Did you know that nearly 70 percent of people around the globe struggle with some level of dairy intolerance? For years, this meant sacrificing the rich, creamy foods we all love—until now. Chef and author Bailey Ruskus is here to change the game with her groundbreaking cookbook, Breaking Up With Dairy. Her approach proves that saying goodbye to dairy doesn’t mean saying goodbye to flavor. In fact, her recipes are so decadent, you might forget there’s no cow in sight.
“When I decided to cut dairy from my life, I wasn’t about to sacrifice taste or pleasure,” Ruskus explains. “These recipes are crafted to give you that same indulgent experience you’d get from traditional dishes—but better. You get all the creaminess, none of the guilt, and no post-cheese crash. It’s the best of both worlds.”
Why not try one of these mouthwatering dairy-free recipes tonight? Trust me, your taste buds will thank you.
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Broccoli "Cheddar" Soup: Creamy Comfort in a Bowl
Let’s start with something classic but reimagined: Broccoli "Cheddar" Soup. This dish is proof that dairy-free doesn’t mean flavor-free. With just the right blend of ingredients, you’ll be enjoying a velvety-smooth soup that rivals any cheese-laden version.
(Serves 4)
4 cups plus 1 tbsp. veggie broth
1 onion, diced
1 small leek, rinsed and sliced
1 ½ tsp. salt
2 celery ribs, sliced
3 medium white carrots, diced
2 small yellow potatoes, diced
3 garlic cloves, peeled and sliced
1 tbsp. white miso paste
½ cup cashews or hemp seeds
½ tsp. pepper
1 (14 oz.) can coconut milk
1 tbsp. nutritional yeast
1 tsp. turmeric
3 cups shaved broccoli tops
Step 1: Begin by heating 1 tbsp. of veggie broth in a large pot over medium-high heat. Add the onion, leek, and salt, cooking them for about 3 minutes until they soften. Next, toss in the celery, carrots, and potatoes, and let them cook for another 5 minutes. Add the garlic, miso paste, cashews, and pepper, and cook for an additional 3 minutes.
Step 2: Pour in the remaining veggie broth and the coconut milk. Cover the pot and let it simmer over medium-low heat for about 15 minutes. Once it's cooked, blend the soup using either a blender or an immersion blender until it's smooth and creamy. If needed, return it to the pot, then mix in the nutritional yeast, turmeric, and broccoli. Cover and let it sit for 5 minutes to allow the broccoli to cook through. Serve hot and enjoy!
PER SERVING: 287 cal, 10g protein, 36g carbs, 8g fiber, 11g sugar, 12g fat
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Baked Truffle Mac: A Gourmet Twist on a Classic
Next up, we have a dish that takes comfort food to the next level—Baked Truffle Mac. This recipe is a game-changer for anyone who thinks dairy-free mac and cheese can’t deliver the goods. With its rich truffle flavor and crispy breadcrumb topping, it’s guaranteed to become a new family favorite.
(Serves 6)
1 onion, chopped
2 medium white carrots, chopped
2 small yellow potatoes, diced
4 garlic cloves, peeled
1 ½ tsp. salt
½ cup hemp seeds
2 tbsp. nutritional yeast
½ tsp. white pepper
2 tbsp. tapioca or arrowroot starch
2 cups any unsweetened plant-based milk
1 tbsp. white truffle oil
16 oz. elbow noodles, cooked
Step 1: Start by combining the onion, carrots, potatoes, garlic, and 1 tsp. of salt in a small pot. Cover them with water and cook over medium heat for 15 minutes. Once cooked, drain the vegetables and blend them with the hemp seeds, nutritional yeast, white pepper, tapioca starch, plant-based milk, and truffle oil. Pour this mixture into a saucepan and cook over medium-low heat for 5 minutes. Toss the sauce with the cooked elbow noodles.
Step 2: Preheat your oven to 350°F. Pour the pasta into a 9 x 13” baking dish, top with breadcrumbs, and bake for 20 minutes. Serve hot and enjoy the rich, truffle-infused goodness.
PER SERVING: 563 cal, 16g protein, 91g carbs, 6g fiber, 7g sugar, 16g fat
