NonDairy Recipes from "Moo-ve the Dairy Over" Kickoff

These were tried and tested at the kickoff for this month's challenge!

Simple Dairy-Free Veggie Lasagna

Whole grain lasagna noodles (uncooked)

Eggplant, fresh spinach, onion, garlic or other vegetables of choice

Marinara or Tomato Sauce

Creamy Mozzarella (see recipe below) 

Preheat oven to 350 degrees.  Sauté veggies in water or in a little extra virgin olive oil until tender.   Cover bottom of lightly greased 9 X 13 inch glass baking dish with 1/3 cup of sauce.   Lay 3 to 4 noodles in the dish and cover with sauce.  Add half of the sautéed veggies and drizzle with Creamy Mozzarella.   Add another layer of noodles, sauce, rest of veggies, and Mozzarella.   Top with one last layer of noodles, sauce, and Mozzarella.

Cover tightly and bake in oven for about 45 minutes until noodles are tender.  Let sit for about 10 minutes to firm up before cutting. 

Note:   Noodles do not need to be precooked in this recipe if sufficient sauce is used and if lasagna is covered while baking.

Non-Dairy Creamy Mozzarella

2 cups water

1 cup raw cashews (rinsed and soaked)

½ c. ground sesame seeds (unhulled)

¼ c. nutritional yeast flakes

¼ tsp. garlic granules

1 tbsp.  arrowroot powder

1 tbsp. onion granules

1 tbsp. fresh lemon juice

1 to 1 ½ tsp. unrefined sea salt

Blend all ingredients until smooth.

 

Non-Dairy Spreadable Butter 

1 part cold-pressed coconut oil/butter

1 part flax oil

Put coconut oil in a glass container and sit in bowl of warm water to melt if necessary.   Stir in flax oil.   Refrigerate to solidify.

Non-Dairy Vanilla Ice Cream 

1 cup cashews (rinsed and soaked)

3 cups purified water

1 tbsp. pure, alcohol-free vanilla

¼ tsp. unrefined sea salt (optional)

½ cup light raw honey

1/3 cup cold-pressed coconut oil 

Blend all ingredients except oil until very smooth.  Slowly add the oil while blend.   Freeze in ice cream maker.

Cheesy Sauce 

1 2/3 cup water

1/3 cup rolled oats, sorghum flour, or brown rice flour

1/3 cup nutritional yeast flakes

2 tbsp. sesame seeds (unhulled, ground)

1 ½ tsp. unrefined sea salt

3 tbsp. cold-press coconut oil or extra virgin olive oil

1 tbsp. fresh lemon juice

1 tsp. onion granules

½ tsp. ground mustard

¼ tsp. garlic granules

¼ tsp. turmeric

¼ tsp. paprika 

Blend in blender until smooth.  Simmer in saucepan until thickened, whisking frequently.

 

Here's a basic recipe for nondairy milk:

4 cups purified water

1 cup nuts (almonds or cashews, soaked overnight)

4 pitted medjol dates or raw honey/pure maple syrup, Grade B, to taste

Blend until smooth.  Strain almond milk using fine mesh strainer or nut milk bag.