I’ve been dairy- free for about 6 months now because of Jack’s allergies and have found some really good recipes! I especially miss being able to buy prepared desserts at many places (like Trader Joe’s desserts almost all have dairy), so I’ve been cooking desserts at home. Plus breastfeeding burns a lot of calories, so eating dessert is ok!
I made an amazing cashew mousse pie using this recipe for the mousse and making pie crust by blending 1.25 cup dates, 1 cup hazelnuts, and a tablespoon of cocoa powder in the food processor and then pressing it into a dish and topping with the mousse.
I also tried an easier nutritional yeast cheese sauce recipe which turned out well. I usually make a vegan cheese sauce that’s raw and uses cashews in the food processor to thicken it and is really amazing, but I was too lazy to clean the food processor after cooking, so I tried this stovetop one and it was great, but a little lighter. I put it over pasta with frozen spinach and peas and it was a fairly quick and healthy dinner.
I’ve also been making these super fast peanut butter cookies:
1 cup peanut butter
1 cup sugar
You just mix it up and make into flattened balls and cook for about 15 minutes at 350. They definitely have a lot of sugar, but I tell myself at least peanut butter has protein and healthy fat….Like