non dairy milk

The classic Thanksgiving side dish becomes instantly more flavorful with the use of fresh green beans, shallots and mushrooms. This recipe is also vegan, owing to a quick, creamy sauce made with non-dairy milk and thickened with flour. You can save yourself the trouble of deep-frying onions by using store-bought French fried onions. They’re usually vegan, but be sure to double check the ingredient label to be sure.

Vegan Green Bean Casserole

oil,

kosher salt

green beans,

vegan butter

mushrooms

garlic cloves,

unbleached, all-purpose flour

unsweetened soy, oat or almond milk

Black pepper,

store-bought fried onions

Heat the oven to 350 degrees and oil a 3-quart baking dish.

Fill a large pot with water. Add 1 tablespoon salt to the water and bring to a boil. Add the green beans and boil for 4 minutes (or 3 minutes if you are using French beans). Drain the green beans and rinse them under cold running water. Give them a shake to remove excess water, then cut them into 2-inch pieces. Transfer the cut green beans to the baking dish.

Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms and shallots. Cook for 5 minutes, or until the mushrooms have released their juices and are reduced in size. Stir frequently to prevent the shallots from burning. Add the garlic and cook the mushrooms for another 3 minutes, stirring as you go.

Place the flour in a small bowl and add 1/4 cup of the non-dairy milk. Whisk together to create a slurry.

Pour the remaining 1 3/4 cups non-dairy milk into the skillet with the mushrooms. Stir in the slurry, 2 teaspoons kosher salt and the black pepper. Bring the liquid to a simmer and reduce the heat to low. Cook, stirring occasionally, for 4 to 5 minutes, or until the sauce has thickened enough to coat the back of a spoon.

Pour the mushroom sauce over the green beans and give it a gentle stir to coat. Top with the fried onions. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the onions turn a deep golden brown and the sauce is bubbling. Allow the casserole to cool for 15 minutes before serving.

This fluffy vegan pancake recipe proves it’s not always necessary to add some sort of egg replacer to vegan doughs and batters. These pancakes are perfectly fluffy because of the leavening agent and a vegan version of buttermilk: nondairy milk mixed with a couple teaspoons of vinegar. The vegan buttermilk works equally well in waffles, muffins and coffee cake.

Vegan Pancakes

milk

apple cider vinegar vinegar

neutral oil

cane sugar

baking powder

baking soda

salt salt

Maple syrup butter

In a medium size bowl, combine the nondairy milk and vinegar. Add 1 tablespoon oil, mix to combine and aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until no streaks of flour are visible. (A few small clumps in the batter are OK.)

Oil a griddle or large nonstick skillet and heat it over medium for a few minutes. Avoiding crowding the pan, pour in 1/3 cup portions of batter to make pancakes and let cook until each pancake has formed small bubbles at the surface, 2 to 3 minutes. Flip gently and cook until the pancakes are golden brown on the second side, another 2 to 3 minutes.

Repeat with all remaining batter, oiling the pan as necessary as you go. Serve with maple syrup, vegan butter or other toppings of choice.

Hearty chocolate oat smoothie is a healthy but indulgent-feeling breakfast option. Super satisfying and just so delicious!

Hearty Chocolate Oat Smoothie

non-dairy milk

oats

almond butter (or other nut/seed butter)

cocoa powder

flax seeds

vanilla extract

large ripe banana, preferably frozen

sea salt

cinnamon

chocolate protein powder (optional)

(optional)

In an upright blender, combine the non-dairy milk, oats, almond butter, cocoa powder, flax seeds, vanilla, banana, salt, cinnamon, protein powder (if using), and ice (if using). Put the lid on and bring the blender speed up to high. Blend until the smoothie is totally smooth and frothy. Enjoy immediately!

The vegan peach crumble shake is a refreshing and filling summer breakfast with oats, baking spices, fresh and frozen peaches and nut milk.

Vegan Peach Crumble Shake

peaches

Medjool date

chia seeds

almond butter

lemon juice

vanilla protein powder, (optional)

filtered water

In an upright blender, combine the frozen peaches, oats, date, chia seeds, almond butter,  lemon juice, cinnamon, vanilla, protein powder (if using) non-dairy milk, and water. Blend on high until thoroughly combined and frothy. It’ll be super thick! Enjoy immediately.

Creamy vanilla chip smoothie is naturally vegan, perfectly sweet, loaded with fragrant vanilla bean powder, cacao nibs, rich cashew and coconut butters, and is thickened with frozen pear instead of banana!

Creamy Vanilla Chip Smoothie

unsweetened non dairy milk ((I used oat))

Medjool date, pitted

cashew butter

coconut butter

vanilla powder

pear

cacao nibs,

In an upright blender, combine the non-dairy milk, pitted date, cashew butter, and coconut butter. Blend this mixture on high until completely smooth.

Open up the lid of the blender and to the non-dairy milk mixture, add the vanilla powder, vanilla extract, sea salt, and diced frozen pear. Blend this mixture on high until totally smooth. It will be thick!

Open up the lid of the blender one more time and add the cacao nibs. Blend on high for a few seconds until you have small cacao nib &quot;chips&quot; all through the smoothie. Pour the smoothie out into a glass, garnish the top with more cacao nibs and sea salt if you like, and enjoy!

My smoky vegan corn chowder is a cozy dinner that&#039;s robustly flavoured with thyme, smoked paprika, garlic, and lemon. Silky and lush, this stovetop vegan soup is hearty with Yukon Gold potatoes and fresh corn.

Smoky Vegan Corn Chowder with Potatoes

cobs corn ((about 5 cups kernels total))

vegetable stock

olive oil

sweet onion, small dice

celery, small dice

red bell pepper, small dice

sea salt and ground black pepper,

tomatoes

thyme leaves, minced

paprika

chili flakes

garlic,

lb Yukon gold potatoes, chopped

light miso

chives

Cut the corn kernels off of the cobs and place the shaved cobs in a large pot. Pour 5 cups of the vegetable stock into the pot, and place it on the stove over high heat. Once the stock is boiling, lower the heat to a simmer and let it go for 20 minutes, covered. After 20 minutes, remove the cobs and set the stock aside.

Optional Cob Stock Step

Heat a large pot over medium heat. Once it’s hot, pour in the olive oil and swirl it around. Add the onions, celery, and red bell pepper all at once. Sauté until onions are translucent and vegetables are quite soft, about 10 full minutes. If the vegetables are browning too fast, lower the heat. Season with salt and pepper.

Add the sun dried tomatoes, thyme, smoked paprika, chili flakes, and garlic to the pot. Stir until very fragrant, about 1 minute.

Add the potatoes and corn to the pot and stir. Season generously with salt and pepper. Pour in 5 cups of vegetable stock and stir. Bring the pot up to a boil and then reduce the heat to a simmer. Simmer, covered, until the potatoes are quite tender, about 25 minutes.

Remove about a ⅓ of the soup and place it in an upright blender. Add the non-dairy milk and miso to the blender as well and then blend this mixture on high until completely smooth. Pour the puréed potion of chowder back into the pot and stir, bringing it back up to a simmer.

At this point, if the chowder is too thick for your liking, add some more vegetable stock to loosen it up. Stir in the lemon juice.

Check the chowder for seasoning and adjust to suit your taste (more salt, pepper, chili, lemon etc). Serve the corn chowder hot with chopped chives/parsley on top and extra black pepper.

For the Chowder

I didn't have sundried tomatoes and had to use frozen corn, and this was still so delicious!  I'll be making this with fresh corn as soon as it's back in season.  The miso and the lemon juice added at the end really elevate this recipe.

Delicious!  Can't eat tomatoes, but added chopped mushrooms for umami.  And used a leek instead of an onion.  Family loved it!!

I eat WFPB, but my husband is a serious carnivore. I continually offer my food to him and he turns up his nose at it. I made this last night and he actually tired it and liked it! My blender was in use, so I didn't have an opportunity to blend it, but I will blend the leftovers tonight and see what kind of difference it makes. This is a beautiful dish!

Left out the bell pepper but this was delicious! We can rarely get fresh corn in winter but Whole Foods had organic, bi-color sweet corn which ended up having a slightly crunchy texture, mixed with the bright flavors and soft veg of the soup. My family and I loved it!

I'm making this as we speak and wondered if coconut milk was a good option for the cashew or soy milk....which I don't have in my pantry. Love smoked paprika and sun dried tomatoes in this recipe!

Seriously so beautiful. I blended some cooked white beans into the soup as well for extra creaminess.

Super yummy and creamy. Just the right amount of heat. I didn’t have fresh corn so used frozen. Very very good!

Wow! I’ve made this twice now and it’s such an excellent blend of spices and textures.  Absolutely love this.  I make it oil free, with fresh field corn and potatoes.  Mostly made as is, but I added more sun dried tomatoes and I sautéed the veggies in white wine,  
Thank you.  This is one of the best chowders I’ve ever tasted.

Just made this today and bragged to my friends that I made the BEST corn chowder ever! A keeper, for sure!

Made this today and I am blown away by how delicious it is!!!

My daughter surprised us with this chowder for dinner this weekend, and...OH MY GOODNESS! It's the most delicious thing I've eaten in a while. The depth of flavor and creaminess...it's just so satisfying. We've already decided that we're buying up as much corn from the stand as we can this season to make this on repeat until fall! (And to freeze some for the winter) :) Love all of your recipes, Laura! Thank you!

The flavours on this were outstanding! Made it mostly as written (subbed sundried tomatoes for a homemade tomato confit I already had) &amp; was blown away by how flavourful this was! I will be making this every corn season for sure! Thanks Laura for another great, reliable recipe :)

https://content.jwplatform.com/videos/K133p1Om.mp4

No dairy, no problems with my corn chowder! This recipe for smoky vegan corn chowder with potatoes combines fresh corn, smoked paprika, sun dried tomatoes, Yukon Gold potatoes, thyme, non-dairy milk, and lemon for a robust and silky dairy-free corn chowder. This vegan soup bubbles away on the stovetop before a portion of it is puréed in the blender for a creamy texture (without coconut milk!).

Smoky Vegan Corn Chowder

This perfectly sweet chocolate cherry smoothie is rich with dark red cherries, tangy from raspberries and strawberries, and made extra decadent with cacao powder and chocolate protein powder. Vanilla and almond butter round the flavour out perfectly. It&#039;s also a banana-free smoothie!

Seriously Luscious Chocolate Cherry Smoothie

¼ cup non-dairy yogurt ((plain

chocolate protein powder

cacao powder

raspberries

strawberries

sweet cherries

lemon

In an upright blender, combine the non-dairy milk, non-dairy yogurt, almond butter, chocolate protein powder, cacao powder, chia seeds, flax seeds, salt, vanilla, raspberries, strawberries, frozen cherries, and lemon juice (if using). Blend on high until completely smooth. Enjoy right away!

You always hit it out of the park with your smoothie recipes, Laura! I made this one three times in the past week. The acidity and sourness from the lemon and vegan yoghurt works so well with the sweetness from the berries and chocolate. I didn't have any chocolate protein powder, so I added a bit more cacao powder to up the chocolate flavour.

Hi Laura:
I am more apt to have frozen berries on hand. Will that affect the flavour balance as you mentioned?

So good! Thanks for taking the time to craft consistent perfection for us!

I just made this with 26 grams of protein powder (the internet says 25 to 30 in a typical scoop) and it worked out great!

My vegan peaches and cream protein smoothie is refreshing, cool, creamy, and perfect for a satiating quick breakfast that comes together in the blender.

Vegan Peaches &amp; Cream Protein Smoothie

½ cups non-dairy milk ((I

vanilla protein powder,

vegan plain or vanilla yogurt

hemp seeds

peach,

Medjool date, pitted ((omit if you want it less sweet))

salt

In an upright blender, combine the non-dairy milk, vanilla protein powder, oats, vegan yogurt, almond butter, vanilla extract, lemon juice, hemp seeds, chia, frozen peach, non-frozen peach, date, and ice. Blend on high until completely smooth and creamy. Pour the smoothie into two glasses and enjoy!

So yummy and summery! I really appreciate your description of what size peach! Thanks!

These gluten-free oat pancakes are perfect sweet or savoury. 

Here, I’ve made a honey and raspberry syrup. The mixture of the soft, oaty pancakes, the honey and the raspberries has a decidedly Scottish flavour. 

Oat pancakes with raspberries and honey

150 grams/5½oz clear honey

150 grams/5½oz frozen (or fresh) raspberries

grams/3½oz porridge oats (not instant, use gluten-free oats if required)

sea salt flakes

tsp baking powder

milliliters/3½fl oz oat milk,

free-range egg

vanilla paste

sunflower oil

Think of these rather like the oatcakes you might have with cheese, only in pancake form; as with regular fluffy pancakes, however, it is what you eat with them that creates the magic. Here, I’ve made a honey and raspberry syrup, and the mixture of the soft, oaty cakes, the honey and the raspberries has a decidedly Scottish flavour.
The lack of flour means that they are gluten-free, but because of cross-contamination where oats are made, you should look for porridge oats that say they are gluten-free on the packet, if this is crucial.

You can toast a bigger batch of oats and nuts if you want to make this over several days. They will keep for about a week.

Banana cocoa crunch overnight oats

grams/1½oz rolled oats (use gluten-free oats if required)

hazelnuts

150 milliliters/5fl oz milk or soya milk

maple syrup

½ banana, chopped

tsp cocoa nibs

Frozen fruit is a great standby for breakfast pots and smoothies. Blueberries and blackberries would also work well in this recipe.

Cherry Bakewell overnight oats

grams/1¾oz cherries

tsp runny honey or agave syrup

almonds

grams/1½oz porridge oats or toasted rolled oats (use gluten-free oats if required)

150 milliliters/5fl oz almond milk

almond extract (optional)

This cinnamon spice oatmeal is an easy and healthy way to start the day!  It takes just 5 minutes to make.  This oatmeal recipe is creamy, thick, and delicious.  The strong cinnamon flavor is so tasty!

Cinnamon Spice Oatmeal

old fashioned rolled oats

oat milk

½ tsp pumpkin pie spice

tbsp maple syrup

First, add all of the ingredients to a saucepan over low medium heat.

Stir constantly, for 4 to 5 minutes, until the mixture reaches your desired consistency.  The longer it cooks, the thicker it will become.

Remove from the heat.  Transfer into bowls.

Finally, top with more ground cinnamon and a drizzle of maple syrup.

Enjoy the flavors of the classic dip in a hearty vegan dinner with this savory spinach artichoke orzo! This recipe takes 40 minutes to make and everything happens in one pot on the stove.

One-Pot Spinach Artichoke Orzo with Chickpeas (Vegan)

water

oz (142 grams) baby spinach

shallot, fine dice

yeast

onion powder

garlic powder

lemon zest

chilies

Dijon mustard

oz (227 grams) dry orzo pasta

chickpeas

artichoke hearts

rich non-dairy milk,

Worcestershire sauce

Set a large, deep skillet or braiser pot over medium heat. Pour in the water and add the baby spinach. Place a lid on top. Steam until spinach is wilted, about 1-2 minutes. Remove the spinach from the pot. Once the spinach is cool enough to handle, squeeze out the excess moisture and give it a rough chop. Set aside.

Pour the remaining water in the pot into the sink before carefully wiping the pot out and returning it to medium heat on the stove. Pour the olive oil into the pot and swirl it around.

Add the shallots to the pot and sauté until soft and translucent, about 5 minutes. Add the garlic, nutritional yeast, onion powder, garlic powder, lemon zest, and ground chilies. Sauté for 1 full minute. Add the miso, Dijon mustard, orzo, chickpeas, and chopped artichokes. Season with salt and pepper and stir.

Pour in the vegetable stock and stir. Bring the mixture to a boil and then lower heat to a simmer. Simmer and stir often, scraping the bottom of the pan, until the orzo is tender/al dente and most of the liquid is absorbed, about 8 minutes.

Pour in the non-dairy milk, lemon juice, and Worcestershire sauce. Add the chopped spinach. Give everything a good stir to combine. Taste the orzo and adjust the seasoning if needed (more salt, lemon etc).

Serve the spinach artichoke orzo hot with extra chili on top if you like.

Super easy and delicious! I added fresh parsley at the end but otherwise followed the instructions- I will definitely make it again.

Super easy and fast. I didn't have spinach so I added chopped kale when the orzo was added. The flavours in this are great!

This was AMAZING!!!!  Even my super picky 89 yr-old mother loved it (and let me tell you, she's not easy to please).  I did sub a can of butter beans for the chickpeas.  Thanks for a great recipe!

Rich and luscious, my chocolate sweet potato smoothie is perfect for breakfast! It’s made with chocolate protein powder, cocoa powder, cinnamon, and more for a creamy and delicious vegan smoothie. It’s so satisfying even though it’s made with no banana

Top 18 non dairy milk recipes from across the web

The most viewed non dairy milk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Green Bean Casserole

Vegan Pancakes

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Creamy Vanilla Chip Smoothie

Creamy Vanilla Chip Smoothie

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Seriously Luscious Chocolate Cherry...

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Cherry Bakewell overnight oats

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Champurrado

Baked Oatmeal

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Top 18 non dairy milk recipes from across the web

The most viewed non dairy milk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Green Bean Casserole

Vegan Pancakes

Hearty Chocolate Oat Smoothie

Vegan Peach Crumble Shake

Creamy Vanilla Chip Smoothie

Creamy Vanilla Chip Smoothie

Smoky Vegan Corn Chowder with Potat...

Seriously Luscious Chocolate Cherry...

Vegan Peaches &amp; Cream Protein S...

Oat pancakes with raspberries and h...

Banana cocoa crunch overnight oats

Cherry Bakewell overnight oats

Cinnamon Spice Oatmeal

One-Pot Spinach Artichoke Orzo with...

Chocolate Sweet Potato Smoothie (Ve...

Champurrado

Baked Oatmeal

Vegan Cheese Sauce

The most viewed non dairy milk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Vegan Peaches & Cream Protein S...