4 New Recipes and Dairy-free Alternatives

Goat-Cheese-Recipes

Many of us have jumped on the dairy-free recipes train with the Done with Dairy Toolkit. Well done, bravo!

As a result of the challenge, I’ve received a bunch of questions about goat dairy and the potential role it can play in the lives of folks that are sensitive to lactose. So today, I’m giving you the what, where, when, why and how of goat dairy so that you can make an educated decision on whether or not goat dairy may be right for you.

If your decision is a big fat, “yes”… well, I have 4 NEW goat cheese recipes that you can use to kick start your goat dairy journey.

And if your decision is a big fat, “no”… I give you dairy-free alternatives so that you can still rock them recipes!

Let’s begin!

How to decide if goat dairy is right for you

You’ve got the questions and I have the answers… hopefully. Here are three posts that I’ve written about goat dairy to help you decide if it’s right for you:

And below are 4 new goat cheese recipes that I shared with Happy Days Dairies last month.

Don’t worry… there are dairy-free substitutions that accompany each one.

Baked-Blueberry-Spread-main

Baked Blueberry Spread – A gooey goat cheese spread with fresh blueberries and a touch of sugar. Perfect served with crackers, cookies or a warm piece of toast.

Dairy-free alternative: use 150 grams of my vegan cream cheese and 2 tablespoons of non-dairy milk.

Savory Cheese Muffins (37)

Savory Cheese Muffins – A great way to start off the day or served as a side to any simple weekday meal.

Dairy-free alternative: stuff each muffin with a mound of hummus!

Mediterranean Veggie Dip (5)

Mediterranean Veggie Dip – This healthy dip will be a hit in your household. Drop spoonful’s of the dip in jars, top with veggie sticks and serve as a healthy afternoon snack.

Dairy-free alternative: use 1/2 cup of dairy-free yogurt.

Roasted Butternut Squash Spaghettini (22)-2

Roasted Butternut Squash Spaghettini –  A meatless dish of roasted butternut squash, pumpkin seeds and feta.

Dairy-free alternative: use 2 cups of cooked chickpeas and 1 tablespoon of lemon juice.

I’d love to hear from you…

Do you do your research before you change up things in your diet?

Or, do you let your body be your guide and just jump into things that feel right?

The more specific you are with your responses the better because your experience may be the solution that someone in our community is looking for!

This post was sponsored by Happy Days Dairies. All opinions expressed herein are those of Healthful Pursuit Inc. and are not indicative of the positions or opinions of Happy Days Dairies. Thank you for supporting the brands that I believe in and choose to feature here.

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  1. Hi there, Its always great to see your exciting recipes. And this one is just looking Amazing. I am so tempted to try it pretty soon. Have a wonderful week ahead. Thanks for sharing awesome recipes.
    Best Regards, Sonia !!!

  2. Thank you for posting this! I’ve been using goat milk as my dairy source for about two years now, and it has definitely made a difference. I love goat dairy. Those recipes look great, and it will be so fun to try some.

  3. I research! :-) I gather as much information as I can and then sift through and make my choices based on how my body reacts. Sounds great, right? Only it seems that recent changes I’ve made are causing havoc on my body! :( My *once* vegan diet now includes egg whites occasionally to up my protein, my dairy-free life ( I ABHOR dairy…UGH!) is now being altered to find an acceptable form to supplement calcium. Why? In just two months I have fractured a rib and I have a continuing hairline fracture/nerve problem in my ankle. I run, cardio-kickbox and practice yoga. My Dr. insists I can’t do those things on a vegan diet. OK…so I will revert to vegetarian for 30 days to see if I notice a difference. So far the only difference is that I really don’t like how I feel eating meat/dairy. I don’t eat processed food, wheat or refined sugars, no smoking or drinking,consume organic soy very occasionally, my diet is 100% organic. How do I up the calcium/protein/minerals my bones and muscles need without synthetic supplements my Dr. is suggesting? I have organic buckwheat, millet, quinoa, a variety of nuts, beans etc. daily with kale, spinach and loads of other greens & colorful veggies, fresh fruits daily. I drink mainly unsweetened almond and coconut milk usually blended with hemp, chia or flax (now occasionally w/egg whites). Ideas of what to change or add?? I’m on the small side so I know osteoporosis is a threat and I don’t want to crumble away!

    • Hi Lisa – thanks for sharing your story and your approach! Sounds like you’re very thorough. My favorite way to make sure I’m eating enough calcium is sesame seeds, almonds and kale. I eat them all a couple of times a day. Making crackers with them, on salads, milk, etc. I hope that helps!

  4. Ooooer I love the Mediterranean Veggie Dip, especially the presentation. Storage and serving all in one, looks so yummy. Thanks for the great Goat’s Cheese roundup!

  5. i just realized i typed raspberry instead of blueberry…oops! but i bet the spread would be delicious with raspberries…i’ll have to try that.

  6. the raspberry spread looks wonderful…thanks for sharing these recipes. i admit i’m not a big researcher. i follow a couple of blogs that seem to do that for me. so i read those (and anything else i happen to come across). but i always read ingredient labels and, if in doubt, i wait to buy it after i’ve contacted the manufacturer. mostly though, i try to listen to what my body tells me.

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