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Dairy-free Recipes

Marlene Alphonse Mar 7, 2020
Lactose intolerant people may think they have limited food choices. Here are some recipes on how to make dairy-free dishes, that they can enjoy eating without worrying about not being able to consume milk products.
Lactose intolerance is a disorder where the body is unable to digest lactose, a component in milk. Individuals with this disorder experience stomachache, gas, bloating, etc., every time they consume food containing milk or milk products. It is necessary for such people to follow a dairy-free diet.
Some delicious dairy-free dishes can be prepared in the same manner as those that use dairy. You can enjoy these without worrying about any allergic reactions.

Ham Sandwiches

  • Ham (thinly sliced), 15 ounces
  • Thick whole-grain bread, 10 slices
  • Dairy-free mayonnaise, ½ cup
  • Olive oil, ¼ cup
  • Nutritional yeast, ¼ cup
  • Soy milk (alternative: rice milk), 1 cup
  • Cornstarch, 1 tablespoon
  • Vegetables and toppings (as per your choice)
  • Soy milk powder, ¼ cup
  • Salt to taste
Cooking Instructions

Lightly brush the bread slices with the olive oil on both sides, and place them on a greased baking tray. Bake them in a 400 ºF preheated oven for about 3 minutes.
Once the undersides are baked, flip the slices, place the sliced ham on these, and bake for another 3 minutes, or wait till the ham gets cooked. Remove the tray from the oven and keep it covered to help the slices stay warm.
Now, mix the cornstarch, nutritional yeast, and half of the soy milk powder, together, in a small bowl, and keep aside. Blend the mayonnaise, olive oil, and soy milk, in another bowl. Now, add the remaining soy milk powder and salt to this bowl, and continue whisking till all the lumps dissolve.
In a skillet, heat the mixture over a medium flame till it thickens a bit. Prepare the sandwiches by pouring the warm cheese over the bread slices, and loading with your desired vegetables and toppings, before placing the toasted bread slices on the top.

Linguine with Clam Sauce

  • Whole-wheat linguine noodles, 1 packet
  • Fresh littleneck clams (rinsed in cold water and scrubbed), 2 pounds
  • Large onion (chopped), 1
  • Non-dairy milk, 3 tablespoons
  • Parsley or dill (finely chopped), ½ cup
  • Dry white wine, 1 cup
  • Olive oil, 5 tablespoons
  • Garlic cloves (minced), 5-6
  • Pepper, 1½ teaspoons
  • Salt to taste
Cooking Instructions

Cook the linguine noodles according to the instructions given on the packet, drain them, and keep aside.
In a stock pot, heat the olive oil, and sauté the onion and garlic, till the onion turns pinkish brown. Pour the white wine into the pot and let it simmer for about 5-7 minutes. Add the clams to the pot and let the mixture simmer for 5 more minutes, till all the clams are cooked.
Now, add the spaghetti, parsley, non-dairy milk, pepper, and salt, to the pot, and let them cook till all the ingredients are mixed, thoroughly.