Below is a list of dairy substitute recipes plus links to recipes on this site which do not contain any dairy products e.g. Milk, Cheese, Butter, Margarine or Yoghurt. To find all the dairy free free recipes on this site use the search form and type in dairy free. Many other recipes throughout this site can be adapted by using dairy free products such as certain margarines, vegan cheese etc.
Dairy Free Recipes
Vegan Tempura Batter
Makes 480ml/16fl.oz.
Ingredients
75g/3oz Plain White Flour
125g/5oz Cornflour
2 tbsp Baking powder
Salt and Black Pepper
270ml/9fl.oz. Ice Cold Carbonated Water
Instructions
1. Place the flours, baking powder and water in a large mixing bowl, season with plenty of salt and black pepper and mix until blended. Do not over mix: there should still little lumps of flour left as this adds to the texture of the finished tempura.
To use : dip lightly floured slices or batons of vegetables (not more than 1cm/1/2 inch thick) into the batter and deep fry in oil 190C,375F ( for 1-2 minutes only until lightly golden brown and crispy. Serve immediately.
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Dairy Free Flaky Pastry
Makes approx 275g/10 oz
Ingredients
75g/3oz Wholewheat Flour
100g/4oz Unbleached Flour
90ml/3fl.oz. Corn Oil
Pinch salt
90ml/3fl.oz. Iced Water
Instructions
1. Mix together the flours in a freezer proof container, cover and freeze for 1 hour.
2. Place the oil in a freezer proof container and freeze for 1 hour.
3. Remove the flour and oil from the freezer and cut the oil into the flour to make a crumbly dough.
4. Add the salt to the iced water then mix the water into the dough, a little at a time, until it begins to bind together into a soft dough. Do not over-work
5. Roll out to the required thickness and use as required.
Rice Milk
Makes 600ml/20fl.oz.
Ingredients
480ml/16fl.oz. Warm Water
100g/4oz White Rice
1 Vanilla Pod
Instructions
1. Cook the rice and vanilla in the water until very soft. Set aside and allow to cool.
2. Remove the vanilla pod and transfer the cold rice and water to a blender. Blend until very smooth.
3. Allow to stand for at least 45 minutes then, slowly strain into another container through a double layer of cheese cloth, being careful not to disturb the sediment.
Potato Gnocchi
Serves 4 as a main course or 8 as a side dish
Ingredients
675g/1˝lb Potatoes, peeled and cut into chunks
150g/5oz Plain Whole Wheat Flour
Baking Powder
1 ˝ tbsp Olive Oil
Salt and Black Pepper
Instructions
1. Place the potato in a large saucepan of cold salted water, bring to the boil then cook for 20 minutes or until tender.
2. Drain the cooked potatoes well, return to the pan and mash with a potato masher or fork until smooth.
3. Add the remaining ingredients to the mashed potatoes and mix well to form a dough. Transfer to a lightly floured board and knead the dough until smooth, dusting with extra flour if necessary to prevent sticking.
4. Pull off pieces of the dough about the size of a cherry tomato, and roll into balls. Set each one aside on a floured surface whilst you finish the remainder.
5. Flatten the balls with the back of a fork, using the tines to create ridges then fold them in half, with the marks on the outside. The overall size should be approximately 2.5cm/1 inch in length but it’s not too important, just make sure the sizes are ore or less even.
6. Bring a large pan of salted water to the boil, then keeping the water bubbling, add the gnocchi, and cook until they float to the top. This only takes a 2-3 minutes depending on the size.
7. Drain well and serve with a Basil and Tomato sauce or another sauce of your choice.
This will serve 6-8 as an accompaniment.
