sea salt
2 celery stalks, finely chopped
1/4 cup chopped yellow onion
2 tablespoons sweet relish
1 teaspoon chopped fresh parsley
green olives for garnish *optional


1. Remove tofu from packaging, draining water, and place on paper towels. Pat dry. Mash or crumble the tofu into medium bowl.

2. In a small bowl, mix vegan mayonnaise, turmeric, pepper, paprika, mustard, salt, and then add to tofu.

3. Mix in celery, onion, relish, and parsley. Cover and refrigerate for 30 minutes. Serve on crackers as an appetizer, in a bowl as a veggie dip, or make an egg salad sandwich. It’s so delicious!

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