Tag: gordon ramsay dairy free recipe

Dairy-free Lemon Pudding

This dairy-free, low-fat lemon pudding is a thing of dreams! It’s bold
in flavor and richness but not in calories and is made with just 6
simple ingredients, including one you would never imagine…

Cauliflower! Crazy? I know!

Please welcome today’s guest poster and holistic nutritionist, Leanne Vogul of Healthful Pursuit.[1]

Hi Everyone, I’m pretty excited to be sharing this recipe with you today but first, let’s chat about dairy!

Many of us are allergic to it, sensitive to it, or have developed a love hate relationship with it. We eat, we enjoy, our stomachs hurt, our complexion suffers, but we just can’t imagine a life without the good stuff.

Taking the dairy-free lifestyle for a test drive or committing to it because of sensitivities can be a challenge… but it doesn’t have to be this way! After a decade of being dairy-free and learning what it takes to thrive on the diet, I created the Done with Dairy Toolkit[2] a (free) guide to living dairy-free with loads of dairy-free recipes[3] and health tips from yours truly.

When I’m in a crunch and need some dairy-free inspiration, I turn to the toolkit and my problem is solved!

One of my favorite tricks to making a healthy, dairy-free, Skinnytaste approved dessert is to use cauliflower in place of thick creams and added starches.

I know what you’re thinking, ‘cauliflower in dessert?’ YES! If you flavor it just right; with things like vanilla extract, lemon or orange zest, chocolate or citrus juice, you do not taste the cauliflower one little bit. All you have is smooth, creamy, sweet goodness.

Skeptical? I have just the recipe that will prove that dairy-free doesn’t mean that you have to be gnawing on cardboard, or giving up your favorite low-fat treats. This pudding is impressively low in fat, rich in flavor, highly creamy, and under 130 calories per serving. Crazy, right?

Let’s get right down to business!


Leanne Vogel is a holistic nutritionist and the girl behind the healthy living blog, Healthful Pursuit[4].
Whether you’re sensitive to dairy, gluten, soy, eggs, grains, or sugar,
or are just interested in eating healthy, Leanne’s fun and simple
healthy recipes; of which she has more than 550 on her blog, are a great
resource for everyone.

Dairy-free Lemon Pudding
Servings: 2 • Serving Size: 2/3 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 127.5 • Fat: 2 g • Protein: 4 g • Carb: 25 g Fiber: 5 g • Sugar: 13.5 g
Sodium: 142 mg


  • 3 cups (350 grams) of roughly chopped cauliflower
  • 1 cup unsweetened almond milk
  • 2 tablespoons sugar
  • 2 teaspoons pure vanilla extract
  • zest from 1 large lemon
  • 1/4 cup freshly squeezed lemon juice


Add cauliflower, almond milk, sugar, extract and zest to a medium sized saucepan. Bring to a boil on medium-high heat, uncovered. Once boiling, reduce heat to a simmer and cook uncovered for 5-7 minutes, until cauliflower is very soft. Remove from heat.

Add in lemon juice and pour into the bowl of your food processor or blender. Blend on high for 1 minute, or until very smooth.

Pour into a clean bowl and allow to cool at room temperature.

Cover and refrigerate overnight, for at least 18 hours. Refrigeration helps the bold lemon flavor subside and really transforms this pudding. Do not skip this step!

Substitution notes:

  • Feel free to use any type of non-dairy milk you have on hand. I like using unsweetened almond milk for my dessert recipes because it’s naturally sweeter (and lower in fat and carbs) than other non-dairy milks.
  • Any type of sugar would work here. White, brown, coconut sugar…

Author bio: Leanne Vogel is a holistic nutritionist on a pursuit of self-discovery through allergen-free recipes, travel, yoga and inward reflection. During her trip to India last year, Leanne was inspired to cut the extra baggage out of her life, embrace her true self and begin to live authentically. After returning home, she quit her highly successful corporate job and moved across the country, all in pursuit of the life shed always dreamed of. You can find Leanne living out her healthy journey as she documents her latest kitchen adventures on her blog, www.healthfulpursuit.com.

Connect with Leanne

Facebook: healthfulpursuit



  1. ^ Healthful Pursuit. (www.healthfulpursuit.com)
  2. ^ Dairy free Recipes (www.healthfulpursuit.com)
  3. ^ Dairy-free Recipes (www.healthfulpursuit.com)
  4. ^ Healthful Pursuit (www.healthfulpursuit.com)
  5. ^ allergen-free recipes (www.healthfulpursuit.com)
  6. ^ www.healthfulpursuit.com (www.healthfulpursuit.com)
  7. ^ healthfulpursuit (www.facebook.com)
  8. ^ @be_healthful (twitter.com)

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Dairy-free beef stroganoff

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  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 15 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

Traditionally beef stroganoff is made with soured cream but in this dairy-free beef stroganoff we’ve used a non-dairy alternative to cream (there are several available made from oats or soya) and added a little lemon juice to give the slight sharpness of soured cream. Beef stroganoff is a quick dish to make using tender cuts of beef such as rump or sirloin steak. However to cut the cost you can use lean pork steaks instead and even lambs liver cut into strips is very tasty cooked this way. Served with boiled rice and a crisp green salad it makes a delicious speedy meal.


  • 2tbsp olive oil
  • 500g rump or sirloin steak, cut into strips
  • 1 onion, chopped
  • 175g chestnut mushrooms, sliced
  • 250ml dairy-free oat or soya cream substitute
  • 1tbsp tomato puree
  • 1tsp Dijon mustard
  • 1tsp paprika
  • Juice of 1 lemon
  • Rice, to serve

That’s goodtoknow

For vegetarians omit the beef steak and serve the mushroom sauce with Quorn peppered steaks.


  1. Heat the oil in a large frying pan. Add the strips of steak and fry over a high heat for 2 mins until browned. Remove from the pan with slotted spoon and set aside.
  2. Reduce the heat, add the onion and cook for 3-4 mins until softened. Add the mushrooms and cook for 2 mins, stirring occasionally. Pour in the cream and add the tomato puree, mustard and paprika. Season with salt and freshly ground pepper and heat, stirring, until hot but not boiling.
  3. Return the beef to the pan and simmer for 2 mins to heat through. Season with lemon juice to taste and add a little boiling water from the kettle if the sauce is too thick. Serve with rice.

By Nichola Palmer

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