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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.

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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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Coconut Key Lime Pie Ice Cream

Coconut Key Lime Pie Ice Cream from dontmissdairy.com
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… 

ICE CREAM.

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 dontmissdairy.com
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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Ingredients
  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
Instructions
  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.
Notes
  1. *13.5 oz cans.
  2. Yields 1 1/2 quarts.
don't miss dairy http://dontmissdairy.com/

Coconut Key Lime Pie Ice Cream from dontmissdairy.com

Coconut Key Lime Pie Ice Cream from dontmissdairy.com

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Orange and Sunflower Salad with Hearts of Palm

Orange and Sunflower Salad with Hearts of Palm from dontmissdairy.com
Have you seen the beautiful citrus in the markets lately?

I know it’s harsh winter in many places, but where I am, there are trees everywhere absolutely bursting with oranges and lemons. In my excitement I bought a huge box of oranges. I need to eat them in everything!

Eating healthy is so easy when your food tastes amazing. That is this salad. I want to eat it over and over again. It’s healthy because the ingredients are fresh and simple: raw veggies, fruit, seeds, vinegar, and olive oil.

Orange and Sunflower Salad with Hearts of Palm from dontmissdairy.com

Has anyone noticed how obsessed I am with flavored olive oils? They make the simplest, healthiest, tastiest, and cleanest salad dressings. I can’t even buy bottled dressings anymore after topping salad after salad with delicious, light-tasting lemon and orange olive oils. Have you tried flavored olive oils, yet? You need to…right now!

The best way to find out your favorite oils? Go taste them! Sigona’s Farmers Market in Palo Alto is one of my favorite places to taste olive oils, but you can find them in many whole foods markets. You might be surprised, but citrus olive oils also make great marinades and even dipping oils for breads. Sourdough and lemon olive oil is a unique and tasty snack.

I need to get back to Jacuzzi Winery in Sonoma soon. They have one of the largest olive oil and vinegar tasting rooms I have ever seen. There are so many flavors and combinations, like lime olive oil and coconut balsamic.

I don’t miss dairy for a second in this salad. This is not a salad for dairy. 

If you are thinking that salads aren’t as good anymore since you’ve had to cut dairy, then it’s time to think outside the box! Citrus is the way to go for a flavorful, healthy salad. The sweet orange flavor is so tangy and crisp. It goes perfectly with the citrusy flavor of heart of palm. This is delicious, clean eating.

Orange and Sunflower Salad with Hearts of Palm
Serves 1
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Ingredients
  1. 2 cups raw spinach
  2. 1 navel orange, peeled and cut into 1 inch segments
  3. 2 hearts of palm, quartered lengthwise
  4. 2 tablespoons raw sunflower seeds
  5. 1 tablespoon chia seeds
  6. 1 teaspoon orange juice
  7. 1 tablespoon orange infused olive oil
  8. 1 tablespoon fruit infused balsamic vinegar
Instructions
  1. Place spinach on a large salad plate. Drizzle orange juice on the spinach either by squeezing a piece of orange over the salad or by peeling orange pieces over the spinach. Little drops of juice will add flavor.
  2. Layer on orange segments, hearts of palm, sunflower seeds, and chia seeds.
  3. Drizzle orange olive oil* and vinegar over the salad and add more according to preference.
Notes
  1. *Don't have orange olive oil? Extra virgin olive oil tastes great with this salad as well.
don't miss dairy http://dontmissdairy.com/

Orange and Sunflower Salad with Hearts of Palm from dontmissdairy.com

Orange and Sunflower Salad with Hearts of Palm from dontmissdairy.com

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