Dairy Substitutes

Category: Wholefood Recipes

Most of the recipes below have been adapted from `Eat for Strength’, an excellent vegetarian cookbook by Dr. Agatha Thrash. This book is obtainable from Thrash Publications, Route 1, Box 443, Seale, AL 36875-9124, United States of America.

We also refer you to the section under `Spreads‘ where most of the recipes given, are dairy-free.

Dairy Substitutes
From Nature’s Choice

1. Cape Creamy Soya Milk Powder

2. Strawberry / “Choc” / Vanilla Toffee Flavored Soya Milk Powder

3. Rice Milk Powder

4. Swiss Dream Dairy-Free Milk Powder (Soya Free)

5. Instant Dairy-Free Cream

6. We also import “The Bridge” range of Rice Milk, Oat Milk and Soya Milk from Italy. These are liquid milks in cartons and they come in a variety of flavors. Please make your requirements known to your nearest Nature’s Choice stockist. 

Coconut Cream (N)

2 cups water
1/4 cup NC honey
1/4 tsp NC sea salt
1/4 cup NC ww flour
1 cup NC coconut

Liquify coconut and water for 1 minute. Add remaining ingredients and mix. Stir until thickened, over low heat. Cover and simmer for 10 minutes.

Millet Cream (N)

1/2 cup NC raw cashews
1 cup hot water
3/4 tsp NC sea salt
1/4 cup dried NC millet
2 tsp lemon juice
1 cup boiling water
pinch of ground NC dill

Boil millet, hot water and a piece of carrot (about 2.5 cm long) together, until done. When done, add 1 tsp agar-agar, mixed in 1/4 cup cold water, and boil for a further 5 minutes.

Place all the above ingredients in a blender. Blend to a smooth, creamy texture. Pour into a container, cover with cling wrap and put in refrigerator (allow cling wrap to rest on the mixture, to prevent a dry skin from forming).

Coconut Milk (N)

1 cup fresh coconut
1 tsp honey
3 cups water
pinch salt

Blend until smooth. Strain, if desired.

Double-Strength Soy Milk for Cream

Sort and soak 1 1/3 cup soybeans 2-3 hours, or overnight. Drain. Let very hot tap water (140C) run slowly over the beans in a pan for about 5 minutes. Heat the blender by filling with very hot water and let stand. Have kettle of boiling water ready. Drain beans, empty water out of blender and put in hot beans. Add <R>3 1/2 cups boiling water. Cover. Blend 3 minutes. Empty into a draining bag. Place in a large strainer. Squeeze (this is work!) until most of the liquid is extracted. (Save pulp to use in soy crackers). Cook liquid in double boiler for 20 minutes. Chill. (This base has many uses: as a base for mayonnaise or sour cream; as soy milk after diluting and flavouring with salt and honey; or as soy yoghurt base.)

Soy Base (N)

2 cup NC soy flour
3 cup hot water
1 tsp NC sea salt

Mix with hand-beater or blender until smooth. Cook in microwave on high for 5-7 minutes , OR on medium high for 8-10 minutes, OR bake in medium oven for 30 minutes, OR place in double boiler and boil for 1 1/2 hours, OR boil for 15 minutes in pressure cooker (place container with soy base in pressure cooker with little water in bottom), OR place in Wonderbox and cook for 3 hours or overnight.

Soy Mayonnaise

1 cup Soy Base
1 tsp NC garlic salt
1/2 tsp NC onion salt
2 Tbsp lemon juice
1/2 tsp NC dill seed

Blend. For a richer mayonnaise, grind 1 cup sunflower seeds with 1 cup water and add to Base.

Home Made Soy Milk

1 cup soy base
1/4 cup ground NC nuts
4 cup water
2 Tbsp NC honey
3 tsp NC lecithin granules
1/4 tsp NC sea salt
1 tsp NC coconut

Mix thoroughly in blender and squeeze through cheesecloth. Ready to use.

Note: Ground sesame seed may be used instead of ground nuts.

Soy Cottage Cheese

1 cup soy grits
1/2 tsp salt
2 cups water

(Soy grits are made from raw or toasted soybeans, ground in a blender.) Stir ingredients together. Cook in double boiler without stirring for 3-4 hours. Cool. Remove a portion and gently mix curds with lemon juice to make sour. Shape into a mould. Garnish with paprika and serve as cottage cheese.

Nut Milks

Nut milk should not be considered as a drink, as we need to get our saliva mixed in with blended foods for proper digestion. It may, however, be used over cereals, in cooking soups, or in preparing fruit creams.

1 cup raw NC nuts
4-5 cups water/
NC sea salt to taste
2-6 NC dates to taste

Use nuts of choice. Cashews and pecans are best. Blend at highest speed until smooth and creamy. Add water as required. Sweeten with dates (or 2 Tbsp honey) as required. A powerful blender will give best results.

Note: for nut cream, reduce water to 2 cups.

Almond Milk

1 cup chopped NC almonds
2 1/2 cup water
dash NC sea salt
1 tsp NC vanilla
1/4 cup NC dates

Whiz in blender until smooth, adding water until desired consistency is achieved. Cashews may be substituted for almonds.

Early-rise Soy Milk

2 cups NC soy beans
water
NC natural vanilla
NC sea salt to taste

Use honey or dates in place of vanilla if necessary. Soak 2 cups soy beans in 2 litres water overnight. Next day, bring to full rolling boil. Lower heat and simmer five minutes longer. Drain water completely and add cold water to stop cooking. To each cup of cooked beans, add 3 cups water, a dash of salt and natural vanilla to taste. Whiz until smooth. Strain for drinking. Use pulp in patties or nut roasts. Dates, banana, or other fruit may be blended with milk for flavour variation.

Tofu (Oven Method)

4 cups water
2 1/4 cups NC soy flour
2/3 cup carrots
2 1/2 tsp NC sea salt
1/2 cup NC flour
1/3 cup lemon juice
1/4 tsp NC garlic salt
1 Tbsp food yeast

Place in blender and whirl until smooth. Pour into a small, floured loaf pan. Bake 2 hours at 275F (about 135C). Keep in oven after turning off, for another hour. Chill before turning out of pan. Peel off the brown skin on top and trim loaf to shape. Slice or cube for serving.

Note: May substitute pimientos for carrots.

Cheese Substitutes

Our thanks to the Journal of Health and Healing for the next four recipes

Mock Mozzarella Cheese

2 Cups water
1 cup NC cashew nuts
1/4 cup cornstarch
1/2 cup NC tahini (sesame butter)
1/4 cup yeast flakes
2 tsp NC onion powder
1/4 tsp NC garlic powder
3 Tbsp lemon juice
2 Tbsp natural NC oil

Blend the above ingredients in a blender and then add . . .

2 cups water
2 tsp NC sea salt

Put in pan over medium-high heat and bring to boil, stirring constantly until thick. Allow to cool and refrigerate. Use in lasagna, pizza, or bake a thin layer on a cookie sheet and cut into squares.

Tofu Cottage Cheese

1 kg NC tofu, crumbled
3/4 cup soya mayonaise
1 tsp yeast flakes
1/2 tsp chicken-like seasoning

Combine ingredients and store in refrigerator for 24 hours for best taste; serve. Use in lasagna, or on pizza if desired.

Sesame Cheese

4 cups water
2 tsp NC onion powder
1/4 cup lemon juice
2/3 cup NC tahini (sesame butter)
1/2 cup canned pimiento
3 tsp NC sea salt
1 cup yeast flakes
2/3 cup cornstarch

Blend well in blender and cook until thick. Use for pizza, lasagna etc.

Mock Parmesan Cheese

1 cup lightly toasted NC sesame seeds
1/4 cup nutritional yeast flakes
1/2 tsp NC onion powder
1/2 tsp NC garlic powder
1/2 tsp NC sea salt

Lightly toast the sesame seeds at 300-350 degrees for 10-20 minutes. After the seeds are toasted, let them cook for a few minutes and then mix them together with the other ingredients in a blender. (Make sure that you do this while the sesame seeds are still hot). The resulting `cheese’ will be crumbly in texture similar to grated parmesan cheese, so serve in a shaker type container as you would any grated cheese. Sprinkle on top of spaghetti, salad, etc. Store in a cool place in a closed container; if refrigerated it can keep for months. Yields 1 1/4 cups.

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