Dairy Free Egg Free Fruit Dip

We are so fortunate to have Tofutti sour cream and cream cheese substitutes in our local grocery stores! The original recipe came from here and I made it dairy free with the Tofutti substitutes.

It's not as sweet as the fruit dip that has the marshmallow fluff (which contains egg whites), but it is still REALLY GOOD. I will definitely make this again.

8 oz Tofutti Better than Cream Cheese, softened
3 Tbsp white sugar
1 cup Tofutti Sour Supreme
1 tsp vanilla extract

Blend all ingredients together. Chill for 30 minutes to allow flavors to mesh. Serve with fresh fruit.

Dairy Free Pizza - and it's good too!

I never thought I'd be posting a dairy free pizza, but here it is. I'm still working out the kinks of the sauce and dough for my own personal tastes, but I've found the dairy free "cheese" that works and tastes better than just edible:

Follow Your Heart Vegan Gourmet Mozzarella cheese substitute and I buy it online at the Vegan Store. I shredded and used the whole block on the pizza.

Now, first let me say there is a trick to melting this. It has to be on a very high temperature. The dough I used (recipe below) says to top the pizza before cooking the dough, so basically you put the completed pizza in the oven at 375 and cook until the dough is finished. THEN you'll need to crank up the broiler on HIGH for a few minutes to melt the cheese.

Now that I've given you my secret to the cheese, here's the pizza:


The Sauce

15 oz. tomato sauce
6 oz. tomato paste
1 Tablespoon oregano
1 tsp paprika
1 tsp basil
1 clove garlic, minced
1/2 tsp dried onion, minced
2 Tablespoons sugar

Mix all ingredients together and allow flavors to mesh while you make the dough. *Note: something is "missing". Any suggestions? It's good, but not EXCELLENT.

The Dough

This dough is too bready for my tastes, but the flavor is good. I think next time I will use the same recipe but only use 3/4 of the dough and roll it out thinner. I'll try my hand at cinnamon sticks with the remaining 1/4. [Update: After trying it out, 3/4 of the dough does make a much better thickness (imo).]

• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)

1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Our new favorite pizza dough can be found here.

The pizza I have shown above is mushroom, smoked chicken, and cooked bacon in case anyone is curious. :)

Gyros and Dairy Free Tzatziki Sauce

Original recipe at A Good Appetite. Borrowed with permission...

Here's my slightly altered version:

Gyro Meat
(picture shows half recipe)
1 med onion, chopped
2 lbs ground pork
1 T garlic, finely minced
1 T dried marjoram
1 T dried ground rosemary
2 t sea salt
1/2 t freshly ground pepper


Preheat oven to 325. Process the onion in a food processor for 10 to 15 seconds. Put it into a paper towel and squeeze out as much juice as you can. Add the onion and remaining ingredients into Kitchen Aid stand mixer (or use a food processor) and blend until a fine paste is formed. Place the mixture into a loaf pan, spreading it into all the corners. Put the pan into a water bath & bake until the mixture reaches between 165 & 170, should be about an hour. Remove from the oven & drain off any excess fat. Place a brick covered in foil on top of the meat (we used another loaf pan filled with canned goods for weight) and let sit for 15 - 20 minutes [I didn't need to do this when using just half the recipe]. Slice and serve on pita with tzatziki sauce (below), onions & tomatoes.

You can also cook this on a rotisserie. See Alton Brown's recipe for details on that.

Dairy Free Tzatziki Sauce

12 oz Tofutti Sour Supreme (sour cream)
1 med cucumber, peeled, seeded & finely chopped
pinch sea salt
4 cloves garlic, finely minced
1 T olive oil
2 t red wine vinegar
5 to 6 mint leaves, finely minced (I used about 1 tsp dried crushed leaves)

Blend all ingredients in a food processor. Can be stored up to a week in the refrigerator in an airtight container.

Makes 1 1/2 cups

Taco Seasoning Mix

I don't know where I found this, but it's what I use when making tacos. I don't buy the packets of seasoning. All the ingredients are dry (not fresh).

Also, please note there is not any salt in this recipe.  If you are used to store bought taco seasoning you will probably want to add salt.

6 tsp chili powder
5 tsp paprika
4 1/2 tsp cumin
3 tsp onion powder
2 1/2 tsp garlic powder
1/8 tsp cayenne pepper

I put all of this in a zippered bag and shake to mix.

7 tsp of the mixture is equivalent to a 1.25 oz packet of seasoning (used for 1 lb of meat). This recipe will make 3 packets.

I've always just stored my bag with the seasonings in the cupboard with my other spices, but it would probably stay longer in the freezer (as all spices do - per my MIL).

Dairy Free Dill Dip

I let my husband taste test this without him knowing it was dairy free... his first comment? "Mmmm, that's good!"

1 Cup sour cream substitute (I used Tofutti Sour Supreme)
1 C Hellman's mayo (or an egg-free "mayo" like Veganaise)
3-4 tsp. dill weed
1 - 1 1/2 tsp celery salt

Mix together and let flavors mesh together for at least 5 hours or even overnight if you can wait that long. Serve with mixed raw veggies. This is SOOOO good.

Dairy-Free Spaghetti Sauce

This is another recipe I adopted from my MIL. I believe she received it when she was taking Home Economics in high school. It is a great basic recipe. Add onions, peppers, etc to make it your own. I know it sounds strange to add mushroom soup, but it cuts the acid from the tomatoes and makes it a richer sauce.


1 pound ground beef (turkey and venison also work well)
1 cup dairy-free cream of mushroom soup
1 26.5 can Hunts Spaghetti sauce (check label for cheeses)
(I liked Traditional Ragu, but it has cheese in it)

Brown meat. Drain off grease. Stir in soup and sauce. Simmer 5 minutes. Serve over spaghetti noodles.