Recipes - kids favorites

Dairy free Mac & Cheese

1/2 cup cooked pasta (I typically use pastina)
1/8 - 1/4 cup rice or soy milk
2 tbsp vegan cheddar cheese
1 tbsp DF butter (Blue Bonnet has a df stick and smart balance tubs)
1 tbsp nutritional yeast (cheese like flavor and an extra 20 calories / tbsp) 
        can typically buy at grocery store or amazon

put all in food processor and blend.

White sauce

1 cup soy or hemp milk; Cold
2 tbsp Flour (I love the Gold Metal Wondra brand)
1/8 tsp Pepper
2 tbsp DF Margarine or butter
1/4 tsp Salt

Heat all ingredients to boiling over medium heat, stirring constantly. Boil and stir 1 minute. yields 1 cup sauce.  Can use over pasta, rice, potatoes, or vegetables to puree.

Pizza Puree

2 slices of bread
1/4 cup pizza sauce
10 slices of pepperoni, 
1 small can mushrooms
1/2 cup DF cheese (Daiya mozzerella, Trader Joe's sometimes has DF too.  Be careful, they also have lactose free that does contain dairy)

Optional Add-ins:
Roasted red peppers, green peppers, onions, eggplant, any veggies you have that you may put on pizza, 1/8 cup sausage, 2 slices of bacon - any meats you have cooked up

Add bread to food processor and blend to crumbs.  Add remaining ingredients and blend.  May have to scrape the sides and blend 2-3 times.

Tuna / Chicken salad

1 can tuna or chicken
2 hard boiled eggs
2 tsp apple cider vinegar
1/4 cup grated carrot
1 tbsp pickle relish
1/2 ripe avocado
Salt & Pepper to taste

Blend all ingredients in food processor until fluffy and serve.  We have crackers when we are eating it (if tolerated).

Dairy Free SpaghettiO's - milkfreemom.com 

1 - 15oz can tomato sauce
1 can of rice, soy or hemp milk
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
Salt & Pepper to taste
1 tbsp nutritional yeast (for cheese flavor)
7oz ring shaped pasta or small pastina stars
Water as needed

Stir together in a medium saucepan all the ingredients, except for the pasta and water. Bring the tomato mixture to a boil and stir in the pasta. Turn the heat down and cook the pasta as it simmers, stirring often to keep the pasta from sticking to the bottom of the pan.

Continue to cook and stir the mixture until the pasta is tender. (The time will vary depending on the size and shape of the pasta but will likely be much longer than indicated on the pasta’s package.) Add a splash of water, as necessary, to keep the sauce from becoming too dry. (I probably added about 1 cup of water by the time I was finished.) Adjust seasoning to taste – including a bit of sugar, if you prefer your sauce on the sweeter side.

Pumpkin pancakes

2 cups bisquick
1 1/4 cup soy, almond, hemp milk
1 egg
1/2 cup pumpkin
1/2 tsp all spice
1 tsp cinnamon 
2 tbsp syrup


Blend bisquick, milk, pumpkin, and spices.  Pour into small pancakes.  Cook until bubbled then flip.  Put 2 pancakes into food processor with 1/4 cup almond milk and 2 tbsp syrup and blend.