Recipes: Top Dairy Free Desserts #dairyfree #vegan

Though it can seem daunting at first, it’s actually not hard to cook food and avoid dairy, because there are a wide range of lactose free substitutes you can use. ‘Alternative’ milks, like almond or soy, also offer a range of health benefits – containing the protein and nutrients of regular milk, but with fewer calories.  You can also buy off the shelf puds like this one, but we have some easy dairy-free recipes for you to try too.

Kids are always after sweet things, so there’s no need to deny them desserts if they suffer from lactose intolerance. There is an endless variety of recipes even for dairy free desserts for all family members, where natural substitutes are used instead of milk.

Here are a few recipes of dairy free desserts that do not contain cow's milk or milk products, and are suitable for the whole family!

Rice pudding with apricots

1 tablespoon of uncooked rice, ¾ cup of hot water, ¼ cup of soy mixture, a pinch of salt, 2 tablespoons of sugar, ¼ cup of pureed stewed apricots and ¼ teaspoon of vanilla.

Wash the rice and place it in the pan. Add water, soy mixture, salt and sugar. Mix thoroughly. Cook at 160°C for 1 ½ hours, stirring from time to time. Remove from heat and add the pureed apricots. Put on the heat and simmer for another 30 minutes. Remove from heat and add vanilla. Cool at room temperature and then refrigerate. Serve cold.

Ice cream jelly

1 cup of soy mixture, 3 tablespoons of sugar, 1 teaspoon of gelatin (no additives), 1 tablespoon of water, 1 teaspoon of vanilla.

Add sugar to the soya milk and beat until sugar is dissolved. Put gelatin in a container with water for 3 min, place over the steam and stir to dissolve. Add soy mixture with sugar. Cover with a lid. Cool until a mushy mass. Remove the lid and put the jelly into a chilled container. Quickly put in the fridge and freeze until thick.

Fruit cake with pineapple glaze

Mix ½ cup of sugar, ¼ cup of vegetable margarine and 1 cup of soy mixture. Gradually add ½ teaspoon of cinnamon, ½ teaspoon of dried nutmeg, ¼ teaspoon of salt, 1 teaspoon of baking soda, ¼ cup of cornstarch and 1 cup of sifted rye flour. Mix thoroughly. Add 1 teaspoon of vanilla. Put into a mold and bake at 190°C for 25-30 minutes.

Pineapple glaze. Whip the mixture of vegetable margarine (1 tablespoon), powdered sugar (2 cups), chopped pineapple (2 tablespoons) and vanillin (1 teaspoon).