Creative Non-Dairy Recipes

Check out a few of KHS contributor, Fifi Buchanan's favorite non-dairy recipes!

vegan muffins on a kitchen table
Vegan Lemon Poppyseed Muffins


  • 2 cups all-purpose flour
  • 1 cup soy milk (or other non-dairy milk)
  • 2 tablespoons lemon juice
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup + 2 tablespoons grapeseed oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 tablespoons poppy seeds


  1. Preheat oven to 350 degrees (F). Line a muffin or mini-muffin tin with baking cups, or lightly grease with oil.
  2. In a small bowl, combine soy milk and lemon juice. Set aside for 5-10 minutes to allow milk to curdle.
  3. In a large bowl, combine flour, poppy seeds, baking powder, baking soda and salt. Set aside.
  4. Mix sugar, grapeseed oil, lemon zest and vanilla extract. Add soy milk-lemon mixture and stir to combine. Add dry ingredients and stir until well-combined. Be careful not to overmix – a few lumps are okay.
  5. Scoop mixture into muffin tins, filling each cup about 3/4 full. Place in oven and bake until a fork inserted in the middle of a muffin comes out clean – 15-17 minutes for muffins, 10-12 minutes for mini-muffins.
  6. Remove from heat and allow muffins to cool.

(Makes 12 muffins or 24 mini-muffins.)

banana smoothieBanana Pumpkin-Spice Smoothie


  • 2 frozen bananas
  • 1 1/2 cups cashew milk
  • 1 pinch of Himalayan pink salt
  • 1/2 teaspoon pumpkin spice


  1. Combine all ingredients in a blender until smooth.

(Makes one serving.)

Read Fifi’s full article, Creative Ways to Make the most of your Non-Dairy Milk here!