Dairy-Free Queen

These three videos included in this blog are my first three videos I EVER made. With that, they are of lesser quality, BUT these are three of my favorite core dairy-free recipes that I would love to share; almond milk, parmesan cheese, and sour cream.

Perhaps one day I will go and remake the videos, but for now just Enjoy!

Almond Milk

Soy-free, Gluten-free & Vegan

Store bought almond milk is typically low in protein and it comes in a container, where if not recycled appropriately can take about 5 years to biodegrade (remember even recycling takes extra energy and resources). Making my own almond milk has allowed me to reduce packaging while increasing the protein in my milk. Of course the protein may vary from case to case depending on the protein powder you use. I use a pea protein powder where 1 scoop=10g Pro.

Makes 2 cups

What you need:

  • 1 cup raw unsalted almonds + unmeasured water for soaking

  • 2 cups water

  • 1 scoop of your favorite protein powder

  • blender

  • funnel

  • cheese cloth or nut bag

  • jars for storage

What to do:

Decide how much milk you want to make. This recipe makes 2 cups so if you want to make enough almond milk to last the week such as a gallon, you want to multiply everything by 8 (16 cups in 1 gallon).

  1. Place almond in a mason jar, fill to rim with water. Soak almonds in refrigerator for 2-3 days.

  2. Drain water from soaked almonds.

  3. Place soaked almonds, water, and protein powder in the blender and blend ~20 seconds.

  4. Wrap the inside of the funnel with cheese cloth or nut bag.

  5. Strain blended mixture through nut bag, squeezing all remaining liquid.

  6. SAVE ALMOND MEAL (will use in parmesan recipe).

  7. Repeat until desired amount made.


  1. Chocolate Milk: substitute for chocolate protein powder OR add 1 Tbsp cocoa powder and 1 tsp agave

  2. Vanilla Milk: substitute for vanilla protein powder OR add 1 tsp vanilla extract

  3. Golden Milk: add 1 Tbsp turmeric, 1 tsp cinnamon, 1 tsp ginger powder, and 1 tsp agave

    * per 2 cups of milk

Nutrition: serving size 1 cup

Average Store Bought Almond Milk: 30 calories 1g Protein

Homemade Almond Milk: 50 calories 6g Protein

Parmesan Cheese

Soy-free, Gluten-free & Vegan

Vegan Parmesan Cheese! A wonderful, garlic-y and salty, dairy-free alternative.
Many questions always rise with what to do with the almond meal from the almond milk video? You can dehydrate the meal in the oven and use in many different variations. Check out some of my ideas:

  1. You can use the dehydrated meal in any recipe that calls for almond meal (common in gluten free baking recipes).

  2. I am not much of a baker, so my favorite ways to utilize the meal is in savory ways, like using the dehydrated meal as a flour substitute when thickening sauces or making a roux.

  3. If you are not going to immediately dehydrate the meal after making almond milk, store the meal in an air tight bag in the freezer until ready to utilize.

  4. Additionally, to using the parmesan as a topper on your favorite dishes such as popcorn, pasta, salad, and tacos. I also love to incorporate the parmesan cheese into breading (ex. breading eggplant for eggplant parmesan).

Makes 4.5 cups (in the video I made significantly more than that!)


  • 2 cups of leftover almond meal from almond milk

  • 1/4 cup nutritional yeast

  • 1 Tbsp garlic powder

  • 1 tsp salt

  • 2 cups roasted unsalted cashews


  1. Place the almond meal in a glass dish (safe for oven use). Bake almond meal at 375° for ~30 minutes. Stir frequently. You want the meal to be fully dehydrated and slightly browned but not dark brown or black.

  2. Add remaining ingredients to baked almond meal and food process until chunky but well incorporated.

  3. Optional: if wanting longer shelf-life bake mixture for additional ~15 minutes to remove any excess moisture. Keep a very close eye to not burn it, burned nuts can be very bitter.

  4. Use as a topping on your favorite dish.

Nutrition: serving size 1 Tbsp

40 Calories, 2g Protein

Sour cream

Soy-free, Gluten-free & Vegan

Dairy-alternatives can often be made from extremely processed ingredients and lack nutritive value. By making homemade sour cream from your favorite dairy-alternative yogurt you have more variety of options and the benefits of incorporating probiotics.

Makes 1.5 cups of sour cream

What you need:

  • 1 cup cashews + unmeasured water for soaking

  • 1/2 cup dairy-free yogurt (I use Kite Hill Greek Yogurt)

  • 1 Tbsp lemon juice

  • 1/2 tsp apple cider vinegar

  • 1/2 tsp salt

What to do:

  1. Place cashews in a jar, fill to the top with water. Soak cashews overnight in the refrigerator.

  2. Drain water from soaked cashews.

  3. Place soaked cashews, yogurt, lemon juice, apple cider vinegar, and salt into blender.

  4. Blend until well incorporated and very smooth in consistency.

  5. Enjoy!

Nutrition: serving size 1 Tbsp *nutrition will vary depending on yogurt used for recipe

Embrace the dairy-free queen that resides in each of you!

*Please note that as an Amazon Associate I earn from qualifying purchases.