Recipes

Dairy-Free Coconut Milk Whip Cream

What You Need

Ingredients
One 15-ounce can full-fat coconut milk
1-2 tablespoon sugar (I use icing sugar) or more to taste (optional) 
1 teaspoon vanilla or more to taste (optional)

1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.  Either one of the brands shown are good to use

2. Open the can of coconut milk. There will be a firm, waxy layer on top.

3. Scoop out this firm layer coconut cream that has solidified at the top of the can.

4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)

5. Place this cream in the bowl of a stand mixer, or a large bowl.

6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.

7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.

8. Serve with fresh fruit, pie, or cobbler.

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Chocolate Almond Milk Pudding

Dairy-free, egg-free and delicious, this chocolate pudding is rich and satisfying while still healthier than traditional puddings that are usually made with milk and egg yolks.

Serves 4 to 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 3 T. cornstarch
• 1/3 cup and 2 T. organic sugar
• ¼ cup cocoa powder
• pinch of salt
• 2 cups plain unsweetened almond milk
• 1/3 cup dairy-free chocolate chips
• ½ t. vanilla

Preparation:

1. In a small cup or bowl, combine the cornstarch with 2 T. cold water, mixing to dissolve. Set aside.

2. In a small saucepan, combine the sugar, cocoa powder and salt. Over medium-low heat, gradually add the almond milk, about ¼ cup at a time, stirring constantly until smooth. Cook until a thin film develops on top of the liquid and steam rises from the surface, but do not let the mixture boil. Remove the pan from heat and add the chocolate chips, swirling the pan to keep the chips from resting on the bottom of the pan and burning. Allow the pan to sit off of the stove for about 3 minutes, then stir mixture with a wooden spoon to incorporate the melted chocolate.

3. Mix in the cornstarch mixture and vanilla until well incorporated, and return the pan to the stove over medium-low heat. Stirring constantly, cook until the mixture is thick but just slightly thinner than desired (the pudding will thicken as it cools). Transfer the pudding into individual heatproof dishes. Place plastic wrap directly on the surface to prevent a skin from forming, and set on a wire cooling rack to cool for about 20 minutes.

4. Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours before enjoying.

Original Recipe by Ashley Adams








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Creamy Dairy Free Mac and Cheese (Best Ever)

• ½ cup + 2 tbsp raw cashews
• ¼ cup nutritional yeast
• 1 tsp onion powder
• 1 tsp salt, to taste
• ½ tsp garlic powder
• 1/16 tsp white pepper
• 1 + ¾ cups nondairy milk
• 1.5 tbsp cornstarch
• ¼ cup canola oil
• 1 tbsp lemon juice
• 6-8oz pasta, cooked (use gluten-free if needed)
• 1 tsp truffle oil (optional, but highly recommended)

Instructions

1. Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in spices.
2. In a heavy saucepan, combine milk, cornstarch and oil(s). Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
3. With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in lemon juice.
4. Combine cashew cheese with macaroni noodles and serve. You may also bake it: Preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish. Cover and bake 20 minutes. Uncover and sprinkle with ½ C  bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.

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Kale Chips

This is a recipe that I get asked about a lot.  It is so basic and simple and yet so yummy and nutritious and the kids love it. 

So here it is:

Pre-heat your oven to 325 degrees.
Wash kale and remove the leaves from the spines. 
Cut or tear into "chip sized bites".
Arrange on cookie sheet.
Brush with olive oil and sprinkle with sea salt.
Bake in oven for 10 minutes MAX!  But watch them....they will quicky burn.
Remove and Enjoy!!