The easiest way by far to go lactose free or dairy free is to go vegan. Vegans do not consume any animal products, therefore they don’t eat dairy. Instead they use substitutes, such as tofu, nut milks and nut cheeses, or do without the dairy-like element altogether. The most common substitution regarding pumpkin content seems to be simply using pumpkin puree instead of pumpkin pie filling. Try these flavorful vegan pumpkin recipes to go lactose free and dairy free with ease and grace this holiday season.
Pumpkin Bisque (by Susan at Fat Free Vegan) – uses home-cooked pumpkin and Ethiopian spices: “sultry, spicy, and a little sweet” - Susan
Grilled Pumpkin Pizza (by Betsy at The Blooming Platter) – features pumpkin-pepito-sage pesto spread and pumpkin puree
Pumpkin Cheesecake (at Savvy Vegetarian) - features a hazelnut crust and almond milk
Pumpkin Bread (by Mary at Well on Wheels) – uses garbanzo bean, white rice and tapioca flours and substitutes pumpkin puree
Pumpkin Spice Cake (by Maria at Running Cupcake) – gluten free options, uses pumpkin puree
Pumpkin Oatmeal Cookies (by bunnypony at Group Recipes) – uses pumpkin puree instead of pie filling
Easy 15 Minute Pumpkin Pie (by Deborah at Bliss Tree) – uses solid pack canned pumpkin
Shop our Dairy Free and Lactose Free aisle: baby formula, cheese, cheesecake, chocolate, coffee and whipping creams, milks, pudding, guidebooks, cookbooks and magazines.
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(NOTE: Each item is a link, somehow the underscore isn't showing.)
Soup du Jour: Vegetarian Chili with Beans
Cookbook of the Day: Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals
Bon appétit!
Thanks for the link :)
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