Ditch
Dairy
Dairy-free Recipes
Index
savoury Recipes
Vegetable Lasagne3
Creamy Tomato & Basil Pasta4
Creamy Potato & Leek Casserole5
Green Crepes Stuffed with Chilli-Spiked Cream Cheese 7
SWEET Recipes
Chocolate Brownies9
Vegan Choc Mint Shake10
Gooey Caramel Chocolate Bars With Buckwheat12
Easy Apple Pie13
Strawberry Parfait14
DAIRY ALTERNATIVES
Vegan Fetta 16
Cashew Cream16
Sour Cream17
Condensed Milk17
Homemade Coconut Yoghurt18
Whipped Coconut Cream19
PHOTO BY CAROL SLATER PHOTOGRAPHY
savoury
Recipes
Vegetable Lasagne
Gluten Free , Serves 6-8 people
INGREDIENTS
CHEESE SAUCE
Orgran Rice and Corn
Lasagne sheets (2 packs)
1 ½ cups Nutritional Yeast
4 large celery stalks, cut into thick slices
¼ pumpkin, diced
4 large spinach leaves, chopped
4 tomatoes, diced
½ cup besan (chickpea) flour
or another gluten-free flour
1L (4 cups) brown rice milk, or other
cruelty-free milk
4 tbsp flax seed oil, or other oil
½ eggplant (aubergine), diced
1 onion, diced
2 garlic cloves, crushed
4 tbsp oregano
4 tbsp basil
Extra virgin olive oil
METHOD
Preheat oven to 200°C (390°F). Bring to boil a large saucepan of water. Add lasagne
sheets and cook until soft - approx 10 minutes. Rinse under hot water. Keep in cold
water until required.
Sauté garlic and onion with oil in wok. Add tomatoes, oregano and basil. Add celery,
pumpkin, eggplant and spinach. Stir-fry until cooked.
In another saucepan, bring brown rice milk and oil to the boil. Sift besan flour and
slowly add whilst continuously stirring with a whisk. Add nutritional yeast and stir until
thick.
In a large, greased baking dish layer lasagne sheets at the bottom, half of the
vegetable mix, then half of the cheese mix. Continue with another layer of lasagne
sheets, then vegetables, finish off with the remaining cheese mix. Cook in oven for
15-20 minutes. Serve warm with a salad or rye bread.
Reprinted with permission from There’s a Vegan in the Kitchen: Viva la Vegan’s Easy and Tasty
Plant-Based Recipes by Leigh-Chantelle from Viva la Vegan! Copyright © 2014.
Published by Epicentre Equilibrium.
Creamy Tomato &
Basil Pasta
Ingredients
500g packet of pasta of your choice
1 cup raw cashews
1 cup vegetable stock
1 tbsp fresh lemon juice
2 tbsp nutritional yeast (optional)
1 clove garlic, whole
3 tbsp olive oil
1 cup cherry tomatoes sliced in halves
2 cloves garlic, minced
handful of fresh basil, diced
Salt & pepper to taste
Method
1. In a frying pan, heat oil on medium heat and add tomatoes, garlic. Saute until
tomatoes begin to soften.
2.In a high-powered food processor or blender, add the cashews, ½ cup vegetable
stock, lemon juice, whole garlic clove, nutritional yeast and salt & pepper. Blend
until smooth (approx. 2-4 minutes).
3.While continuing to blend, add the remaining vegetable stock a little at a time until
you’ve achieved a good consistency. You may need more or less than a cup of
vegetable stock.
4.Cook pasta according to the package instructions.
5.Add cashew cream mixture and basil to the tomato and garlic mixture and stir to
combine. Simmer for a couple of minutes.
6.Stir in cooked pasta and serve.
Creamy Potato &
Leek Casserole
Preheat oven to 220°C. Cut 1kg roasting potatoes into 1-2cm cubes/chunks and place
them on the bottom of a baking dish. Over the top of this, evenly distribute:
• 4 cloves of garlic, crushed and sliced (not minced)
• Leaves stripped from 4 sprigs fresh thyme or rosemary (if using rosemary, roughly
chop the leaves)
• 1 brown onion, thinly sliced
• 1 leek, greens trimmed, halved, washed and thinly sliced
Pour ¼ cup extra virgin olive oil on top, spreading evenly. Measure out ¼ cup
vegan butter or margarine, scoop little pieces and place them across the top of the
vegetables (they will melt into the mix in the oven). (Alternatively, melt together the
oil and margarine and pour this mix over the vegetables).
Give the dish a good sprinkling of salt and a few good cracks of pepper, then place in
the oven for 30 minutes.
While it’s cooking, use either a blender or a stick blender to make the cream. If using a
stick blender (much easier for clean up), place all ingredients in a tall container (one is
usually included in the pack with stick blenders, otherwise improvise!). Regardless of
the method, combine:
• ½ cup vegetable stock
• ½ cup soy milk
• ¼ cup extra virgin olive oil
• 300g silken tofu
• 1 tsp salt
• A hearty pinch each of white pepper and nutritional yeast flakes
Blend until completely smooth. DON’T TASTE IT, especially if you’re an omnivore;
just trust me that it will taste good in the casserole! When the 30 minutes is up,
remove the casserole from the oven and pour the cream over the top. Mix everything
together so the cream is spread evenly through the whole mix. Return the casserole
to the oven for a further 25 minutes. Allow the casserole to rest for 5-10 minutes
once it’s out of the oven, then enjoy!
Reprinted with permission from James and Matt, Delicious Regardless jamesandmatt.com.au
Gr een Cr ep es Stu ffed with
Ch illi-Sp iked Cr eam Cheese
Gluten Free, Makes 12 crepes
Green Crepes
Chilli-spiked Cream Cheese
120g baby spinach
1 cup (125 g) macadamias
1 ½ cups (375 ml) cold salt-reduced
vegetable stock
1 cup (125 g) cashews, soaked for 1 hour
and drained
1 cup (125 g) chickpea flour
1 ½ tsp gluten-free miso paste
½ cup (65 g) brown rice flour
¾ cup (180 ml) water
½ cup (45 g) tapioca flour
1 tbsp lemon juice
2 tsp (7 g) gluten-free baking powder
1½ tbsp lime juice
1 tbsp coconut oil (refined or unrefined)
1 or 2 pickled jalapeño peppers to taste,
finely chopped
Grapeseed oil as required for frying
To make the green crepes, place the baby spinach and cold salt-reduced vegetable
stock into a food processor or blender, and blend the mixture until it is smooth.
Add the chickpea flour, brown rice flour, tapioca flour, glutenfree baking powder and
coconut oil to the food processor or blender, and blend the ingredients until a crepe
batter is formed. Set the batter aside, covered, to rest for at least 30 minutes.
To make the chilli-spiked cream cheese, place the macadamias, soaked cashews,
gluten-free miso paste, water, lemon juice and lime juice into a food processor or
blender, and blend the ingredients until they are smooth. Pour the mixture into a
bowl, and stir through the jalapeño peppers to taste.
Heat a non-stick or cast-iron frying pan over medium heat, and spray or brush it with
grapeseed oil. Pour in a ¼ cup of batter, and smooth it out to form a crepe 10–12 cm
in diameter. Cook the crepe for about 2 minutes or until the top is dry, and then flip
and cook the crepe for a further 1 minute. Remove the crepe from the frying pan, and
place it onto a plate. Cover the crepe with a clean tea towel to keep it warm. Repeat
the process with the rest of the batter.
To serve, place chilli-spiked cream cheese down the centre of each crepe, and fold
the crepes over.
For an extra-spicy culinary experience, replace the baby spinach with rocket. To make
this a nut-free recipe, replace the macadamias and cashews with white beans (canned or
cooked), and omit the water. This dish can also be served as a main.
Reprinted with permission from Greenilicious: 101 Ways to Love Your Greens, by Leigh Drew
SWEET
Recipes
Chocolate Br ownies
Ingredients
½ cup dairy-free margarine
½ cup raw sugar
¼ cup brown sugar
¾ cup plain flour
½ cup cocoa
¼ cup soy milk or other dairy-free milk
1 ripe banana, mashed
1 tsp vanilla essence
1 tsp salt
Optional mix-ins
½ cup dairy-free choc chips
½ cup crushed pecans or other nuts
Method
1. Preheat oven to 160°C and grease a 9x9 inch baking dish.
2.In a large bowl, mix together the dry ingredients.
3.In a large microwave safe bowl, add the dairy-free margarine and melt in
microwave for about 30-45 seconds until melted. Stir well and then add the
banana, vanilla and soy milk.
4.Pour the wet mixture over the dry mixture and stir well. The mixture will be VERY
dry, but not to worry keep mixing! Now fold in your optional mix-ins.
5.Pour the batter into your prepared pan and bake for 15-20 minutes. Allow to cool
before removing from pan.
6.Store in air-tight container for up to 3-4 days.
Vegan Choc Mint
Shake
Ingredients
1 cup brown rice - or other cruelty-free milk
1 frozen banana, broken into pieces
1 handful mint leaves
2 tbsp cacao nibs + extra for sprinkling
2 tbsp Tao Nutrition protein powder - or other chocolate protein powder
Coconut flakes
Method
1. Combine all ingredients except coconut flakes in blender and blend until smooth.
2.Pour into a glass.
3.Sprinkle with coconut flakes and cacao nibs.
4.Serve cold.
Watch the how-to Video on the vivalavegandotnet YouTube channel:
https://www.youtube.com/watch?v=W3u4b0n_5ms
Reprinted with permission from Viva la Vegan! Copyright © 2015. Published by vivalavegan.net
Gooey Caramel Chocolate Bar s
With Bu c kwheat
Crust
Chocolate
1 cup buckwheat groats
1 ½ cups dates
1 cup dates
1 tbsp cacao powder
¼ cup water
1 tbsp almond butter
Caramel
¼ cup water
1 ½ cups dates
Add ons
¼ cup almond butter
Sea salt
¼ cup water
Sesame seeds
1 tsp vanilla extract
INGREDIENTS
To make the crust: soak the buckwheat groats in water for 30 minutes, then rinse
and dehydrate until they are dry again. I threw mine in the oven at 150 degrees for
2 hours. Then grind the dried buckwheat into flour in a food processor or blender.
Add the dates, then add water as needed until you get a dough mixture that holds
its shape when you press it together (in other words: not too crumbly). Press into the
bottom of a lined 9X9 baking pan and put in the fridge.
To make the caramel: blend all the ingredients until smooth, adding water as needed
until you get a very thick yogurt consistency that holds its shape. Spread evenly onto
your crust and put in the freezer.
To make the chocolate layer: follow the same instructions as for the caramel layer,
and spread on top of the caramel. Sprinkle on a little sea salt if desired (do it) then
leave in the freezer for at least 4 hours or until they have hardened up. Gently slice
and serve with some sesame seeds on top.
ADAPTIONS: use tahini instead of almond butter to make them nut-free, use vanilla
powder instead of vanilla extract, use rolled oats instead of buckwheat groats, use
carob or cocoa powder instead of cacao powder.
Reprinted with permission from This Rawsome Vegan Life, by Emily von Euw
Easy App le Pie
serves 4
INGREDIENTS
½ cup oil
½ cup brown sugar
1 ¼ cup plain flour
¾ cup desiccated coconut
1 tsp baking powder
Tin of apples or other fruit
Optional - cinnamon & icing sugar for garnish
METHOD
1. Preheat oven to 180°C and grease a medium sized pie dish.
2.Combine all the ingredients except the apples in a large bowl and mix well. Knead
until it becomes a uniform dough.
3.Press about two-thirds of the dough into the bottom of the pie dish.
4.Spoon the apples or other other fruit over the dough, and sprinkle the remaining
dough over the top.
5.Bake in the oven for 30 minutes or until golden brown on top.
6.Sprinkle cinnamon & icing sugar (optional).
7.Serve with dairy-free ice cream, dairy-free custard or whipped coconut cream.
Stra wber r y Par fait
serves 2
INGREDIENTS
1 punnet strawberries (approx. 250g)
1 cup of raw cashews soaked overnight
2 tbsp of melted coconut oil
¼ cup of agave + 1 tsp agave
¼ tsp of vanilla essence
½ cup of water
METHOD
1. Place cashews, 1 teaspoon of agave, coconut oil, vanilla essence and water into a
blender & process until creamy.
2.Divide into two bowls & set aside. Rinse blender.
3.Blend strawberries and ¼ cup of agave until smooth (also nice with small chunks).
4.Pour strawberry mixture evenly over cashew cream.
5.Using a skewer, swirl around from the bottom to bring the cream up to the surface
to decorate.
6.Chill for at least 1 hour before serving.
Reprinted with permission from Bed & Broccoli, by Nikki Medwell
DAIRY
ALTERNATIVES
Vegan Fetta
Ingredients
250g firm tofu
Juice of 1 lemon
3 tbsp herbed vinegar (or apple cider vinegar)
1 tbsp miso paste
½ tsp salt
2 tsp crushed garlic
Method
Crumble tofu into a marinating dish – not too fine. Mix lemon juice, vinegar, miso,
garlic & salt in a jug and pour over tofu. Place lid on marinating dish & toss tofu
around to ensure all is coated. Refrigerate for at least 1 – 2 hours. Best results are
overnight
Cashew Cr eam
Ingredients
1 cup of raw cashews soaked overnight
½ cup of water
1 tsp agave nectar
Method
Combine everything together in a blender and blend until smooth. Makes approx 1⅓
cups of cream.
Sou r Cr eam
Ingredients
1 packet of silken tofu (300g)
1 ½ tbsp olive oil
1 tsp agave nectar
2-3 tbsp lemon juice (or more to taste)
¼ tsp sea salt (or more to taste)
Method
Combine everything together in a blender and blend until smooth.
Condensed Milk
Ingredients
1 can full fat coconut milk (400ml)
¼ cup of rice malt
Method
Place the ingredients in a medium pot & bring to boil. Once boiling, reduce heat but
maintain a boil. Stir continuously for 15-20 minutes until the mixture thickens and
turns a light brown. Makes 1⅓ cups.
Reprinted with permission from Bed & Broccoli, by Nikki Medwell
Homemade
Coconu t Yoghu r t
Ingredients
560mL/19 fl Oz Aroy-D Coconut Milk
(or another Coconut Milk with ONLY coconut extract and water)
Ethical Nutrients Inner Health Plus Dairy Free capsules x2 (or other vegan probiotic)
Method
1. Boil glass jar/s in boiling water for 5-10 minutes to sterilise - I use a 650mL glass
jar or two smaller ones.
2.Empty tin of coconut milk into your jar.
3.Empty Inner Health Dairy Free Plus capsules into the coconut milk.
4.Shake extremely well.
5.Put the jars in the sun for at least 24 hours if hot - if cooler for 48 hours.
Keep refrigerated. Will last for about 1 week in the fridge.
Watch the how-to Video on the vivalavegandotnet YouTube channel:
https://www.youtube.com/watch?v=JO0K0f5G9VQ
Reprinted with permission from Viva la Vegan! Copyright © 2015. Published by vivalavegan.net
Wh ipp ed
Coconu t Cr eam
Ingredients
1 can of coconut cream
1 tsp vanilla
Icing sugar to taste
Optional - 1-4 tbsp tapioca starch
Method
1. Leave your can of coconut cream in the fridge overnight. This will cause the
coconut cream to separate from the coconut water. Be sure not to shake or tip the
can during this time.
2.The next day, place a large mixing bowl in the freezer for about 10 minutes.
3.Take the coconut cream out of the fridge and remove the lid carefully. There
should be thick white cream on the top of the can, and clear/cloudy liquid on the
bottom. If this hasn’t happened, your coconut cream might contain ingredients
that has prevented it from separating, or the fat content is too low (but don’t worry,
you can still use it if you add tapioca starch).
4.Take out the thickened cream from the top of the can and place in your chilled
mixing bowl. Leave the liquid at the bottom of the can (but you can save it for
smoothies or cooking).
5.Using a hand mixer, beat the cream until it becomes fluffy and creamy (like dairybased whipped cream).
6.Add vanilla and sugar and mix until combined. Keep adding sugar until you’ve
achieved your desired sweetness.
7.If your cream didn’t separate or you’d prefer firmer cream, stir in tapioca starch 1
tablespoon at a time until you’ve achieved your desired consistency.
8.Use immediately or refrigerate. It will become firmer if left in the fridge.
www.ditchdairy.com.au
www.alq.org.au
Produced by Animal Liberation Queensland, September 2015
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