Recently I wrote a blog about dairy that discussed reasons why it may not be as good for us as everyone has been trained to think it is. However, that doesn’t mean you can’t still enjoy great food that would normally be made with some type of dairy product. The vegan world has come a long way and we are fortunate to have great alternatives to products such as milk, cheese, sour cream, cream cheese, ice cream, etc. Many grocery stores have an organic or vegetarian section where you can find products like Tofutti cream cheese and sour cream, vegan cheeses, soy milk, rice milk, and almond milk(my favorite) and the ice cream equivalents. Try making your favorite recipes with these alternatives, most of the time they are just as good- if not better- than the original. For example, I made this cheesy, guacamole, bean dip recently during the March Madness games. It was delicious!
1 (16-ounce) can refried beans
3 large avocados
3 tablespoons fresh lime juice
2 (8-ounce) containers nondairy sour cream
1 packet taco seasoning
1/2 cup diced mild green chiles, drained
1/2 cup sliced black olives, or more if you like
5 tomatoes, chopped
2 cups shredded vegan Cheddar cheese
Preheat the oven to 350 degrees.
Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish.
Pit and peel the avocados, and place in a bowl.
Mash the avocados together with the lime juice, and spread on top of the refried beans.
Stir together the sour cream and taco seasoning, and spread over the avocado.
Sprinkle the chiles over the sour cream, and top with a layer of black olives.
Add the tomatoes, and sprinkle with the cheese.
Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.
Serve warm or at room temperature.