Dairy.
It gives me acne, a bloated stomach, headaches and clogged sinuses. It’s not pleasant.
Do you experience something similar?
For many of us, going dairy-free is the right choice for our bodies…
But maintaining excitement around the food we create for ourselves after going dairy-free is a challenge… that’s why I developed the Done with Dairy Toolkit.
This Toolkit equips you with the tools to bust through the roadblocks of transitioning to a dairy-free lifestyle so that you can enjoy your food and get on with living life.
Are you ready to rumble? Great! Let’s dig in…
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Done with Dairy Results
- You’ll start to feel good within days. Your digestive system wont be screaming at you anymore!
- You’ll have the freedom to create a life outside of worrying about how to be creative in the kitchen.
- You’ll learn how to prepare guilt-free desserts for yourself that don’t hurt you.
- You’ll instantly feel confident in your food choices.
- You’ll save money on your groceries by avoiding the expensive store bought dairy-free stuff.
Praise
Read what these lovely ladies are saying about the Done with Dairy Toolkit and how going dairy-free has transformed their lives…
 “Leanne’s Done with Dairy Toolkit gives you all the resources you need to recreate your favorite dairy products, which is especially important as you are transitioning to a dairy-free (or reduced dairy) lifestyle. Trust me, your body will thank you – And your taste buds will thank Leanne!”– Michelle from The Persnickety Eater |
 “Leanne is such a fabulous resource for anyone with special dietary requirements. Her Done with Dairy page is no exception and I am totally blown away by her creativity and thoroughness when it comes to developing dairy-free recipes. From sweet icing to savory soups, she’s got a solution for everything!”– Angela from Eat Spin Run Repeat |
 “I was diagnosed with chronic sinusitis 10 years ago and it has been the bane of my existence ever since. Within hours of omitting dairy from my daily routine using this toolkit, I noticed a difference. Within HOURS. I no longer felt like I was walking around with a never ending sinus infection. The few blemishes I had on my face disappeared within a couple days and I didn’t feel or looked bloated. Try omitting dairy from your diet and see what changes happen to you. I will never go back to a diet rich in dairy products again.”– Shelby from Shelby Douglas.com |
 “Leanne’s Done with Dairy page was and is a great resource for anyone who has decided to go dairy free. Reducing dairy intake can do wonders for your body and Leanne has some great recipes to help make the transition so much easier. Since I have gone gluten free, I have used Leanne as a resource a lot, and the done with dairy page has been no exception.”– Catherine from Mint Grapefruit |
Dairy-free Recipes
Okay, it’s time to get excited about being dairy-free, eat better than you ever have before, and start replacing that dairy!
These dairy-free frosting recipes go great spread over top of any cake, cupcake… or spoon 
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Vanilla butter cream – sweet, thick frosting. Can be made vegan, too!
Cream cheese frosting – ultra creamy frosting for your next batch of cupcakes!
Raspberry icing – pretty pink frosting!
Create this easy and versatile combination of nut butter, honey and vanilla for a guilt-free caramel sauce that can be used in any recipe that calls for caramel.
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Caramel topping – A 3 ingredient, dairy-free caramel topping that will take you under 10 minutes to make!
Make this soy-free, cashew-based version of your favorite spread and replace it in any recipe calling for cream cheese at a ratio of 1:1.
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Vegan cream cheese – Homemade vegan cream cheese made from cashews, lemon juice and apple cider vinegar. Sugar-free, soy-free and dairy-free.
Cranberry cream cheese squares – Dairy-free, gluten-free cheesecake squares.
You can make just about any cream-based soup with cauliflower and then use it for any recipe that calls for cream of mushroom, broccoli or chicken at a ratio of 1:1.
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Cream of mushroom soup – Vegan cream of mushroom soup made with a secret ingredient. Thickened without flours or starches, too!
Broccoli and chick-un casserole – A vegan approach to the classic cream of mushroom, broccoli and chicken casserole, topped with homemade dairy-free shredded cheese.
Vegan alfredo sauce – Ultra creamy Alfredo sauce that’s completely free of dairy, soy, nuts, grains and starches. Paleo, too!
Nut-free cheese sauce – dairy-free cheese sauce that’s free of nuts!
Vegan cheez whiz – Smooth and creamy vegan cheese sauce that’s perfect for any sandwich, wrap or vegetable spread.
You CAN have creamy salad dressing without dairy. Check it…
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Vegan Caesar salad – The real deal… this vegan (and paleo) Caesar salad dressing tastes so much like the real thing. It’s creamy, flavorful and downright ridiculous.
Ranch Dressing – This vegan, nut-free, oil-free ranch salad dressing will change the way you do salads, dips and sauces.
Coconut milk or bananas work as a great substitute for cream in ice cream. Best part is, these recipes don’t require that you use an ice cream maker!
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Vegan peppermint chocolate chip ice cream – A healthy vegan peppermint chocolate chip ice cream made with just 6 ingredients.
Chunky monkey ice cream – This 5 ingredient chunky monkey ice cream couldn’t be easier to prepare.
Homemade milk couldn’t be easier to make. All you’ll need is a nutmilk bag and you’ll be making your own dairy-free, inexpensive milks in no time!
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Flax milk – Make your own flax seed milk and get the benefits of the raw seed while saving a couple bucks!
Sunflower seed milk – Creamy and delicious homemade vegan milk that’s just as good as almond milk… without the nuts!
Sprinkle this dairy-free Parmesan on salads, roasted veggies, pasta, you name it.
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Vegan Parmesan cheese – Melt in your mouth dairy-free Parmesan cheese flakes, perfect on their own, or sprinkled over a salad, pasta or roasted veggies.
Avocados, beans and pureed fruits like banana are a great substitute for cream-based puddings. Make a batch of these puddings on their own, or use in your favorite recipes at a ratio of 1:1.
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Lemon avocado pudding – The lemon flesh adds so much flavor to this vegan, sugar-free, and raw pudding!
Chocolate pudding – A dairy-free pudding with just 5 ingredients. Velvety smooth, rich, and only 200 calories per serving.
Vegan lemon pudding – A low calorie option that’s also safe for candida, paleo and low-fat diets!
Replace the shredded cheese in any recipe with a ratio of 1:1 using one of these recipes.
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Walnut cheese – Easy cheese made with just a handful of ingredients!
Nut-free cheese – Awesome vegan, dairy-free shredded cheese recipe that’s perfect as a topper for casseroles or homemade pizza. It doesn’t melt, but it’s got loads of cheesy flavor!
And there’s more to come… so make sure you enter your email address below and sign-up for Healthful Pursuit updates.
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{ 48 comments… read them below or add one }
Oh, how I miss good old milk. My body just does not agree with it. It’s amazing that there are so many alternatives. It isn’t quite the same, because you can’t just walk into the corner store and grab some ice cream, but still
Wow awesome. Thank you for this. I was wondering if you have any suggestions for a butter replacement? That is the one dairy I am having the most trouble replacing. I use it to cook veggies and on coconut flour toast. Olive oil and coconut oil just don’t cut it taste wise.
(
Thanks.
Hey Isabelle – I’m so happy that you like the guide! You’re right, coconut oil comes close… but not close enough sometimes. I purchased an all-natural butter flavored olive oil a couple of months ago from Dana Short Gourmet in Ontario. I remember the lady telling me the herb that was used to create the oil, I just can’t remember the name of it! Next time I chat with them, I’ll be sure to ask and let you know.
Isabelle – Another option that I’ve found has a wonderful, buttery taste is Earth Balance Soy-free (red container). It’s on the pricey side, but that just drives me to use it more consciously. It’s available at my regular chain grocery store here in Georgia. Now I’m off to see if I can find some of the butter-flavored oil Leanne recommended here in America.
Hey Michelle – thanks for helping out! I believe they’re called Veronica Foods in the US
I sure am glad you turned me on to the existence of this lovely-sounding stuff! I couldn’t find it through Veronica Foods or their brand label Delizia oils BUT just knowing it exists led me to this alternative: http://www.rockymountainoliveoil.com/all-natural-organic-butter-olive-oil/
They have a Choose Your Own Triple Pack (mix ‘n’ match olive oils and balsamic vinegars) – Sounds like a good thing to ask for when my next birthday rolls around!
I’ll be working with them later this year (exciting!) so stay tuned for your chance to WIN it instead of waiting for your birthday!
Thanks Leanne. Do they have a website I can check out?
For sure, here’s the pamphlet that has all the information about the oil: http://www.danashortt.ca/oil-vinegar/olive-oils/butter-evoo-suggestions-pairings-recipes.pdf it just doesn’t say what is used to make the butter flavor. I know that it’s natural though. I sent them an email for you last night. I’ll let you know what they tell me
I am so amazed at your creativity! I miss ice cream so I’m excited to try this recipe! Thank you so much….
Thanks Monica! I’m so happy that you found something that you can use from this guide!
Thanks Leanne. I have e-mailed Dana to ask if I can order online? It seems from her website that one can only buy at her store?? Did you hear back from her?
Isabelle
Hi Isabelle – this is the response I received from Dana, but she said she was still looking into it with her supplier so stay tuned for more info! Now you can have your butter and eat it too! Our butter flavored extra virgin olive oil only contains 100% natural butter flavor and that is all. As a matter of fact, there are no chemical, artificial or synthetic ingredients used in any of our flavored products. An ingredient statement for our butter flavored extra virgin olive oil would read: extra virgin olive oil, natural flavor. The nutritional information for this oil is identical to a standard extra virgin olive oil nutritional statement. There are no allergens associated with our product as it’s dairy free and contains no animal products whatsoever. We will provide you with an allergen statement upon request.
The extra virgin olive oil we flavor changes with the new harvest. It is our mandate to use the absolute freshest, highest quality olive oil in our collection at any given time. Additionally, we have obtained organic certification for this product and will soon be rolling out our Organic First Fruits Butter Extra Virgin Olive Oil.
This oil brings together the best of both worlds, with all the heart healthy benefits of super fresh, organic extra virgin olive oil and the rich, 100% natural flavor of butter. We specifically recommend this oil for vegetarians or anyone with dairy intolerance, dairy allergies, high blood pressure, or cholesterol. Use our natural butter extra virgin olive oil to replace butter on pancakes, in baking, drizzled over mashed potatoes, popcorn and pasta or simply to dip bread in.
Hi Isabelle – I heard back from Dana… here’s what she had to say about the oil:
-100% certified organic (again, meaning that all ingredients are natural)
-7 different essential plant oils are used to mimic the flavour of butter
- they are from sources of regular items that you would find in the supermarket
-she said that it is a trade secret as to what 7 plant oils are used, however she would identify one – celery seed oil.
Thanks so much for looking into that for me Leanne. If I could order some, I would. She said they don’t currently do online ordering but that maybe in the future? Hope so.
I’ll be working with them later this year so stay tuned for a chance to win some!
I am joining the challenge! I find if I eat dairy I have stomach issues, bad skin and I just really don’t like the taste of cows milk. I am excited to see more of the recipes that you come up with!! Still in love with the grain free vegan mushroom soup!
Hey Michelle – so happy to hear that you’re going to join in! I can’t wait to hear how the next 7 days go for you.
Hi Leanne,
I’ve been recently diagnosed with itollerance to eggs, wheat, gluten and Dairy!
I would love to find out how to enjoy my food without my beloved flat white and greek yoghurt
all the best
Ewa
Hey Ewa – getting told you have all of those intolerance’s at once was a lot to take in, I’m sure. Hoping that my recipes will give you the boost you need to get excited in the kitchen! If you generally baked or cooked with your yogurt, I’ve found that full fat coconut milk with a couple tablespoons of lemon juice does well as a replacement. Enjoy the journey!
hi Leanne,
what a great tip! thank you!
would you use the same quantity?
all the best
Ewa
Yep! Same quantity as the yogurt. I usually do 1 cup of coconut milk to 3 tbsp lemon juice. Enjoy!
Hi Leanne:
Thank you for your website/blog.
I have just started the paleo diet last week and was just wondering how I am going to get calcium/vitamin D in my diet. I look forward to trying your toolkit.
Hey Michelle – glad that you found me! For calcium, greens have loads of calcium – kale, chard, broccoli… and nuts and seeds like almonds and sunflower seeds are great for bone health! Enjoy the journey
I’ve been eating *mostly* dairy-free for almost a year now, but recently slipped back to having about half a serving a day or so. Sounds like it’s the perfect time – and this gives me the perfect support tools – to up the ante to meet this challenge with delight instead of dread.
Thank you, Leanne!
I have been wanting to try going dairy free for a while, but have such a hard time with cheese…so I am going to do this challenge and look forward to it. Thank you! I love your site, it is really inspirational!
That’s great, Catherine. I can’t wait to hear what you experience!
So, I have been doing the challenge…I am already gluten-free and since cutting that out my belly issues have really subsided. I always thought that dairy also upset my stomach, I don’t eat that much right now anyway but since I have cut it out this past week I have actually had more bloating and constipation. It seems really weird to me, I haven’t changed my diet in any other way. I was expecting to have less bloating, etc. Does this seem odd to you? Thanks! (Its not going to stop me from cutting back on the dairy, but I don’t think I am going to cut it out completely.)
Hi Catherine – great work on the challenge, that’s fabulous! Sometimes; especially if people are sensitive to dairy, eating dairy products can loosen the bowels. So, when these people go off dairy, it can take their bodies a bit to regulate. Also, it may be worthwhile looking into grabbing some probiotics to help your digestive system regulate itself. Hope that helps
We’ve been dairy free for years now since discovering my husband is lactose intolerant. Your recipes, especially for soup, have brought back some of my favorites into our dinner rotation! Your roasted garlic soup is a family favorite! Thank You!
Thanks for popping in and sharing your story, Deb! It’s so great that you made the switch for your family and are experiencing the many benefits!
Thank you for this! I struggle terribly with cheese and cream cheese. I could care less about the rest. Looking forward to making my own cream cheese!!!
Hey Jodi – so happy to hear that you plan on trying out a couple of my recipes to see if they can replace a bit of your cheese love! I can’t wait to hear how you like it
Hi Leanne
Awesome site!!! Really love your ‘Cream Cheese’ recipe.
I recently started a food manufacturing company, and after doing some research, I introduced ‘Seitan’ for the 1st time in South Africa. It is going quite well, but we have alot of Gluten intolerent people.
Anyway, could you kindly advise me on the shelf life of your Cream Cheese (The one with Cashew Nuts)
Must it be kept frozen in the refridgerator?
Thanks again for such awesome info!!!
Kind Regards,
Niren (South Africa)
Hi Niren – great to hear from you! It would definitely need to be refrigerated. Hope that helps!
Hi Leanne
Thank you for getting back to me so quickly.
Would you by any chance know the ‘Shelf Life’ of the cream cheese in the refridgerator, as I would have to put an expiry date on the product before I supply my outlets.
Regards
Niren
Hi Niren – no worries. I would say that it would be good for up to 4 days…
Hi Leanne,
I was wondering if you have any nut-free non-dairy cheese alternatives. I’ve been struggling to find something for a while that can create a nice cheese sauce, since my fiance has several nut allergies and I just prefer not to have them in the house. I’ve tried using nutritional yeast but it doesn’t seem to agree with his stomach.
Thank you!
Hi Miranda – I don’t have a dairy-free cheese sauce… but have a couple of nut-free cheeses but they contain nutritional yeast. I’ll play around with a couple of concepts. Stay tuned!
Please can you try to make dairy-free cottage cheese? I’ve tried using tofu and coconut but it just doesn’t taste good.
Hi Caroline – I have tried and tried and tried and continue to fail. I’m on it, though!
Hi! Where is the link to the ebook? I thought it would come in the email but it just sent me back to this page. Thank you!
Hi Heather – I’m going to email you now with the link. I’m no longer offering it on the blog (it was a limited time kinda thing) but I’ll send it to you!
OK, I am so interested, but I notice that cashes are replacing a lot of dairy, but what if you have allergies to cashews.
Hi Marion! I’ve limited the cashew use throughout but there are still a couple of recipes that call for it. Can you have almonds? I haven’t tried it personally, but I’ve been told by a couple of readers that almonds work well!
Hi,
I just want to say that I have cut all dairy out of my diet and I never knew I could live without stomach pain! I have had it my whole life and never realized it was dairy, I just happened to give it up for Lent this year and about a week into it my stomach stopped hurting! I will never go back to eating it. and wanted to thank you for all the different recipes that kept me going. I have also decided to give up meat as well and I have never felt better, my stomach is not swollen or bloated and I feel great-who knew that my body just could not tolerate dairy, I wish the doctors I went to knew that trick years ago.
Hi, this weekend is nice for me, for the reason that this occasion i am reading this
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Weight Loss
I was just told by my naturo that he believes i have a dairy allergy. I have to cut out all aspects of dairy and also limit my sugar intake as im a hypoglyceamic. I have had severe stomach problems for almost 10 years, which seemed to get worse as the years passed. Hoping the website can help me with creating new recipes for my new lifestyle as i love to bake and cooking is becoming a new passion, but im running out of ideas…Shopping feels impossible!