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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.

Dairy Free

Creamy Potato Soup with Almond Milk

Soups & Crock Pot, , , , , ,

Creamy Potato Soup with Almond Milk from dontmissdairy.com
What better time to make potato soup than St. Patrick’s Day weekend?

I just love having an excuse to make something creamy and delicious.

Potatoes are naturally creamy when boiled and mashed, so adding dairy is just a creamy bonus. Add light tasting and sweetened almond milk instead for a cream of potato soup that is out of this world!

This simple soup has the same chowder-like texture and color of a dairy potato soup, plus a savory taste that rivals the dairy version. You won’t be able to tell there’s almond milk in it. Trust me.

Campbell’s Cream of Potato used to be my favorite lunch time soup as a kid. My mom would buy it just for me and make it on the stove top with regular milk. And if a restaurant was serving potato soup, you better believe I was ordering it. Sadly, I haven’t had it in a long time because of my lactose intolerance. 

It is possible to find delicious creamy soups at the local grocery store that are dairy free. Safeway carries Pacific brand soups, some of which are dairy free, like their Cashew Carrot Ginger Soup and their Butternut Squash Soup, which is made with soy milk. I’m still waiting for stores to sell almond milk based cream soups…maybe Pacific will take it on? I will definitely buy it! Until then, it’s not much work to make this recipe.

The best part about this creamy potato soup? No blender or food processor required! I adapted this recipe from “Unbelievably Easy Potato Soup” on food.com. 
Creamy Potato Soup with Almond Milk from dontmissdairy.com

Creamy Potato Soup with Almond Milk
Serves 4
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2 tablespoons vegan butter
  2. 1/2 yellow onion, finely chopped
  3. 1 teaspoon sea salt
  4. 1/4 teaspoon black pepper
  5. 4 russet potatoes, peeled and diced
  6. 2 cloves of garlic, minced
  7. Unsalted chicken or vegetable stock to cover vegetables (about 1 cup)
  8. 2 1/2- 3 cups of almond milk* (sweetened but unflavored)
Instructions
  1. In a large stock pot, melt vegan butter over medium heat. Add onions, sea salt, and pepper and cook for two minutes.
  2. Add diced potatoes and garlic to pot and cook for 1 minute more.
  3. Pour unsalted chicken stock over vegetables until just covered and bring to a boil. Reduce heat and simmer, covered, for 25 minutes.
  4. Lightly crush the potatoes with potato masher or fork (don't over mash).
  5. Stir in 2 1/2 cups or more almond milk until desired consistency. Start with 1 cup of milk, then add a second cup. Thin out the soup by adding 1/2 a cup at a time.
  6. Add salt and pepper to taste and top with fresh chives or parsley.
Notes
  1. *I used Blue Diamond Almond Breeze Almond Milk.
Adapted from Unbelievably Easy Potato Soup from food.com
Adapted from Unbelievably Easy Potato Soup from food.com
don't miss dairy https://dontmissdairy.com/

Creamy Potato Soup with Almond Milk from dontmissdairy.com

Mom’s Salsa

Snacks & Dips, , , , , , ,

Mom's Salsa from dontmissdairy.comI was on the phone with my mom while shopping for Super Bowl snacks at Trader Joe’s, and she mentioned this salsa recipe she had made up.

It’s no mystery where I get my recipe experimenting skills from. 😉

She had me looking for fire-roasted diced tomatoes with chiles and frozen sweet white corn. She said I could use Ro*Tel, but she liked the Trader Joe’s brand.

I was surprised at how it came together since it’s so simple. And after my husband and I ate the whole batch as the Seahawks won the Super Bowl I thought, what an awesome dairy free recipe for a blog post. I then asked her for her permission to publish it, which she granted, as long as I named it after her.

Mom's Salsa from dontmissdairy.com

I was talking to my mom, Donna, on the phone instead of shopping with her because she lives in Pittsburgh, PA, which is about a billion miles away from California.

Since my family is so far away, I miss my mom a lot. Thank goodness for cell phones, unlimited minutes, and Google Hangouts.

I’m missing my mom even more today, because she just came to visit me in California. I don’t know what she wanted more, to see her daughter, to escape Pittsburgh’s endless snowfalls, or to have a vacation. 

Though California needs the rain desperately, I was glad to have some warm, beautiful days for her visit. She needs a reason to come back, right?

She escaped the cold, snowy east coast for a week and got to experience blossoms, birds, and citrus trees, walks without a jacket, and sunning on the patio…in the middle of February.

We went shopping, ate vegan ice cream, and went wine tasting. We had a great time and she spoiled my puppy. The only thing I regret is not getting a good picture together during the whole trip. We had every intention of setting up the tripod and getting pictures at the ocean, but when we got to the coast the weather was overcast, windy, and freezing. Bummer.

The week went too fast and now it is too quiet in my apartment. So I am thinking of her as I type up her recipe.

It’s super simple and easy by the way. There’s no chopping required (yay!) and it’s fast to throw together. It’s also free of gluten and dairy.

Don’t leave anything out. You’ll be glad you made a trip to the store for fresh limes and cilantro. Yummy!

Mom's Salsa from dontmissdairy.com

Mom's Salsa
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Ingredients
  1. 1 can organic fire roasted diced tomatoes with green chiles
  2. 1 cup sweet white corn, defrosted if frozen and drained of any liquid
  3. 1 cup black beans, rinsed and drained
  4. Juice of 1/2 lime
  5. 4 sprigs fresh cilantro leaves, torn or chopped
  6. 1/8 teaspoon sea salt
Instructions
  1. Combine tomatoes, sweet white corn, and black beans together in a medium size bowl with a lid.
  2. Add juice of half a lime, sea salt, and chopped or torn cilantro leaves. Mix together, then cover and refrigerate for 1 hour. Serve with salted tortilla chips.
Notes
  1. Try with chopped avocado!
don't miss dairy https://dontmissdairy.com/

Mom's Salsa from dontmissdairy.com
Mom's Salsa from dontmissdairy.com

Dairy-Free Chocolate Mousse

Desserts, , , , ,

Dairy-Free Chocolate Mousse from dontmissdairy.com

I absolutely love this healthy, sugar and gluten-free chocolate mousse.

Before you judge, trust me that it’s much better than it sounds. It’s main ingredient is not egg yolks or heavy cream, but tofu. I’m just going to throw this out there: Eric doesn’t care for tofu, but he loves this recipe.

Let’s face it. Valentine’s Day is a fattening holiday. While it’s fun to indulge in sweets today, maybe tomorrow you’ll be ready for something healthy. And since chocolate mousse is generally made with heavy cream, this recipe is one of the only ways someone with lactose intolerance can enjoy it. I do have a yummy recipe that only uses egg yolks and butter, but we’re going for healthy here.

I first tried this recipe from the book Muscle Chow by Gregg Avedon. It has a great selection of healthy recipes to guide you along your work-outs. The original recipe calls for chocolate protein powder to make a high-protein dessert. Since it’s tough to find dairy-free protein powder, I now make this with cocoa powder and melted chocolate. It’s also much sweeter this way. 

The original recipe also calls for stevia, but that’s to keep it sugar-free. If you don’t mind the sugar, it will taste much sweeter and more decadent using white sugar. The choice is totally up to you. I recommend taste testing before refrigerating to achieve your desired sweetness…and chocolatey-ness.

Dairy-Free Chocolate Mousse from dontmissdairy.com

Dairy-Free Chocolate Mousse
Serves 4
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Ingredients
  1. 1 package Extra Firm Silken Tofu, room temperature
  2. 2 tablespoons stevia or white sugar, plus two teaspoons, separated
  3. 1/4 cup semi-sweet chocolate chips
  4. 1 tablespoon cocoa power
  5. 1/2 teaspoon vanilla extract
  6. Vanilla soy milk, warmed
  7. 3 egg whites
Instructions
  1. In a small bowl, melt the chocolate chips in the microwave for 30 seconds. Stir, then continue heating in 10 second intervals and stirring until melted.
  2. In a blender, add melted chocolate, room temperature tofu, 2 tablespoons of stevia or white sugar, cocoa powder, vanilla, and 1 tablespoon of vanilla soy milk or water. Blend, scraping the sides and adding more warmed vanilla soy milk 1 tablespoon at a time until well combined. Consistency should be thick and creamy.
  3. Taste the tofu cream to check for desired sweetness, adding more cocoa powder and sugar to taste. Transfer to a mixing bowl.
  4. In a separate large bowl, whip the egg whites and two teaspoons of stevia (or sugar) with an electric mixer until stiff peaks form. Keep working at it until it's thick and white like a cloud.
  5. Gently mix the meringue into the tofu cream mixture until just combined. Divide the mousse into separate serving bowls and refrigerate for at least four hours. Serve with coconut cream, berries, or shaved chocolate and sprinkles.
Adapted from Muscle Chow Protein Mousse by Gregg Avedon
Adapted from Muscle Chow Protein Mousse by Gregg Avedon
don't miss dairy https://dontmissdairy.com/

Diary-Free Chocolate Mousse from dontmissdairy.com
Dairy-Free Chocolate Mousse from dontmissdairy.com