Milk-Free Recipes

Apple Waldorf Salad
2 medium apples, peeled and chopped
1-2 stalks of celery, chopped
1/3 cup mayonnaise
1/4 cup raisins
Combine all ingredients.  Keep chilled until ready to serve.

Roasted Garlic and Rosemary Red Potatoes
2 lbs small new red potatoes
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1-2 teaspoon garlic powder or 2-3 cloves finely chopped, minced fresh garlic
1-2 tablespoons freshly chopped rosemary leaves
Preheat oven to 350 degrees
Quarter, potatoes, leaving skins on.  Combine remaining ingredients.  Toss combined ingredients with potatoes and bake for 35-40 minutes.

Blueberry Streusel Coffee Cake

2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup margarine softened (Earth Balance, Vegan Sticks)
1 cup Silk Vanilla Soy Milk
1 egg
1 cup frozen blueberries
Preheat oven to 350 degrees.  Beat all ingredients, except blueberries.  Grease 9"x9" pan (can also use 13"x9")  Pour half of the batter in pan.  Spread 1 cup of blueberries over batter, then top with remaining batter.  Add streusel topping, listed below.  Bake 40 minutes.
Ingredients for Streusel Topping:
1/3 cup brown sugar
1/4 cup flour
3/4 teaspoon cinnamon
2 tablespoon margarine  (Earth Balance, Vegan Sticks)
Mix al ingredients and sprinkle on top of cake batter.
After cake has finished baking, top with glaze, listed below:
Mix 1 cup confectioners' sugar, 2 tablespoon Silk Vanilla Soy Milk, 1/2 teaspoon vanilla.  Drizzle over top of baked cake.


1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups soy milk (I use Silk Vanilla Soy)
2 tablespoons melted margarine (I use Earth Balance, Vegan Sticks)
1/2 teaspoon vanilla
2 eggs
Combine dry ingredients and sift by mixing with a whisk.  Add remaining ingredients.  Beat all ingredients until smooth.  Heat skillet on medium heat and melt margarine to coat pan.  To cook each crepe,  pour batter onto warm skillet with a ladle.  Pour enough to fill the pan. (Make sure the bottom of the pan is covered with batter.)  If you have never made these before, it may take a couple times to get the hang of it.  You don't want them to be too thick like a pancake or too thin so they burn.  They cook very quickly and will need to be turned when it is light brown.  Use a spatula to loosen the sides and turn and cook the other side until it is also light brown.  Immediately spread with margarine and sprinkle with sugar.  Roll the crepe and top with fresh strawberries.  Serve warm and enjoy!

Barbecue Pork Burgers

1 lb. ground pork
1/4 cup barbecue sauce
3/4 teaspoon garlic powder
pinch salt and pepper
finely crushed crackers (6-8), (we use Town House Toppers Original)
Heat grill to medium-high.
Combine all ingredients.
Shape into patties.
Grill about 8 minutes per side, until cooked through.
Serve on your favorite roll.

Blueberry Bran Muffins

1 1/4 cups all-purpose flour
1 cup oat bran
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup applesauce
1/4 cup soy milk
1/4 cup vegetable oil
1 egg, beaten
Heat oven to 400 degrees.  Line 12 muffin cups with paper baking cups.
In large bowl, combine flour, bran, sugar, baking powder, cinnamon and salt; mix well.
In a separate bowl, combine applesauce, soy milk, oil and egg; blend well.  Add to dry ingredients.  Do not over mix.
Fill muffin cups.  Bake 18 to 20 minutes.  Cool in pan for about 5 minutes; remove from pan.
They are especially good eaten while still warm.

Add 1/2 cup frozen blueberries or raisins or another fruit.

Sugar Cookies

1 cup (milk-free) margarine, I especially like Earth Balance Vegan Buttery Sticks.
1 1/2 cups confectioner's sugar
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Mix thouroughly margarine, confectioner's sugar, egg, and vanilla.  Blend in flour, soda and cream of tartar.  Cover, chill for 2-3 hours.
Heat oven to 375 degrees.
Divide dough in half, keep one half refrigerated until ready to roll and cut.
Roll each half on lightly floured surface.
Cut into desired shapes.
Place on lightly greased baking sheet.
Bake 8-10 minutes or until light brown on edge.
Transfer to cooling rack.  Frost when cool.

Baked Cake Doughnuts
2 cups cake flour, sifted
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
3/4 cup buttermilk (make buttermilk with just under 3/4 cup soy milk, topped off with rice vinegar)
2 eggs, slightly beaten
2 tablespoons milk-free margarine (instead of butter), melted
  1. Preheat oven 425 degrees.  Grease pan.
  2. Sift cake flour, sugar, baking powder, nutmeg and salt.
  3. Add buttermilk, eggs and margarine.  Beat until just combines.
  4. Fill each doughnut cup 2/3 full.
  5. Bake 7-9 minutes or until top of doughnuts spring back when touched.  Let cool in pan 4-5 minutes before removing.
  6. Top doughnuts with chocolate glaze, cinnamon sugar, or confectioners' sugar.
Doughnut topping variations:
Cinnamon and Sugar
4 tablespoons granulated Sugar
1 tablespoon ground cinnamon
2 tablespoon melted (milk-free) margarine
Mix together sugar and cinnamon.  Dip baked doughnut in melted margarine then roll in cinnamon sugar mixture to coat.

Chocolate Glaze
1/4 cup semisweet chocolate chips (milk-free of course)
1 tablespoon milk-free margarine
1 tablespoon corn syrup
1 teaspoon  hot water
Melt chocolate chips, margarine and corn syrup together in microwave on 50% power for about 1 minute, or until melted.  Stir in 1 teaspoon hot water until glaze is thick and smooth.  Add another teaspoon if too thick.   Use immediately to glaze doughnuts.

Confectioners' Sugar Doughnuts
Put about 2/3 cup confectioners' sugar in resealable plastic bag.  Add a doughnut, close the bag and shake to coat.  Repeat with remaining doughnuts.
The doughnut pan and recipe comes from Wilton.  For more information and recipes go here.

Italian Turkey Meatballs
1 lb. ground turkey
1 egg
Bread crumbs, made by toasting one piece of (milk-free) wheat bread, spread with (milk-free) margarine, I use Smart Balance Light  spread, sprinkle toast with Italian seasoning and garlic powder (lightly) and shred into small pieces by hand or with food processor.
1 tsp. minced garlic
1/2 tsp. salt
1 tsp. of dried basil
1 tsp. oregano
1 tsp. onion powder

Combine all ingredients.  Shape into balls.  Brown in olive oil over medium heat, about two minutes per side until browned but not fully cooked.  Transfer browned meatballs to your pasta sauce of choice and heat on medium heat for about 15 minutes.  We love Muir Glenn's pasta sauces.  Serve over pasta.

*Not all Smart Balance margarines are milk-free.  Read the ingredients carefully.

Three-Bean Chili with Vegetables
1 1/2 tablespoons canola oil
2 cups chopped onion
2/3 cup chopped carrot
4 garlic cloves, minced
4 cups water
2 cups frozen whole-kernel corn
1 cup chopped red bell pepper (about 1 large)
1 cup chopped zucchini
2 tablespoons chili powder
2 tsp dried oregano
2 tsp ground cumin
3/4 tsp salt
2 (28-ounce) cans crushed tomatoes
2 (16-ounce) cans pinto beans, rinsed and drained
2 (16-ounce) cans kidney beans, rinsed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 (6-ounce) can no-salt added tomato paste
1 1/2 tablespoons rice vinegar
1 1/2 tsp to 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
1 cup chopped fresh cilantro

This recipe also calls for 1 cup shredded reduced-fat cheddar cheese and 1 cup reduced-fat sour cream, which we omitted from the whole stockpot.  Instead, we left it on the side for those without a milk allergy.
Heat oil in large stockpot over medium-high heat.  Add onion, carrot, and garlic; saute 5 minutes.  Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil.  Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally.   Stir in vinegar and chipotle.  Top with fresh cilantro.  We kept the cheese and sour cream on the side for those without milk allergies.

Also, the second day, I added ground turkey and it was great.  For more information like the nutritional information on this recipe, go to

Banilla Shake-Up
1 ripe medium banana, peeled and cut into chunks
1/2 cup ice cubes
1/2 cup vanilla nondairy frozen dessert
1/2 tsp vanilla extract

Add all ingredients into a blender and blend until smooth.  Serve immediately.  I added chocolate syrup before blending.
I found this recipe in The Complete Idiot's Guide to Dairy-Free Eating.

Pumpkin Bread
4 eggs
2/3 cup water
1 cup vegetable oil
1 can pumpkin
3 1/3 cup flour
2 tsp  baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
pinch powder clove
3 cups sugar

  1. Beat eggs; add oil, water and pumpkin to eggs.
  2. Sift flour, sugar, soda, salt and spices then add to above mixture.
  3. Pour into greased loaf tins.
  4. Bake at 350 degrees for 1 hour.
  5. Cool in pans on cooling rack.
I always add milk-free chocolate chips, like tropical source's chips, to the batter before baking.

Tangy Pulled Pork Sandwiches
1 pork tenderloin (1 pound)
1 cup ketchup
2 tablespoons plus 1 1/2 teaspoons brown sugar
2 tablespoons plus 1 1/2 teaspoons cider vinegar
1 tablespoon plus 1 1/2 teaspoon Worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
4 kaiser rolles, split (check ingredients carefully to make sure they are milk-free)
  1. Cut tenderloin in half; place in 3-qt. slow cooker.
  2. Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.
  3. Cover and cook on low for 4-5 hours or until meat is tender.
  4. Remove meat; shred with two forks.
  5. Return to slow cooker; heat through.
  6. Serve on rolls.
Thank you to my friend Leslie for this recipe.  She found it in Light & Tasty.
    Pizza Dough
    1 Tablespoon Yeast
    1 Tablespoon Sugar
    1 teaspoon salt
    31/4 Cup Flour
    1. Blend together sugar, salt and flour.
    2. Dissolve yeast in 1 1/4 cup warm water.
    3. Mix yeast and water with sugar, salt and flour mixture.
    4. Kneed dough for about five minutes.
    5. Let dough rise in a greased bowl for about 45 minutes, or until it has doubled in size.
    6. Grease pizza pans.  Sprinkle corn meal lightly over greased pan.
    7. Divide dough and spread onto greased pizza pans.
    8. Put desired toppings on pizza.
    9. Bake at 450 degrees for about 12 minutes.
    If you are making any pizzas with cheese, use a separate pan to avoid cross contamination with the milk free pizza.
    For pizza sauce, we like to use Muir Glen's.  We were surprised at how many pizza sauces have cheese in them.  Muir Glen's is safe and very good.
    Other alternative toppings for pizza:  Try a Hawaiian pizza with sliced pineapple and cooked ham.  We love barbecued chicken pizza with barbecue sauce instead of pizza sauce and cut up cooked chicken.

    Hawaiian Chicken Kabobs
    3 Tablespoons soy sauce
    3 Tablespoons brown sugar
    2 Tablespoons sherry
    1 Tablespoon sesame oil
    1/4 teaspoon ground ginger
    1/4 teaspoon garlic powder
    8 skinless, boneless chicken breast halves, cut into 2 inch pieces
    1 (20 ounce) can pineapple chunks, drained
    1. In shallow dish, mix soy sauce through garlic powder.
    2. Stir in the chicken pieces and pineapple until well coated.
    3. Cover and marinate in the refrigerator  for two hours.
    4. Preheat grill to medium-high heat.
    5. Lightly oil the grill grate.
    6. Thread chicken and pineapple onto skewers and grill 15-20 minutes until done.
    Thanks to my friend Sharon for this recipe.  She found it on

    Black Midnight Cake from Betty Crocker's 40th Anniversary Edition Cookbook.
    2 1/4 cups all-purpose flour
    1 2/3 cups sugar
    2/3 cup cocoa
    3/4 cup shortening
    1 1/4 cups water
    1 1/4 teaspoons baking soda
    1 teaspoon salt
    1/4 teaspoon baking powder
    1 teaspoon vanilla
    2 eggs
    I like to add milk free chocolate chips to the batter before I bake the cake.  I have tried and like Tropical Sourcechocolate chips and Ghiradelli® chocolate chips.  Although, Ghiradelli chips are manufactured on the same equipment that also makes products containing milk.
    Heat oven to 350 degrees.  Grease and flour rectangular pan, 13x9x2 inches, 2 round pans, 9x1 1/2 inches or 3 rounds pans, 8x1 1/2 inches.  Beat all ingredients 30 seconds on low-speed, scraping bowl constantly.  Beat on high-speed 3 minutes, scraping bowl occasionally.  Pour into pan(s).
    Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes.  Cool about ten minutes in pan on wire rack and then remove from pans and cool completely on wire racks.
    I also use this recipe for cupcakes and bake 18 to 20 minutes.

    Whoopie Pies
    6 Tablespoons shortening
    1 cup sugar
    1 egg
    1 cup milk (I use Silk Soy)
    2 cup flour
    6 tablespoons cocoa
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    1 teaspoon vanilla
    1. Whip together shortening, sugar and egg with electric mixer.
    2. Add soy milk and vanilla to above and whip with electric mixer.
    3. Sift flour, cocoa, baking soda and salt.
    4. Add sifted dry ingredients to above mixed ingredients.
    5. Drop by tablespoon onto greased cookie sheet.
    6. Bake about ten minutes.
    7. After cooled, spread with favorite frosting between two.
    I like to add chocolate chips to the batter before baking.  Thanks to my friend Julie for this recipe that has become a family favorite.

    My favorite frosting recipe.
    1/4 cup dairy free margarine
    1/2 cup vegetable shortening
    1 teaspoon vanilla
    3 cups powdered sugar
    3-4 tablespoons dairy free milk; I like Silk Soy milk