Delicious and Creamy Dairy-Free Recipes From Chef Bailey Ruskus’ ‘Breaking Up With Dairy’ Cookbook

Nearly 70 percent of the world’s population struggle with some degree of dairy intolerance. That means saying goodbye to foods like mac and cheese and creamy soups, right? Wrong. In her new cookbook Breaking Up With Dairy, chef and author Bailey Ruskus reveals that you can have your ice cream and eat it too.

“I promised myself that the only way I would leave dairy behind was if I could have just as much pleasure in my life without it,” says Ruskus. “The recipes in this book are the creamy and decadent vibes you’d get from classic recipes that are taken to the next level. They do all you need and more, without the downfall after that cheese high.”

Try one of these dairy-free wonders tonight!

Broccoli Cheddar Soup

(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

1 Heat 1 tbsp. broth in a large pot over medium-high. Add onion, leek and salt; cook 3 min. Add celery, carrots and potatoes; cook 5 min. Add next 4 ingredi-ents; cook 3 min. Add broth and coconut milk, cover; cook over medium-low 15 min.

2. Puree soup in a blender or with an immersion blender. Return to pot if needed. Off heat, mix in remaining ingredi-ents. Cover; let sit 5 min. to cook broccoli. Serve hot.

PER SERVING: 287 cal, 10g protein, 36g carbs, 8g fiber, 11g sugar, 12g fat 1 tsp. lemon juice

Baked Truffle Mac

(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

1. In a small pot, mix first 4 ingredients, 1 tsp. salt. Cover with water; cook over medium, covered, 15 min. Drain veggies; blend with remaining ingredients besides noodles. Pour into a saucepan; cook over medium-low 5 min. Toss with pasta.

2. Heat oven to 350°F. Pour pasta into a 9 x 13” baking dish. Top with bread crumbs*; bake 20 min. Serve. *For bread crumbs: Mix 1 cup bread crumbs, 1 tbsp. herbes de Provence, 1 tsp. garlic powder, 1 ⁄2 tsp. pepper, 1 ⁄2 tsp. salt and 3 tbsp. olive oil.

PER SERVING: 563 cal, 16g protein, 91g carbs, 6g fiber, 7g sugar, 16g fat

Raspberry Matcha Ice Cream

(Serves 8)

2 (13.5 oz.) cans coconut cream fat, chilled
1 tsp. matcha powder
9 tbsp. pure maple syrup
½ tsp. pure vanilla extract
1 heaping cup fresh or frozen raspberries
¼ cup water
1 tbsp. lemon zest

1. Scoop the fat off the top of the cold coconut cream and place in a stand mixer or bowl with a handheld mixer. Save clear coco- nut water for another use. Mix on high until whipped. Toss in matcha, 5 tbsp. maple syrup and vanilla; mix 30 sec. Pour into a freezer-safe container. Cap with a lid and place in the freezer 2 hrs.

2. Combine raspber- ries, water, lemon zest and remaining syrup in a saucepan. Cook over medium-low 10 min., or until most of the liquid has reduced. Let cool completely while ice cream freezes. After 2 hrs., remove ice cream from the freezer; it should be semisoft. Fold in rasp- berry jam to make raspberry swirls. Put a lid back on and let freeze at least 4 more hrs. before serving.

PER SERVING: 127 cal, 1g protein, 19g carbs, 2g fiber, 15g sugar, 6g fat