The Best Vegan Mac and Cheese

The Best Vegan Mac and Cheese

Daiya shreds? Nah. Tofu? Nope. That “hack” where you boil potatoes, carrots and onions and blend them into a “cheese” sauce? No sweetie, those are vegetables. Cashews? Not this time, actually.

This is another recipe I’ve been working on and perfecting for almost seven years straight. Having lived in the South for three years, I’ve tried my share of vegan mac and cheese recipes. I’m going to put aside any humility I have and be straight with you: this is the best one, and omnivores and vegans alike beg me to make it all the time.

mac cheese

Yield: 12 Servings

  • 1lb pasta, regular or gluten-free (for gluten-free, I recommend Rozoni or Banza)
  • 1 cup breadcrumbs, regular or gluten-free

Cheese Sauce:

  • 1.5 cup unsweetened nondairy milk (almond and soy work best here)
  • 1.5 cup nutritional yeast
  • 1 cup sweet potato, chopped
  • 1 cup canola/refined coconut/grapeseed/vegetable oil*
  • 1/3 cup tamari/soy sauce
  • 3 Tbsp lemon juice
  • 2 Tbsp mustard
  • 1 Tbsp garlic powder
  • 1 tsp smoked paprika, optional**
  • 1 Tbsp mellow white miso, optional (Or, if you have it, 1-2 Tbsp of juice from a jar of kimchi or saurkraut. Trust me on this.)

Directions:

  1. Cook the sweet potato until it’s soft and mash-able by boiling or microwaving in water.
  2. Preheat oven to 375F.  Boil about 5 cups of water in a big pot and cook pasta to an al dente texture (not fully soft) according to package directions.
  3. Add all of the sauce ingredients in a blender and blend until smooth (or use an immersion blender.) Once pasta is cooked, drain and dump it into a 9×13 pan. Pour the sauce over the pasta and mix evenly. Top with breadcrumbs.
  4. Bake until the top looks golden and crispy, about 25 minutes.

 

*If you hate the fact that there’s oil in this, I apologize. Mac and cheese has never been known for its health-giving properties. You can try subbing out the oil with cashew cream for a less-processed fat source, you just might need to add a little extra water to the sauce to thin it out.

**If you don’t have smoked paprika, don’t worry about it, but it gives the mac and cheese an incredible bit of smoky depth.

Advertisements

Sauteed Cabbage Noodles

Sauteed Cabbage Noodles

Hi folks,

I know I’ve been AWOL. But I’m about to make it up to you with my biggest culinary discovery in years, hear me out on this:

A couple Passovers ago, I was trying to be a good Jew and keep strictly kosher. According to Ashkenazi culture, that means no chametz (leavened grain-based products) OR kitniyot (beans, lentils, corn, rice, many seeds etc.) As a vegan whose body can’t get down with gluten very well, that left me with virtually nothing to eat. I was hungry and broke, so one evening I cut up a cabbage, sauteed it with salt, olive oil and a little vinegar and threw marinara sauce on it. I figured it would be sad and gross.

But I realized something: cooked cabbage makes for some pretty great vegan/paleo/gluten-free/Kosher for Passover/no-spiralizer-required/super-easy noodles. No joke. I still went back to eating kitniyot after a day or two, but the cabbage noodles were a game-changer.

By now, you’ve probably heard about the zucchini noodle (“zoodle”) craze. Aside from being a pain to spiralize, one main issue is that you can’t really cook zoodles without having them fall apart into mush. With cabbage noodles, you can cook them as long as you want and serve them with piping-hot sauces and they’ll still hold together perfectly. Plus, the flavor of cabbage noodles beats the flavor of zucchini noodles every time.

Here’s what you do:

  1. Cut up a small/medium green cabbage into long, thin strips (roughly the width of linguine)
  2. Heat up a large pot on medium-high with a little olive oil
  3. Throw in the cabbage with a teaspoon or so of salt, stir thoroughly, and let it cook for about 10 minutes (stirring occasionally)
  4. Add a splash of vinegar (white wine vinegar, red wine vinegar and balsamic all work well)
  5. Serve with your sauce of choice (puttanesca, bolognese, pesto, cashew alfredo OR pad thai sauce.) My favorite is a lentil-walnut bolognese (shown in the picture), and I’ll put the recipe for that below

Cooking the cabbage thoroughly with olive oil and salt gets rid of its sharpness and bitterness and gives it a warm, smooth flavor. The vinegar gives the flavor a boost and breaks the cabbage down further to aid with digestion. The texture remains al dente after being cooked rather than getting mushy, which is really nice (especially in comparison to all the mushy gluten-free noodles out there.) They’re even just as good re-heated.

Try it and tell me what you think. Regular pasta is great, but cabbage noodles have become a delicious regular addition to my dinner table.

cabbage noodles 2

Lentil-Walnut Bolognese Sauce

  • 1 jar tomato-basil pasta sauce (make your own if you’re feeling ambitious)
  • 1 cup green or brown lentils (or you can use 3 cups leftover cooked lentils)
  • 1 bouillon cube or 2 tsp Better than Bouillon
  • 1.5 cup walnuts, soaked for at least 2 hours or overnight
  • 1.5 tsp chili powder
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp tamari, soy sauce or liquid aminos
  • 2 Tbsp Worcestershire sauce (the Kroger generic brand is vegan)
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp garlic powder
  • 1/2 tsp black pepper

Note: If you don’t have one or a couple of the seasoning ingredients, it’s not the end of the world. Just season the filling with what you have until it’s nice and savory and you’re happy with it.

  1. In a small, covered pot, bring 2 cups of water to a boil with the lentils and bouillon. Lower heat to medium and cook, covered, until lentils are soft but not mushy (about 20 minutes.) Remove lentils from pot and allow to cool
  2. Drain and thoroughly rinse the walnuts, then pulse in a food processor until broken into small crumbles. Add the cooled lentils and pulse until crumbly as well
  3. In a large bowl, mix together the lentils, walnuts and all seasoning ingredients. Taste and adjust to your liking, then mix in the tomato sauce

 

Paleo Version: 

Use just walnuts and no lentils, and/or add soaked sunflower seeds/soaked pumpkin seeds. Use coconut aminos instead of soy sauce

Nut-Free Version:

Substitute soaked sunflower seeds and/or pumpkin seeds for the walnuts

Budget Version:

Use just lentils and no walnuts

Caramelized Banana Oatmeal with Peanut Butter, Raisins and Cinnamon (Two Steps)

Caramelized Banana Oatmeal with Peanut Butter, Raisins and Cinnamon (Two Steps)

I guarantee that you haven’t made oatmeal this way before. Since you’re cooking the raisins and the bananas thoroughly but barely cooking the oats, you’re bringing out and developing the natural sugars of the fruit without letting the texture of the oats get mushy and gruel-like. The result is non-pasty oatmeal that doesn’t even need any sweetener.

This oatmeal is warming, flavorful and will leave you full and powered up until lunchtime. It has come through for me ever since I was a busy and newly vegan undergrad who needed a filling breakfast but had zero dollars. Now that it’s chilly outside again, this is the comforting breakfast that I come back to more than any other. 

If you ever buy bananas and they get overripe before getting eaten, just peel them and throw them in the freezer so that you can take them out whenever you want to make this.

Yield: 3 medium or 2 large portions

  • 2 over-ripe bananas
  • 2/3 cup raisins
  • 1.5 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups non-dairy milk of choice (I use unsweetened almond milk)
  • 2 cups old fashioned (not quick) oats*
  • 1/4 cup peanut butter (or almond butter, sunflower butter, etc.)
  • 1/4 tsp vanilla extract, optional
  • Optional add-ins/garnishes: chia seeds, hemp hearts, dried coconut, berries, chocolate chips, whatever your heart desires

1. With a potato masher, a fork or your hands, mash the banana up in a small pot. Add the raisins, almond milk, cinnamon and salt. Bring to a boil on medium-high for about 7 minutes, stirring occasionally
2. Reduce heat to medium-low, stir in peanut butter thoroughly. Then stir in old fashioned oats, optional vanilla extract and any desired add-ins. Cook for just about 30 more seconds, or for a few minutes longer if you like the oats softer.

 

*you can make this with steel-cut oats and it’s delicious, but it takes much longer to cook and requires extra almond milk and more stirring to keep from burning

The Miracle Brownies

The Miracle Brownies

I made these brownies last week for the Creatrix Certification and Training event I catered. The phrase “multiple orgasms” was used more than once to describe the experience of eating them.

 

I feel like these are a little too good to be true because they contain no animal products, no refined sugars, no grains and they’re quick and easy to throw together, and yet they’re by far my favorite brownies of all time. Including all the brownies I ate back in the days before I even knew what the word “vegan” meant.

  • 1.5 tsp vanilla
  • 3/4 cup applesauce
  • 3/4 cup almond butter (or sunflower seed butter, hazelnut butter, a combination of all of those, etc. You can do up to 1/4 cup of peanut butter and still not have it end up tasting like peanuts)
  • 1/4 cup maple syrup or agave
  • 3 Tbsp coconut flour
  • 1/2 cup cocoa powder or cacao powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup dark chocolate chips/chunks, melted (I melt them in a DIY double boiler, stirring constantly with a little almond milk or coconut oil)
  • Optional: chopped walnuts, coconut, etc. for topping

1. Preheat oven to 350. Line a 8×8 pan with parchment paper or grease it well
2. Wisk applesauce together with vanilla, melted chocolate, nut/seed butter and maple syrup/agave
3. In a separate bowl, stir together the cocoa powder, coconut flour, salt and baking soda. Add to wet ingredients and mix thoroughly
4. Smooth batter into pan and sprinkle on any toppings if desired
5. Bake for 30 minutes (closer to 35 at high altitude), then let cool fully

PRO TIP: if you omit the baking soda and refrigerate these instead of baking them, this recipe makes amazing fudge! I can’t tell if I like the fudge version or the brownie version better.

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

This super-easy weeknight meal is healthy, cheap and filling. Cabbage leaves are boiled until soft and pliable, stuffed with a simple lentil-walnut “ground beef” and rice filling (though there’s a paleo variation, a nut-free variation and an even cheaper variation listed below), rolled up and smothered in tomato sauce, then baked. I ate these all the time while training for the Colfax Marathon because I needed hella nutrients but didn’t have as much time to cook for myself.

Yield: About 8 Servings

  • 1 medium/large head green cabbage, rinsed
  • 1 jar tomato-basil pasta sauce (for this recipe I like Simple Truth, which is Kroger’s generic organic brand*)
  • Roughly 3 cups cooked brown rice (can be leftover)
  • 1 1/4 cup green or brown lentils (or you can use 3 cups leftover cooked lentils)
  • 1 bouillon cube or 2 tsp Better than Bouillon
  • Roughly 1.5 cups walnuts, soaked for at least 2 hours or overnight
  • 1.5 tsp chili powder
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp tamari, soy sauce or liquid aminos
  • 2 Tbsp Worcestershire sauce (the Kroger generic brand is vegan**)
  • 3/4 tsp cumin
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 3/4 tsp black pepper
  • Optional: cayenne pepper, red pepper flakes or hot sauce to taste

Note: If you don’t have one or a couple of the seasoning ingredients, it’s not the end of the world. Just season the filling with what you have until it’s nice and savory and you’re happy with it. If you want to use oregano and basil instead of cumin and coriander, it’s your world.

  1. In a small, covered pot, bring 2.5 cups of water to a boil with the lentils and bouillon. Lower heat to medium and cook, covered, until lentils are soft but not mushy (about 20 minutes.) Remove lentils from pot and allow to cool
  2. In a large pot on high heat, boil roughly two quarts of water (or enough to cover the cabbage) with a teaspoon of salt. Cut around the core of the cabbage. You don’t have to cut the core out, but cut around it so that you can easily detach the leaves once they’re soft
  3. Once the water is boiling, add the whole cabbage. As the outer leaves cook and soften, gently detach them so that the leaves underneath can cook too. Once each leaf is soft and pliable, remove it from the water and drain in a colander
  4. Drain and thoroughly rinse the walnuts, then pulse in a food processor until broken into small crumbles. Add the cooled lentils and pulse until crumbly as well
  5. Empty the lentils, walnuts and rice into a large mixing bowl and mix together with all of the seasoning ingredients (chili powder, garlic powder, cumin, coriander, soy sauce, Worcestershire sauce, balsamic vinegar, pepper and optional hot sauce/red pepper.) Taste and adjust to your liking
  6. Preheat your oven to 350F. Spread a large cabbage leaf out on a cutting board and cut out a triangle of the thick, stem-like piece at the bottom so that it’s easier to roll up. Spoon about three spoonfuls of filling into the middle of the leaf and roll up like a burrito or summer roll, tucking in the sides. It doesn’t have to be perfect. Repeat with each cabbage leaf until your filling is used up
  7. Spread about half the tomato sauce onto the bottom of a 9×13 baking pan. Place each cabbage roll into the pan- it’s fine to get them really crowded. Once your cabbage rolls are all packed into the pan, spread the rest of the tomato sauce on top
  8. Bake uncovered for about 25 minutes or until the tops of the rolls are wrinkly

Paleo Version: 

Use cauliflower rice and substitute soaked sunflower seeds and/or pumpkin seeds for the lentils. Use coconut aminos instead of soy sauce

Nut-Free Version:

Substitute soaked sunflower seeds and/or pumpkin seeds for the walnuts

Cheaper Version:

Omit the walnuts and just use all lentils

 

 

 

*if you want to make your tomato sauce from scratch, knock yourself out

**I’m not in any way affiliated with or compensated by Kroger or any affiliated brand, I just recommend some of their products because they’re on the affordable end of the spectrum and fairly widespread across the US.

Pizzapalooza: Buffalo Jackfruit, BBQ and Margherita

Pizzapalooza: Buffalo Jackfruit, BBQ and Margherita

All photos by Samantha Bliss 

 

When was the last time you had pizza that was vegan, gluten-free and actually good? Yeah, me neither. I set out last week to change all that; I wanted some damn pizza, and I wanted it to be good. I mean lord, it was about time.

Of course, this pizza doesn’t have to be gluten-free; if you do well with gluten, please go ahead and make or buy a regular crust. But even the gluten-free version got rave reviews by my very non-vegan, non-gluten-free kickball team who volunteered to taste test.

Bear with me, there are multiple components to these three pizzas. It looks more intimidating than it is. For shortcuts, you can get pre-made versions of many of these components. You can get a good vegan cheese like Miyoko’s, Treeline or Kite Hill (maybe even Chao? Don’t quote me on that.) You can get BBQ sauce from a jar. This only has to be as scratch-made as you want it to be.

Buffalo Chkn (Jackfruit) Pizza

Blue Cheese Dressing

  • 1/2 cup vegan mayo
  • 2.5 tsp apple cider vinegar
  • 2.5 tsp mellow white miso
  • 1/4 tsp onion powder
  • 1/4 tsp dill
  • 1-2 Tbsp aquafaba (the liquid from a can of chickpeas) or water
  • 1/4 cup soaked, drained and rinsed cashews (optional)

1. Blend all of the above together

Buffalo Sauce

  • 2/3 cup Frank’s Red Hot Sauce
  • 1/2 cup Earth Balance or other vegan butter
  • 1 tsp Worcestershire sauce (Kroger generic brand is vegan)
  • 1.5 Tbsp white vinegar
  • 1/2 tsp garlic powder
  • 2 Tbsp maple syrup, brown sugar or coconut sugar
  • 1/4-1/2 tsp cayenne pepper
  • salt, to taste
  1. Simmer all of the above in a small saucepan, stirring occasionally with a whisk

Jackfruit

  • 2 cans young/green (not ripe) jackfruit in water or brine (not syrup)
  • 1 tsp oil
  • Salt and pepper, to taste
  1. Preheat oven to 375F
  2. Drain jackfruit into a colander and with your hands, squeeze out as much excess water as you can
  3. Shred: each piece generally has a top part that’s stringy and easy to separate into shreds, and then a denser bottom part that you can shred with your (clean) fingernails or a knife and fork. There will be little seed pods here and there as well- those are edible and can also be shredded up
  4. Toss jackfruit with a little bit of olive oil, salt and pepper
  5. Spread jackfruit out onto a baking sheet lined in parchment paper- make sure it’s not too overcrowded
  6. Place baking sheet in pre-heated oven and bake for about 20-30 minutes, or until beginning to get golden and crispy at the edges

Stretchy Cashew Mozzarella– adapted from Carrots and Flowers

  • 1/2 cup raw cashews, soaked for two hours or overnight
  • 1/4 cup tapioca flour (also called tapioca starch)
  • 1 Tbsp lemon juice
  • 1 1/4 cup water
  • tbsp nutritional yeast
  • tsp sea salt
  • 1 tsp garlic powder
  1. Blend all ingredients together

  2. Cook in a saucepan over medium heat for about 5 minutes, stirring constantly until it becomes a sticky ball in the center of the pan

Crust

Feel free to just buy a pre-made one from the store if you want (there are gluten-free  pre-made versions too.) If you want to make your crust from scratch and have no issues with gluten, this recipe is classic.

If you want to make gluten-free crust from scratch, this flatbread recipe is delicious and works beautifully, albeit it’s a pain to roll out. To make your life much easier, go ahead and roll each crust out directly onto a piece of parchment paper (as thinly as you can) so that you don’t have to transfer it from the table to the parchment and run the risk of it inevitably ripping. One recipe will give you three crusts.

Assemble and Bake:

  1. Preheat your oven to 450 Fahrenheit (yes that high)
  2. Mix the jackfruit in with the Buffalo sauce. If you have extra Buffalo sauce, drizzle some over your pizza at the end
  3. Spread a thick layer of blue cheese sauce onto your unbaked pizza crust, then sprinkle your Buffalo-sauce-smothered jackfruit on top, then finally spread that stretchy mozzarella on top of all that
  4. Place pizza on parchment paper on a baking sheet or pizza round
  5. Bake for about 7 minutes or until the crust is crispy and the cheese is a little golden on top
  6. Serve with some of the extra blue cheese dressing on the side for dipping

 

Barbecue Chkn (Jackfruit) Pizza

bbq

  • Crust (see above)
  • Cashew mozzarella (see above)
  • Roasted shredded jackfruit (see above)
  • BBQ sauce (store-bought OR recipe here)
  • Extra-virgin olive oil
  • Sliced red onion, optional
  • Chopped curly parsley, optional
  1. Preheat oven to 450 Fahrenheit
  2. Toss jackfruit in BBQ sauce
  3. Brush or drizzle a little olive oil over the crust, then spread your BBQ-sauce-smothered jackfruit on top. Add your cheese, then some slices of red onion if you’re into that
  4. Place pizza on parchment paper on a baking sheet or pizza round
  5. Bake for about 7 minutes or until the crust is crispy and the cheese is a little golden on top
  6. Garnish with parsley if desired

Margherita Pizza

margherita

  • Extra-virgin olive oil
  • Pizza sauce (you can get it store-bought from a jar or make it from scratch)
  • Salt
  • Fresh basil
  • Cheese (see above)
  • Crust (see above)
  1. Preheat oven to 450 Fahrenheit
  2. Brush or drizzle a little olive oil over the unbaked crust, then spread a layer of pizza sauce over that
  3. Spread your cheese over the sauce
  4. Sprinkle with a little bit of salt and lightly press some basil leaves into the cheese
  5. Place pizza on parchment paper on a baking sheet or pizza round
  6. Bake for about 7 minutes or until the crust is crispy and the cheese is a little golden on top

 

 

Acknowledgements: Major shoutout to all the Buffalo natives and Rochester friends – particularly my friend Alexis Dent– who helped me understand crucial things like 1. buffalo chicken pizza does not have tomato sauce on it and 2. buffalo chicken pizza does not have ranch on it. I would almost definitely have made those mistakes otherwise.

 

Cooking Vegan with a Peanut/Tree Nut Allergy

Cooking Vegan with a Peanut/Tree Nut Allergy

I’ve had a number of people ask recently about plant-based cooking without peanuts and tree nuts. I typically rely heavily on soaked walnuts, cashews and almonds as whole, versatile means of adding meatiness and creaminess to dishes- not to mention as healthy sources of of fat and protein- and I use peanut butter and almond milk like there’s no tomorrow. So secretly, I used to get really stumped and panicky when I couldn’t use those tools. It turns out, though, that there are a lot of options when it comes to accommodating for these allergies. 

Of course, if you’re only allergic to one or a couple kinds of nuts, feegl free to rely on the ones you can eat (including unconventional kinds like brazil nuts, macadamia nuts, etc.)  But if you can’t have any at all, here’s a handy guide to the alternatives, with lots of links to great vegan and nut-free recipes.

Dressings/Sauces/Creamy Elements

Coconut milk (from a can)/coconut cream/coconut meat*– Great for sauces, puddings, soups, curries and desserts. It does carry a slight coconutty flavor, but not to an overpowering degree.

Avocado–  Great for dressings, puddings and to blend with cilantro, salt and lime and drizzle over tacos. Google “vegan avocado dressing” for delicious ideas. Just note that that avocado has a very short shelf life, so anything you use it in will need to be consumed within a few days.

Unsweetened soy or coconut yogurt– A versatile and creamy base for dressings, sauces, curries and desserts. You can make it yourself out of just two ingredients with this method.

Hemp seeds (aka hemp hearts)– So healthy and so good for blending into pesto, dressings and sauces.

Nutritional Yeast– This stuff is an amazing source of vitamin B-12 and lends a wonderful cheesy flavor to sauces and dressings.

Olive Oil– While not the healthiest option on the list, oil can add creaminess to sauces and even ice cream (vegan chef superstar and cookbook author Isa Chandra Moskowitz uses olive oil for her restaurants’ ice cream recipes.)

Tahini (sesame seed  paste)– Tahini is a little bitter but very creamy and otherwise fairly neutral-flavored. The bitterness can easily be cut with an acid like lemon juice and/or a little bit of sweetness, then combined with other flavors and ingredients. It’s great for thick, creamy sauces and dressings (and even baked goods!) Most affordably found at Trader Joe’s.

Sunbutter (like peanut butter but made from sunflower seeds)– This stuff is cheaper than almond butter and has a nice neutral flavor and creaminess that works very well in sauces (this one too) and baked goods.

Silken tofu– If your digestive system can get down with processed soy (no shame if that’s the case!), you can blend this into creamy sauces, dressings and baked goods (omit the almond extract on this last recipe obviously.) It works well as a binder and thickener. Just to make sure to use lots of seasonings and other ingredients to cover up its blandness.

Aquafaba (chickpea brine)– This is seriously just the liquid you strain from a can of chickpeas, and it’s shockingly great for puddings, mousses, meringues, dressings and sauces. It’s neutral-flavored and can add an element of thickness or an element of fluffiness when whipped.

Chao Cheese– This nut-free store-bought vegan cheese (most commonly found in slices) is convenient, and I always hear that it’s actually good.

Meaty Elements

Great for chili, tacos, stuffed veggies, burgers, pasta sauces, lasagna fillings, etc.

Soaked  raw sunflower seeds and/or soaked raw pumpkin seeds– these are pretty interchangeable except for the fact that you’ll need to soak the pumpkin seeds a little longer than the sunflower seeds. You can substitute either or both of these for just about any recipe that uses walnuts as a meaty element (typically in “ground beef” contexts.) Soak them for a few hours or overnight, rinse them, pulse them in a food processor, then season and use them however you like. Raw, paleo, protein-rich and hearty. Check out this sunflower seed cheese recipe!

Lentils– I typically use a combination of soaked walnuts and cooked green/brown lentils to grind up as a substitute for ground beef. However, it’s fine to either substitute the walnuts with sunflower or pumpkin seeds or just use lentils. Cook them up with some veggie broth, pulse them in the food processor once they’re cool, then season and use them however you like. Or make this fantastic, easy taco recipe.

Milks

Each of these has a different flavor and different ideal usage, so try out multiple if you can and see which work best for you

Coconut milk*– this comes in can form and carton form. The carton version is watered down and homogenized, making it better for things like pouring over cereal, adding into smoothies and drinking straight from the glass (or the carton, if you’re me at 3am.) Coconut milk in a can is thicker and creamier with all that good natural fat from the coconut cream (although there are ‘lite’ versions as well), so it’s best for curries, sauces and puddings.

Oat milk– Not easy to find in stores, but very easy and cheap to make at home. Here are some recipes.

Rice milk– Fairly thin and watery (though maybe the homemade versions aren’t?), but can be really nice for horchata, cereal and smoothies. Rice Dream is the popular commercial brand.

Soy milk– If your body doesn’t do well with processed soy this isn’t the option for you, but some people do just fine with it and love the flavor. It’s moderately thick and creamy despite not having a high fat content, so it’s especially good in coffee and espresso drinks. It’s also the most common non-dairy milk to find in stores.

Flax milk– Rich in omegas and also easy to make at home

Quinoa milk– Go figure, you can make a protein-rich non-dairy milk out of quinoa.

Hemp milk– This omega-3 powerhouse can actually be found in some stores, but you can make it at home too.

Sunflower milk– I didn’t even know this was a thing, but lo and behold, sunflower milk is packed with selenium, magnesium and vitamin E.

 

 

*Technically coconut is a tree nut, but it’s very rare that people with nut allergies are allergic to coconut as well

For more info, check out this article and/or comment with your questions!