Why Dairy-Free Recipes Matter So Much To Me

I have a confession to make. In my first cookbook, Cooking for Isaiah, I glossed over the dairy-free component. Truth is, I was hyper-focused on making gluten-free recipes that Isaiah would not only eat, but love! That was my priority. I could get away with simple swaps like shortening and rice milk for the butter and milk I once used in my recipes before he was diagnosed with dairy intolerance.

“I wanted to do more. After I successfully developed my gluten-free flour blends and started making my favorite family recipes again, I knew I had to challenge myself with re-inventing our dairy-free pantry, including yogurt, dulce de leche—and being Italian—parmesan!”

Tucked into the back of my new cookbook, Silvana’s Gluten-Free and Dairy-Free Kitchen, is my collection of essential dairy-free recipes. I have learned so much through my months of testing and retesting to make these dairy-free recipes that I’m so proud of and now use every day. Years ago, I could have never believed that I’d be able to make rich, creamy dairy-free Chocolate–Peanut Butter Ice Cream, Cheesy Spinach-Artichoke Dip or Nachos Mac-and-Cheese, but the recipes are all in here.

Who says dairy-free can’t be delicious? I know it can be better than you’d ever expect. You can trust me on this one!

Pictured above are the recipes for these dairy-free basics:
Homemade Cashew Milk (I also give you specific recipes to make nonfat milk, low-fat milk, whole milk, heavy cream, chocolate milk and strawberry milk.)
Dairy-Free Whipped Cream
Dairy-Free Dulce de Leche
Dairy-Free Traditional Yogurt
Dairy-Free Ricotta Cheese
Dairy-Free Parmesan Shards
Dairy-Free Goat Cheese

More recipes for dairy-free basics that you’ll find in the cookbook:
Homemade Almond Milk (I also give you specific recipes to make nonfat milk, low-fat milk, whole milk, heavy cream, chocolate milk and strawberry milk.)
Dairy-Free Buttermilk
Dairy-Free Condensed Milk
Dairy-Free Béchamel
Dairy-Free Sour Cream
Dairy-Free Instant Yogurt
Dairy-Free Ricotta Cheese
Dairy-Free Sweet Ricotta Cheese
Dairy-Free Grated Parmesan
Dairy-Free Cheesy Fondue
Dairy-Free Mayonnaise
Dairy-Free Nacho Cheese Sauce
Dairy-Free Ranch Dressing

You can still get in on my exclusive GIFT GIVEAWAY from now until September 1, 2014, when you pre-order a copy of my new cookbook, Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed from these online booksellers:

 amazon__shop  SK_FINAL_Shop_barnes   SK_FINAL_Shop_bookstores

Just email me your proof of purchase and mailing address to silvana@silvanaskitchen.com!

THANK YOU!!

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5 Comments

  1. Do most of your dairy free recipes use soy instead? I am waiting for your new book to arrive but my biggest fear is I still won’t be able to make good dairy free substitutes if they use soy as I am also very allergic to soy. Thank you

    • Hi Kat, I don’t use soy for the dairy-free basics. I use nuts mostly—cashews, almonds, pine nuts, macadamia nuts. Hope that helps and thanks for pre-ordering! xSilvana

  2. Thank you so much Silvana for answering my soy question so quickly. And BEST news is I just received an email from Amazon that they shipped your newest book to me today! I should have it on Tuesday, I am so excited you would think I wrote it.

  3. I was so glad to see this section. I have been playing around with the Paleo diet and it has shown me that diary is much more of a problem than I would like. It seems harder to give up than gluten free. Looking forward to trying these alternative recipes!

  4. Got your first book shortly after my little one was diagnosed with severe dairy allergies with wheat allergy secondary. I was thankful and grateful for it and adjusted as much to almond milk as possible. I am severely lactose and wheat gluten intolerant as well so I felt comfort in trying recipes that wouldn’t harm us. Thank God I was a pastry chef and good cook. Flash forward 4 yrs…this new book is genius! I sincerely appreciate the many trials it must’ve taken to make up these kooky new “old favorites”. Parmesan shreds??? DulcedeLeche??? Ricotta??? Come on! If you weren’t an authentic cute little Italian girl, I dont think I’d try them…but I feel a “julie & Julia” season coming on! If I gain 10 lbs, I’m thanking you in advance! 🙂